Low-carb stuffing that is bursting with flavor and is so simple to make. This keto stuffing recipe is made using almond flour and has a vegetarian option, vegan option, and a dairy-free option.
You will love this easy keto Thanksgiving stuffing recipe, plus it's less expensive than many other stuffing recipes and you can easily make it from start to finish at home, without buying pre-made keto bread.
Serve this keto stuffing with low carb meatloaf or our sirloin tip roast and a side dish of parmesan crusted Brussels sprouts for a complete meal.
Don't forget dessert! Try our no bake keto cheesecake.
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Why you'll love this recipe
This low carb stuffing has all the traditional flavors and textures of regular bread filled Thanksgiving stuffing but it's gluten-free, grain-free, and keto friendly.
This keto stuffing recipe doesn't use cauliflower as the base, like most low carb stuffing recipes. It uses almond flour as the base.
This stuffing recipe uses minimal ingredients and can be made at once without the added expense of pre-made or store bought keto bread.
This recipe is vegetarian but you can easily make a low carb stuffing with sausage by adding cooked sausage.
See the notes below for a vegan option. If you don't need to eat keto, try this Gluten Free Stuffing. You could also use gluten free bread to make the bread cubes.
Key ingredients
Bread - The bread in any stuffing is the most important ingredient, and that's why we make our own.
Garlic powder - adds a savory, slightly garlicky flavor to your bread.
Sage, thyme & rosemary - A must have dried herb blend for any stuffing recipe, adding fresh, earthy, and savory flavors.
Broth - Adds moisture and flavor.
You may notice a pattern here...flavor, flavor, flavor!
If you have any questions about the ingredients, please comment below and we will get back to you.
We love serving this keto stuffing with our keto broccoli salad at Thanksgiving.
Substitutions
Vegan Keto Stuffing Recipe Option
Eggs - We haven’t tried using an egg replacer in this low carb stuffing recipe.
We have had others comment on similar recipes that flax egg worked well, but the end result was wetter. If you use flax egg you might want to toast your almond flour bread cubes before adding them to the other ingredients.
Butter - Use oil or dairy-free butter instead of butter to sauté the onions and celery.
Broth - Use a vegetable broth.
How to make Keto Stuffing
Step 1: In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking powder.
Step 2: Add oil, water, and eggs. Mix until well combined.
Step 3: Spoon batter evenly into a 9x13 jelly roll pan (or glass pan) lined with parchment paper.
Step 4: Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
Step 5: Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
Step 6: In a large cooking pot over medium heat, melt the butter. Add onion and celery and cook until the onion is soft and translucent. Stir in thyme, sage, rosemary, salt, and pepper.
Step 7: Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
Step 8: Spoon keto stuffing into an 8x8 glass baking pan and bake for an additional 10-15 minutes.
For the complete list of ingredients and instructions, please see the printable recipe card below.
We hope you like this easy low carb stuffing as much as we do. You get a nice serving for the amount of carbs and it's super filling.
Since you have stocked up on almond flour, whip up our keto pumpkin bars with cream cheese frosting for dessert.
Expert tip
Don't remove the bread from the oven until you start seeing brown on the top and edges. You want your bread to be on the drier side as regular stuffing is normally made with dried or old bread.
For another simple Thanksgiving side dish, give our easy keto cornbread recipe a try.
FAQs
Yes, you definitely can make this stuffing the day ahead. Follow the recipe as written, simply don't add the broth before spooning the stuffing into your baking pan, as the bread will get soggy. When you are ready, evenly drizzle the broth over the top and bake as instructed.
This recipe is easily doubled for your crowd of stuffing lovers, or for those who like leftovers.
Storage instructions
Refrigerate for up to 4 days in an airtight container. Freeze for up to 60 days in a freezer bag with the air removed before sealing.
More keto holiday side dishes
Here are some side dishes that complement our keto Thanksgiving stuffing.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this low carb stuffing? Leave us a comment below letting us know what you thought.
📖 Recipe
Low Carb Stuffing
Ingredients
For the almond flour bread cubes
- 2 cups almond flour
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ¼ cup avocado oil or oil of choice
- 2 tablespoons water
- 3 large eggs room temperature
For the stuffing
- ¾ cup butter or dairy-free butter, or oil
- 1 medium yellow onion chopped
- 4 stalks celery thinly sliced
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth or veggie broth
Instructions
- Preheat oven to 350°F (180°C). Line a 9*13 jelly roll pan, or glass pan, with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking powder.
- Add oil, water, and eggs.
- Mix until well combined.
- Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
- Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
- Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
- In a large cooking pot over medium heat, melt butter (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
- Spoon keto stuffing into a 8*8 glass baking pan and bake for an additional 10-15 minutes.
Video
Notes
- Don't remove the bread from the oven until you start seeing brown on the top and edges. You want your bread to be on the drier side as regular stuffing is normally made with dried or old bread.
- Dairy-Free Keto Stuffing Option: Use oil instead or dairy-free butter instead of butter to saute the onions and celery.
- Vegan Keto Stuffing Option: Use oil instead of the butter to saute the veggies, and veggie broth. See egg free option below.
- Egg-Free Keto Stuffing Option: Use flaxseed egg instead of eggs, and toast almond flour bread cubes in the oven before adding them to the keto stuffing mixture.
- To make ahead: Follow the recipe as written, simply don't add the broth before spooning the stuffing into your baking pan, as the bread will get soggy. When you are ready, evenly drizzle the broth over the top and bake as instructed.
