Ingredients

The following ingredients have 16 Servings
  • 1.5 cups almond flour ((Note 1))
  • 1/3 cup confectioners swerve sweetener
  • 5 tablespoons salted butter, melted, plus more for greasing dish
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Instruction

  • Prepare Equipment: Preheat oven to 350 F. Grease sides of 8x8 inch baking dish, then line bottom with parchment paper (Note 3).
  • Prepare Ingredients: Whisk almond flour, sweetener, and baking powder in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric hand mixer until combined, about 30 seconds on low speed.
  • Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick (Note 4).
  • Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Bake at 350 F until inserted toothpick comes out clean, about 25 minutes.
  • Cool & Serve: Let cornbread cool in baking dish for about 5 minutes, then slide knife around edges to release. Cut into 9 squares, and serve warm (Notes 5-6) or save for later (Note 7).