Keto Cornbread Chili Skillet
One of the heartiest and best recipes you can make in the fall is this keto cornbread and chili skillet. It's comfort food at its best!
Servings 8 servings
Calories 434kcal
Equipment
- Skillet
Ingredients
Keto Chili
- 2 pounds Ground Beef
- 1/2 Onion chopped
- 1 Green Bell Pepper chopped
- 1 tbsp Tomato Paste
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 1 1/2 tsp Oregano
- 1 tsp Worcestershire Sauce
- 1/4 cup Canned Green Chilis
- 1 cup Diced Tomatoes
- 1 1/2 cups Beef Broth
- 1 Jalapeno finely chopped, seeds removed
Keto Cornbread
- 1 1/2 cups Almond Flour
- 2 tsp Baking Powder
- 5 tbsp Melted Butter
- 2 tbsp Swerve Confectioner's Sugar Substitute
- 3 large Eggs
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef, onion, jalapeno and bell peppers to a large oven-proof skillet over medium high heat, and saute until the beef is browned and the vegetables have softened. Drain the excess grease, and lower the temperature to medium.
- Stir in the tomato paste, chili powder, cumin, oregano, worcestershire sauce and salt and pepper to taste. Saute for 30 seconds longer.
- Pour in the diced tomatoes, green chilis and brother. Simmer for 5 minutes.
- Stir together the topping ingredients in a bowl until well combined, and then spoon it over the top of the chili in the skillet.
- Bake for 15-20 minutes until the topping is browned and cooked through.
- Garnish with some cheddar cheese and parsley before serving if desired.
Notes
Calories: 434
Net Carbs: 6 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 6 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.