Debbie Makes Low Carb Delicious

Easy Keto Low-Carb Sweet Cornbread

Debbie
Nov 13, 2021
2 min read

Updated: Nov 14, 2021

Needing a bread for Thanksgiving? Try my Easy Keto Low-Carb Cornbread. This recipe is for a double batch so it's perfect to serve for to your family or a larger crowd on Thanksgiving. It's the perfect substitute for traditional cornbread, as it has no corn or cornmeal in the recipe. It's made with almond flour, sweetener, eggs, and to mimic that cornmeal texture I added in a bit of hemp hearts (shelled hemp heart seeds). It's so delicious, your family and friends will have no idea it's keto-friendly. I baked the cornbread in my Great Jones 10-inch Sweetie Pie Pie Plate - it turned out beautiful. I was a bit nervous baking a larger batch, this ceramic stoneware is fabulous in making a nice evenly baked bread with a golden crust. It's nonstick, so no extra oil or butter was needed in the baking dish.

I served with butter and SunnyBo Hunny - this honey alternative is new me - it's made from apple juice, no sugar-added. It has a very slight taste of apple, perfect sweetness, and makes a great accompaniment to cornbread - making this a perfect Thanksgiving / Fall Harvest bread to serve to all your guests. Both are keto-friendly, gluten-free, and sugar-free. In addition, this "Hunny" is vegan & delicious!

Easy Keto Low-Carb Sweet Cornbread

Ingredients:

3 cups Nature's Eats Almond Flour

2/3 cup confectioners style sweetener, such as Swerve

2 Tablespoons hemp hearts

10 Tablespoons salted butter, melted (or vegan butter substitute)

8 large eggs

3 1/4 teaspoon baking powder

1 teaspoon vanilla extract 30 drops OOOFlavors Cornbread Flavoring (use discount code: DEB10) (or 2 teaspoons vanilla extract)

Note: This recipe can be divided in half. If so, bake in a smaller baking dish.

Directions:

1. Preheat oven to 350° F.

2. In a mixing bowl, whisk together almond flour, sweetener, hemp hearts, and baking powder until well mixed.

3. In a separate large mixing bowl, add melt the butter in the microwave. remove and let a cool a bit, add in the eggs, vanilla extract , and cornbread flavoring. Whisk ell until eggs are incorporated.

4. Add the dry mixture to the bowl with the wet mixture. Mix gently until smooth. Batter will be thick.

5. Pour the batter into a 10" round pie dish. Bake 40-45 minutes. Check after 25 minutes, if browning too quickly, lightly cover with aluminum foil.

6. Allow to sit for a few minutes, slice and serve with butter, honey alternative (such as SunnyBo Hunny).

Nutritional Information: coming ...

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Wedding Soup (Escarole Soup) Low Carb

Debbie
Oct 10, 2021
2 min read

Updated: Jan 23, 2022

It's a soup kind of day here!! It's rainy, dark and dreary here today .. so Wedding Soup is on!! It's super easy, comforting and delicious! It's my mom's recipe which means there's no recipe. But I will tell you how I make best I can. Growing we called it "Escarole Soup". Most of you probably know it is Wedding Soup. Wedding soup or Italian wedding soup is an Italian soup consisting of green vegetables and meat - the perfect marriage. I make it with fresh escarole and mini low carb meatballs. I like it just like this, however you could add in a low carb pasta or rice alternative. This Wedding Soup is a delicious and hearty soup that is easy to make. Make for Sunday supper or for a quick weeknight meal. Enjoy with your your favorite bread and salad.

https://video.wixstatic.com/video/8dfb27_bcce68c8da02471b82b7b2b80f0afdaf/360p/mp4/file.mp4

Wedding Soup (Escarole Soup) | Low Carb Ingredients:

Meatballs:

1 lb. meatloaf mix (or ground beef)

1 Tablespoon dried parsley

1 large egg

1/2 cup grated Parmesan cheese 1/4 cup Italian style bread crumbs*

1 teaspoon salt

Freshly ground black pepper

*If you're following a keto diet you can omit the breadcrumbs or replace finely ground pork rinds. The breadcrumbs add 16g net carbs to the entire meatball recipe, which is about 0.5g (or less) per meatball. Soup:

