My version of Keto/low carb Cornbread for our Thanksgiving dressing! Recipe in description. скачать в хорошем качестве

My version of Keto/low carb Cornbread for our Thanksgiving dressing! Recipe in description.

Lori’s (RRK) Keto/Low Carb Cornbread 4 1/2 cups Blue Diamond* almond flour. 1 cup Carbquick 1 & 1/2 tablespoons of Red Mill* baking powder One full cup of melted butter Four room temperature eggs Salt and pepper Cornbread flavoring* (optional) 8oz. Heavy whipping cream 8oz. water 1/3 cup sour cream Mix all dry ingredients in separate bowl. I do this with a whisk because I don’t sift it. Mix all wet ingredients together and then incorporate with dry ingredients. 1/4 cup bacon grease heated in pan. I normally use my iron skillets but used my lg pampered chef stone pan for this batch. I baked it for 30 minutes at 375°. This makes one large pan or two 10 inch iron skillets. Use the brand of almond flour and baking powder that you like. These are just the ones I use for this recipe. The Blue Diamond almond flour is just a little bit finer than the other brands I’ve used. If you don’t want to use Carbquik then add another 1/2 cups of Almond flour for a total of 5 cups. Cornbread flavoring is from oooflavors.com. It is optional. This makes a moist cornbread. I use this recipe for Cornbread dressing and also other variations. Jalapeño cornbread and Broccoli & cheese cornbread. If you would like a less moist cornbread then lower the water to 1/2 cup and butter to 1/2 cup.