Easy Low Carb Keto Cornbread

 

 Prep Time15minutes minutes

 Cook Time45minutes minutes

 Total Time1hour hour

 Servings12 pieces

 Calories194kcal

 AuthorBrenda Bennett | Sugar-Free Mom

Ingredients

• 4 eggs
• 1 cup unsweetened Coconut milk
• ½ cup butter soft, unsalted
• 1 cup coconut flour 121grams
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 tsp sweet corn extract
• ½ cup shredded cheddar cheese
• optional: ¼ teaspoon liquid stevia

Instructions

• Preheat oven to 350 degrees F.
• Grease an 8 by 8 baking dish or a cast iron skillet. 
• In a stand mixer or mixing bowl, whisk or blend on low eggs, milk and butter.
• In another bowl whisk the flour, salt, baking soda, stevia and corn extract together.
• Pour this into the stand mixer on low or stir to combine.
• Once mixed, add the cheese and stir to combine well.
• Pour into baking dish and bake 40-45 minutes.
• Allow to cool slightly before serving.

Notes

Net carbs: 1g

 

This recipe was first published in November of 2015.

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 304mg | Potassium: 79mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Source

SugarFreeMom.com

Banana Bread

1 cup stick butter
6 large ripe bananas
4 large eggs
2 teaspoon vanilla
4 cups flour
2 cup sugar
2 teaspoon baking soda
1 teaspoon salt (if using buttered salt, eliminate this ingredient.
1 teaspoon cinnamon

Preheat oven to 350 degrees. 

Grease bread tins.  (I bought the cheap aluminum pans from Walmart that come in a pack of 3.  The size is 8 in L x 3.88 in W x 2.47 in H.  This recipe is perfect fit for making 3 of these medium sized loafs.)

Melt butter.  Add bananas to the same bowl and mash (I used a potato masher).  

Add the vanilla and eggs to the bowl and continue to mash until eggs are mixed in well.

In a second large bowl, combine dry ingredients together.  Whisk to mix.

Add the dry ingredients to the wet ingredients and mix together with a spatula until combined, don't over mix.  (It looks like it is going to be too dry...but keep mixing, I don't like to use the mixer.)

Split the batter between the 3 medium sized loaf pans listed above.  

You can bake up to 6 of them in the oven at a time as long as you put space between them so you get good air flow.

Cook for around 55 minutes or until a knife inserted comes out clean.

Source:  

I found this recipe when I was googling for a new banana bread recipe.  The website is listed below.

https://thesaltymarshmallow.com/best-banana-bread-recipe/ 

When I was googling for a banana bread recipe.  I literally got a whole box of bananas from my neighbor.  I liked that this recipe used so many bananas for each 'loaf'.  

Note:  The recipe above is actually doubled from the original recipe...doubling made the perfect amount for the pans I bought.  :D

Note: I accidentally misread the butter amount for this...and so I was using half the butter...but it tastes great!  So, I listed the amount of butter that I used.  If you want to follow her recipe exactly, you will have to double the butter I listed above.

I froze a lot of banana bread!  Can't wait to pull some out of the freezer!

Pumpkin Streusel Bread

 FOR THE PUMPKIN BREAD:

1/2 cup unsalted butter, softened
1 cup dark brown sugar, lightly packed (can substitute with light brown sugar)
1 cup pumpkin puree (do not use pumpkin pie filling)
2 large eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1½ cups all-purpose flour

 

FOR THE STREUSEL:

6 Tbsp unsalted butter, melted

3/4 cup all-purpose flour

1/2 cup brown sugar (light or dark)

1/2 tsp pumpkin pie spice or ground cinnamon

 

FOR THE MAPLE GLAZE:

 

1 cup confectioners' sugar

1/4 tsp maple extract (can substitute vanilla)

1 Tbsp maple syrup

1 Tbsp milk or cream

 

INSTRUCTIONS

Preheat oven to 350°F. Liberally grease a 8-or-9" light metal loaf pan with cooking spray, or line with parchment paper and grease. Set aside. (See Note).

For the bread: In a large bowl, combine the softened butter with the brown sugar using a handheld electric mixer, creaming until smooth, about 1 minute. Add in the pumpkin, followed by the eggs, mixing well after each addition. Next, add in the spices, baking powder, baking soda, salt, ano flour and mix on low speed until just barely combined. Do not over-mix as this leads to tough bread; you want it just barely combined.

Spread the bread batter into the prepared pan in an even layer; set aside. Meanwhile, make your streusel: in a medium bowl, combine the melted butter, flour, brown sugar and pumpkin pie spice and stir until the mixture resembles wet sand and is fully combined. Drop heaping handfuls of the streusel evenly over the top of the bread.

Bake for 55-60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist, but not wet, crumbs. Cool completely on a wire rack.

