WebThe best side dish for your keto Thanksgiving table is this southern keto cornbread dressing. It's so good it'll fool the biggest carb lover in your family! Just one …
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WebIn a small bowl, mix wet ingredients, then work in the dry ingredients. Pour into a greased microwave-safe container (about 6-inch square, or thereabouts). Microwave for 2 …
This is truly an easy, no-fuss cornbread recipe, with staple low carb pantry ingredients. Add cornmeal, heavy whipping cream and apple cider vinegar (or buttermilk!) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest. Preheat oven to 350°F/180°C.
Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter. In a large bowl, stir together the flour, baking powder, sweetener, and sea salt. Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
We prefer it more on the wet side. So, essentially, southern cornbread dressing is a really moist, non-chunky, stuffing (for lack of a better word). It is absolutely delicious! To make this dressing keto friendly, I had quite a bit of tweaking to do.
Reheating: Cornbread is best served warm, to either microwave for 20 seconds or in a preheated oven and heat for 5 minutes until warm. This keto cornbread is a low carb take on the classic southern cornbread! Tender on the outside, soft and fluffy on the inside, it’s perfect to enjoy sweet or savory- it’s made with ZERO corn!