Low Carb Mexican Cornbread
Ready In: 25 mins
Serves: 6
Yields: 6 muffins
Ingredients
- 1 cup almond meal
- 2 large eggs, beaten
- 1⁄4 cup butter
- 1 teaspoon baking powder
- 2 tablespoons cream
- 2 tablespoons water
- 1 teaspoon artificial sweetener
- 3 jalapenos, diced
- 1⁄2 small onion, diced
- 3⁄4 cup shredded cheddar cheese
Directions
- Saute onion and jalapeno in the butter till tender.
- Mix dry ingredients.
- Mix wet ingredients with dry.
- Fold in sauteed onions, jalapenos and cheese and mix well.
- Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
- Bake at 350 about 15 minutes till golden brown.
- Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.
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