This was a hit! David said he liked it better than regular cornbread, and my mother liked it so much she wants it again tomorrow!
INGREDIENTS:
6 tbsp unsalted butter, melted
3 eggs
1/3 cup heavy cream
1/2 cup coconut flour
2 tbsp erythritol sweetener
0.5 tsp salt
0.25 tsp baking soda
DIRECTIONS:
1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
2. Add the melted butter, cream, and eggs to a bowl and whisk to combine.
3. Add the coconut flour, sugar substitute, salt, and baking soda and stir well to combine.
4. Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a toothpick comes out clean.
This recipe makes 8 servings.
MACRO INFO:
167 Calories, 15g Fat, 1g Net Carbs, 4g Protein
This is what I intended to serve it with for dinner (crawfish étouffée with cauliflower rice). The recipe for crawfish étouffée is one on this blog! I say "intended" because my mother and I ate plenty before the entree was ready! :P
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