Low Carb Cornbread Dressing – Keto Southern Chicken & Dressing
Highfalutin’ Low Carb
2 ½ cups almond flour, sifted
½ cup crushed pork rinds (unflavored)
½ cup whey protein powder (unflavored)
¼ cup oat fiber
2 tsp baking soda
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
3 Tbsp melted butter
2 Tbsp bacon fat
1 ¼ cup heavy whipping cream
½ cup water
1 tsp Amoretti Sweet Corn Extract (optional)
2 tsp ground sage (optional)
8 oz. cooked, shredded chicken (white & dark meat)
3-4 cups chicken broth
1 cup chopped celery
½ cup chopped onion
salt & pepper to taste
BOIL THE CHICKEN
1. Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)
2. Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.
3. Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.
4. Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor. (If using purchased chicken stock, skip this step.)
MAKE THE CORNBREAD
1. Preheat oven to 425. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.
2. In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking soda, garlic powder, onion powder, and salt.
3. In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.
4. Beat 2 of the large eggs in a small bowl. Mm(The third egg will be used later.)
5. To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.
6. Stir to combine. Do not over mix.
7. Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.
8. Bake for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.
9. Allow to cool in the skillet.
10. Once cool enough to touch, break apart the cornbread into a very large mixing bowl.
PREPARE THE AROMATICS
1. In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.
2. Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)
3. Set aside to cool.
ASSEMBLE THE DRESSING
1. Preheat oven to 400.
2. To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.
3. In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.
4. Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.
5. Taste the mixture and season with salt and pepper to taste.
6. Pour the dressing into a well-buttered 9×13 casserole dish and distribute evenly.
7. Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.
8. Cover with foil and place in a preheated 400 degree oven for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.
9. Allow to cool for at least 15 to firm up the dressing. Enjoy!
(Makes 8 servings.)
Total Fat: 39.8g
Total Carbs: 11.3g
Net Carbs: 6.9g
LifeSource Foods Oat Fiber:
IsoPure Whey Protein:
Amoretti Sweet Corn Extract:
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (