Ingredients
The following ingredients have 12 Servings
- 2 Cups Almond Flour
- 2 tablespoons Oat Fiber (see notes)
- 3 Eggs (beaten)
- 1 Cup Sour Cream
- 1/2 cup baby corn (chopped (see notes))
- 1/4 cup fresh jalapeño peppers (chopped)
- 1/2 cup Grass-Fed Butter (melted)
- 1 Cup Shredded Cheddar Cheese
- 3 teaspoons swerve confectioners (or powdered erythritol)
- 1 tablespoon Baking Powder
- 1/2 teaspoon baking soda
- Pinch of Salt
- Optional: 1 jalapeño sliced into thin rings for topping
Instruction
- Preheat oven to 350F.
- Whisk all the dry ingredients together in a bowl and set aside. In a separate bowl, add the eggs, sour cream, swerve and butter, then mix to combine. Add in the jalapeño peppers, cheddar cheese and baby corn.
- Mix in the dry ingredients, just until combined. Pour the mixture into an 8 X 8 glass or ceramic baking dish that's been sprayed with nonstick spray.
- Optional: Top with the thinly sliced jalapeño pepper rings. Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. Store leftovers in the fridge for several days or freeze. It thaws and reheats perfectly!
