Makes 12 servingsCalories 180 Prep Time 10 minutesTotal Time 35 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
1 tablespoon butter
¾ cup coconut flour
½ cup almond flour
¼ cup Splenda® Monk Fruit Granulated Sweetener
½ teaspoon xanthan gum (optional)
1 tablespoon baking powder
½ teaspoon salt
6 large eggs
½ cup melted butter
½ teaspoon vanilla extract
¼ to ½ cup water
4 slices bacon, cooked and crumbled (optional)
2 medium diced jalapenos (optional)
Nutrition Info Per Serving
Serving Size: 1 slice (1/12 cornbread)
Net Carbs
4g
Calories
180
Total Fat
14g
Saturated Fat
7g
Cholesterol
120mg
Sodium
320mg
Total Carbs
11g
Dietary Fiber
3g
Sugars
2g
Protein
7g
Contains 4g Erythritol
Instructions
Preheat the oven to 375°F and add tbsp butter to a cast iron skillet. Place the pan in the oven as it preheats.
In a large bowl, whisk together the coconut flour, Splenda Monk Fruit Sweetener, baking powder, xanthan gum, and salt. Stir in the eggs, butter, and vanilla extract. Stir in ¼ cup of water. If the batter is overly thick, stir in more water, a tablespoon at a time.
Stir in the bacon and jalapeno if using
Remove the hot skillet from the oven and brush the melted butter around the skillet.
Spread the batter in a prepared skillet and bake 20-to-25 minutes, until edges are golden brown and the center is just firm to the touch. Remove and let cool before slicing.
