3/4 cup coconut flour, 2 3/4 ounces or 80 grams
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted, 4 ounces (I used Palm Oil)
2 tablespoons granular Sweetener, honey, or other
Sift the first 3 ingredients into a small bowl; set aside. In a medium bowl, whisk together the remaining ingredients well. Add the dry ingredients and whisk until the batter is smooth with no lumps. It will look a bit like cornbread batter. Spread in a greased 8x4" loaf pan and bake at 350º for 40 minutes. Remove from the pan and cool on a rack.
Makes 12 servings
Can be frozen
* I used 2 tbsp of Erythritol here & Tropical Traditions Palm Kernal Oil, so here's Nutrition Data's analysis, per serving:
Cals 171, Fat 10g, (Sat 8g), Sodium 159mg, Carbs 5g, Protein 3g.
Made this a couple of days ago and it has the texture of a pound cake. Very delish w/ some Palm Oil (which is a creamy/ buttery consistency at room temp) mixed with a bit of salt.
I eat it with soup and replaces that feeling of "I need bread to go with this".
If you like cornbread, this hits the spot!!