Preheat oven to 350, along with an 8" Cast Iron Skillet.
Melt Butter and Erythritol together, covered in microwave for about 45 seconds (watch to make sure it doesn't boil over)...then stir with a fork.
In a large mixing bowl, use whisk to combine and breakup dry ingredients ...Almond Flour, Parmesan Cheese, Baking Powder and Cinnamon.
In medium bowl, beat eggs...whisk in Cream, Almond Butter, Syrup, all Extracts and Splenda drops.
Whisk in Melted Ingredients (make sure it's not too hot).
Mix Wet Ingredients with the Dry Ingredients thoroughly.
Mix in Optional Ingredients.
Pull skillet from oven and place on burner set to "medium-high heat"...then liberally coat with ghee (pore off any excess).
Allow pan to heat up until skillet just begins to smoke, then turn off burner and add mixture...shake skillet a bit to distribute somewhat close to evenly.
Then place on middle rack in oven.
Bake for 20 minutes.
After 20 minutes broil for 1 or 2 minutes (watch to make sure it doesn't burn)...then turn off oven.
Crack open the oven door for 5 minutes...the close it and leave bread in oven for another 25-30 minutes.
*pull the bread out of the oven after the 25-30 minute cooling period, and give the skillet a few shakes, and the bread should easily come out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (93g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 274 (82%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 166.5mg||51 %|
|Sodium 85.3mg||3 %|
|Potassium 289.2mg||8 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 4.1g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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