"Corn" Bread

1 cup butter, softened
2 packets Splenda
5 eggs at room temperature
1 1/2 cups almond flour
1/2 cup hazelnut flour
1 teaspoon baking powder
2 teaspoons butter-flavored extract

Preheat oven to 350 degrees.
Cream butter and Splenda well.
Add eggs one at a time, beating well after each addition.
Mix almond and hazelnut flours with the baking powder.
Add dry ingredients to the egg mixture a little at a time, beating continuously all the while.
Add butter flavoring.
Pour into a greased 9-10" springform pan or a 9" round cake pan.
Bake at 350 degrees for 50-55 minutes.
Makes 12 servings @ 5.5 carbs each.

Comment: This, like many low carb recipes, attempts to replicate the mouthfeel and flavor of the original recipe. It will not *be* the original, but on the other hand it does not contain the carbs of the original.