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Keto Stuffing

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This easy Keto Stuffing recipe is the best! It's made with low-carb "cornbread" and classic stuffing ingredients.

Keto Stuffing in cast iron skillet

This tasty and easy Keto Stuffing is made with our easy Keto "Cornbread" recipe. It has all the flavors you know and love from traditional stuffing. The delicious low-carb dish is a perfect keto-friendly side or main course staple. Get ready to impress your family and friends with this delightful, easy-to-make keto stuffing!

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Preparation and cooking overview


To make this delightful Keto Stuffing, begin by preparing the Keto "Cornbread" and toasting the cubes in the oven. Meanwhile, sauté your onions and celery, and season with fresh herbs, salt, and pepper before combining them with the toasted cornbread. This whole process, including baking the stuffing in the oven until golden, should take you around 3 hours in total.

Chef's note

In this recipe, it's essential to ensure your "cornbread" is thoroughly dried out to soak up the flavorful broth and egg mixture effectively, resulting in a stuffing that is moist but not soggy. Don't rush the sautéing of the onions and celery; taking the time to soften them properly will deepen the overall flavor of the stuffing.

diced bread on cutting board
onions, herbs, and butter cooking in a skillet
stuffing mixture in skillet
stuffing mixture in skillet
  • Prep Time: 30 minutes
  • Cooking Time: 2 hours and 40 minutes
  • Total Time: 3 hours and 10 minutes Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

Ingredients for this keto stuffing recipe

  • 1 batch of Keto Cornbread
  • 1 stick unsalted butter
  • 1 medium onion
  • 1 cup minced stalks of celery
  • ¼ cup minced fresh parsley
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 2 eggs

Ingredient substitutions

In case you need to make some adjustments to the ingredients in this keto bread recipe, here are some keto-friendly substitution options:

  • Keto "Cornbread" - You can opt for another low-carb bread. Just ensure it has a fluffy texture similar to cornbread.
  • Unsalted Butter - You can replace unsalted butter with ghee or coconut oil for a dairy-free option. These alternatives will still provide rich flavor and the necessary fats.
  • Broth - Feel free to use vegetable, beef, or low-sodium chicken broth, depending on your preference or dietary restrictions. Just make sure to choose a low-sodium option.
  • Salt - Use Kosher salt to keep a low-sodium meal.

Remember that when substituting ingredients, it's essential to maintain the dish's traditional flavor profile. Always double-check that your substitutes align with your low-carb diet.

Additional ingredients

To enhance the flavor and traditional texture, you can consider adding some of these keto-friendly additional ingredients:

  • Sausage: Incorporate cooked and crumbled keto-friendly sausage and enjoy delicious sausage stuffing.
  • Mushrooms: Add sliced and sautéed mushrooms for a delicious earthy taste and added texture.
  • Pecans or Walnuts: Toss in some chopped pecans or walnuts for a delightful crunch and nutty flavor.
  • Bacon: Include cooked and crumbled bacon for a salty and savory addition.
  • Green onions or chives: Sprinkle chopped green onions or chives over the top for freshness and color.
  • Cheese: Gently fold some grated keto-friendly cheese, like cheddar or parmesan, for a rich, gooey touch.

Cooking tools required

To make this keto stuffing recipe, you'll need the following tools:

  • Baking sheet
  • Large cast iron skillet (10.5")
  • Cutting board
  • Sharp knife
  • Whisk
  • Bowl or jar
  • Spatula or wooden spoon
  • Aluminum foil

How to make Keto Stuffing: step-by-step guide

Cooking methods

  • Sautéing
  • Baking

Preparation steps

Follow the directions provided for the Keto "Cornbread" recipe to prepare it:

  1. Cut the prepared "Cornbread" into 1-inch cubes and lay them on a single layer on a skillet. Align parchment paper on a baking dish if you don't have a cast iron skillet.
  2. Preheat the oven. Keep the oven temperature at 250° F.
  3. Finely chop the onion, celery, and fresh herbs (parsley, sage, rosemary, and thyme).
  4. Whisk the broth and eggs until well combined in a jar or bowl.
  5. Assemble all the required ingredients and cooking tools for the recipe before starting the cooking process.

