Step 1

Pre-heat oven to 375 degrees.

Step 2

Place the 9-inch cast-iron skillet in the center of the oven to heat. Proceed to make the cornbread.

Step 3

In a large-size bowl combine the almond flour, sugar substitute, salt, and baking powder and set aside.

Step 4

In a medium-size bowl combine the heavy cream, sour cream, eggs, and cornbread extract. Mix until fully combined.

Step 5

Add the wet ingredients to the dry ones and gently stir till fully incorporated.

Step 6

Next, add the melted butter, and stir till mixed.

Step 7

Using oven mitts carefully remove the hot cast-iron skillet out of the oven and add one tablespoon of butter to the skillet swirl the butter to coat both the bottom and sides of the pan.

Step 8

Next, then add the batter to the skillet

Step 9

Bake the bread for 30 to 35 minutes, or until lightly golden.

Step 10

Serve hot, warm, or at room temperature.

Step 11

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.