If you’re wondering if there is such a thing as keto cornbread stuffing, I have great news for you. It is certainly possible to enjoy stuffing or dressing while doing keto.
That’s right. You can enjoy a keto stuffing dish without sacrificing flavor or texture. And here, you probably thought that going keto would deprive you of this Thanksgiving favorite.
The key to making a low-carb version of this recipe is to use a low carb cornbread recipe as the base for the perfect side dish you’ll be proud to bring to the Thanksgiving table.
The “bread” portion must be low in carbs, keto-friendly, and stand up to the cooking process.
Thankfully, my easy keto cornbread made of almond flour and keto coconut flour cornbread works perfectly in this recipe.
Neither of my low-carb cornbread recipes has corn or cornmeal, but your taste buds will tell you otherwise. I told you I had great news for you!
This keto stuffing recipe will allow you to enjoy all the flavors you have come to love from traditional southern cornbread dressing without the high carbs that kick you out of ketosis.
I can’t wait to share this much-requested low carb diet recipe with you all to enjoy with your loved ones this year.
Keto Cornbread Stuffing
This keto Thanksgiving recipe fits perfectly into your keto diet. With only 3.1 g net carbs per serving, it’s a casserole dish the whole family will enjoy.
Grain-free, gluten-free, low-carb cornbread dressing made with one of my keto “cornbread” recipes allows you to enjoy a seasonal treat without feeling deprived.
You may not be able to indulge in traditional stuffing recipes, but with this southern keto cornbread dressing, you’ll enjoy the traditional flavors!
This is a significant win for anyone trying a keto diet during the holidays.
After baking the homemade keto cornbread, it’s lightly crumbled and spread on a cookie sheet to toast. This helps dry out the bread in preparation for all the delicious additions.
The crumbled cornbread will be the main ingredient in keeping it keto.
The best part is that you can make this dish ahead of time, making it easier when preparing holiday meals.
Once your cornbread is ready, you’ll need to brown the sausage. To this pan, add some butter, and then sauté the celery, onion, and garlic.
At this point, it’s just a matter of tossing all the ingredients, along with the chicken broth, herbs, and spices, into a large bowl.
Then, spread the mixture into a 9×13 buttered baking dish and place it back in a hot oven for 30-35 minutes.
This will allow all the liquid to be absorbed and the stuffing to lightly toast.
Tips On How To Make Keto Cornbread Stuffing Or Dressing
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Although some recipes do not call for toasting the bread, this step is necessary because it helps dry out the crumbs, giving them the perfect texture for stuffing.
To save time, you can do this step a day ahead. Just do not refrigerate them so they stay dry.
Note that my keto cornbread recipes tend to be on the sweeter side. It’s what most people would consider Southern cornbread.
This is why, for this savory dish, I encourage you to leave out the sweetener entirely from the “cornbread” or add only one tablespoon of your favorite sugar substitute.
Ingredients & Materials For Keto-Friendly Stuffing
The following are the ingredients and materials you will need to make this recipe: Note that the complete printable card, as well as nutrition facts, are at the bottom of the page.
Ingredients
- Recipe for easy keto cornbread (almond flour) or keto coconut flour cornbread
- Ground Italian sausage, no casing
- Unsalted butter
- Onion
- Chopped celery
- Mushrooms, baby Bella
- Chicken stock
- Eggs
- Dried basil
- Fresh herbs like thyme, parsley, and sage
- Dried rosemary
- Garlic cloves
- Salt
- Pepper
You can substitute the dry herbs for poultry seasoning if you prefer.
Tools Needed
- 9-inch cast-iron skillet for cornbread
- 9×13 large baking dish
What’s The Difference Between Stuffing And Dressing?
I use the terms “stuffing” and “dressing” interchangeably. But I know the culinary distinction comes down to where you live.
Southerners call it dressing, while the northern folks call it stuffing.
But to further confuse things, there is also a technical difference between how stuffing or dressing is cooked.
According to most dictionaries, stuffing refers to “a mixture used to stuff another food, traditionally poultry, before it’s cooked, while “dressing” is cooked outside the turkey cavity in a separate pan.”
All I can say is that whether you call it dressing or stuffing, this iconic dish is part of what many consider a staple during Turkey Day, and it would be challenging to stay keto without an option like this.
So, I truly hope you give it a try.
Keto Bread For Stuffing
This keto southern cornbread dressing recipe is made with my “cornbread,” but if you prefer using “white” bread, you can successfully do so with the following keto bread options:
Some of these recipes use a combination of almond and coconut flour, while others use only almond or coconut flour.
Like this low-carb stuffing recipe, you’ll need to bake a batch of the bread, slice it into small pieces, and toast it in the oven to help draw out the moisture before adding the dressing ingredients.
Using Cornbread Extract In Keto Cornbread Stuffing
I found an excellent cornbread extract that gives this cornbread stuffing more of a cornbread flavor profile.
Using a keto cornbread extract amplifies the flavor of “corn” in this almond flour-based stuffing. 
OOOflavors cornbread flavored concentrate has managed to create a cornbread extract that has zero calories, zero sugar, and zero carbs.
Since it’s a highly concentrated extract, a tiny amount is all you need to get the flavor of corn.
