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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.

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.

This recipe uses our Low Carb cornbread recipes and is filled with delicious seasonings for the perfect low carb holiday side dish. This is a delicious recipe that everyone will love.

Tools needed for Keto Stuffing

Low Carb Stuffing

  • 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

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 9×13 casserole dish with nonstick cooking spray.

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

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.

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.

Low Carb Stuffing

Low Carb Stuffing

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.

Pin Low Carb Stuffing

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