Low Carb Stuffing

4.93 from 53 votes

Low carb stuffing using almond flour that is bursting with flavor and simple to make. This keto stuffing recipe has a vegetarian option, vegan option, and a dairy-free option. You are going to love how easy this low carb stuffing recipe is.

Prep Time15

Cook Time28

Additional Time10

Total Time53

Course: Side Dishes

Cuisine: American

Servings: cups

Calories: 207kcal

Author: Dane & Becky

Equipment

Jelly Roll pan
Pyrex square glass baking dish

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.

Nutrition