This easy keto stuffing is everything you love about classic holiday stuffing—just without the carbs! Made with homemade low carb cornbread, sautéed onions, celery, plenty of butter, and a mix of savory herbs, this stuffing is crispy on the outside and soft, buttery on the inside.
It’s the perfect side dish for Thanksgiving, Christmas, or any cozy dinner when you’re craving that warm, comforting stuffing flavor—without the bread or the guilt.
Also known as dressing, this easy low carb stuffing is the perfect side dish to go with your Thanksgiving turkey or any holiday meal.
For the longest time, I thought turkey was the main event at the Thanksgiving table, but let’s be honest—stuffing is just as important. It adds so much flavor and warmth to the plate.
If you’re looking for a simple and delicious keto stuffing recipe that’s low in carbs and easy to make, this is the one to try. It comes together quickly, makes enough to feed a crowd, and is always a hit. Honestly, I don’t think you’ll find a better low carb stuffing that’s this good and this easy!
- 1 Why Are You Going To Love This Recipe
- 2 Is Stuffing Keto Friendly?
- 3 Keto Stuffing Ingredients
- 4 How To Make Keto Stuffing (Dressing)
- 5 Tips and Variations For Making The Best Low Carb Keto Stuffing
- 6 Storing Leftovers
- 7 Frequently Asked Questions
- 8 More Keto Thanksgiving Recipes
- 9 Keto Stuffing Recipe
Why Are You Going To Love This Recipe
- Make it ahead of time – It’s perfect for prepping in advance, which makes holiday cooking way less stressful.
- All the classic flavor – You get that cozy, herby, traditional stuffing taste everyone loves — just without all the carbs.
- Technically a dressing – Since it’s baked outside of the turkey, it’s actually a dressing (but we still call it stuffing, and that’s okay!).
- Perfect for any holiday meal – Not just for Thanksgiving! It goes great with roasted chicken, pork chops, or even on its own as a hearty side.
- Low carb and gluten-free – Made with almond flour cornbread, this version is great for keto, gluten-free, or low-carb diets.
- Easy to customize – Add sausage, mushrooms, bacon, or nuts for extra texture and flavor.
- Crowd-pleaser – Even non-keto guests won’t know it’s low carb — it tastes that good!
Is Stuffing Keto Friendly?
Traditional stuffing isn’t keto-friendly because it’s usually made with white or wheat bread, which is high in carbs and not suitable for a low carb lifestyle. But the good news? You can still enjoy a delicious stuffing on a keto diet by swapping out the bread for a low-carb version, like almond flour cornbread. With just a few simple changes, you’ll have a comforting, flavorful side dish that fits perfectly into your keto meal plan — especially during the holidays!
Keto Stuffing Ingredients
You’ll only need a few basic ingredients to make this low carb stuffing, and you probably already have most of them in your kitchen:
- Keto Cornbread – I recommend making the almond flour cornbread a day ahead so it holds up better in the stuffing. You can also use keto croutons if that’s what you have on hand.
- Veggies – Classic stuffing flavors come from a mix of chopped onion, celery, and a little bit of carrot. They add texture and bring everything together.
- Seasonings – You can stick with simple herbs like dried oregano, garlic powder, chicken seasoning, thyme, or even a little sage if you like that traditional taste.
- Chicken Broth – This keeps the stuffing moist and flavorful. You can use vegetable broth if that’s what you prefer or have on hand.
How To Make Keto Stuffing (Dressing)
Making this low carb stuffing is super simple, and it comes together in just a few steps:
- Start with the cornbread – Make a batch of keto cornbread and let it cool completely. Cut it into cubes and bake at 350°F (175°C) for about 20 minutes, or until it’s golden and slightly crispy. This helps the bread hold up well in the stuffing.
- Cook the sausage – In a skillet over medium heat, brown the sausage, breaking it up as it cooks. Once done, transfer it to a plate lined with paper towels to drain any extra grease.
- Sauté the veggies – In the same pan, melt some butter and add the chopped onion, celery, and carrots. Cook for 2-3 minutes until slightly soft.
- Mix everything together – In a large bowl, combine the cornbread cubes, cooked sausage, sautéed veggies, your choice of seasonings, and the chicken broth. Gently mix everything until well combined.
- Bake the stuffing – Transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F for 30-40 minutes, or until the top is golden and crispy.
