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Low Carb Stuffing

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You don't have to stress this holiday with our Low Carb Stuffing recipe. Make the perfect holiday menu while staying on your Keto Diet.

A plate of Stuffing for Thanksgiving

Holidays can feel really stressful when you are on the Keto Diet. Often people decide that they are going to use that holidays as cheat days.

If you are working really hard towards your goal, then you don't have to make it a cheat day. There are so many great Thanksgiving recipes and holiday recipes that are low carb/ keto friendly so you can stick to your diet.

You'll love our Cream Cheese Appetizer with Pomegranate, keto deviled eggs and our Keto Pumpkin Mousse recipe.

This recipe uses our Low Carb cornbread recipe and is filled with delicious seasonings for the perfect low carb holiday side dish. This is a delicious recipe that everyone will love. And you can feel good knowing that you stuck to your low carb diet.

Tools needed for Keto Stuffing

A bowl of food on a table, with Stuffing and Thanksgiving

Low Carb Stuffing

  • 4 cups low carb cornbread (click the link for the recipe), cubed
  • 1 tablespoon olive oil
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 bell pepper, seeded and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 ½ to 2 cups chicken stock
A plate of food with a fork, with Stuffing and Holiday

Low Carb Dressing directions

1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray. 

Place cubed keto cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.

Reduce oven temperature to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.

A bowl of food on a table, with Stuffing and Recipes

In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.

A close up of a plate of food, with Stuffing and Thanksgiving

In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.

A box filled with different types of food, with Stuffing and Thanksgiving

Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.

A dish is filled with food, with Stuffing and Thanksgiving

Serve Keto Stuffing immediately. This is a recipe that your family and guests will love and they won't believe that it is low carb. It is full of flavor and the perfect addition to your low carb Thanksgiving.

A plate of food with a fork, with Stuffing and Holiday

This Keto stuffing recipe is the perfect side dish at your holiday party. Not only is it fast and easy to make but it tastes great, too. If you are looking for more low carb Thanksgiving recipes make sure and check out our round up of BEST Keto Thanksgiving recipes.

A dish is filled with food, with Stuffing and Thanksgiving

Low Carb Stuffing

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This low carb stuffing is a perfect keto side dish for Thanksgiving or Christmas.

Ingredients

  • 4 cups low carb cornbread, cubed
  • 1 tablespoon olive oil
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 bell pepper, seeded and diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 ½ to 2 cups chicken stock

Instructions

    1. Preheat oven to 400 degrees. Prepare a rimmed baking sheet with aluminum foil and spritz with nonstick cooking spray.
    2. Place cubed cornbread on baking sheet and toast in the oven for 7 to 9 minutes or until crunchy at the edges. Remove from oven and set aside.
    3. Reduce oven temperature to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
    4. In a medium skillet over medium heat, add olive oil. To the olive oil, add the vegetables and cook until softened.
    5. In a large bowl, toss together cornbread, vegetables, and seasonings. Pour half of the chicken stock over the mixture and stir. Add additional chicken stock until the cornbread is moist but not soggy.
    6. Transfer dressing mixture to casserole dish and level the dressing. Bake for 30 minutes or until the top is crispy and the middle is warm.

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