Going keto doesn’t have to mean giving up traditionally carb-heavy treats like stuffing. Next time you’re preparing your favorite roast or holiday meal, give this keto-friendly stuffing a try. This stuffing dish goes great with all types of meat and vegetables. Even people who love traditional stuffing will enjoy it.
There’s no need to skip stuffing this Thanksgiving or Christmas if you’ve taken up a keto diet. To keep the carb count low, this dish uses keto-friendly mug bread, which when baked, will crisp up beautifully.
Making the stuffing is super simple. Start by preparing and then sautéing the vegetables. They’ll taste amazing when cooked in butter and garlic. You then need to break the mug bread up into little bits and bake it for a few minutes. All you need to do then is mix all of the ingredients and bake the stuffing mixture. Simple as that.
If you want to stuff your bird before cooking you can do that too, both ways work great—just add a bit more moisture to the recipe if you’re going to use it to stuff the meat while roasting; this prevents the stuffing from drying out too much. Once the meat is stuffed, you then just need to cook it normally. When planning your next holiday meal, make sure you include this stuffing dish—the whole family will love it. Guaranteed.
Yields 4 servings of Keto Stuffing
The Preparation
Bread:
- 9 tablespoon almond flour, can be subbed for 3 tablespoon coconut flour
- 3 tablespoon butter, melted
- 3 large egg
- 6 tablespoon grated parmesan cheese
- 1 1/2 teaspoon baking powder
Seasoning:
- 2 tablespoon butter, melted
- 4 medium celery stalks
- 1/4 medium yellow onion, chopped
- 1/4 cup leek, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/4 cup heavy cream
The Execution
1. Measure out and prepare all of the ingredients. Make the keto bread following these instructions: https://www.ruled.me/90-second-keto-bread/
2. Cube the keto bread and place onto a baking sheet.
3. Bake in the oven for about 5-10 minutes at 425F.
4. In a frying pan, sautee celery, onion, and leeks in butter over low to medium heat for a few minutes. Remove from heat.
5. Mix the cubed bread into the sauteed vegetables. Place this in a baking pan and top with thyme, sage, rosemary, salt, and pepper. Combine heavy cream and chicken broth together. Drizzle this over the top. Reduce heat to 350F and covered with aluminum foil.
6. Bake in the oven for 10 minutes, remove foil and cook for another 5 minutes. Serve and enjoy!
This makes a total of 4 servings of Keto Stuffing. Each serving comes out to be 383 calories, 34.4g fat, 4.7g net carbs, and 13.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 9.00 tablespoon almond flour | 365 | 31.5 | 13.9 | 8.2 | 5.7 | 13.2 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 3.00 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 6.00 tablespoon grated parmesan cheese | 162 | 10.7 | 1.5 | 0 | 1.5 | 14.4 |
| 1.50 teaspoon baking powder | 4 | 0 | 1.9 | 0 | 1.9 | 0 |
| 2.00 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 4.00 medium celery | 24 | 0.3 | 4.5 | 2.4 | 2.1 | 1.1 |
| 0.25 medium yellow onion | 10 | 0 | 2.4 | 0.3 | 2.1 | 0.3 |
| 0.25 cup leek | 8 | 0.1 | 2 | 0.3 | 1.7 | 0.2 |
| 1.00 teaspoon dried thyme | 3 | 0.1 | 0.8 | 0.4 | 0.3 | 0.1 |
| 0.50 teaspoon dried sage | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 0.50 teaspoon dried rosemary | 2 | 0.1 | 0.4 | 0.2 | 0.1 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup chicken broth | 4 | 0.1 | 0.3 | 0 | 0.3 | 0.4 |
| 0.25 cup heavy cream | 202 | 21.4 | 1.6 | 0 | 1.6 | 1.7 |
| Totals | 1530 | 137.6 | 30.7 | 12 | 18.6 | 52.8 |
| Per Serving (/4) | 383 | 34.4 | 7.7 | 3 | 4.7 | 13.2 |
The Preparation
- Bread:
- 9 tablespoon almond flour, can be subbed for 3 tablespoon coconut flour
- 3 tablespoon butter, melted
- 3 large egg
- 6 tablespoon grated parmesan cheese
- 1 1/2 teaspoon baking powder
- Seasoning:
- 2 tablespoon butter, melted
- 4 medium celery stalks
- 1/4 medium yellow onion, chopped
- 1/4 cup leek, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/4 cup heavy cream
The Execution
- Measure out and prepare all of the ingredients. Make the keto bread following these instructions: https://www.ruled.me/90-second-keto-bread/
- Cube the keto bread and place onto a baking sheet.
- Bake in the oven for about 5-10 minutes at 425F.
- In a frying pan, sautee celery, onion, and leeks in butter over low to medium heat for a few minutes. Remove from heat.
- Mix the cubed bread into the sauteed vegetables. Place this in a baking pan and top with thyme, sage, rosemary, salt, and pepper. Combine heavy cream and chicken broth together. Drizzle this over the top. Reduce heat to 350F and covered with aluminum foil.
- Bake in the oven for 10 minutes, remove foil and cook for another 5 minutes. Serve and enjoy!
Notes
This makes a total of 4 servings of Keto Stuffing. Each serving comes out to be 383 calories, 34.4g fat, 4.7g net carbs, and 13.2g protein.
