Keto cornbread stuffing

Keto Cornbread Stuffing

Ingredients

• 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

1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, heavy cream, and erythritol. Stir this into the dry ingredients until well combined.
4. 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.
5. In a large skillet, sauté the celery and onion in butter until soft. Add the garlic and cook for another minute.
6. 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.
7. Transfer the stuffing to a serving dish and serve warm.

Time

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Nutritional Information

• Serving Size: 1/8 of recipe
• Calories: 200
• Fat: 16g
• Carbohydrates: 8g (Net: 4g)
• Fiber: 4g
• Protein: 7g

Recipes (external)

• 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