Cornbread Lc-1.8/s(12)bread- cornbread, nuts & seeds 1 cup butter; softened 2 packet Splenda 5 large egg; room temperature 2 cup almond flour; &1 1 teaspoon baking powder 2 teaspoon butter extract; or flavor &1: can use 1/2 cup hazelnut flour for more "corn" flavor in place of 1/2 cup of almond flour Preheat oven to 350F. Cream butter and Splenda well. Add eggs, one at a time and beat well after each. Mix almond and hazelnut flours with baking powder and add to egg mixture a little at a time, beating continuously. Add butter flavoring and mix in. Pour into greased 9 - 10" springform pan (or 9" round cake pan -- I used my trusty cast iron skillet, about 10"er) and bake for 50 -55 minutes. Makes 12 servings. 5.5 carb per serving. Per serving: 259 Calories (kcal); 26g Total Fat; (85% calories from fat); 6g Protein; 4g Carbohydrate; 119mg Cholesterol; 222mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=19.67 g; calories=264.1; protein=6.14 g; total fat=26.09 g; carbohydrate=3.66 g; dietary fiber=1.87 g; ash=1.36 g; calcium=76.73 mg; phosphorus=125.1 mg; iron=1.05 mg; sodium=229.8 mg; potassium=145.7 mg; magnesium=46.12 mg; zinc=0.77 mg; copper=0.18 mg; manganese=0.41 mg; vitamin A=736.5 IU; vitamin E=4.68 mg ATE; thiamin=0.05 mg; riboflavin=0.24 mg; niacin=0.64 mg; pantothenic acid=0.34 mg; vitamin B6=0.05 mg; folate=14.97 ug; vitamin B12=0.23 ug; saturated fat=11.21 g; monounsaturated fat=10.5 g; polyunsaturated fat=2.81 g; cholesterol=131.7 mg; total sugars=0.76 g; selenium=7.87 ug; refuse=21.11%; %cal as carb:prot:fat=5:9:86; WW Pts=7.12; (complete analysis) |
