Low Carb 'corn' bread

"Corn" Bread

Ingredients: 1 cup butter (2 sticks) softened 2 packets Splenda 5 eggs, room temperature 1 1/2 cups almond flour 1/2 cup hazelnut flour  (you can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency — especially if you are not using the corn meal option below.) 1 teaspoon baking powder 2 teaspoons butter flavor extract OPTIONAL: 1/4 cup corn bran or coarse grain corn meal(reduce almond flour to 1 1/4 cups if you use this option) Preheat oven to 350°F. Cream butter and Splenda well. Add eggs, one at a time, beating well after each. Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes. Makes 12 servings. Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.

FRUGAL TIP: Buy in bulk when it makes sense. If you can save money, over the course of a month or two, by buying in bulk, plan to do so. But be sure that you’re going to use all of it before it gets bad — it isn’t cheaper to buy in bulk if you don’t use it.