Cooking instructions

  1. Preheat the oven and toast the cornbread cubes: Preheat the oven to 250° F. Place the baking sheet with the cornbread cubes and bake for 1 hour until toasted and dry. Remove from the oven and increase the temperature to 350° F.
  2. Sauté the onion and celery: Heat the butter in a large 10.5" skillet over medium heat. Once the butter is hot, add the onion and celery. Cook for 10 minutes until softened.
  3. Add the herbs, salt, and pepper: Stir the minced parsley, sage, rosemary, thyme, salt, and pepper into the onion and celery mixture.
  4. Combine the toasted cornbread cubes with the onion mixture: Add the toasted cornbread cubes to the skillet and toss with the sauteed vegetables.
  5. Prepare the broth and egg mixture: Whisk the broth and egg until well combined in a jar or bowl.
  6. Pour the mixture over the cornbread cubes and toss: Evenly pour the broth and egg mixture over the cornbread cubes in the skillet. Toss gently to combine, ensuring all the cubes are well coated.
  7. Bake the keto stuffing: Cover the skillet tightly with foil and place it in the preheated 350° F oven. Bake for 40 minutes.
  8. Uncover and finish baking: After 40 minutes, remove the foil and bake the stuffing for 5-10 minutes until the top turns golden.
  9. Serve: Once it is cooked and golden on top, remove it from the oven and let it rest for a few minutes. Sprinkle some fresh parsley or toppings of your choice and enjoy a warm, delicious side dish.

Chef's pro tip

To enhance the flavor of your recipe, consider toasting the herbs and spices lightly in the skillet with the onion and celery mixture for a couple of minutes before adding the cornbread cubes. This will help release their natural oils and bring out a deeper, more aromatic flavor, giving an extra touch of deliciousness.

How to make it healthier

This delicious stuffing recipe is already super healthy, but you can choose some low-carb options. Consider the following adjustments:

  • Use grass-fed butter or ghee: Opt for grass-fed butter or ghee instead of regular unsalted butter to increase the number of healthy fats, like omega-3 fatty acids and other essential nutrients.
  • Incorporate more veggies: Add more vegetables like diced bell peppers, mushrooms, or zucchini to increase the fiber content and provide extra vitamins and minerals.
  • Choose a high-quality, low-sodium broth: Select a high-quality, low-sodium chicken or vegetable broth to control the sodium levels in the recipe, which can benefit those watching their salt intake.
  • Add seeds or nuts: Incorporate a handful of chopped nuts (such as pecans, almonds, or walnuts) or seeds (like sunflower or pumpkin seeds) to have a crunchy stuffing mixture for added texture and an extra boost of healthy fats, fiber, and nutrients.

Time-saving tips

  • Prep vegetables in advance: Chop the veggies ahead of time and store them in the refrigerator until you're ready to cook.

What can I prepare ahead of time?

  • Keto cornbread: As mentioned above, keto cornbread can be made a day or two in advance. Pre-made keto bread can help you assemble other things.
  • Herb mixture: Combine the minced parsley, sage, rosemary, thyme, salt, and pepper in a small container, and store it in the refrigerator until ready to use it. You can use it later when you want to cook.

Storage and reheating instructions

Leftover storage

  • Let it cool: Allow the leftover keto stuffing to cool completely before storing it.
  • Transfer to an airtight container: Place it in an airtight container to maintain its freshness and prevent it from drying out.
  • Refrigerate: Store the container in the refrigerator for 3-4 days.

Leftover reheating

  • Oven method: Preheat your oven to 350°F (180°C). Place the leftover stuffing in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat it for 15-20 minutes or until it reaches your desired temperature.
  • Microwave method: Place the desired amount in a microwave-safe container and cover it loosely with a microwave-safe lid or plate. Reheat the leftovers on medium power for 1-2 minutes, checking and stirring it every 30 seconds to ensure even heating.
  • Stovetop method: Heat a non-stick skillet over medium-low heat. Add the leftovers to the skillet and stir occasionally to ensure even heating. You can add a splash of broth if needed to prevent it from drying out. Heat for about 5-7 minutes or until it reaches your desired temperature.