Lastly, prepare your glaze: in a medium bowl, whisk together the confectioners' sugar, maple extract, maple syrup and milk until a soft glaze comes together. Drizzle the glaze evenly over the bread. Let set before cutting into slices to serve.

Notes

If you'd rather, instead of the individual spices in the ingredients list, you may use 3 tsp of pumpkin pie spice.

I recommend using LIGHT METAL baking pans whenever possible. Why? Light metal conducts heat the most consistently, resulting in baked goods that cooked properly. Glass conducts heat the worst, which is why if you bake in a glass pan, chances are your recipes take LONGER to finish cooking. Dark metal conducts heat rapidly, which is why when you bake in dark metal pans, your baked goods likely cook too quickly or burn on the edges. Light metal really is the best, and in a pinch, disposable foil pans are still better than glass or dark metal!

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Mallory made a loaf of this for everyone for Christmas 2024.  It was DELICIOUS!  She said the only things she changed was that she removed some of the liquid from the pumpkin...not all of it, but a lot of it.  She had to actually add a little more pumpkin in to get the measurement needed.  She also added chocolate chips, and used some of the pumpkin juice in the maple glaze. 10/10...need to make this again!

Great Grandma's Banana Salad

Mix Mayonnaise, Sugar and a little bit of cream to taste. Put on top of halved bananas. Top with chopped peanuts.

***STORY: I got this recipe from my Grandma. My brother Ben loves it the best. I like it too. It is an heirloom type recipe. My Grandma told me that her Mother used to make it for her.

Author: Great Grandma Hudgins
Source: Grandma Hudgins

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12/20/24 - also in draft since 2008.  Saving for posterity...I really should try this...but it just sounds weird.  My brother likes it, so maybe I would too?  My grandma and great grandma used to make it.

Chicken Stuffed with Golden Onions & Fontina

A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.

4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt Freshly ground pepper to taste
2/3 cup shredded fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine 1 cup reduced-sodium chicken broth 4 teaspoons all-purpose flour

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes.

Serve the chicken topped with the sauce.

Source: http://www.foodnetwork.com/

Author: Recipe courtesy EatingWell.com

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12/20/24 - This has been in draft to try since 2008.  I guess if I don't publish it, I don't even see it to try it. So, if you try it before me, let me know if you like it!

Five-Spice Turkey & Lettuce Wraps

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

1/2 cup water

1/2 cup instant brown rice

2 teaspoons sesame oil

1 pound 93%-lean ground turkey

1 tablespoon minced fresh ginger

1 large red bell pepper, finely diced

1 8-ounce can water chestnuts, rinsed and chopped

1/2 cup reduced-sodium chicken broth

2 tablespoons hoisin sauce (see Note)

1 teaspoon five-spice powder (see Note)

1/2 teaspoon salt 2 heads Boston lettuce, leaves separated

1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives

1 large carrot, shredded

Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.

To serve, spoon portions of the turkey mixture into lettuce leaves, top with herbs and carrot and roll into wraps.

Note: Hoisin sauce is a spicy, sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Note: Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Source: http://www.foodnetwork.com/

Author: Recipe courtesy EatingWell.com

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12/20/24 - This has been a draft since 2008.  I haven't tried it, which is probably why I didn't publish it.  I'll have to try it soon.  Let me know if you like it.  :D

Pumpkin Crunch Cake

1 can pumpkin (15 oz)
large evaporated milk
1 ½ cup sugar
2 tsp pumpkin pie spice
1 tsp salt
4 eggs

Beat together until well mixed and pour into 13x9 greased pan.

Box of yellow cake mix
Sprinkle yellow cake mix over pumpkin mixture.

1 cup chopped pecans
Sprinkle chopped pecans over cake mix.

2 sticks margarine
Thinly slice margarine over pecans.

Bake 350 degrees for 50 minutes.

Top with cool whip/whipped cream. Yum Yum….

ENJOY!!!!!

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This came from Rene W at work. She sent this to me in a recipe exchange. I wanted to save it here so I wouldn't lose it. Here is what she said to introduce the recipe. Makes it sound really really good! I can't wait to try it.
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Note from Rene:

This is great for the holiday season. YUM! This one is so yummy. You’ll be the hit of your Thanksgiving party. We actually BOUGHT this recipe from a tea room in Old Towne Spring. 

Enjoy.

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12/20/24 - This has been in draft form since 2008.  

As I review this, I'm realizing, I saw a recipe ALMOST JUST like this on Tik Tok just recently (called Pumpkin Pie Cake).  But, her pumpkin filling part wasn't sweet enough for me...this recipe has a bit of sugar added...so we will keep it.

I haven't actually tried this one...so let me know if you like it.  :D  I'm all about the pumpkin recipes in the fall.  If it's not good...it might be because I typed it wrong.