If you want a low-carb version of cornbread stuffing, try this Keto Corn Bread Stuffing. It's tasty and moist, and it's great for Thanksgiving or any other holiday meal. On top of that, it's gluten-free and keto-friendly!
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup unsalted butter, melted. 4 large eggs. 1/2 cup sour cream. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup unsweetened almond milk. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper.
Instructions: Set the oven to 350F 175C and heat it up. A 9x9-inch baking dish should be greased. Mix almond flour, coconut flour, baking powder, and salt in a large bowl with a whisk. Put the eggs in a different bowl and beat them. Then add the sour cream, almond milk, and melted butter. Mix well. Mix the wet and dry ingredients together, then add the red bell pepper and green onions. Place the batter in the baking dish that has been prepared and spread it out evenly. Once you put a toothpick in the middle and pull it out clean, the top is done. Bake for 25 to 30 minutes. Allow it to cool a little before cutting and serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
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