When you think of the Holidays, you think turkey, stuffing, mashed potatoes and pies. At least I do. Now that I follow a ketogenic diet, I do things a little differently. But, I still have my favorites. Most just need one or two slight changes to make them keto friendly. My Keto Stuffing helps you to do that. I’ve been making this a few years now. Not only is it keto/low carb friendly, it’s also gluten free friendly. No more feeling like you need to lay down and sleep for a week after your Thanksgiving meal. This is the only stuffing I make. I do not make a “regular” and “keto” version. Everyone eats it.
If you have your own favorite keto friendly bread, feel free to omit the first part of this recipe (the bread making).
Keto Stuffing
Swap out store bought bread for keto friendly bread to stay on plan through the Holidays
Ingredients
Bread Ingredients (per Bread)
- 1 tbsp melted butter
- 3 tbsp almond flour
- 1 tsp baking powder
- 1 large egg
Stuffing Ingredients
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 1/8 tsp salt
- 4 cups dried bread cubes see above for recipe
- 1/2-1 cup chicken broth
Instructions
Bread Instructions
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Melt butter in microwave safe container
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Add almond flour, baking powder and egg.
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Stir til mixed completely.
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Microwave 90 seconds.
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Repeat 2 more times. You need 3 breads for this recipe.
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Cube bread. Place on baking sheet.
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Bake at 250 degrees for 40-60 minutes or until completely dried out.
Stuffing instructions
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In saucepan, cook celery and onions in butter until soft. Be careful not to burn.
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Add poultry seasoning, salt and pepper.
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Add chicken broth to celery/onion mixture.
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Place bread cubes in mixing bowl.
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Pour mixture over bread cubes. Toss lightly
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Turn out into casserole dish.
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Bake covered at 350 for 40-45 degrees.
Recipe Notes
