Keto {Corn}bread Dressing

Turkey and dressing – the most classic Thanksgiving combo. Growing up it was just my most favorite part of the holiday. I. love. dressing. I don’t even know what stuffing is, so don’t come at me with that talk. It’s dressing, and it’s not something cooked inside the turkey. It’s cooked in a large pan, and it’s topped with giblet gravy and cranberry sauce that is suctioned out of the can and left in the shape of said can. I mean, how else do you know where to slice it?!  At least that’s what it was in my childhood. As I’ve grown and developed a love for cooking I tend to lean more towards the cook-it-all-from-scratch method which has left my beloved blob of congealed wanna-be cranberry sauce safely on the shelf at the store. It’s delicious; who am I kidding?! But alas, all good things must come to an end.   Cranberry sauce from a can, meet Keto. You too will never be friends.

I jumped on the Keto/low carb train three years ago. It was an easy transition for me, because I love to try new things. I looked at it as a challenge. Can I come up with some amazing desserts that will fool even the sweetest of sweet tooths? For this challenge I simply asked myself if it was good, because I would rather eat dessert than dinner. Desserts. Done. Next up was bread. Bread has honestly been a bit tricky. Most recipes end up tasting a bit too eggy. I have some ideas up my sleeve and will be testing them over the next few weeks, so stay tuned. Since Thanksgiving is NEXT WEEK (what? how is that even possible?!), I took on the challenge of creating a Keto dressing. I was skeptical as to whether or not I could actually pull it off, but this recipe has been tested and approved several people! It’s good, y’all. And the bonus is that you won’t walk away screaming for pants with an elastic waist band and a couch to throw yourself across as you wail in agony. Try it and let me know what you think!

1 ½ c. almond flour
½ c. ground flax meal
2 tsp baking powder
1 tsp pink salt
4 eggs
½ c unsweetened cashew milk
¼ c heavy whipping cream
1 T apple cider vinegar
5 T melted butter
1/3 c sour cream

Preheat oven to 400 and grease a cast iron skillet with 2 T avocado oil
Combine first 4 ingredients in a bowl and whisk together. Set aside.
Combine cashew milk, heavy whipping cream, and apple cider vinegar in bowl and set aside while you melt your butter and whisk your eggs. (This creates a buttermilk minus the sugar.)
While whisking your eggs slowly pour in your melted butter. Whisk thoroughly.
Add in your sour cream and milk/vinegar mixture. (It should look curdled. Don’t worry)
Add your wet ingredients to your dry and mix well.
Pour in to your greased cast iron skillet and cook for 30 mins or until completely set and slightly browned and crispy around the edges.
Cool on wire rack while you get your dressing ingredients prepped.
Decrease temp to 375.

1 pan of cornbread broken into small pieces
1 med to large onion diced
2 stalks of celery diced
3 cups chicken or vegetable stock
2 eggs (whisked)
Pink salt (to taste, but I use around 2 tsp)
1 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried sage
2 tsp Tuscan spice blend (this blend I use has Rosemary, oregano, basil, and crushed red pepper, and I find it as Home Goods and TJ Maxx)

Grease 9×13 baking dish
Combine all ingredients except 2 cups of broth.
Pour into greased baking dish then add the reserved broth on top. It will be an excess amount of liquid, but it will bake in to the dressing.
Bake on 375 for at least an hour or until all liquid is dissolved. Depending on your oven it may take more or less time.


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