Low Carb Mexican Cornbread

Name: Low Carb Mexican Cornbread
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

10 ingredients

7 steps

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

1

Saute onion and jalapeno in the butter till tender.
2

Mix dry ingredients.
3

Mix wet ingredients with dry.
4

Fold in sauteed onions, jalapenos and cheese and mix well.
5

Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
6

Bake at 350 about 15 minutes till golden brown.
7

Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.