Keto Cornbread Dressing (Gluten-Free)

This keto cornbread dressing is simple comfort food, minus the carbs and gluten found in traditional stuffing recipes. Don't be fooled, though-- this cornbread stuffing may be low-carb, but it's big on flavor. And it's the perfect side dish for any Thanksgiving table.

Made with keto cornbread and tossed with aromatics, herbs, and chopped prosciutto, it's every bit as flavorful as the stuffing I grew up on and looked forward to every year.

I love a good southern cornbread dressing and when it comes to a low-carb version, this one is hands-down my family's favorite.

What makes it so great is the mock cornbread ("mock" because there's no actual corn in the bread).

But with a buttery flavor and texture that's just like the real thing, it's a keto cornbread recipe that is not to be missed!

The main ingredients are almond flour and coconut flour which makes it low-carb and gluten-free. It's slightly sweet, tender, and has just the right amount of crumbliness to it, plus it only takes 10 minutes to make. The perfect base for a truly epic keto stuffing.

This keto cornbread stuffing uses one full batch of keto cornbread, which you can easily make ahead of time.

It is:

• gluten-free, grain-free and keto diet friendly
• dairy optional (you can use butter or olive oil)
• easy to prep and a delicious, low-carb side dish that is perfect for any holiday table!

the ingredients

Here are the ingredients you will need to make this keto cornbread dressing:

• one batch of keto cornbread, broken apart into small crumbles
• grass-fed butter or extra virgin olive oil
• celery
• onion
• minced garlic
• prosciutto
• salt and pepper
• fresh sage leaves
• fresh rosemary
• egg
• chicken broth or bone broth (you can also use chicken stock or vegetable broth)
• chopped walnuts/pecans, parsley, or sage leaves as garnish (optional)

a savory keto cornbread dressing recipe

The secret to a good stuffing lies with the fresh herbs and aromatics.

This cornbread stuffing is loaded with celery, onion, fresh sage, rosemary, and garlic. I add in bits of prosciutto, but you can opt for a ground sage sausage or skip the meat entirely.

The very first step for this keto stuffing is to make the cornbread (using this keto cornbread recipe).

I prefer to prepare it at least one day ahead of time, then break up the bread into small pieces and place them in a large mixing bowl or spread them out on a large baking sheet to give the cornbread some time to dry out.

You can also make it in the morning, crumble it into a large bowl once it's cool, and let it sit uncovered for a few hours.

Once the cornbread is made, the prep time for this keto cornbread stuffing is really quite minimal!

Here's the process for this low carb stuffing recipe (see the full printable recipe card for all of the details).

1. Sauté the vegetables and aromatics. Heat the butter or oil in a large skillet over medium heat for about a minute. Toss in the chopped celery, chopped onion, cooking for about 5 minutes to soften. Add the minced garlic, diced prosciutto and chopped fresh herbs, stirring to combine. Cook for another minute then remove from the heat.
2. Combine with the cornbread. If you're not using a cast iron skillet, transfer the sauteéd mixture to a large, rectangular casserole dish and toss it with the cornbread crumbles. (If using a large, oven-safe skillet, pour the cornbread into the skillet and toss to combine).
3. Bake. In a separate bowl, whisk together the egg and the chicken broth. Pour it evenly over the whole mixture. Bake at 375°F for 30-35 minutes, stirring the cornbread after about 20 minutes of baking. The cornbread should be golden brown on top.
4. Serve. Serve hot, with chopped parsley, chopped walnuts or pecans, or fresh sage leaves on top as garnish.

pro tips for keto cornbread dressing

This low-carb stuffing is moist and flavorful, but not mushy-- and definitely not too dry. For the best results, a few tips:

• To crumble the cornbread, I literally crumble slices of it with my hands, breaking it up into bite-sized pieces. Be careful not to break it up too much or you'll end up with crumbs.