Tips and Variations For Making The Best Low Carb Keto Stuffing
- Make the bread ahead of time – Baking the keto cornbread the day before saves time and makes the texture even better. Day-old bread holds up well and absorbs the flavors without turning mushy.
- Go easy on the broth – Add broth gradually, just enough to moisten the mixture. Too much liquid will make the stuffing soggy instead of fluffy and crisp.
- Double the batch – If you’re feeding a crowd or want leftovers (which reheat really well!), make a double batch. This recipe yields 8 generous servings, but they disappear quickly!
- Make it vegetarian – Just skip the sausage for a meat-free version. You can bulk it up with more veggies like mushrooms or chopped spinach.
- Low-carb swap – For a grain-free twist, replace the cornbread with roasted cauliflower florets. It adds extra fiber and pairs perfectly with the seasonings.
- Toast the bread cubes longer for extra crunch – If you love a crispy texture, toast the cornbread cubes for an extra 5–10 minutes before mixing them into the stuffing. They’ll hold their shape better while baking.
- Add eggs for binding – Want your stuffing to stick together more like a casserole? Beat 1–2 eggs and mix them into the stuffing before baking. This helps everything hold together better while staying moist.
- Mix in chopped nuts – Add chopped pecans or walnuts for some crunch and earthy flavor.
- Sneak in extra veggies – Diced mushrooms, zucchini, or kale work really well in keto stuffing and add more nutrients.
Storing Leftovers
- Fridge – Store any leftover keto stuffing in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to bring back moisture and keep it from drying out.
- Freezer – Yes, you can freeze keto stuffing! Transfer cooled leftovers to a freezer-safe container or bag and store for up to 2 months. When ready to enjoy, thaw in the fridge overnight, then reheat with a little broth to refresh the texture.
Frequently Asked Questions
Stuffing Vs. Dressing
Stuffing and dressing are usually confused since they are practically the same thing with a few small differences, depending on how they are cooked. So since stuffing is generally used to stuff a turkey or chicken, dressing requires only to be baked and then enjoyed as a side dish.
What Bread Is The Best For This Low-Carb Stuffing?
When choosing the bread for this recipe, make sure that it is moist and fluffy because once cooked in the oven, it will get the perfect texture for the stuffing.
Can I Use This Recipe To Stuff My Turkey?
Sure, use the following steps of this recipe until the baking step. Then instead of baking it in a pan, fill your turkey with it. Just make sure the stuffing reaches 160 degrees Fahrenheit.
Can I Make This Recipe Ahead Of Time?
Sure, prepare the stuffing as instructed in the recipe card below. Then, after you put it into the baking dish, wrap it in plastic foil and store it in the fridge. Then when you are ready to eat it, bake it in the oven for 20 minutes.
Can I Use Eggs to Make Stuffing?
My recipe doesn’t call for eggs, but you can use eggs to bind everything together and help the stuffing hold its shape. Whisk 2 large eggs into the stuffing mixture before baking.
More Keto Thanksgiving Recipes
- Keto Cranberry Sauce
- Keto Pumpkin Pie
- Keto Apple Pie
- Keto Pecan Pie
- Creamy Keto Pumpkin Soup
Keto Stuffing Recipe
Description
Ingredients
- 1 recipe keto Cornbread
- 1 cup yellow onion diced
- 1 carrot medium, grated
- 3 celery stalks diced
- ½ lb ground sausage
- 1/2 cup butter
- 1 tsp poultry seasoning
- ½ cup pecans chopped
- 1 cup chicken broth
- 1 tbsp fresh sage freshly chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C). Cut the keto cornbread into cubes, drizzle with olive oil, and spread them out on a baking sheet lined with parchment paper.
- Bake the cornbread cubes for 20-25 minutes until they’re crispy and golden. Remove from the oven and let them cool in a large mixing bowl.
- Brown the sausage in a skillet, breaking it up into small pieces. Once cooked, transfer to a plate lined with paper towels to drain the excess grease.
- In the same pan, melt the butter and sauté the diced onions, grated carrots, and celery for 2-3 minutes until slightly softened.
- In the large bowl with the cornbread cubes, add the cooked sausage, sautéed vegetables, poultry seasoning, sage, salt, pepper, chicken broth, and chopped pecans. Mix well to combine everything evenly.
- Transfer the stuffing mixture to a greased 9×13-inch casserole dish. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden and slightly crispy.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.