Quick Corn Bread (gluten free, low carb)

6 oz weight blanched almond flour (approx. 1.75 -2 cups)
1 tbsp monkfruit sweetener
4 large eggs
6 tbsp melted butter
1 tsp baking powder
½ cup shredded cheese (optional)
Diced chilis (optional)

Preheat oven to 350 degrees.
Place parchment paper in an 8x8 baking dish.
In a mixing bowl combine almond flour, monkfruit, and baking powder.
In a separate bowl add the melted butter and eggs.
Use a mixer to beat for 30 seconds on low speed.
Add the dry ingredients and mix for another 30 seconds on low speed. The batter should be thick.
Stir in the cheese and chilis (if adding).
Pour the batter into the parchment lined baking dish. You may need to use a spatula as it will be thick.
Bake for 20-25 minutes or until a toothpick is inserted and comes out clean.

Serve warm.
Can be kept in the refrigerator and reheated.