Low Carb Mexican Cornbread - cooking recipe

Ingredients

1 cup almond meal
2 large eggs, beaten
1/4 cup butter
1 teaspoon baking powder
2 tablespoons cream
2 tablespoons water
1 teaspoon artificial sweetener
3 jalapenos, diced
1/2 small onion, diced
3/4 cup shredded cheddar cheese

Preparation

Saute onion and jalapeno in the butter till tender.
Mix dry ingredients.
Mix wet ingredients with dry.
Fold in sauteed onions, jalapenos and cheese and mix well.
Spray nonstick muffin pan with Pam and divide into 6-8 muffins.
Bake at 350 about 15 minutes till golden brown.
Add a few drops corn extract if you have it and use 1 packet artificial sweetener of your choice.