Note: When reheating, it's best only to reheat the amount you plan to eat in a single meal to maintain its optimal taste and texture. Repeatedly reheating and cooling may result in soggy stuffing.

Recipe wrap-up and conclusion

This Keto Stuffing is packed with fragrant herbs and savory ingredients and will be a hit at any family dinner. Moreover, its versatility allows you to adapt it to your preferences easily, and it's a great way to maintain your healthy eating habits while still enjoying the traditional taste of stuffing.copy

Frequently asked questions

Yes, you can eat it on keto by using keto-friendly bread options like the Keto "Cornbread" used in this recipe. It ensures you can enjoy this ideal side dish without consuming too many carbs.

You can prepare the bread cubes and toast them a day ahead, mix them with the other ingredients, and cook them on the day you plan to serve.

Letting it sit overnight before cooking is not recommended, as it may lead to food safety concerns. However, you can prepare individual components, such as toasting the bread cubes, a day ahead and store them separately. Assemble and cook on the day you plan to serve it.

Traditional stuffing made with high-carb bread can lead to a spike in blood sugar levels. However, this keto-friendly stuffing recipe uses low-carb Keto "Cornbread," making it a better option for those looking to maintain stable blood sugar levels.

Typically it is high in carbs due to the bread used. However, this recipe uses a low-carb bread alternative, making it suitable for those following a low-carb or keto diet.

It is ready when it reaches an internal temperature of 165°F, the top is golden brown, and the edges are slightly crispy.

📖 Recipe

Keto Stuffing in cast iron skillet

Keto Stuffing

This easy Keto Stuffing recipe is the best! It's made with low-carb "cornbread" and classic stuffing ingredients. 
5 from 4 votes
Print Rate Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: baking, bread, holiday, keto, low carb
Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 10 minutes
Servings: 12
Calories: 251kcal

Ingredients

  • 1 batch Keto "Cornbread"
  • 1 stick unsalted butter
  • 1 medium onion
  • 1 cup minced celery
  • ¼ cup minced parsley
  • 2 tablespoons minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup broth
  • 2 eggs

Instructions

  • Make the cornbread according to its directions. Cut the bread into 1" cubes and lay on a single layer on a baking sheet.
  • Preheat the oven to 250° F and bake the bread for 1 hour until toasted and dry. Remove and turn the oven up to 350° F.
  • Heat the butter in a large 10.5" skillet over medium heat, once hot add in the onion and celery. Cook 10 minutes until softened then add in the herbs, salt, and pepper.
  • Add the toasted bread to the skillet and toss with the onion mixture.
  • In a jar or bowl whisk together the broth and the egg. Pour over the bread and toss to combine. Cover the skillet tightly with foil and bake at 350° for 40 minutes. Remove the foil and continue to cooke 5-10 minutes until the top is golden.

Nutrition

Nutrition Facts
Keto Stuffing
Amount Per Serving
Calories 251 Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Carbohydrates 3.4g1%
Fiber 1.3g5%
Protein 7.2g14%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Janelle says

    What kind of broth do you use?

    Reply

    • Alex Lester says

      Usually just whatever I have on hand, any type of broth will work just fine.

      Reply

  2. CLP says

    I made this for Christmas dinner and no one could tell that it wasn't the stuffing we all grew up with. Actually I think it was better. Thank you very much for this recipe! ?

    Reply

    • Alex Lester says

      Awesome!

      Reply

  3. Debbie says

    I can't wait to make this as this is my favorite keto cornbread.I have made it at leat 12 or more times.My husband also loves it as well.I throw in some shredded cheese & some cayenne pepper as well.I also love it because nothing compares to cornbread made in a cast iron skillet.Thank you.One more thing I love that you include the net carbs because it makes looking for recipes so much easier.

    Reply

    • Alex Lester says

      So awesome to hear that Debbie!

      Reply

  4. Frances says

    Have you ever tried adding spicy sausage to this recipe

    Reply

  5. Laura says

    I am not able to click on the cornbread link.

    Reply

  6. Jo says

    5 stars
    My husband loved this! I will definitely keep this one!

    Reply

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