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This gluten free and keto cornbread is delicious to eat on its own with butter, or dunk it in soup, or to make my gluten free savory stuffing!
What makes this gluten free cornbread keto?
Truthfully, there is no corn in this cornbread! However, it tastes like cornbread to me and it works perfectly for my gluten free savory stuffing recipe! We also like to pair it with soup or have it as a breakfast with butter and keto syrup! I can remember my Mom making cornbread for breakfast with lots of butter, syrup, or honey. So yummy! This grain free version takes me back to those mornings! My favorite was a mixture of all three- butter, syrup on some, and honey on some. It was even better if you microwaved it after adding the toppings to create a crusty sugary edge….. my things have changed in the way I eat since then lol! Since there is no corn in this cornbread, I use lower carb ingredients to make it keto friendly ​
What do I need to make this gluten free and keto cornbread?
​You will need the following ingredients to make this cornbread: Almond flour Baking Powder Eggs Butter Swerve or your favorite Keto sweetener I have seen other recipes that use Artificial Corn Flavoring, but I don’t think it needs it and it sounds gross to me. I like to make it in a baking dish but you could also make it as mini muffins or regular sized muffins. ​ Pin this now and make it later! 
If you like this recipe you might also like:
Gluten Free Keto Savory Stuffing Gluten Free Thanksgiving Sides Gluten Free and Keto Clam Chowder Gluten Free Keto Cornbread This gluten free keto cornbread is super easy to make! It is a great low carb option! INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, ​ Michelle
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These Gluten Free Deviled Eggs N Bacon are the perfect dish to make for any brunch! Our family loves them and there are never any leftovers!
I hope you love these delicious deviled eggs n bacon as much as we do!
As Always, Best Wishes for Gluten Free Dishes! XO, ​Michelle These gluten free spider eggs are a spooktacular treat for Halloween!  How do I make these cute spider eggs? I love making this for an appetizer on Halloween! It is super easy to make and the eggs are a nice protein addition to the sweet filled day! Most kids that I have made these for think it’s pretty fun to eat a spider egg too! You could add eyes to the spiders to make them even more spooky! To make this recipe, you can follow my recipe for Gluten Free Deviled Eggs n Bacon, then just add the black olive spiders to the top! How do I make the spiders? To make the spiders, you will need some extra large black olives. I cut them in half. The half is the body of the spider. The other half was cut into 4 legs. These will be the 4 legs to one side of the spider since spiders have 8 legs. Assemble them on each egg until they all have one body and 8 legs on each egg. If you like these gluten free spider eggs, you might also like these: Gluten Free Spooky Spider Bean Dip Gluten Free Eyeball Meatballs  I hope you have a Spooktacular Halloween!
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle I love when fall arrives and all of the pumpkin flavors come out! This gluten free pumpkin spice granola is a delicious fall food and all year long IMO!  This gluten-free pumpkin spice granola is the perfect breakfast or snack year-round but I always seem to make it as the weather gets cooler. I am all about everything pumpkin spice in the fall, however if you are over the pumpkin spice feels you can leave that ingredient out and it will still be delicious! I love that you put all the ingredients into a big bowl, mix it up, and then bake it! Super easy and fast to make. Boom! What Do I Need To Make This Granola? This is where the fun comes in! I will share with you what I use to make my favorite granola, but you can customize it! If you don’t like an ingredient you don’t have to have it in your granola! I use Montana Gluten-Free Oats. They are purity protocol and delicious. If you want to use my promo code to purchase from them here it is It is valid until 1/1/21 trymgf Raw nuts and or seeds. I use Terrasoul Superfoods pumpkin seeds and Sunflower seeds. They are so yummy! like to also add raw pecans or almonds too. Chop them into smaller pieces so they blend into the consistency of the other ingredients. 1/2 Cup Hemp Seeds. I used Manitoba Harvest. 1 tsp Pumpkin Pie Spice if you want that fall feel. 1 tsp Cinnamon 1/2 Cup melted coconut oil 1 large pinch sea salt. I use Redmonds. 1/2 cup Honey or Maple Syrup. For the fall feels I used Maple Syrup. 1 tsp Vanilla Extract A few handfuls of mini chocolate chips OPTIONAL INGREDIENTS: Other nuts and seeds you like. Cacao nibs. Sunflower seeds. Dried fruit. Chocolate chips. Put all ingredients into a big bowl except dried fruit, chocolate, and cacao nibs if you are using, mix others together. Put a piece of parchment paper on a baking sheet. Pour the granola mixture onto the parchment. Spread it into a flat layer. Bake in a 350-degree oven for about 30 minutes until it starts to brown. Remove from the oven and allow it to cool. Once it is cool, add dried fruit, chocolate, and cacao to the mix while you break it into pieces and store it in an airtight container. Serve it with yogurt or snack on it on its own! PIN THIS AND MAKE IT LATER:  HERE’S THE VIDEO: If you purchase something from the links on my website I may get affiliate income. Here are my policies and disclosures.
