Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a small bowl, combine your almond flour and baking powder and set aside. In a separate bowl, add your eggs and whisk them together. Add the melted butter and sugar free powdered sugar and whisk until combined. Gently stir through the dry ingredients and mix until fully incorporated and no clumps remain.
Transfer the batter into the lined baking pan and bake for 25-27 minutes, or until a skewer comes out clean and the tops are golden.
Remove from the oven and let cool in the pan before slicing and serving.
TO STORE: Cornbread should be stored in the refrigerator, covered, for up to 5 days. Any longer, and you risk the cornbread going rancid and drying out. TO FREEZE: Place leftovers in a ziplock bag and store in the freezer for up to 6 months. TO REHEAT: Cornbread is best served warm, to either microwave for 20 seconds or in a preheated oven and heat for 5 minutes until warm. Recipe loosely adapted from here.