This Low Carb Keto Stuffing tastes like the classic holiday favorite, only lighter on carbs and heavy on herb-packed flavor. It is cozy, savory, and crisp-edged with a tender center that soaks up gravy like a dream. Make it with your favorite keto bread and enjoy every bite.
Why You’ll Love This Low Carb Keto Stuffing (with Keto Bread)
- All the nostalgic flavor of traditional stuffing with a fraction of the carbs.
- Golden-crisp top and soft, custardy middle thanks to eggs and stock.
- Easy make-ahead option that reheats beautifully for stress-free holidays.
- Gluten free and dairy free friendly with simple swaps.
- Foolproof method that works with store-bought or homemade keto bread.
Low Carb Keto Stuffing (with Keto Bread) Ingredients & Substitutions
- 8 cups keto bread, cut into 3/4 to 1 inch cubes (about 12 oz), well dried
- 6 tbsp unsalted butter, plus more for greasing
- 1 tbsp olive oil
- 1 large onion, finely diced (about 1.5 cups)
- 4 ribs celery, finely diced (about 1.5 cups)
- 3 cloves garlic, minced
- 2 tsp poultry seasoning
- 1 tbsp fresh sage, chopped (or 1.5 tsp dried)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 large eggs, beaten
- 1.5 to 2 cups low sodium chicken or turkey stock, warmed
- 2 tbsp fresh parsley, chopped
- Optional add-ins: 8 oz browned keto-friendly sausage, 8 oz sautéed mushrooms, 1/2 cup toasted pecans, 2 tbsp grated Parmesan, pinch of xanthan gum for extra hold
Smart Substitutions
- Dairy free: use ghee or all olive oil.
- Vegetarian: swap in vegetable stock and skip sausage.
- Gluten free: choose a gluten free keto bread without wheat gluten.
- Nut free: use a seed-based or coconut flour keto bread and skip pecans.
- Herbs: if you cannot find fresh sage, increase poultry seasoning to taste.
Step-by-Step Instructions to Make Low Carb Keto Stuffing (with Keto Bread)
1. Dry the keto bread
Heat oven to 300°F. Spread bread cubes on two sheet pans and bake 30 to 40 minutes, tossing halfway, until fully dried and lightly crisp. Cool. Dry bread is key for great texture.
2. Sauté the aromatics
Increase oven to 350°F. Grease a 9×13 inch baking dish. In a large skillet, melt butter with olive oil over medium heat. Add onion and celery with a pinch of salt and cook 8 to 10 minutes until soft and translucent. Stir in garlic, poultry seasoning, sage, thyme, rosemary, salt, and pepper; cook 1 minute until fragrant. Remove from heat.
3. Mix the stuffing base
In a large bowl, combine dried bread cubes, sautéed aromatics, parsley, and any optional add-ins like sausage or mushrooms.
4. Moisten and bind
Whisk eggs into 1.5 cups warm stock. Pour over the bread mixture and gently toss until evenly moistened. Let sit 10 minutes so the bread absorbs liquid. Add up to 1/2 cup more stock as needed; the mixture should be moist but not soupy.
5. Bake until golden
Transfer to the prepared dish, dot the top with a little butter, and cover with foil. Bake 30 minutes, then uncover and bake 15 to 20 minutes more until the top is golden and the edges are crisp. Rest 10 minutes before serving.
Tips for Success
- Dry the bread well. If your keto bread is spongy, dry it longer or leave cubes out overnight.
- Taste the aromatics for seasoning before mixing; stock saltiness varies.
- Use warm stock so the bread absorbs evenly and the bake time stays consistent.
- For extra crunch, spread stuffing in a wider casserole for more surface area.
- Let it rest so the custard-like center sets for clean scoops.
Variations of Low Carb Keto Stuffing (with Keto Bread)
- Sausage and Mushroom: brown 8 oz sausage and sauté 8 oz mushrooms; fold in.
- Lemon Herb: add 1 tsp lemon zest and extra parsley for brightness.
- Pecan Rosemary: fold in 1/2 cup toasted pecans and a touch more rosemary.
- Spicy Chorizo: swap sausage for chorizo and add a pinch of red pepper flakes.
- Cauli Mix: replace 2 cups bread with roasted cauliflower florets for fewer carbs.