• Make sure to stir the stuffing after 20 minutes of baking to allow more even distribution of the moisture. I move the browned pieces at the top to the bottom of the baking dish and bring the stuffing at the bottom to the top. This also helps prevent the top from burning and browns more of the cornbread crumbles. After stirring the low-carb stuffing, return the dish to the oven to continue baking for another 10-15 minutes.

There you have it, a keto cornbread stuffing recipe that will for sure be a holiday hit!

It works for the gluten-free crowd, the low-carb crowd, and for anyone else who loves a good stuffing to go with that turkey, gravy and mashed cauliflower.

more keto Thanksgiving recipes you'll love

• Keto crab cakes with lemon aioli makes the perfect holiday appetizer! And if you've never made crab cakes before, don't be intimidated- they couldn't be any easier!

• Keto pumpkin cheesecake bars are a delicious, low-carb dessert. Creamy pumpkin cheesecake on a maple shortbread crust is a keto Thanksgiving dinner recipe to put on your menu!

• This Brussels sprouts and kale salad with maple bacon vinaigrette is a marvelous salad recipe that's good for you, too! Bonus: it keeps well, so go ahead and stash it away with the rest of those Turkey Day leftovers. 😉

• This healthy green bean casserole is made from scratch with the most flavorful ingredients! You'll love this paleo and keto version of a Thanksgiving classic. Crisp green beans are smothered in a rich and creamy mushroom sauce.

• Keto stuffed mushrooms with sausage and sage make a tasty appetizer or side dish. Fresh cremini mushrooms are stuffed with a creamy sausage and sage filling, then baked until tender.

Continue to Content

Keto Cornbread Dressing (Gluten-Free)

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This savory and slightly sweet keto cornbread stuffing is packed with fresh herbs and aromatics. Bits of prosciutto, fresh sage, and a tender, keto cornbread come together for one epic low-carb cornbread stuffing! Gluten-free, grain-free, and dairy optional.

Print

Ingredients

• 3 tablespoons grass-fed butter or extra virgin olive oil
• 3 celery ribs, diced
• 1 large yellow onion, chopped
• 4 garlic cloves, minced or grated (about 2 teaspoons minced garlic)
• ½ cup chopped prosciutto
• 1 tablespoon chopped fresh sage leaves
• ½ teaspoon chopped rosemary
• 1 full batch keto cornbread, crumbled into bite-sized pieces
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 egg
• 1-¼ cups chicken broth 
• ¼ cup chopped walnuts or pecans (optional topping)
• fresh sage leaves or fresh parsley (optional garnish)

Instructions

1. Preheat the oven to 375°F. In a large pan or oven-safe skillet, heat the butter or olive oil over medium heat for about 1 minute. Add the diced celery and onion and sauté until they soften, about 5 minutes.
2. Stir in the minced garlic, chopped prosciutto, sage and rosemary, cooking the mixture for another minute or so. Remove the mixture from the heat.
3. If you're not using a cast iron or oven-safe pan, transfer the sauteéd mixture to a large, rectangular baking dish and toss it with the cornbread crumbles. (If using a large, oven-safe skillet, pour the cornbread crumbles directly into the skillet and toss to combine). Sprinkle the salt and pepper over the stuffing and mix.
4. In a small bowl, whisk together the broth and the egg. Pour the mixture evenly over the cornbread stuffing and toss to combine.
5. Bake at 375°F for 20 minutes, then remove it from the oven and stir the cornbread, moving the browned top bits to the bottom of the dish. Place it back in the oven and bake for another 10-15 minutes, or until the top is golden brown.
6. Remove from the oven and allow it to cool 5 minutes before serving. Serve with chopped parsley, chopped walnuts or pecans, or garnished with fresh sage leaves.

Notes

About the cornbread: This keto cornbread stuffing recipe is best when the cornbread is made a day or two in advance. If making the cornbread the same day, crumble it and let it sit out for a few hours to dry out the bread.

To crumble the cornbread, I break apart slices with my hands, crumbling it into bite-sized pieces. Be careful not to break it up too much or you'll end up with little crumbs.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 617mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 7g

This nutritional information is approximate and is provided for convenience as a courtesy.