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!
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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 don't have to skip out on stuffing just because you're on a keto diet, thanks to this recipe!
Why You'll Love This Recipe
The flavor. This seriously tastes just like traditional stuffing. Even the non-keto people in my family think it is one of the best stuffings they've ever had!
It's healthy. Not only is this recipe low carb with just three net carbs per serving, but it's a gluten-free stuffing. Plus it's made with all fresh, wholesome ingredients.
Ingredients You'll Need
- Sausage of choice- this is optional but makes the stuffing even tastier.
- Mushrooms- I used portobello mushrooms.
- Celery sticks- chopped into small pieces.
- Onion- chopped into small pieces.
- Cauliflower- an underrated veggie addition.
- Egg- one large egg, beaten.
- Garlic cloves- minced for extra flavor.
- Chicken bouillon cube
- Boiled water
- Keto bread- cut into bite-size pieces. You can use my homemade keto bread or bread from this list of best low carb bread.
- Fresh rosemary and fresh parsley- the best herbs for stuffing.
- Salt and pepper- for more flavor.
How To Make Keto Stuffing
I love to make this low carb 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: Cook The Ingredients
Before starting, 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 pre made keto 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: Prep 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 prepared baking dish with the toasted bread.
Step 3: Bake 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 recipe will make about 6 servings, depending on how much everyone takes. 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 leftovers, but if you do have some, this stuffing stores really well. 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!
You can reheat the stuffing by putting it back in the oven at 350°F for about 10 minutes or until it reaches your desired temperature.
My Final Thoughts
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!
MORE 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
- Oven Baked Turkey Legs
- Turkey Salad
- 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 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 (homemade or storebought)
- Fresh rosemary
- Fresh parsley
- 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.
Nutrition Information:Serving Size: 1 ½ Cups
Amount Per Serving: Calories: 309Total Fat: 19gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 39gFiber: 36gSugar: 0gProtein: 22g