Low Carb Cheesy Crawfish Cornbread
1 cup almond flour
3/4 tsp. baking powder
1 tsp. Tony Chachere’s Lite
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