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 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 holiday 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 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 instant pot whole chicken at a holiday dinner gathering.
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 keto Christmas 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 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.
Nancy
This recipe is wonderful! Can I use this as a traditional stuffing and bake it inside a turkey? Thank you!
Dane & Becky
Hi Nancy,
We always love feedback on our recipes, thank you for taking the time. Yes, you can make this stuffing and bake inside of a turkey. Like any stuffing cooked inside of a chicken or turkey, it may be a bit mushier. We suggest baking the almond flour bread a little longer, until the top and edges are nice and golden. This will ensure your bread is on the drier side, helping the texture hold up.
Dane and Becky
Holly
Made this stuffing tonight to go along with our turkey. It was delicious!!! My husband and I are on keto. Will definitely make this again. Even our two kids loved it.
Dane
Hi Holly,
We truly appreciate the feedback. Great to hear that the kiddos loved it too.
Dane
Debbie
I followed this to the letter and along the way I was thinking that's an awful large amount of butter, broth, oil, etc., but I trusted the chef. What did I do wrong? I couldn't spoon mine into the 8x8, it was more like pour it in and I thought NO WAY is this going to cook in 15 minutes. I was right. Mine still looks like soup! I feel like it will need to bake for at least 45 minutes to burn off all the liquid. If it's edible at the end I will be shocked. 🙁 Can someone tell me where I went wrong? 1/4 cup oil (in the almond flour part), 3/4 cup butter, 1 cup broth (in the stuffing part)...
Four Score Living
Hello Debbie, Thank you for reaching out to us.
Did you make the "bread" cubes first and then mix in the remainder of the seasonings and liquids to create the stuffing mixture for the 8x8 pan? We just want to clarify to ensure we can be as helpful as possible in answering your question.
The Four Score Living Team
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
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!
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.