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.
For more Keto Recipes check out my recipe archive.
You are going to love how easy this low carb stuffing recipe is.
Serve this keto stuffing with Low Carb Meatloaf and Roasted Brussels Sprouts for a complete meal.
Why You'll Love this Low Carb Stuffing
This low carb stuffing has all the traditional flavors and textures as regular bread filled stuffing but it's gluten-free, grain-free, and keto friendly.
This keto stuffing doesn't use cauliflower as the base, like most low carb stuffing recipes. It uses almond flour as the base.
No need to make or buy keto bread or a keto stuffing mix. 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 low carb stuffing is vegetarian but you can easily add cooked sausage for extra flavor and texture.
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.
We love serving this keto stuffing with keto green bean casserole at holiday meals.
Keto Stuffing Recipe
One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours, like coconut flour.
It has a lot more protein and fat so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this low carb stuffing recipe because of the amount of eggs that it calls for and many egg replacers have starches in them.
I have had others comment on similar recipes that flaxegg worked well, but the end result was wetter.
If you use flaxegg you might want to toast your almond flour bread cubes before adding them to the other ingredients.
How to make Keto Stuffing
- 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 8X8 glass baking pan and bake for an additional 10-15 minutes.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Carbs in Celery
Celery is a high fiber vegetable and many are surprised by the low carbs in celery.
One cup of chopped celery has about 3 g of total carbs, 1.4 g of net carbs, 0.2 g of fat, and 0.7 g of protein. It's a super low carb food that is perfect for cooking.
While there are little carbs in celery, celery adds lots of flavor to soups, stews, and recipes like this keto stuffing.
Carbs in Onion
Onion is also a low carb food, with a high water content. There are very few carbs in onion.
For those wondering how many carbs are in onion, you might be surprised to learn that there's only 10 g's of carbs in onion, for a medium sized onion.
Onion is a great option for adding flavor to keto recipes without adding too many carbs.
Working With Almond Flour
Not all almond flours are alike. Make sure to use a fine ground almond flour.
If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.
Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.
Options for making keto stuffing:
Dairy-Free Keto Stuffing Option: Use oil or dairy-free butter instead of butter to sauté the onions and celery.
Vegan Keto Stuffing Option: Use oil instead of the butter to sauté the veggies, and veggie broth.
Use flaxeggs instead of chicken eggs and toast the almond bread cubes to help dry them out after baking, before mixing into the stuffing mixture.
I hope you like this low carb stuffing as much as we do. You get a nice serving for the amount of carbs and it's super filling.
This low carb stuffing recipe is 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.
We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
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Did you make this low carb stuffing? Leave me a comment below letting me know what you thought.
Low Carb Stuffing
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.
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 9X13 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 8X8 glass baking pan and bake for an additional 10-15 minutes.
Notes
- 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.
- Almond meal: You can use almond meal or almond flour to make this keto stuffing.
Nutrition Information:
Yield: 16 Serving Size: ½ cupAmount Per Serving: Calories: 207Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 58mgSodium: 353mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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.
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.
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.
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.
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.
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.
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
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.
April
Going to try this with pumpkin seed flour as I am allergic to almonds. Can't wait to see how it turns out.
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!
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.
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.
Alex
It was delicious. I'm truly amazed at the flavor. This will definitely be my go to recipe! Thanks!
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.
Kimberly Coppola
Lovely recipe. Bread came out beautifully. Yummy!
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.
Zoey Miller
You're recipe with a tiny bit of modification made great soup / salad croutons. I added the herbs to the dry mix before cooking. After done cooking I let it cool then cut into cubes then toasted the cubes a 10 minutes more turning them over after 5 minutes. We're delicious in my salad and chicken cauliflower rice soup.
Gail
Thank you so much for this keto stuffing recipe! I add sausage to it because thats what we like and it is the closest to regular dressing i have had!
Nada
I haven’t tasted the finished product yet but I have no doubt it’ll be yummy! The crouton base is 👍🏽 I have soooo many ideas…It wasn’t eggy at all.
I can’t wait to use it for fondue! Or adding parm and oregano and dipping in oil. Yeah and thank you.
Four Score Living
Hi Nada,
We're thrilled that you love it! Thank you for taking the time to stop back by and let us know.
The Four Score Living Team