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KETO Cornbread
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Strawberry Lemonade
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Homemade Ranch
Appetizers
Jalapeño Casserole Dip
Hey Y’all, Come On In
Home
About
Socials
Contact
Recipes
Entrées
Shrimp Alfredo
Squash Casserole
Spaghetti Bake
Salmon Patties
Turkey Veggie Pasta
Desserts
Pecan Brownies
“Healthy” Peanut Butter Cookies
Walnut Date Loaf
Carrot Cake
Triple Chocolate Cake
Chocolate Peanut Butter Chip Cookies
Chocolate Chip Coconut Cookies
Sweet Potato Cake
Salads
Cranberry Chicken Salad
Snicker Apple Salad
Big Mac Salad
Watergate Pistachio Salad
Fruit Salad
Breakfast
Biscuits And Chocolate Gravy
Ham And Cheese Muffins
KETO Cornbread
Drinks
Strawberry Lemonade
Sauces
Homemade Ranch
Appetizers
Jalapeño Casserole Dip
KETO “Mock” Cornbread
2 cup of almond flour, 1/2 tsp baking powder, 1/2 tsp salt.
Stir dry ingredients together.
1/2 cup melted butter, 3 Large beaten eggs, 1 cup shredded cheddar cheese, 1 cup of heavy whipping cream, 1/4 cup chopped jalapeño.
Mix ingredients together well
Place mixture in well oiled skillet (I used avocado oil but you use oil of your choice)
350° for about 30 min or until golden brown
Enjoy!!