Low Carb Jalapeno-Cheddar Corn Bread

• 4 ounces, weight Butter
• 4 ounces, weight Cream Cheese
• 1 Tablespoon Splenda Or Other Sweetener Of Choice
• 1 pinch Salt (optional)
• 1 teaspoon Garlic Powder
• 5 whole Eggs
• 2 cups Almond Flour/Meal (ground Almonds)
• 1 teaspoon Baking Powder
• 4 ounces, weight Sharp Cheddar Cheese, Diced Or Shredded
• 2 whole Jalapeno Peppers, Diced (I Have Also Replaced One Jalapeno With A Fresh Serrano For More Heat)

1. Cream butter, cream cheese, Splenda, salt, and garlic powder together, mixing well.
2. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, mix almond flour with baking powder.
4. Add the egg/butter mixture to the flour a little at a time while beating.
5. Add cheese and chopped peppers.
6. Pour into a greased standard loaf pan and bake at 350 degrees F for 40-50 minutes, or until done.
7. Cool 5 minutes before removing from the pan.
8. Cut into 12 equal slices for only 2.1 net grams of effective carbohydrate per slice!
9. Great tasting warm or cold.

butter, weight cream cheese, splenda, salt, garlic, eggs, baking powder, cheddar cheese, peppers

Taken from tastykitchen.com/recipes/special-dietary-needs/low-carb-jalapeno-cheddar-e2809ccorne2809d-bread/ (may not work)