Keto Corn Bread Dressing
ChefAimee AristotelousDifficultyIntermediateUsing keto corn bread as the base, you won’t be able to tell the difference between this keto dressing versus traditional bread-based stuffing. Cooked outside of the turkey cavity, this stuffing can be made on the stovetop ahead of time and stored in the refrigerator.
Serving Size 3/4 cup
Servings 6
Net Carbs
- Amount Per Serving
- Calories 244
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 5g2%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F.
Place the almond flour, baking powder, and monk fruit sweetener in a large bowl and combine.
Melt 4 tablespoons of the butter and place in a small bowl. Add the eggs and beat well to combine.
Add the butter and egg mixture to the dry ingredients and combine thoroughly.
If you have a cast iron wedge skillet pan, place it over medium-high heat and add the remaining tablespoon of butter to all wedge compartments to grease. Once the pan in extremely hot, pour the corn bread mixture into each compartment and let sit for 1 minute. Transfer to the oven and bake for 20-25 minutes.
If you do not have a cast iron wedge skillet pan, use the remaining tablespoon of butter to grease an 8 x 8 baking dish or muffin tin. Bake for 15-20 minutes, or until you can insert a toothpick and it comes out clean.
In a small pot over medium heat, add the broth, ghee, cumin, sage and salt. Reduce the heat to low and whisk together for 6 minutes. Remove from heat and set aside.
Once the corn bread has cooled, place all wedges in a large bowl and crumble with a fork. Add the onion and celery and combine.
Pour the broth mixture over the corn bread mixture and combine.
Evenly distribute the mixture into a baking dish and bake for 35 to 40 minutes.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350°F.
Place the almond flour, baking powder, and monk fruit sweetener in a large bowl and combine.
Melt 4 tablespoons of the butter and place in a small bowl. Add the eggs and beat well to combine.
Add the butter and egg mixture to the dry ingredients and combine thoroughly.
If you have a cast iron wedge skillet pan, place it over medium-high heat and add the remaining tablespoon of butter to all wedge compartments to grease. Once the pan in extremely hot, pour the corn bread mixture into each compartment and let sit for 1 minute. Transfer to the oven and bake for 20-25 minutes.
If you do not have a cast iron wedge skillet pan, use the remaining tablespoon of butter to grease an 8 x 8 baking dish or muffin tin. Bake for 15-20 minutes, or until you can insert a toothpick and it comes out clean.
In a small pot over medium heat, add the broth, ghee, cumin, sage and salt. Reduce the heat to low and whisk together for 6 minutes. Remove from heat and set aside.
Once the corn bread has cooled, place all wedges in a large bowl and crumble with a fork. Add the onion and celery and combine.
Pour the broth mixture over the corn bread mixture and combine.
Evenly distribute the mixture into a baking dish and bake for 35 to 40 minutes.
These all look good. Will be doing some copking. I have been looking for some of these recipes.