I recommend using 3–4 drops in this recipe and seeing if it elevates the flavor further.
Although you can make this without the cornbread extract, this brand does a fantastic job mimicking the flavor.
Tag Us
I pray that you will take time out of your busy schedules to pause to thank God for his many blessings.
If my keto stuffing has the honor to grace your family’s Thanksgiving dinner or lunch table as one of your holiday recipes, please remember to tag us on Instagram, Facebook, and Pinterest.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.
Since this recipe is made with almond flour and you prefer to use it, I recommend you visit our keto almond flour recipes for more delicious options.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!
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Keto Cornbread Stuffing
This keto cornbread stuffing recipe will allow you to enjoy all the flavors you know and love from traditional stuffing yet avoid the high carbs.
Ingredients
- 1 pan of easy keto cornbread
- 1/4 cup butter
- 2 large eggs, room temperature
- 1 medium onion, chopped
- 2 cups chicken or turkey stock
- 3 celery ribs, chopped
- 1/2 teaspoon dried basil
- 2 teaspoon fresh thyme
- 1 teaspoon of dried rosemary
- 1 cup fresh parsley leaves, chopped (reserve a 1/4 cup for garnish)
- 2 teaspoons of finely chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 garlic cloves, finely chopped
- 3/4 lb of ground Italian sausage, no casings
- 1 cup of chopped mushrooms, I used baby Bella
Instructions
- Bake one pan of our easy keto cornbread (almond flour) or keto cornbread (coconut flour) per instructions.
- Crumble the prepared keto cornbread lightly and spread it on a large cookie sheet.
- Bake the crumbled cornbread at 300 degrees for 25-30 minutes to allow the bread to toast and dry out. This will enable cornbread to soak up the added ingredients better. Place in a large mixing bowl the cooled bread crumbs.
- In a large, non-stick skillet, cook the ground sausage until fully cooked and browned. Remove the sausage and add to the large mixing bowl with the bread crumbs. Do not mix yet.
- To the large skillet with the pan and drippings, add the butter, and then sautee the chopped onions, celery, mushrooms, and garlic until softened. Add this mixture, including the drippings, to the large mixing bowl, but do not combine yet.
- Preheat oven to 350 degrees.
- Add all the dry spices and fresh herbs to the large mixing bowl with bread crumbs, sausage, cooked onion, celery, and garlic, and combine the mixture well.
- In a small bowl, whisk together the eggs. Add the eggs to the mixture and combine well.
- Next, pour 1-2 cups of the chicken or turkey broth into the combined mixture, depending on how moist you want your stuffing. The mixture should be moist but not soggy.
- Pour the mixture into a buttered 9x13-inch baking pan.
- Bake uncovered for about 30-35 minutes in a preheated 350-degree oven. All the liquid should be absorbed, and the stuffing should be lightly brown and toasted.
- Refrigerate any leftovers for up to 3 days.
Notes
In order to make this keto stuffing, you will need to first bake a batch. Bake one pan of easy keto cornbread (almond flour) or keto cornbread (coconut flour) per instructions.
Keto Bread You Can Use For Stuffing
This keto southern cornbread dressing recipe is made with my "cornbread," but if you prefer using "white" bread, you can successfully do so with the following keto bread options.
Some of these recipes use a combination of almond and coconut flour, while others use only almond or coconut flour exclusively.
Like this low-carb stuffing recipe, you'll need to bake a batch of the bread, slice it into small pieces, and toast in the oven to help draw out the moisture before adding the dressing ingredients.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 470Total Fat: 40gSaturated Fat: 21.9gCholesterol: 160mgSodium: 625mgCarbohydrates: 6.9gNet Carbohydrates: 3.1gFiber: 3.8gSugar: 1.5gProtein: 14.2g
Molly
Wednesday 15th of November 2023
Thank you for sharing this grain free recipe! Can you make this without the ground sausage?
Hilda Solares
Tuesday 21st of November 2023
Hi Molly, sure you can make without sausage or even replace it with ground beef, turkey or chicken and just add a little extra seasoning.
Jamie Hughey
Monday 25th of November 2019
What temperature do you bake it for the 30-35 minutes in the baking dish?
Hilda Solares
Wednesday 27th of November 2019
Hi Jamie, at 350-degrees. I have updated the recipe to reflect this. Thanks for stopping by.
Natalie
Thursday 21st of November 2019
Hi Hilda. Can this be made ahead of time and reheated somehow? Possibly even frozen? Thanks!
Hilda Solares
Friday 22nd of November 2019
Hi Natalie, You can make it ahead of time and reheat without a problem. As far as freezing it, it could also work but I have not attempted it. If you are trying to save time for the upcoming holidays I would go the route of making a couple of days ahead at most.
Michele
Friday 15th of November 2019
Thank you Hilda, for this recipe. I am anxious to try it. I do have a question though. I've always put chicken in my dressing, would it work in this recipe to replace the sausage with chicken? And I have made your almond flour cornbread recipe before and loved it, except that it was too sweet so I cut back on the sweetener. Thanks
Hilda Solares
Saturday 16th of November 2019
Hi Michele, Yes you can certainly replace the sausage for chicken. If you notice in the tips section of the post I mentioned the fact that the sweetener should be removed from the cornbread since it's a savory dish. Enjoy!