Low-carb, high-fat. Lacto-ovo vegetarian. Developed by combining various recipes.

Ingredients:

  • ¼ c. full-fat sour cream
  • 2 T. butter, softened
  • 2 large eggs
  • 1-2 green onions, chopped
  • 1 c. almond meal*
  • ¾ t. baking powder
  • ½ t. salt
  • ½ can baby corn, roughly chopped

Instructions:

  1. Preheat oven to 350° F.
  2. In a bowl, mix the sour cream, softened butter, eggs, and green onions.
  3. Add the almond meal, baking powder, and salt, and mix again.
  4. Fold in the chopped baby corn.
  5. Pour into a greased 8” baking dish or baking pan and bake for 20 minutes or until the edges and top are slightly browned. Or use 6 muffin tins.

Servings: 6

Nutrition Information (per serving):

  • Calories 189
  • Carbohydrate 5 g
  • Fat 5 g
  • Fiber 3 g
  • Protein 7 g

*Use almond meal (not almond flour) to simulate the coarser texture of corn meal.