Keto Stuffing | One Of The Best Keto Thanksgiving Recipes

A white casserole dish filled with stuffing on top of the wooden counter. It's a left on the dish is part of two spoons and a gray napkin.

5 from 4 reviews

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!



2/3 lbs (300g) sausage (optional but adds a ton of flavor)

1 1/2 Cups (200g) portobello mushroom

2 Celery sticks, chopped

1 Onion, chopped

1/2 Head of cauliflower

3 Tbsp butter

1 Large egg, beaten

3 Clove of garlic, minced

1 Chicken boullion cube

1 1/2 Cups boiled water

1 Loaf keto bread, cut into bite-size pieces (homemade or storebought)

Fresh rosemary

Fresh parsley

Salt and pepper


  1. Preheat oven to 350°F (180°C).
  2. Toast sliced bread with butter in a hot pan. Set aside in a 9x13 casserole dish that it will be baked in later.
  3. Place the sausage in the same pan and fry for a few minutes, set aside.
  4. 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.
  5. Blanch the cauliflower for a few minutes, set aside.
  6. Melt the chicken bouillon cube in boiling water and when it cools down a bit, add one beaten egg to it.
  7. Add baked sausage, onion, celery, mushrooms, and blanched cauliflower to the oven dish with the toasted bread. 
  8. Pour the mixture of chicken broth and eggs into the casserole dish.
  9. Add salt, pepper, and finely chopped fresh rosemary. Stir everything to combine. 
  10. Cover the pan and bake for 15 minutes at 350°F (180°C).


The scale up function does not change the gram measurements.



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