This Keto Stuffing Recipe delivers all the comforting flavors of traditional holiday stuffing, but in a low-carb, gluten-free version that’s perfect for keto diets. Designed to satisfy your cravings without the carbs, this stuffing starts with a base of pre-made keto bread, which is baked and then crumbled to achieve a deliciously crunchy texture. Each piece of bread is lightly toasted, ensuring it stays firm and holds up well to the rich, buttery broth mixture.
The recipe features a blend of sautéed vegetables, including celery, leeks, and garlic, which bring a savory depth to every bite. These are cooked until tender, then combined with fresh and dried herbs such as sage, thyme, and rosemary for that classic stuffing flavor. Melted butter and chicken broth add moisture and richness, while a beaten egg helps bind the ingredients together, creating a fluffy yet hearty texture.
Ready in just 20 minutes, this keto stuffing can be baked to your desired level of crispiness. The result is a golden, flavorful side dish that pairs perfectly with turkey, ham, or any holiday main course. Whether you’re hosting a keto-friendly Thanksgiving or just looking for a healthier side, this keto stuffing will bring a festive, satisfying touch to your table—without the extra carbs. Enjoy a guilt-free holiday meal that doesn’t skimp on flavor or texture!
- 8 Slices Keto Bread (or rolls), crumbled
- 6 tablespoons Butter, melted
- 2 eggs
- 4 stalks Celery, finely chopped
- ½ cup Leeks, chopped
- 1 teaspoon Garlic, minced
- 2 teaspoons Italian Blend Seasoning, dried
- ½ teaspoon Sage
- 1 teaspoon each Salt & Pepper, or to taste
- Olive Oil
- 1 teaspoon Celery Seasoning, optional
- 1 Cup Chicken broth
- Crumble the keto bread and drizzle with olive oil and then bake for about 5 minutes, until lightly browned.
- Saute the chopped veggies in the olive oil and the seasonings for a minute or two to bring out flavor.
- Mix the egg with the melted butter and chicken broth. Add veggies and mix well.
- Add all the ingredients together and mix well. Transfer to baking dish.
- Bake at 50 covered with foil for 10 minutes and uncovered for 5 minutes.
- Serve and Enjoy!