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Low Carb Cornbread:


1/4 cup coconut flour
1/4 cup parmesan cheese
1 tsp baking soda
1 tsp baking powder
1 tsp brags nutritional yeast
1/4 tsp sea salt
1/4 cup unsweetened cashew milk
1/4 cup heavy cream
4 large eggs
4 droppers liquid stevia


Preheat oven to 350 degrees F. Spray a 9x9 baking pan with non stick spray. In a bowl mix all dry ingredients well and break up any lumps. Add wet ingredients and whisk well. Let sit 5 minutes and spoon into baking pan and smooth to the edges. Bake at 350 degrees F for 20 minutes. Cool for a couple minutes, cut, and serve.

Delicious Tip: Fantastic dipped in our low carb turkey chili or our low carb mushroom chili!

Serves 8.

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