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Preheat oven to 400ºF. Place a cast iron pan inside the oven while you prep the other ingredients. In a bowl mix together the eggs and melted butter. Add the almond flour and baking powder and mix to combine. Add the shredded cheddar and mix to combine. Carefully remove the heated cast iron pan from the oven.
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Sauté these vegetables until they become soft and tender. Now it's time to incorporate the tomatoes, chicken broth, bay leaves, paprika, thyme, cayenne pepper, black pepper and salt into the pot. Stir everything well. Bring the mixture to a boil initially. Then reduce the heat to let it simmer for 30 minutes.
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Keto and Low-Carb Recipes. I'm Natasha Newton, author of Southern Keto cookbooks. I love creating and sharing delicious, family-friendly low-carb recipes that are easy to make and use readily accessible ingredients. And I like to throw in a bit of Southern flavor! We'll also explore fabulous travel destinations across the South and beyond.
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Beef Kabobs - use lower carb veggies such as bell peppers, mushrooms, etc. Fresh and Fast Chicken Teriyaki - look for the lowest carb teriyaki sauce and use Sharataki noodles instead of rice, easy on the carrots. Click here to learn all about Shirataki noodles. Beef & Broccoli - Might want to just use half of the corn starch or leave it.
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Enjoy your favorite comfort foods with low-carb ingredients. Try 10 of the most sought-after Bestselling Southern Keto Cookbook recipes, including Hushpuppies, Drop Biscuits and Nashville Hot Chicken! Low Carb Hushpuppies Credit: Natasha. Low Carb Hushpuppies
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Southern Deviled Eggs Recipe (Keto-Friendly) 1 2 3. Check out this long list of low-carb Southern recipes. Old-fashioned home cooking that's keto-friendly and diabetic-friendly.
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Sprinkle the onion powder over the greens and season with salt and pepper to taste. Mix everything together. Pour in the chicken broth and cover the pot with a lid. Let it simmer for about 15-20 minutes or until the collard greens are tender. If desired, stir in the apple cider vinegar for a tangy twist.
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Instructions. In a large skillet over medium heat, cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes. Reduce the heat to low. Stir in the cream, water, and xanthan gum. Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes.
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1️⃣ Preheat oven to 350 F. 2️⃣ Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool. 3️⃣ In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
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Add the shredded chicken and sausage to the pot along with the broth, tomatoes, Creole seasoning, parsley, and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes. Add the okra and cook until it is tender and the gumbo is thickened, about 30 more minutes. Season to taste with salt and pepper.
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Add heavy cream to cool the butter a bit (this will prevent your eggs from cooking when we add them). Add all other ingredients and stir until well incorporated. Pour the cornbread batter into a greased baking dish. Bake at 350 for 30 to 40 minutes or until golden brown on top and set in the center.
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Allow eggs to cool until easy to handle then carefully peel. Slice each egg in half and spoon out the yolk into a separate bowl. Add all other ingredients and mash with a fork until creamy and well blended. Spoon contents into a plastic bag and seal. Cut off the corner and squeeze back into egg halves.
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Served with keto coleslaw and keto french fries, you'll have an easy and family-friendly weeknight keto dinner. Southern Chicken and Dumplings (The Best!) This homemade Southern chicken and dumplings recipe yields the most perfect old fashioned chicken and dumplings that every Southerner grew up enjoying.
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Instructions. Crumble the keto cornbread into a large mixing bowl. Melt the butter in a skillet over medium heat on the stove. Add the celery and onions to the skillet, and saute until translucent. Stir in the sage and poultry seasoning as well as salt and pepper to taste. Remove from the heat and let cool a bit.
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Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else. Add the chicken broth, diced tomatoes, and sauteed okra. Season with cajun seasoning and sea salt to taste. Bring the gumbo to a boil, then cover and simmer for 30 minutes. Add the shrimp.
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In a large bowl, combine all the ingredients except the ketchup. Mix well. Shape the mixture into a loaf shape in a 9x13" baking dish. Bake uncovered for 45 minutes. Remove from the oven and spoon some of the drippings over the top of the meatloaf, then spread the ketchup evenly over the top of the meatloaf and return to oven.
