Ingredients:
1 cup butter (2 sticks) softened
2 packets Splenda
5 eggs - room temperature
1-1/2 cups almond flour
1/2 cup hazelnut flour
(you can use all almond flour, but the hazelnut flour gives it more of a "corn" flavor/consistency - especially if you are not using the corn meal option below.)

1 teaspoon baking powder
2 teaspoons butter flavor extract
OPTIONAL: 1/4 cup corn bran or coarse grain corn meal
(reduce almond flour to 1-1/4 cups if you use this option)


Directions:
Preheat oven to 350°F.

Cream butter and Splenda well. Add eggs - one at a time - beating well after each. Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

Makes 12 servings.
Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.