64 ounces chicken broth (College Inn broth is my favorite)

1 pound escarole, coarsely chopped

Freshly grated Parmesan for garnish

Salt and freshly ground black pepper

Directions:

1. In a large soup pot, heat chicken broth to a simmer/low boil.

2. In the meantime, in a separate med/large pot you want to pre- cook the escarole a bit. This cuts down on any bitterness. Place the chopped escarole in a med/large pot with about 1/4-1/2 cup of water. Cook until it just starts to wilt. It should still be bright green. Drain and set aside.

3. To make the meatballs: In a large bowl mix all meatball ingredients together, by hand, until just blended. Do not over mix as the meatballs will get tough in texture. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.

4. To make the soup: drop meatballs in simmering/low boil broth. Simmer until meatballs start to float to the top (this is how you know the meatballs are cooked) - this takes only a few minutes. Add escarole and simmer about 10 minutes. Serve and garnish with freshly grated Parmesan cheese (optional). I like to make earlier in the day and keep it warm on low setting. This allows the flavors to marry and taste delicious!

Note: if when cooking you don't seem to have enough broth I just add 1 cup of water and a chicken bullion.

Enjoy! Print Recipe:

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten-Free | Paleo

Debbie
Oct 7, 2021
2 min read

This is my go-to homemade Pumpkin Bread and I always get rave reviews. It's quick and easy to make and wonderfully moist, spicy and it's loaded with walnuts (totally optional, but really so delicious!). This pumpkin bread is made with almond flour, pumpkin, sweetener of choice, all the favorite fall spices, and walnuts. It's even better the next day after all the flavors have a chance to meld. I start making this bread in September (okay maybe this year I starting making in August) and find it perfect for entertaining, holiday gift giving, breakfast, dessert, or freeze for later. I highly recommend you make this pumpkin bread for Halloween (great for trick-or-treat night while handing candy out to the kids), Thanksgiving (family and guests will love it) and even Christmas (great for breakfast while opening presents). I absolutely love quick breads at holiday time because you can make ahead, freeze, and then thaw when ready to serve to your family or guests. Give it try! Enjoy with butter and cup of coffee or tea.

*This bread can be made with sweetener of choice. Both sugar alternatives or regular sugar will work. For keto/low carb you want to use a sugar alternative.

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo

https://video.wixstatic.com/video/8dfb27_b12ed95d815a4fbba070e3768f95e377/480p/mp4/file.mp4

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten-Free | Paleo

Makes: 1 loaf (12 servings) Ingredients:

1 cup canned pumpkin (not pumpkin pie filling!)

4 eggs

3/4 cup butter, melted

1/3 cup unsweetened vanilla almond milk

1 teaspoon vanilla

2 cups blanched super fine almond flour

1/2 cup coconut flour

4 teaspoon baking powder

1/2 cup Allulose Stevia Blend Sweetener*

2 Tablespoon Swerve Sweetener, Brown

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1/2 cup chopped walnuts, divided

*Use any 1:1 sugar alternative for keto/low carb, coconut sugar for Paleo, or regular sugar (for non-keto)

Directions:

1. Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper.

2. In a mixing bowl, combine melted butter, eggs, pumpkin, almond milk, and vanilla. Mix until smooth and well combined.

3. In a separate bowl, combine almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir in 1/4 cup of the walnuts if using.

4. Pour the wet ingredients into the dry ingredients. Stir well until combined.

5. Spoon batter into lined loaf pan. Sprinkle with remaining walnuts (optional: sprinkle a bit of sweetener and cinnamon over the nuts).

6. Bake 1 hour and 15 minutes. I suggest covering the bread with aluminum foil to prevent over browning. Cooking time may vary, the bread is done when a toothpick inserted comes out clean.

The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.

Nutritional Information: Serving Size: 1/12 loaf Calories: 272 Fat: 25g Carbohydrates: 4g net Protein: 8g