Preheat the oven to 400 degrees.

Add the almond flour, baking powder, sugar substitute (if using), salt, 5 tablespoons of melted butter, ⅓ cup of buttermilk or heavy whipping cream, and 3 large eggs to a mixing bowl.

Beat to combine well.

Heat the 2 remaining tablespoons of butter in a deep sided skillet or oven proof pan over medium-high heat until the butter is melted.

Pour the batter into the skillet with the melted butter and smooth into an even layer.

Bake for 20-25 minutes until the cornbread is lightly browned and cooked through.