Cornbread-low Carb

Submitted by Lv2Sun

• Ready In: 17mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 cup almond flour (OR 1/2 c almond flour & 1/2 c hazelnut flour)
• 1 teaspoon baking powder
• 2 eggs, beaten
• 2 tablespoons cream
• 2 tablespoons water
• 1⁄4 cup butter, melted
• 1 teaspoon Splenda sugar substitute or 1 teaspoon honey, substitute

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.

Reviews

[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.

 

[D. Goad]

This was one of the better low carb recipes i've tried. Had a muffin texture and did not have an off taste like so many substitutions have. I even thinned it out with a little water and made pancakes out of the batter which even my picky husband enjoyed. Great recipe.

 

[Tracy W.]

This is one of the better low carb breads that I've tried, but after reading the reviews I knew I needed to tweek this recipe. Being from Georgia, I needed cornbread to taste like cornbread for my squash casserole and cabbage with smoked neck bones. I didn't want an inspiration muffin with our meal lol. So I used 1/4 cup cornmeal and 3/4 almond flour instead. That made it taste similar to cornbread but boosted the carbs up to 5 per serving. Which I don't mind. The next time I make these I will keep the change but do 1 egg and 2 whites because I noticed a slight egg taste. I will also use bacon grease instead of butter. That should do the trick for the way I'm use to how cornbread tastes. Thanks for the base recipe. GOD bless y'all.

 

[mlblacknall]

I tried this recipe yesterday and I was impressed. It tasted more like a multi-grain muffin than cornbread but it is definately a great base recipe with endless flavor possibilities!

 

[staresm]

This is a must have recipe for anyone who is low carbing. I got 6 smallish muffins. As they are they are an excellent breakfast, but while eating them my mind was reeling with possibilities! A little more splenda and a handful of blueberries, or a little cocoa powder would make them a delicious dessert or snack muffin to have on hand in the fridge. I can't wait to experiment with this recipe.