Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup sugar-free tomato sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 cup almond flour cornbread mix (or recipe below)
- 1 large egg
- 1/2 cup unsweetened almond milk
- 1 cup shredded cheddar cheese
- 1 jalapeño, sliced (optional)
- 2 tbsp chopped cilantro
Instructions:
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a skillet over medium heat, cook beef, onion, and bell pepper until browned, about 5 minutes. Drain fat.
- Stir in tomato sauce, chili powder, and cumin. Simmer for 5 minutes. Spread in baking dish.
- For cornbread: Mix almond flour, egg, and almond milk until smooth. Spread over beef mixture.
- Top with cheese and jalapeño slices. Bake for 20-25 minutes until golden. Garnish with cilantro.
Nutritional Information (per serving):
- Calories: 280 kcal
- Carbohydrates: 6g (Net Carbs: 4g)
- Protein: 22g
- Fat: 20g
- Fiber: 2g
- Sugar: 2g
Tips:
- Use almond flour-based cornbread for low carbs.
- Add diced tomatoes for extra moisture.
- Freeze leftovers for quick meals.
#DiabeticFriendly #LowCarbDinner #KetoCasserole #CowboyCasserole