Hands-down, stuffing takes the top spot in the Thanksgiving food ranking. Agreed? It’s best topped with gravy (obviously) but the soft, savory goodness that is stuffing is still pretty dreamy on its own. And really full of carbs. Like, a zillion carbs to be exact. In fact, the term “keto stuffing” sounds like an oxymoron. But is it? This keto stuffing with almond meal bread is a way around the zillion carbs dilemma. It’s loaded with all the ingredients that make stuffing delicious- fresh herbs, shallot, onion and celery. Oh, and spicy Italian sausage for some next-level flavor. But the star of this keto stuffing is actually this savory almond meal bread. A keto bread makes this keto stuffing possible, and AMAZING.
I love leftovers more than the main Thanksgiving Day meal. Let’s just say everything tastes better the next day when there is zero effort required. 😉 Also, I’m a big proponent of getting the right turkey-to-side-dish-ratio because there’s nothing like the post-Thanksgiving disappointment of having all that leftover turkey and no more sides. So, this keto stuffing recipe is written with those wonderful days of easy leftovers in mind, and requires a double batch of the almond meal bread to make sure there’s plenty (SO many eggs, I know, but totally worth it!). I whisk up two batches, pour it into one loaf pan, and bake it for about 40-45 minutes. If you’re cooking for a smaller crowd, you can simply halve this recipe and use one loaf of savory almond meal bread.
how to make keto stuffing
At the end of the day, this is basically your standard Thanksgiving stuffing, except keto-fied. So the process is similar to the real, carb-loaded deal. It goes like this:
- cube the keto bread and dry it out in the oven, baking at 275°F for about 45 minutes or until the bread cubes feel dried, stale and crisp
- cook the sausage (I use ground hot Italian chicken sausage), then remove from pan
- sauté the shallots (or onion), celery, garlic, and herbs in olive oil, cooking for a few minutes
- toss the sausage, celery/onion mixture and keto bread cubes with 1-1/2 cups of chicken or vegetable broth, add salt and pepper, and transfer to a baking dish
- whisk two eggs with 1/3 cup vegan cream cheese (see my notes below) and the remaining 1/2 cup of broth, then pour over the bread mixture
You’ll want to make sure the keto bread cubes are evenly coated with the wet mixture. Bake at 350°F for about 25 minutes, stir the mixture, then bake another 10 minutes or until the top is browned.
notes on keto stuffing with savory almond meal bread
- We try to keep dairy limited, so I opted to use Miyoko’s Vegan Cream Cheese for this recipe, but you can swap it out with half and half or whipping cream if you’re okay with dairy.
- This recipe can easily be modified to your liking! Examples: top it with cheddar cheese, throw in some apple, mushroom or butternut squash! Just know those modifications can affect your carb count and make this keto stuffing a little less keto. But if that’s not a big deal to you, oh the possibilities!
- As with many high-fat recipes, this keto stuffing is filling. A tiny fact to keep in mind, especially if you’re only cooking for two or three. A half batch might be all you need!
you might also love…
- This Turkish eggplant casserole, loaded with olive oil, tomato sauce and a dash of cinnamon! Vegan, keto and gluten-free!
- A vegan pesto recipe made with walnuts! Five minutes and a blender and you’ve got the perfect pesto for salads, spreads and more!
keto stuffing with almond meal breadCourse: sidesCuisine: keto, low-carb, gluten-free, dairy-freeDifficulty: easy
A savory keto stuffing made with almond meal bread, spicy Italian sausage, and sautéed vegetables and herbs. Gluten-free, keto-friendly and dairy-free!
2 loaves (or 1 large loaf), savory almond meal bread
12 oz. Italian sausage (I prefer chicken sausage)
1 tablespoon olive oil
3 shallots or 1 large onion, diced
5 celery stalks, chopped
3 garlic cloves, minced
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 cups vegetable broth (or chicken broth), 1/2 cup separated
1/4 cup vegan cream cheese*
salt and pepper, to taste
- Preheat the oven to 275°F. Cube the keto bread, place on a baking sheet (you may need two), and toast in the oven for about 45 minutes or until they’re dried and resemble stale bread. Let the bread cubes cool while you prepare the rest of the stuffing. Turn the oven temperature up to 350°F.
- Cook the ground Italian chicken sausage in a large pan over medium heat until it’s cooked through, about 5-10 minutes. Remove the sausage from the pan using a slotted spoon, set aside.
- Add the olive oil to the pan, then sauté the celery, shallots/onion, garlic and fresh herbs for about 5 minutes or until they have softened.
- Place the keto bread cubes into a large bowl and combine with the sausage and cooked celery/onion mixture. Pour in 1-1/2 cups of vegetable broth (set aside the remaining 1/2 cup) and toss the stuffing mixture until it’s evenly coated. Add salt and pepper to your liking, toss some more, then transfer to a greased, 13×9 (or similar) baking dish.
- In a small bowl, whisk the eggs with the dairy-free cream cheese, then add the remaining 1/2 cup of broth to thin it out. Pour it evenly over the stuffing. Bake for 25 minutes, then take the dish out and carefully stir the stuffing. Place it back in the oven for about 10 more minutes or until the top is browned.
- We limit dairy which is why I recommend vegan cream cheese in this recipe (which is clearly NOT a vegan recipe). If you wish to substitute, you can swap in the same amount of whipping cream.
- This recipe is for 10 servings so if you’re cooking for a smaller crowd, I suggest cutting it in half and only using one loaf of the almond meal bread.