Keto sweet jalapeño “corn” bread

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Step 1

DRY CAN BE MADE AHEAD: In a large bowl, whisk together the almond flour, flax seed meal, baking powder, & salt.

Step 2

WET INGREDIENTS: Melt butter. In a large bowl combine dry mixture with eggs, melted butter, jalapeños, monk fruit, and milk until thoroughly combined.

Step 3

Pour batter into ring on Tupperware micro-pro grill. Smooth the top of the batter slightly. Place lid on grill mode for fastest cooking and golden brown top.

Step 4

Microwave 8-10 minutes.

Step 5

NOTES: Storage Information: Store this bread on the counter in a covered container for up to 4 days or in the fridge for up to 10. It can also be frozen for several months. Wrap it up tightly to avoid freezer burn.