If you like this recipe you might also like: Gluten Free Meaty Breakfast Casserole Breakfast Pizza- Gluten Free Pumpkin Chia Pudding HERE’S THE RECIPE: Gluten Free Pumpkin Spice GranolaThis delicious baked granola has all the flavors of fall! INGREDIENTS
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I hope you love this fall flavored Gluten Free Baked Granola! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These gluten free double chocolate banana muffins are a great way to use up over ripe bananas! So chocolaty and delicious!  These double chocolate banana muffins are the answer to overripe bananas! If you have a bunch of bags of frozen bananas in your freezer these are the perfect recipe to use them up! I always seem to have bananas on hand that ripen too fast… or we eat them too slow… however you want to look at that! There are other variations of this recipe you could make as well. If you don’t want double chocolate, use a vanilla cake mix and add nuts or chocolate chips. Create your custom muffin with your imagination! What Do I Need To Make These Double Chocolate Banana Muffins? You will need 4 overripe bananas….. I like to freeze them first so they smush easier, but you can use fresh ones too. One gluten free chocolate cake mix. 1 Cup of Gluten free chocolate chips. 1 TSP Vanilla. A little water if the mix is too dry… Start with 1 TBSP. 1 TSP Cinnamon. 1/8 TSP Cayenne Pepper. More if you like it spicy! That’s it! Very few ingredients. Super Easy! Add all of the ingredients to a bowl and mix it up! Bake at 350 degrees for about 30 minutes, or until a knife comes out clean. Store in the fridge. Why I Like Frozen Overripe Bananas:I like using frozen overripe, peeled bananas because they produce a little more syrupy liquid when they are thawed and I think it makes the banana muffins or banana bread more delicious! Here’s how I like to mash my bananas: Peel them and put them in a ziplock bag. Freeze them. When you are ready to make these double chocolate banana muffins, thaw them. When they are thawed, smoosh them between your fingers! Boom-smashed bananas! When I was making this recipe I was thinking of my girls who are both in college. They have limited storage in their kitchen, so it would be easier to make muffins out of a cake mix rather than have baking powder, gluten-free flour, sugar, etc. Plus this makes it super easy! The added chocolate chips are because of them too! Haha! Pin These Chocolate Banana Muffins Now Make Them Later!  If you like these gluten free double chocolate banana muffins you might also like: Gluten Free Breakfast Pizza Gluten Free Breakfast Egg Roll Ups I made these live on Instagram and Facebook, in case you want to watch me make them so you can see truly how easy they are to make! I am excited to see what variations you make with this recipe! Comment back to let me know! Here is the Video: Now on to the printed recipe… These ingredients are awesome to keep on hand in case of last-minute guests or you are hankering for a delicious, moist (even though I really don’t like that word) chocolate treat!
