Cornbread-low Carb

READY IN: 17mins
Top Review by TLA6489

I made these cornbread muffins to add to my low carb dressing at Thanksgiving, the texture was lovely. I decided to try them as a sweet muffin. I added 1 tsp vanilla and 1 tsp lemon extracts , I also used 1 egg substitute and 1 whole egg, 8drops of liquid splenda and only 1 tablespoon melted butter. These are my new favorite sweet muffin. I may decrease the water a bit season them up like a hush puppy and fry some. Lots of potential with this recipe. Thanks for the great recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Combine the almond meal and baking powder.
  2. Add the cream, water, sweetener, and eggs, stir to combine.
  3. Add the melted butter, stir to combine.
  4. Spray Pam into the muffin tin.
  5. Divide the batter amongst 5-6 muffins.
  6. Bake for 15-18 minutes until edges are slightly browned and the tops are firm to the touch.
  7. Really good with butter& sugar-free, low carb jam or honey.

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