WebSTEP 5: Now add the almond flour and baking powder and mix well. The keto cornbread batter will be kind of thick and lump free. STEP 6: Evenly spread the …
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WebStart by making the dressing. Combine the dressing ingredients in a medium bowl and season with salt and black pepper. Next, combine the salad ingredients in a …
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Web1 hour ago · Instructions. Preheat the oven to 375F. In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, green onion, hot sauce, dressing, and garlic …
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Stem the other jalapeño and slice into thin rounds. 2 Whisk the cornmeal, flour, sugar, baking powder, chili powder, salt, and baking soda in a large bowl. Whisk the buttermilk, whole milk, and egg in another large bowl. Add the buttermilk mixture to the cornmeal mixture and stir to combine. Add the melted shortening and stir to combine.
Arrange the jalapeño slices on top of the batter. 4 Transfer the skillet to the oven and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool before slicing.
Traditional cornbread is certainly not keto-friendly since the main ingredients are flour, sugar and cornmeal. One piece would be more than a day’s allotment of carbs. Our family loves cornbread, especially when we are eating chili or BBQ ribs, both of which are some of our favorite low carb recipes we have on the site.
The most common low carb/keto flour to use is almond flour. It makes a great substitute for cornmeal in low carb cornbread because it has the best texture. We love kirklands almond flour from Costco the best. It is finely ground and comes in at only 5 carbs per ¼ cup, as opposed to cornmeal that is 30 carbs for ¼ cup.