Keto cornbread stuffing
Keto Cornbread Stuffing[edit]
Ingredients[edit]
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup melted butter
- 1/4 cup heavy cream
- 2 tbsp erythritol
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
Instructions[edit]
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish.
- In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, heavy cream, and erythritol. Stir this into the dry ingredients until well combined.
- Spread the batter into the prepared baking dish and bake for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool.
- In a large skillet, sauté the celery and onion in butter until soft. Add the garlic and cook for another minute.
- Crumble the cooled cornbread into the skillet and stir well. Add the chicken broth, poultry seasoning, and black pepper. Cook over medium heat, stirring frequently, until the broth is absorbed.
- Transfer the stuffing to a serving dish and serve warm.
Time[edit]
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information[edit]
- Serving Size: 1/8 of recipe
- Calories: 200
- Fat: 16g
- Carbohydrates: 8g (Net: 4g)
- Fiber: 4g
- Protein: 7g
Recipes (external)[edit]
- Diet Doctor recipes on Keto cornbread stuffing
- Allrecipes Keto cornbread stuffing
- Ruled.me recipes on Keto cornbread stuffing
- Food.com recipes on Keto cornbread stuffing
- Pinterest recipes on Keto cornbread stuffing
- You Tube recipes on Keto cornbread stuffing
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