You don't have to skip the stuffing at a Holiday meal anymore! This keto stuffing is created by making a bread with almond and coconut flours so it is low carb. But best of all, it has tons of flavor from onion, celery and sage; all the flavors of the season.
I'm sure many of us grew up on Stove Top and Pepperidge Farms. Although many years later I have used Pepperidge Farms cornbread cubes added to my homemade stuffing. However, eating low carb means no more store bought bread cubes. Fortunately there are so many ways to make grain free recipes that taste delicious.
Is stuffing keto friendly?
By using almond and coconut flours, we can make the 'bread' cubes as the base for stuffing. Because they are very low cartb and the rest of the ingredients are so easy to add in, it is the perfect side dish.
Can the stuffing be made ahead of time?
The bread cubes can be made ahead of time and frozen. I place mine in a zipper plastic bag and they are ready for me whenever I plan on making stuffing. If you don't want to freeze the cubes, at least make it the day before you need. This will allow enough time for the cubes to bake and dry out
How to make keto stuffing?
- Sift the almond and coconut flours to remove any lumps. Mix in the golden flaxseed meal. Make sure it is the golden type as that will give the best flavor and texture to the bread cubes.
- Combine with the baking powder, salt and sweetener.
- Whisk the butter, eggs and cream. If you want the bread cubes to have a bit of a cornbread flavor, add the corn extract to the liquid ingredients.
- Combine the dry and wet ingredients to form a thick batter.
- Smooth the batter onto a parchment or silicone lined large cookie sheet.
- You want the batter to be smoothly and evenly spread onto the pan.
- Bake for 30 minutes at 350°F. Lower the temperature to 200°F and let the bread bake at the low temperature for another hour or two until it is very dry and crisp.
- Remove to a cooling rack at least overnight.
- Saute' the onion and celery in a pan with the butter. I know some might want to save time and put the veggies in the stuffing without cooking them first. Personally, I feel cooking them bring out their flavor and improves the stuffing.
- Mix the vegetables and bread cubes together, add seasonings and pour in a ½ cup of broth to start. Stir to combine. Add more broth as needed to make the stuffing as moist as you prefer. You don't want the stuffing to be dry but soggy stuffing is not great either. Lightly press the stuffing cubes and decide if you'd like more.
- Put stuffing in a casserole and bake in a 350°F oven for 20-30 minutes. Put under the broiler for a minute or two if you want the stuffing to be crispier.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
This keto stuffing is a delicious, low carb side dish for the Holidays. It's so flavorful with plenty of onions, celery and sage and lightly moistened with vegetable broth.
For the stuffing 'bread' cubes:
- ¾ cup fine almond flour, sifted
- ½ cup coconut flour, sifted
- 1 TB golden flaxseed meal
- 1 TB sugar substitute
- 6 TB melted butter
- 4 eggs
- ¾ cup heavy cream
- 1 tsp corn extract (optional)
- 1 tsp salt
- 2 tsp. baking powder
For the stuffing:
- ¼ cup butter ( ½ stick)
- 1 yellow onion, finely chopped
- 3 stalks celery, thinly sliced
- 1 - 1 ½ cups vegetable broth
- ½ tsp of thyme*
- ½ tsp of rosemary
- 1 tsp. dried sage
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Preheat oven to 350°F. Place a sheet of parchment or silicone liner on a cookie sheet.
- In a bowl, whisk the dry ingredients together.
- Mix in the butter, cream and eggs. Add in corn extract, if using.
- Spread the batter on the cookie sheet. Smooth it out thinly and evenly on the pan.
- Bake for 30 minutes or until the edges are lightly browned. Lower oven temperature to 200°F and continue to bake the stuffing cubes on the low temp. for another 1-2 hours.
- Cool on a rack. They will continue to crisp up and be the perfect base for your stuffing. **
- Place on a cutting board and cut into 1 inch cubes.
- Melt the butter in a large pot. Saute' the onion and celery until softened.
- Stir in the seasonings.
- Add in the cubed bread and stir to coat with butter and vegetables.
- Pour in the broth, ½ cup at a time and mix well. Add more to desired moistness.
- Pour stuffing into a lightly greased casserole.
- Bake for 20-30 minutes. If you'd like the stuffing a bit more crispier, you can put under the broiler for a minute or so. Watch it carefully or it will burn.
*Instead of individual dried spices, you can use poultry seasoning or chopped fresh herbs. For fresh herbs, use more than the dried amount to season the stuffing.
*If you have time, letting the stuffing cubes sit out overnight will help crisp them even further.
** For make ahead options, bake the stuffing cubes, let them crisp overnight and then put in a freezer bag or container and freeze until ready to put together the complete stuffing. You can also put the entire stuffing together the day before. Cover tightly with foil and refrigerate. Bring to room temperature 30 minutes or so before you are ready to bake it. You may need to add five minutes to cook time if it is still cold.
***If you prefer, you can use chicken or turkey stock for a different flavor in your stuffing.
Keywords: Keto Stuffing
Some other recipes that are perfect for a special meal or Holiday dinner:
Low Carb Sweet Carrot Casserole
Low Carb Maple Pecan Butternut Squash
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