Serving Suggestions: What to Pair with Low Carb Keto Stuffing (with Keto Bread)
- Roast turkey, chicken, or pork tenderloin with pan gravy.
- Green beans almondine or roasted Brussels sprouts.
- Keto cranberry sauce and a simple arugula salad with lemon vinaigrette.
- Warm turkey stock or gravy on the side for extra moisture at the table.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 325°F for 15 to 20 minutes with a splash of stock to refresh, then uncover for 5 minutes to re-crisp. Freeze tightly wrapped up to 3 months; thaw overnight in the fridge and reheat as above.
Memories Made Around the Table
This is the stuffing that convinced my keto-curious family they were not missing out. The first year I served it, the pan magically disappeared before the gravy even hit the table.
FAQs
Can I make this stuffing ahead?
Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 extra minutes, or bake fully and reheat with a splash of stock.
What keto bread works best?
A sturdy, slightly dense almond or coconut flour based loaf that dries well works best. If using very soft or springy loaves, dry the cubes longer for the right texture.
Can I make it dairy free or egg free?
Dairy free is easy with ghee or olive oil. For egg free, use 2 tbsp ground flax mixed with 5 tbsp water as a binder. Texture will be a bit looser but still delicious.
How do I avoid soggy stuffing?
Dry the bread thoroughly, add stock gradually, and rest 10 minutes before baking so the liquid absorbs. Bake uncovered at the end to crisp the top.
How many carbs per serving?
Carbs vary by bread brand. With typical almond flour keto bread and aromatics, expect about 3 to 5 net carbs per serving when divided into 10 servings. Always calculate with your exact ingredients.
Final Thoughts
With the right bread and a little patience drying it out, this Low Carb Keto Stuffing delivers classic holiday comfort without the carb crash. Prep it ahead, pair it with your favorite roast, and enjoy the cozy, herby goodness.
Low Carb Keto Stuffing (with Keto Bread)
Equipment
- 2 Sheet pan for drying bread cubes
- 1 9x13 inch baking dish greased
- 1 Large Skillet
- 1 Large mixing bowl
- 1 Whisk
- 1 Aluminum foil for covering while baking
Ingredients
Stuffing
- 8 cups keto bread cut into 3/4 to 1 inch cubes; well dried (about 12 oz)
- 6 tbsp unsalted butter plus more for greasing
- 1 tbsp olive oil
- 1 large onion finely diced (about 1.5 cups)
- 4 ribs celery finely diced (about 1.5 cups)
- 3 cloves garlic minced
- 2 tsp poultry seasoning
- 1 tbsp fresh sage chopped (or 1.5 tsp dried)
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1 tsp fresh rosemary minced (or 1/2 tsp dried)
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 2 large eggs beaten
- 1.5 cups low sodium chicken or turkey stock warmed; add up to 2 cups as needed
- 2 tbsp fresh parsley chopped
Optional add-ins
- 8 oz keto-friendly sausage browned
- 8 oz mushrooms sautéed
- 0.5 cup toasted pecans
- 2 tbsp Parmesan grated
- pinch xanthan gum for extra hold
Instructions
- Heat oven to 300°F. Spread bread cubes on two sheet pans and bake 30 to 40 minutes, tossing halfway, until fully dried and lightly crisp. Cool. Dry bread is key for great texture.
- Increase oven to 350°F. Grease a 9x13 inch baking dish. In a large skillet, melt butter with olive oil over medium heat. Add onion and celery with a pinch of salt and cook 8 to 10 minutes until soft and translucent. Stir in garlic, poultry seasoning, sage, thyme, rosemary, salt, and pepper; cook 1 minute until fragrant. Remove from heat.
- In a large bowl, combine dried bread cubes, sautéed aromatics, parsley, and any optional add-ins like sausage or mushrooms.
- Whisk eggs into 1.5 cups warm stock. Pour over the bread mixture and gently toss until evenly moistened. Let sit 10 minutes so the bread absorbs liquid. Add up to 1/2 cup more stock as needed; the mixture should be moist but not soupy.
- Transfer to the prepared dish, dot the top with a little butter, and cover with foil. Bake 30 minutes, then uncover and bake 15 to 20 minutes more until the top is golden and the edges are crisp. Rest 10 minutes before serving.