1 cup soft butter
2 pkts Splenda
5 eggs, room temp.
11/2 cup almond flour
1/2 cup hazelnut flour (you can use all almond flour, hazelnut gives it more of a corn bread flavor)
1 t baking powder
2 t butter flavor extract

Heat oven to 350. Cream butter and Splenda together. Add eggs one at a time, beating well after each. Mix flour with baking powder. Add wet ingredients, a little at a time. Add butter flavoring, mix well. Pour into greased cake pan, or spring form pan. Bake for 50-55 minutes.

12 pieces at 5.5 carbs each.