Low Carb Cheesy Crawfish Cornbread


1 cup almond flour

3/4 tsp. baking powder

1 tsp. Tony Chachere’s Lite

2 eggs

1 tbsp extra virgin olive oil

1/4 cup sour cream

1/2 lb Louisiana crawfish tails, precooked, peeled, deveined

1 cup 2% shredded Cheddar cheese

1/2 onion, chopped


Preheat oven to 350 degrees. Spray 8 x 8 pan with non-stick cooking spray. In a large bowl, combine almond flour, baking powder, and Tony Chachere’s lite. Place aside. In a separate smaller bowl, combine eggs, oil, and sour cream. Beat with a hand mixer for 1-2 minutes. Pour egg mixture into the flour mixture. Using a rubber spatula, combine ingredients. Beat with a hand mixer for 1-2 minutes. Add crawfish, cheese, and onion to the mixture. Using a rubber spatula, combine all ingredients.
Pour mixture into the pan. Bake in the oven for 35-45 minutes.
This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen

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