Holidays can be one of the most difficult times to follow the keto lifestyle when it seems like every dish is loaded with carbs. This Keto Cornbread Stuffing is a keto lifestyle-saver for Thanksgiving dinner and other traditional meals.

This recipe is a god sent for those looking to reduce carbs but still want to enjoy traditional meals.  As delicious as it may be, traditional stuffing is loaded with carbs. Unfortunately, it was one of my favorite side dishes at all holiday meals, so I knew I needed to find a keto stuffing alternative. This Keto Cornbread Stuffing is a perfect substitute for traditional stuffing with a healthy twist.

You can use this stuffing to fill your favorite poultry or you can just serve it as a side dish. Whether it is for your traditional Thanksgiving holiday dinner or just a Sunday dinner with the family, this recipe is the perfect way to eat healthier but get that same comfort food flavor.

The best part of this keto stuffing recipe is that it’s made with homemade cornbread. The recipe that follows is actually two separate parts – a keto cornbread recipe and a keto stuffing recipe using that cornbread. If you just want some yummy cornbread, stop after the first part. Or continue to part 2 for the most delicious keto stuffing you’ll ever try!

How To Make Keto Cornbread:

Step One: Preheat the oven to 350 degrees

Step Two:  Combine the almond flour and baking powder. Add a pinch of salt to taste if desired.

Step Three:  Pour in the melted butter and mix well with the dry ingredients

Step Four:  Add in the water, cream and beaten eggs to the mixture. Mix ingredients together, taking care not to overmix.

Step Five:  Pour the batter into a well-greased cake pan and bake for 15-20 minutes. Bake until a knife comes out clean when inserted into the center of the bread, and until the top is a nice golden brown

Step Six:  Cool the Keto Cornbread completely to be used when the making of this keto stuffing.

How To Make Keto Cornbread Stuffing:

Step One:  Preheat the oven to 375 degrees

Step Two:  Crumble the previously made cornbread into a large mixing bowl

Step Three:  Melt 2 tablespoons of butter over medium-high heat in a skillet. Once melted, add the onions and celery to the skillet, and cook for 1-2 minutes

Step Four:  Pour ½ c. of bone broth into the skillet and sauté the vegetables until almost all the liquid has disappeared. Remove the onions and celery from the skillet and set aside to cool slightly

Step Five:  Place another tablespoon of butter into the same skillet and toss in ⅓ c. of sage leaves. Let them cook for 20-30 seconds until crispy and remove

Step Six:  Add the cooked sage leaves and the beaten eggs to the cornbread in the mixing bowl. Toss to combine.

Step Seven:  Mix in the cooked vegetables and melted butter

Step Eight:  Slowly pour in 1 cup of bone broth over the cornbread mixture, a little at a time. Stir as you pour to make sure the broth gets incorporated into the entire mixture

Step Nine:  Add in 1 teaspoon of poultry seasoning and salt and pepper to taste

Step Ten:  Place the cornbread mixture into a well-greased casserole dish and bake for 20 minutes until the top is browned.

Enjoy!

Can I Use This Keto Stuffing With My Favorite Poultry Item?

Yes, absolutely you can use this stuffing to stuff your favorite poultry item. Prepare the stuffing and then stuff it inside the chicken, turkey or duck according to baking directions for the poultry or bake the stuff alone for a side dish to accompany the poultry.

Can I Freeze This Keto Stuffing for Later Use?

Yes, you can freeze this Keto Cornbread Stuffing with no problems at all.  You will just want to thaw the stuffing completely before microwaving or reheating in the oven.

What Other Things Can I Add To My Keto Stuffing?

I think simple is better when it comes to keto stuffing but you could add in carrots or other veggies that have little flavor and can be cooked to a similar texture.

What else can I do with Keto Cornbread?

The first part of this recipe, for the keto cornbread, is so versatile. You can serve keto cornbread with chilis or soup or just eat it alone with butter. Yum. It pairs well with our White Chicken Chili as well!

keto cornbread stuffing

    Author: laura    Cook Time: 50 minutes    Total Time: 50 minutes    Yield: 1012

DESCRIPTION

This Keto Cornbread Stuffing is a keto lifestyle-saver for Thanksgiving dinner and other traditional meals.


INGREDIENTS

For the cornbread:

  • 2 c. Almond flour
  • 2 tsp. Baking powder
  • Pinch of salt (optional)
  • 4 tbsp. Heavy whipping cream
  • 4 tbsp. Water
  • 4 Eggs beaten

For the stuffing:

  • Roughly 6 c. of crumbled cornbread from above
  • 8 tbsp. Butter unsalted
  • 1 Small onion chopped
  • 2 Sticks of celery chopped
  • 5 c. Chicken bone broth
  • ¼ c. Sage leaves
  • 1 tsp. Poultry seasoning
  • 2 Eggs beaten
  • Salt and pepper to taste

INSTRUCTIONS

For the cornbread:

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the almond flour and baking powder. Stir to combine them well. You can add a pinch of salt at this step if you wish.
  3. Pour in the melted butter, and mix it with the dry ingredients well.
  4. Add in the water, cream and beaten eggs. Mix the ingredients together until just combined. Do not overmix them, or your bread can become tough.
  5. Pour the batter into a well greased cake pan, and bake for 15-20 minutes. Bake until a knife comes out clean when inserted into the center of the bread, and until the top is a nice golden brown.
  6. Let the cornbread cool completely to be used in the making of the stuffing.

For the Stuffing:

  1. Preheat the oven to 375 degrees.
  2. Crumble the previously made cornbread into a large mixing bowl.
  3. Melt 2 tablespoons of butter over medium-high heat in a skillet. Once melted, add the onions and celery to the skillet, and cook for 1-2 minutes.
  4. Pour ½ c. of bone broth into the skillet, and saute the vegetables until almost all of the liquid has disappeared. Remove the onions and celery from the skillet and set aside to cool slightly.
  5. Place another tablespoon of butter into the same skillet, and toss in ⅓ c. of sage leaves. Let them cook for 20-30 seconds until crispy, and remove.
  6. Add the cooked sage leaves and the beaten egg to the cornbread in the mixing bowl. Toss to combine.
  7. Mix in the cooked vegetables and melted butter.
  8. Slowly pour in 1 cup of bone broth over the cornbread mixture, a little at a time. Stir as you pour to make sure the broth gets incorporated into the entire mixture.
  9. Add in 1 teaspoon of poultry seasoning and salt and pepper to taste.
  10. Place the cornbread mixture into a well greased casserole dish and bake for 20 minutes until the top is browned.

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