Double Chocolate Banana Muffins Use up your overripe bananas in this super simple recipe! INGREDIENTS
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I hope you enjoy these Double Chocolate Banana Muffins! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Sausage Stuffed Mushrooms are a fantastic appetizer, lunch, dinner or brunch food! We love to top them with a poached egg for brunch!  Are you looking for a delicious appetizer? How about a quick dinner? These keto sausage stuffed mushrooms are both! They won’t leave you feeling left out at a party either with the delicious creamy texture and protein to boot! They are easy to put together which is a bonus! The minute I put these babies on the menu my family gets super excited! My hubby even eats them for breakfast the day after! I have another recipe on my blog for Crab stuffed mushrooms you might also like if you wanted to mix and match your stuffed mushrooms. Here’s What You Need To Make These Sausage Stuffed Mushrooms: The great news is the ingredients are everyday items! There isn’t anything exotic in them! You will need the following: 2 lbs of Ground Pork Sausage- I used a gluten free breakfast blend. 1 red pepper A sweet yellow onion 1 red onion A clove of garlic 1 Large package of mushrooms. I mixed white mushrooms and baby portabella mushrooms. 1- 8 oz Pkg raw cheddar cheese shredded- you could use regular shredded cheddar too. 1- 8 oz pkg cream cheese- softened. 1/2 cup White Wine or Rose to put in the pan before baking to steam the mushrooms. 2 green onions- chopped to garnish the tops for added color. THE STEPS: Wash and dry the mushrooms. Remove the stems. Chop the stems into small pieces. In a pan over medium heat, drizzle a little olive or avocado oil and saute the chopped onions, red pepper, and the chopped stems of the cleaned mushrooms. Add the garlic and continue to saute. If your pan is large enough add the pork sausage and continue to saute. If your pan is not large, remove the veggies and cook the pork sausage separately. Add the veggies back once the pork is cooked. Stir to combine. Add the package of cream cheese and stir to combine. Add the shredded cheddar and stir to combine. Turn the heat off in the pan. Place the mushroom caps in a baking dish. Scoop the filling into the caps. Continue until all the filling is in the caps. Pour the wine into the bottom of the pan and cover with foil. Bake in a 350-degree oven for 15-20 minutes until the mushrooms are soft but not soggy. Remove the foil and broil the mushrooms for a few minutes to crisp up the tops. Now it’s time to serve them! And Eat them! Wahoo! Pin Now Make Me Later!  Keto Sausage Stuffed Mushrooms
Creamy and delicious keto stuffed mushrooms! PREP TIME 15 mins COOK TIME 20 mins INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle BLT sandwich skewers are a fun way to eat your typical BLT. Who doesn’t love food on a stick? It reminds me of going to the state fair except they are not deep fried!  We were invited to go to our friend’s boat on a sunset cruise with some food and cool drinks. It was still really hot in AZ so cool drinks are a must! The lake was beautiful and our friends are always a great time. We had fun snacks on board like charcuterie, hummus and veggies, assorted cheese and crackers and BLT sandwich skewers! The water was cool and we floated for a few hours laughing and talking. There might have been some singing too! Haha!
We love being on the water and coming up with fun food that is easy to eat is always a good time. I think Arizona has some of the most beautiful sunsets I have ever seen. I thought I took one of the canyons with the sunset, but I guess I didn’t. That gives me an excuse to go back… photo opp lol! Not the fact that I love boating and our friends haha! If you have never been to the lakes near Phoenix, you should definitely check it out! There is a steamboat that runs on Canyon Lake and gives tours as well as dinner cruises. It’s a pretty cool experience if you don’t have your own boat. Here’s the link to the Dolly Steamboat. These BLT sandwiches took a few extra minutes to assemble due to the size and the skewer, but I hope you love them as much as we did. Plus they have bacon… and I love bacon. BLT Sandwich Skewers: BLT Sandwiches on a stick or skewer. So much fun to make and eat. INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This gluten free breakfast frittata is made with spinach, mushrooms and onions! You can customize the ingredients to whatever you have on hand.  I am doing a 21-day sugar detox “cleanse” before the holiday season is here and now that the summer pool parties are winding down, it’s a perfect time. Sugar is a powerful drug and man oh man my body wants carby snacks and wine right now, well not right now because it’s not even 8 a.m. but you get what I am saying.
