KETO CORNBREAD DRESSING | Low Carb Recipe | Stuffing

keto cornbread

🥗Healthier: almond flour cornbread

💰Cheaper: regular cornbread mix

Almond flour reduces carbs while maintaining texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Melt 2 sticks of pure butter in the microwave.

Add 23 cups of heavy whipping cream, 3 whole eggs, and the yolks of 2 eggs to the melted butter.

Incorporate 3 teaspoons of sweet corn extract for flavor.

Mix in 1 cup of coconut flour, 1/4 cup of Swerve sweetener, and 1 tablespoon of baking powder until well combined.

Grease a baking dish with coconut oil or line with parchment paper.

Spread the cornbread batter evenly in the baking dish and bake at 375°F for 45-50 minutes.

Let the cornbread cool, then crumble it up.

In a large wok, cook Italian ground sausage until browned.

Add diced celery, green peppers, and yellow onion to the sausage and sauté until softened.

Add 1 tablespoon of thyme, 1 tablespoon of sage, 1 tablespoon of rosemary, and black pepper to the mixture and cook until fragrant.

Toast 4 slices of sweet and buttery solar bread, then cut into bite-sized squares and add to the sausage and veggie mixture.

Moisten the mixture with 1 1/2 cups of liquid chicken broth and 1/2 cup of heavy whipping cream, folding gently to combine.

Transfer the mixture into a baking dish and beat 2 eggs to pour over the top.

Cover with foil and bake at 375°F for 40 minutes, then broil for a crispier topping if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens