Southern Keto Cornbread Dressing
The 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 bowl and one bake required. Only 5 net carbs per serving too!
Ingredients
- 2.5 cups almond flour
- 2 tablespoons ground sage
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 4 tablespoons butter melted (or ghee for dairy free)
- 3 ounces finely diced onion
- 2 ounces finely diced celery about 2 ribs
- 1.5 to 2 cups chicken broth use more for a wetter dressing
- cooking spray
Instructions
- Preahet oven to 350 degrees.
- In a large bowl, whisk together the almond flour, sage, baking powder, and salt. Whisk well to remove any lumps.
- Add the eggs and butter and whisk togeher until well combined. Fold in the onion and celery.
- Slowly add the broth and whisk until well combined. The mixture will be very thin and runny.
- Spray a 9x13 baking dish with cooking spray and trasfer the cornbread mixture to the dish.
- Bake for 35 minutes or until the top is browned and the center is not jiggly.
- Let cool 5 minutes before serving.
Notes
For the Instant Pot: reduce the chicken stock amount to 1 cup. Follow directions above for preparation but use a 7" round baking dish (such as corning ware). Add 1/2 cup water to the bottom of the Instant Pot. Cover the baking dish with foil and place on the trivet. Lower the trivet into the pot. Close the lid and seal the vent. Cook on high pressure for 40 minutes, quick release the steam.
Nutrition
Serving: 1gCalories: 415kcalCarbohydrates: 10.9gProtein: 13.6gFat: 35gFiber: 5.7g
Tried this recipe?Let us know how it was!