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Low Carb Cranberry Jalapeño Cornbread
Really good but too moist - need to figure that out and adjust
Ingredients
  • 1 cup coconut flour (I used Bob's Red Mill)
  • ⅓ cup Swerve Sweetener or other erythritol
  • 1 tbsp baking powder
  • ½ tsp salt
  • 7 large eggs, lightly beaten
  • 1 cup unsweetened almond milk
  • ½ cup butter, melted OR avocado oil
  • ½ tsp vanilla
  • 1 cup fresh cranberries, cut in half
  • 3 tbsp minced jalapeño peppers
  • 1 jalapeño, seeds removed, sliced into 12 slices, for garnish
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