Low Carb Cornbread

5 cups Blanched almond flour

1 Tbsp baking powder

1/3 cup Besti monk fruit allulose blend

1 tsp sea salt

2/3 cup Butter (melted; plus more for greasing)

2/3 cup unsweetened almond milk

6 large eggs

1 Tbsp Sweet corn extract

Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet with butter.

In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.

Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.

Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.