Corn Bread

1/2 cup almond flour
1/2 cup pecan meal
1/4 cup flaxmeal
1/2 cup corn bran (or rice bran if corn is a problem)
1/4 cup Pamelas wheat free baking mix
1 tsp. baking powder
1 tsp. baking soda
2 tblsp. powdered egg whites or rice protein
2 tsp. guar gum
1/2 tsp. Celtic sea salt
4 oz. cream cheese, room temperature (or 4 tblsp. almond butter)
3 tblsp. butter, melted
3 eggs, large

Preheat oven to 350 F.

Mix dry ingredients together in large mixing bowl. Cut cream cheese into cubes and place in smaller mixing bowl. Beat with electric mixer until cubes are gone. Or put almond butter in bowl.  Melt butter. Pour warm butter over cream cheese or nut butter and beat with mixer until smooth. Add eggs one at a time, mixing on lowest speed just until blended. Add to dry ingredients and mix thoroughly. Grease a 8 x 8 baking pan with coconut oil or butter and dust with flaxmeal. Add batter to pan and smooth top. Bake for 25 minutes until lightly browned and springy to touch. Cut into 12 pieces.

Excellent for a cornbread stuffing at Thanksgiving. Dice and toast in the oven before following your favorite recipe. Great with chili. Toast and melt some cheese on it

12 servings:
Cal 182, Fat 15, Carb 7.4, Fiber 2.9, Protein 6, Net Carbs 4.5