Beef stew is a classic comfort food, but it is also a great way to use leftover roast beef. That’s why we’ve made this keto beef stew recipe, adapted from a traditional recipe, …
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Grease your skillet. I love using my cast iron skillet for this low carb cornbread recipe, but if you don’t have one, you can use a regular 10″ pie or round baking dish. It just browns better with the cast iron. Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt.
Cook the ground beef in a large skillet with the onion and garlic until no longer pink. Add the cumin, salt, pepper, salsa and chili powder if using. Stir together. Set aside. Preheat the oven to 425 degrees F while you make the cornbread. Add all the cornbread ingredients to a stand mixer and blend until well combined.
Stir together the almond flour cornbread dry ingredients: almond flour, baking powder, sweetener, and sea salt. Add wet ingredients: melted butter, almond milk, and eggs. TIP: If you want to mimic the buttermilk that some traditional cornbread recipes use, you can stir a teaspoon of lemon juice into the almond milk before adding it to the recipe.
Transfer the ground beef mixture to a greased casserole dish, then pour the cornbread batter on top. Bake in a preheated oven until the cornbread is cooked through and golden brown. Sprinkle the remaining cheddar cheese on top of the cornbread and bake the casserole again until the cheese is melted.