- Almond meal: You can use almond meal or almond flour to make this keto stuffing recipe.
Brenda
Just amde this for a "late" Thanksgiving Celebration. THANK YOU, THANK YOU!! We LOVED it! What a relief to be able to have stuffing with our Keto Thankgsiving dinner! SO GRATEFUL for you coming up with this! Followed the recipe precisely. The almond bread cubes turned out perfectly. It all did actually. I personally have an egg intolerance, so I will likely try it next time with flax eggs and see what happens. Thank you for the commentary about that to. THANKS AGAIN! KUDOS TO YOU!
Four Score Living
You are very welcome. I am so glad you liked it.
Kimberly Coppola
Lovely recipe. Bread came out beautifully. Yummy!
Tammy Riggle Pesek
Are you sure it’s baking soda that is the ingredient in the cornbread, and not baking powder? I followed the recipe exactly, using baking soda but can taste it, and it’s not a
good taste. Before I moved on with the full stuffing recipe, I looked at some other keto cornbread recipes and saw only baking powder so just wondering if that’s a typo. I will wait on this one until it’s confirmed.
Four Score Living
Hi Tammy, Yes, it's baking powder, not baking soda. Thanks for the catch! While baking soda can be used, some people are more sensitive to its taste. You should be find using it in your stuffing, since you're adding some many more flavors.
Alex
It was delicious. I'm truly amazed at the flavor. This will definitely be my go to recipe! Thanks!
Jen
This says 353mgCARBOHYDRATES per serving, but I'm thinking there must be a typo? Could you let me know how many carbs per serving - total carbs? Thank you so much.
Four Score Living
That's the sodium. The carbs and net carbs are listed after that. 4 grams of carbs, 2 grams of net carbs per serving.
bellabeckatoyou
In the past I would make my dressing out of croutons. I would make from a baguette and cut it and toast it in making croutons and then use some sausage and celery, sage, salt, pepper, broth, a little baking olive oil, and some hard boiled eggs and mix it together. My question is can I use hard boil eggs in this versus regular eggs, would it still turn out okay?
Four Score Living
Hi! The eggs get mixed into the batter to make the keto "bread" cubes. You can add chopped hard boiled eggs to the stuffing after it's cooked, if you like.
Bob
Anyone try actually stuffing a bird with this?
Ruth L Coller
I'm wondering the same thing.
Four Score Living
If you want to stuff the turkey, I'd toast the "bread" cubes to get them nice and dry.
Jeff
How did you toast them?
And then do you just mix all ingredients and use like traditional stuffing?
Four Score Living
Hi Jeff,
If you want to toast the "bread" cubes. Spread them out onto a parchment lined baking sheet and place them in the oven at 350 F for 15 minutes (or more if you like them toastier). Yes, this recipe is similar to a traditional stuffing, except we are making the "bread" cubes from scratch with a few simple ingredients.
I hope that helps!
April
Going to try this with pumpkin seed flour as I am allergic to almonds. Can't wait to see how it turns out.
Alison
I think this is a good gluten free/keto stuffing. However it was a bit too salty for my taste. This may be because I added sausage...so that's probably on me... I am happy to find a stuffing that is easy to make, so this will be my go to GF/Keto version going forward.
Sandra
I really enjoyed this recipe. One of the things I have missed the most about being grain free is having to always forgo the stuffing on special occasions. I tried this recipe for Christmas and my husband, who is not crazy about regular stuffing, liked it too. He finds it a good replacement for potato, which he absolutely adores but has been advised to cut out or drastically reduce in his diet. I used a 7.5 by 11inch pan because I did not have a 9x13 and it worked out fine. The almond flour "bread" reminds me of soda bread. I used oil instead of butter and omitted the sage and used garlic salt instead of salt and garlic powder. It was still delicious. Thanks for the great recipe
Carol Glisson
This is absolutely THE BEST stuffing I have ever tasted! Thank you for the recipe!
Four Score Living
I am so glad you loved it. Thank you for letting me know.
Paul
I followed this recipe EXACTLY. Measuring cups and spoons for everything. What i got for the bread crumb recipe would not even cover HALF of a 13x9 pan, so frustrating. There is NO WAY 2 cups of almond flour and 3 egg batter will come anywhere near covering the bottom of a 13x9.
Four Score Living
Hi Paul,
I am not sure why your batter didn't cover a 13x9-inch pan. We make this recipe all the time (as do other readers) and I've never had a problem. Is there a change your pan was larger than 13x9. You can see the pan size in the photos.
Makayla
Can you make the night before and do step 11 the day you are going to eat it?
Four Score Living
Yes, you can prep it the night before and bake it before you're ready to serve it.
Pfost
Was delicious. Texture was just like cornbread stuffing, which is my favorite. One less keto recipe to find for Thanksgiving now.
Four Score Living
I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Claudia Cobble
This is amazing. I replaced the garlic powder with onion powder, reduced butter to 1/2 cup. Next time will cut back on the salt, but seriously delicious!
Four Score Living
Hi Claudia,
I am so glad you liked it. Thank you for letting me know.
Jennifer
I made my regular stuffing for Thanksgiving but I used keto bread that I purchased at a keto store. I have to say that it was horrible. It tasted like a sponge. I would like to try this recipe. Does it have a sponge texture to it?!
Four Score Living
Hi Jennifer,
I would say it has more of a cornbread stuffing like texture to it.
Shannon
Can you make it ahead and bake on thanksgiving?
Four Score Living
Yes, you can make it a day or two ahead and then heat/reheat.