I am looking forward to next week when I am past the cravings and in the routine of detox. We don’t eat a ton of carby snacks and junk food, but I do enjoy wine more than I probably should and occasionally popcorn. I can turn down chips, chocolate, and other snacks but popcorn gets me every time! haha! I think it is good to reset your body and eat a certain way for a time. We usually eat paleo/keto most of the time. Recently, I have been having an issue with dairy and so have cut it out of my diet, unless I am somewhere where gluten free and dairy free are not available. I am always gluten-free. If you can eat dairy I recommend adding feta cheese to this breakfast frittata and it would be ah-mazing! Feta has that delicious salty taste that would make this frittata pop! Are you a breakfast person? Breakfast is probably my favorite meal of the day. I have tried fasting but my body really enjoys breakfast and the energy I get from eating it. We are usually mostly protein and some fruit or veggies in the morning people. We don’t usually eat a pastry or other sugary breakfast items unless it’s Christmas morning. Gluten Free donuts are a thing on Christmas morning. It’s a tradition. Here are some other ingredient ideas for a breakfast Frittata! Denver- green pepper, ham, onion Sausage and Cheese Bacon, Spinach and tomato Caprese Use your imagination! That’s the best part about having a frittata for breakfast! Mushroom Spinach Onion Fritatta Easy and delicious breakfast frittata that’s ready in just a few minutes. INGREDIENTS
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If you like this recipe you might also like: Gluten Free Blueberry Cheesecake Stuffed French Toast Gluten Free Deviled Eggs and Bacon As Aways, Best Wishes for Gluten Free Dishes! XO, Michelle Cha Cha Cha Chia! I love pumpkin anything! This pumpkin chia puddin’ is delicious! It tastes like the inside of a pumpkin pie! I love eating it for breakfast with my coffee because it tastes just like I am having pumpkin pie and coffee! So yummy and filling.  I had to call it puddin’ because that is how I say it in my head…. with a very Southern accent. It makes the pudding taste better.. promise!
If you would like you can change out the coconut milk for any milk you would like. I know that this photo isn’t super pretty, but I promise it tastes so much better than it looks! Usually, it is the other way around with beautiful desserts- they don’t taste as yummy as it looks! But sometimes they do! Why?I made this recipe because I am doing a two week trial of being vegetarian/vegan and wanted a breakfast option that I could make ahead for a fast breakfast. It’s also awesome that you can make a big batch at once. Once my trial is over I will keep this in the breakfast rotation because it is so yummy! I am on day 6 of no meat/animal products and I am surprised at how my body is responding. I thought I would be crabby and hungry all the time, and that is not the case! So happy to feel good and hoping for the best blood work ever.. cause I might still miss bacon. Even if you don’t eat vegeterian/vegan this is a delicious breakfast or dessert option! My Dad really liked this recipe and I think he still makes it now. You can also use other fruit with the chia seeds to make the pudding. You might also like these easy breakfast options! Blueberry cheesecake stuffed French toast Fathead Dough Cinnamon Buns Here’s the recipe for gluten free pumpkin chia puddin’ Pumpkin Chia Puddin’ You can whip this together the night before so it is ready for a fast breakfast in the morning. It would also be delicious as a dessert! You could whip some coconut cream to put on top to fancy it up! INGREDIENTS
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As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Fathead Dough Cinnamon Rolls are a super good stand-in for regular cinnamon rolls! Especially, if you are eating a low carb diet!  Who doesn’t love hot gooey sweet cinnamon rolls right out of the oven! However, if you follow a ketogenic or low carb diet you haven’t had these delicious carby treats in a while! Not to worry! My Fathead dough cinnamon rolls to the rescue! These are delicious and have an amazing consistency! You can’t even tell that the main ingredient is cheese! I tested this recipe out on my inlaws on Sunday after church. Alas, They couldn’t guess that they were basically eating cheese dough. When pulled apart the dough even looks like the real deal. I was impressed that the swerve sweetener made the cinnamon butter mixture taste just like the one with sugar! My favorite part of cinnamon buns when my Mom would make them was the crusty sugar and cinnamon on the bottom, and I was super happy this recipe had that too! What is fathead dough? Fathead dough is dough made from basically cheese, almond flour, and eggs, and it has a lower carb count than traditional dough. Fathead dough is so versatile, and I am in love with it. Sorry honey- I might be in love with this dough. You can make this basic cream cheese frosting to go on top of them using swerve sweetener to keep the carb count low. Plus it is delicious and I could honestly eat it on its own. I doubled my Fathead dough recipe because one batch wasn’t going to be enough! Everyone in my family, including my in-laws, loves cinnamon rolls. They are the perfect bunch to recipe test with. However, my FIL asked if I have any other recipe testing to do because he will volunteer to try it. Haha! Love them! I love the smell of cinnamon buns baking in the oven! I am craving these now while typing this recipe up since I love the smell and the taste so much! If you like these cinnamon rolls you might also like these recipes: Keto Calzones Keto Zucchini Noodle Lasagna Fathead Dough Cinnamon RollsLow carb, ketogenic cinnamon rolls that you wouldn’t know weren’t the real deal. INGREDIENTS
 Cut dough into cinnamon buns and place in a greased baking dish. 
I hope you enjoy these gluten free low carb cinnamon rolls! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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