Low Carb Mexican Cornbread

Name: Low Carb Mexican Cornbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 muffins, 6 serving(s)
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

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Recipe by Chef #680857

This "mock" cornbread tastes too good to be true! My husband could not tell the difference! This is low carb and gluten free!

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READY IN: 25mins

SERVES: 6

YIELD: 6 muffins

UNITS: US

INGREDIENTS

Nutrition

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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