Keto Stuffing — A Low-Carb Twist on a Holiday Classic
For many, stuffing is the ultimate holiday comfort food — warm, buttery, and full of herbs that fill the kitchen with nostalgic aroma. This Keto Stuffing keeps all that classic flavor and texture while skipping the carbs. Made with toasted keto bread cubes, sautéed onions, celery, garlic, and a medley of herbs, it delivers the same cozy satisfaction as traditional stuffing but perfectly fits a low-carb lifestyle.
The Flavor of Tradition, Without the Carbs
Stuffing is more than a side dish — it’s the heart of the holiday table. In this keto-friendly version, each bite captures the familiar richness of the original, thanks to a buttery sauté of vegetables and aromatic herbs like sage and thyme. The keto bread soaks up savory chicken broth and eggs, then bakes into a golden, crisp-topped masterpiece that’s both hearty and comforting.
What Makes This Recipe Work
- Keto bread cubes: Toasted until golden and dry, they hold texture and soak up flavor without turning mushy.
- Herbs and aromatics: Poultry seasoning, thyme, and sage bring that classic Thanksgiving warmth.
- Butter and broth: The secret duo for moist, rich stuffing that still crisps beautifully on top.
- Versatility: Works as a side for turkey, chicken, or even pork tenderloin — it’s that good.
Chef’s Tips for Success
- Use dry bread: Moist bread won’t absorb flavors as well — a short toast in the oven fixes that.
- Don’t overmix: Gently fold ingredients to keep texture light and airy.
- Customize it: Add cooked sausage, chopped nuts, or diced mushrooms for extra heartiness.
- Make ahead: Assemble the night before and bake just before serving — perfect for busy holidays.
Serving Ideas
Serve this keto stuffing alongside roast turkey, honey-glazed ham, or keto green bean casserole for a festive, low-carb feast. It’s equally delicious the next day, reheated in the oven for a quick, comforting leftover meal.
Final Touch
This Keto Stuffing captures everything you love about the holiday table — the buttery aroma, the herb-infused flavor, and that crisp, golden top. It’s proof that going low-carb doesn’t mean giving up the classics — just reinventing them in a way that’s every bit as delicious.
Keto Stuffing
Equipment
- Skillet
- Baking Dish
- Mixing bowl
Ingredients
Main Ingredients
- 6 cups keto bread cubes toasted until golden and dry
- 1/2 cup butter
- 1 cup celery chopped
- 1 cup onion diced
- 1 cup mushrooms chopped (optional)
- 2 cloves garlic minced
- 1 tsp poultry seasoning
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 1 tsp fresh sage chopped (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth low-sodium
- 2 large eggs lightly beaten
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a medium baking dish.
- In a large skillet, melt butter over medium heat. Add celery, onion, mushrooms, and garlic. Sauté for 6–8 minutes until softened and fragrant.
- Stir in poultry seasoning, thyme, sage, salt, and black pepper. Remove from heat.
- In a large mixing bowl, combine the toasted keto bread cubes with the sautéed vegetables. Pour in chicken broth and beaten eggs, stirring gently until everything is moistened but not soggy.
- Transfer the mixture to the prepared baking dish and spread evenly. Bake uncovered for 25–30 minutes, until golden brown and crisp on top.
- Let cool slightly before serving. Enjoy warm as a keto-friendly holiday side.
Notes
Nutrition
