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.

Serve this keto stuffing with Low Carb Meatloaf and Roasted Brussels Sprouts for a complete meal.

For more Keto Recipes check out my recipe archive.

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.

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

1. In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
2. Add oil, water, and eggs.
3. Mix until well combined.
4. Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
5. 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.
6. Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
7. 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.
8. Stir in thyme, sage, rosemary, salt, and pepper.
9. 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.
10. 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.

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.

Ingredients you’ll always find in our pantry:

Lakanto Maple Flavored Syrup

Rodelle Unsweetened Cocoa

Lilys Chocolate Chips

Bob’s Red Mill Super Fine Gluten-Free Ground Almond Flour

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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

Yield: 8 cups

Prep Time: 15 minutes

Cook Time: 28 minutes

Additional Time: 10 minutes

Total Time: 53 minutes

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.

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Ingredients

For the almond flour bread cubes

• 2 cups almond flour
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon baking soda
• 1/4 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

1. Preheat oven to 350°F (180°C). Line a 9X13 jelly roll pan, or glass pan, with parchment paper; set aside.
2. In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
3. Add oil, water, and eggs.
4. Mix until well combined.
5. Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
6. 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.
7. Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
8. 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.
9. Stir in thyme, sage, rosemary, salt, and pepper.
10. 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.
11. 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: 1/2 cup
Amount 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.