No Thanksgiving meal is complete without stuffing. When done right, it can be the highlight of the meal. Enjoy this Keto and gluten-free stuffing with your holiday meal or any meal for that matter!
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For me, stuffing is what makes Thanksgiving. It’s the dish I most look forward to each year and it never disappoints.
Unfortunately, traditional stuffing is pretty much 100% carbohydrate. It is made out of bread after all.
For me, the perfect stuffing needs to have a crispy exterior, with a soft and flavorful interior. I don’t believe there is any place for sausage, oysters or any other protein in the stuffing.
I wasn’t really sure if I could make a keto stuffing that would even come close to the real thing. But I am happy to say that I think I nailed it!
Ingredients and substitutions
I know that I will get questions about possible substitutions for the almond flour. I personally haven’t found a great alternative to the almond flour. If you come up with something please share it in the comments as I am sure others would love to know as well!
The herbs used in this recipe are pretty standard for most stuffing recipes, but feel free to adjust them to suit your taste buds.
I highly suggest using unsalted butter to make this stuffing. Since the amount of salt in chicken broth can vary so much, it can get too salty pretty quickly. By limiting the amount of salt, in the butter and broth, you can better control the saltiness of the overall dish.
Conversely, if you are following a paleo or whole 30
This keto stuffing recipe does take a bit of work, but luckily most of it can be done up to a week in advance. If you plan on making stuffing frequently, you can even make several loaves of the bread ahead of time and simply freeze them until you are ready to use them.
It’s important that once you bake the bread, you dry it out some. Either by slicing and leaving uncovered at room temp for about 24 hours or by toasting in the oven for an hour. This helps the bread absorb the broth and gives it the signature stuffing texture.
Be sure to check out these other great recipes:
Stuffing | Keto, Gluten Free, Paleo
- Preheat the oven to 350 degrees F and grease a loaf pan with non-stick spray.
- In a large bowl combine the almond flour, coconut flour, baking powder, salt, parsley. sage, pepper, poultry seasoning, and garlic powder. Stir until well combined.
- Next, add in the melted butter, eggs, and chicken broth. Mix well.
- Transfer this mixture into the prepared loaf pan and bake for 40-50 minutes.
- Allow the bread to cool, then remove from the pan and cut into slices. Arrange the slices into an even layer on a baking sheet. Leave the bread slices uncovered, at room temp for 24 hours OR bake toast them in the oven at 250 degrees for 30-60 minutes. When complete they should feel like stale bread or croutons.
- Cut the dried bread into 1″ cubes and transfer to a large mixing bowl.
- Melt the butter in a large skillet over medium heat. Once melted add the diced onion and celery. Cook 5 minutes or until onions become translucent, stirring frequently. Add the parsley, sage, pepper and poultry seasoning and stir.
- Pour the onion mixture into the bowl with the bread cubes and stir. Next, add one cup of the chicken broth and mix. Continue adding broth until most of the bread pieces are fully saturated. I generally use about 1 1/2 cups, but this will vary depending upon how dry your bread is. Salt to taste.
- Grease a 7×11″ baking dish with non-stick spray or butter and transfer the bread cube mixture to the dish. Spread it evenly and press it slightly into the pan.
- Bake for 45-50 minutes, uncovered at 350 degrees F.