This keto stuffing is just what you need to complete your Thanksgiving dinner. It is a classic stuffing recipe made with some keto bread, and it only has 3 NET CARBS per serving!
THE BEST KETO STUFFING
Keto Thanksgiving recipes don't get any better than this low carb stuffing. And I don't know about you, but stuffing is one of my favorite parts of a Thanksgiving meal.
With that said, typically stuffing is made with white/wheat bread, loaded with carbs, and is not even close to keto friendly. So, if a family member is in charge of making it, odds are you'll have to pass.
But, you can't skip out on stuffing! Let's be real, if you don't have it at the table, was it really Thanksgiving?
Well, this keto stuffing tastes so much like the "real thing" that even non-keto people think it is one the best stuffings they've ever had!
And even though it tastes like "real" stuffing, there are only 3 NET CARBS per serving! Plus, this is not just a low carb stuffing recipe it's gluten free stuffing too. And, best of all, you only need a couple of wholesome ingredients to make it.
Plus, it takes under 30 minutes to make from start to finish!
As I mentioned, you'll only need a couple of simple ingredients for this recipe. And some of them are pantry staples that you probably have at home already!
Here's everything you'll need:
- ⅔ lb sausage of choice (optional, but tasty tasty)
- 1 ½ Cups portobello mushroom
- 2 Celery sticks, chopped
- 1 Onion, chopped
- ½ Head of cauliflower
- 3 tablespoon butter
- 1 Large egg, beaten
- 3 Clove of garlic, minced
- 1 Chicken boullion cube
- 1 ½ Cups boiled water
- 1 Loaf keto bread, cut into bite-size pieces
- Fresh rosemary
- Fresh parsley
- Salt and pepper
Not bad, right?
HOW TO MAKE KETO STUFFING
I love this keto stuffing because it is just as easy - if not easier - to make than any other homemade stuffing recipe. So, if you've made stuffing before, the process will be a breeze.
But, even if you haven't, it is super simple and really just takes some chopping and baking.
Now, gather your ingredients and anyone who wants to help cook, and let's make some stuffing keto friendly!
STEP 1: COOKING THE INGREDIENTS
First, preheat the oven to 350 degrees Fahrenheit (175°C).
Then slice or break the loaf of bread into any sized pieces you want, coat a pan with butter, and toast the slices of bread in it. Once toasted, put the bread in the casserole dish that you will use for the stuffing, and set it aside.
Next, add the sausage to the same pan you just toasted the bread in, fry it for a couple of minutes on each side, and put it in a bowl set aside for later.
Then, add a little olive oil to the same pan and saute the onion until it softens slightly. After that, add the garlic and chopped celery and saute those together for a few minutes.
Follow that by adding the sliced mushrooms to the pan, and continue sautéing for a few minutes.
STEP 2: PREPARING THE OTHER INGREDIENTS
Now blanch the cauliflower for a few minutes and then set it aside.
Next, melt the chicken bouillon cube in the boiling water from the cauliflower and when it cools down a bit, add one beaten egg to it.
Then, add the cooked sausage, onion, celery, mushrooms, and blanched cauliflower to the oven dish with the toasted bread.
STEP 3: BAKING THE STUFFING
Now pour the chicken broth and egg mixture into the casserole dish. Then, add the salt, pepper, and finely chopped fresh rosemary, and give everything a good stir until all the ingredients are well combined.
Next, cover the dish with tin foil and bake at 350°F (175°C) for 15 minutes.
Once your keto stuffing is baked, serve it at your Thanksgiving table and enjoy!
HOW TO STORE KETO STUFFING
This keto stuffing recipe will about 6 servings - depending on how much everyone takes - so it should be plenty for your keto Thanksgiving dinner!
But if you have a big family and know you'll need more, just double the recipe and split it up into two casserole dishes!
It's hard to believe that there will be any leftover, but if you do have some, this stuffing stores really well. So you can enjoy a second or third Thanksgiving meal the next few days!
Either cover your casserole dish with a lid or transfer the stuffing to an airtight container. Then it will last for up to 4 days in the fridge!
And you can reheat the stuffing by putting it back in the oven at 350°F until it reaches your desired temperature.
WRAPPING IT ALL UP
Keto Thanksgiving just got a whole lot better this year thanks to this keto stuffing recipe.
It will allow you to enjoy a classic Thanksgiving meal while keeping it low carb and keto friendly! But don't just make this recipe once - it's great all year long for various occasions or just a weeknight dinner.
Anyway, I hope you enjoy this keto stuffing as much as my family and I do!
If you make it, leave a comment below and let me know how it turned out. And have a happy keto Thanksgiving!
KETO THANKSGIVING RECIPES
If you're looking for more keto recipes that you can make, I have a few for dinner and dessert that I think you'll like!
Check all of them out:
- Keto Pumpkin Cheesecake
- 5 Minute Keto Pumpkin Pie
- 5 Minute Keto Pecan Pie
- Keto Pumpkin Bread
- Keto Green Bean Casserole
- Keto Pie Crust
Keto Stuffing | One Of The Best Keto Thanksgiving Recipes
This keto stuffing is just what you need to complete your Thanksgiving dinner. It is a classic stuffing recipe made with some keto bread, and it only has 3 net carbs per serving!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Keto Low carb
⅔ lbs (300g) sausage (optional but adds a ton of flavor)
1 ½ Cups (200g) portobello mushroom
2 Celery sticks, chopped
1 Onion, chopped
½ Head of cauliflower
3 Tbsp butter
1 Large egg, beaten
3 Clove of garlic, minced
1 Chicken boullion cube
1 ½ Cups boiled water
Salt and pepper
- Preheat oven to 350°F (180°C).
- Toast sliced bread with butter in a hot pan. Set aside in a 9x13 casserole dish that it will be baked in later.
- Place the sausage in the same pan and fry for a few minutes, set aside.
- Then, add a little olive oil to the same pan and sauté the chopped onion until it softens slightly. Add the garlic and then the chopped celery. Sauté for a few minutes, then add the sliced mushroom.
- Blanch the cauliflower for a few minutes, set aside.
- Melt the chicken bouillon cube in boiling water and when it cools down a bit, add one beaten egg to it.
- Add baked sausage, onion, celery, mushrooms, and blanched cauliflower to the oven dish with the toasted bread.
- Pour the mixture of chicken broth and eggs into the casserole dish.
- Add salt, pepper, and finely chopped fresh rosemary. Stir everything to combine.
- Cover the pan and bake for 15 minutes at 350°F (180°C).
The scale up function does not change the gram measurements.
***NET CARBS are TOTAL CARBS - FIBER.
- Serving Size: 1 ½ Cups
- Calories: 309
- Fat: 19
- Carbohydrates: 39
- Fiber: 36
- Protein: 22
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