6tablespoonssalted butter,melted and slightly cooled (3 oz), plus more for the pan
1 ½cupsblanched finely ground almond flour(6 oz)
1/4cupcoarse cornmeal(1 oz) (gluten-free if needed)
1/4teaspoonDiamond Crystal kosher salt
2teaspoonsbaking powder(gluten-free if needed)
Preheat the oven to 350 degrees F. Line the bottom of a small Pyrex baking dish with parchment paper and grease the bottom and the sides with butter. *
In a medium bowl, whisk the eggs with the stevia and the melted butter.
Whisk in the almond flour, cornmeal, salt, and baking powder.
If the batter is very thick and difficult to mix, add 1-2 tablespoons of water.
Pour the batter into the prepared pan. Smooth the top out with a rubber spatula.
Bake until the bread is golden and set, and a toothpick inserted in center comes out clean, 20-25 minutes.**
Cool 10 minutes in the pan on a wire rack before slicing and serving.
*I use a rectangle 7 X 5–inches oven-safe glass storage dish because I like the bread to be tall. These are the ones I have. They seem to have been discontinued, but these look similar. It’s fine to use a standard square 8-inch pan but then the bread will not be as tall.**You'll probably need to bake for 20 minutes if using an 8-inch baking dish, for 25 minutes if using a smaller dish that produces a taller bread.Approximate nutrition info if cutting into 9 squares: Calories 228, Total Fat 20 g, Saturated Fat 6 g, Sodium 268 mg, Carbs 7.0 g, Fiber 3 g, Sugars 1 g, Protein 8 g