How To Make Keto Stuffing (Low Carb, Gluten-Free)
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Keto stuffing is full of flavor and delicious healthy ingredients. This recipe is low carb, gluten-free, nut-free and sugar-free. The breadcrumbs are made using my coconut flour biscuit recipe. This is paired with stir-fried vegetables and fresh herbs, which are then baked in the oven. You can serve this keto stuffing for Thanksgiving or Christmas with turkey, ham or roast beef.
Keto Stuffing Recipe
Have you struggled to find a stuffing recipe that suits a variety of dietary needs? Well, this recipe is keto-friendly, paleo, whole 30, diabetic-friendly, sugar-free, nut-free, gluten-free and dairy-free!
You might be thinking if it’s all those things then how is it good? Well, trust me when I say that this stuffing is totally delicious. Personally, I think this stuffing is even better than the traditional soggy stuffing that gets served at most dinner tables.
Instead, this recipe is loaded with vegetables and even a bit of fruit for a hint of sweetness. All ingredients are tossed with poultry seasoning, and fresh herbs like sage, thyme, and parsley.
When my husband tried it he said “Wow! This tastes just like the real thing!” He was very surprised. Now we have a new holiday recipe in our house.
I get that most people are pretty picky about their stuffing. I used to be too! But if you’re a household with a variety of dietary concerns like mine is (we are gluten-free, I’m on a candida diet, my dad is diabetic, and my husband is paleo) then you KNOW how hard it is to please everyone. The struggle is real!
That’s why I’m so excited about this recipe! You can feel really proud serving it alongside your other holiday traditions whether that be turkey, ham or roast beef.
Keto Stuffing Ingredients
This keto stuffing is loaded with vegetables, fresh seasonings and even a bit of seasonal fruit.
Here’s what you’ll need:
- Coconut Flour Breadcrumbs – These breadcrumbs are made using my coconut flour biscuit recipe. These are really easy to prep, so don’t worry.
- Vegetables – You’ll need a yellow onion, mushrooms, celery stalks, carrots, and green onion.
- Fruit – This recipe sneaks in one bosc pear and an apple for the perfect hint of sweetness.
- Seasoning – This recipe uses poultry seasoning, chicken broth, parsley, sage, and thyme. It creates the perfect stuffing seasoning mix that tastes just like the traditional recipes we grew up on.
- Eggs – You’ll also need seven eggs. I know, it seems like a lot. Four are used in coconut flour biscuits, and three for stuffing mix.
~ You can scroll down to the recipe card at the bottom of this post for the full ingredients list.
How To Make Keto Stuffing
This recipe is done in four main steps. Here’s an overview of how to make the keto stuffing:
- Make Keto Coconut Flour Biscuits – First you’ll need to bake the biscuits. These will become the breadcrumbs for the stuffing. You can see full instructions here.
- Stuffing Mixture In Frying Pan – Diced onion, sliced mushrooms, celery stalks, carrots, pear and apple are all sauteed in a skillet, and then seasoned with poultry seasoning.
- Stir Together – The breadcrumbs, stir fried vegetables, fresh herbs, eggs, salt and pepper are all tossed together, then poured into a large casserole dish.
- Bake Stuffing – The stuffing is then baked for 350°F for 40 minutes.
~ See full instructions at the bottom of this post, just keep scrolling down.
Time Saving Tips
I’ll be honest, this recipe takes time, but it’s worth it! Consider it a labor of love that your family is going really enjoy. Here are a few tips to help save time.
- Do The Steps Seperately – This recipe requires 3 main steps. I recommend making the coconut flour biscuits the day before. You can store them in the fridge until you’re ready to make the stuffing. Then chop all the vegetables together at the same time and stir fry them. After that you can mix the ingredients and bake the stuffing just before serving.
- Chop Veggies All At Once – Wash and chopping the fruits and veggies can take the most time here. It took me about 15 minutes. If you’re prepping other dishes at the same time (for Thanksgiving) then try chopping all of these veggies all at once, stir frying them and storing in the fridge in a bowl until you’re ready to cook the stuffing.
How To Store Keto Stuffing
The entire stuffing can be cooked in advance and stored in the fridge in the casserole dish. Just cover with saran wrap while in the fridge. You can reheat it at 350°F for 20-30 minutes or until heated through.
Leftovers can be store in an airtight glass container and reheated either in the oven or microwave.
More Healthy Holiday Side Dish Recipes
Here are some more holiday side dishes to fill your table!
- Garlic Green Beans With Bacon – Bacon is cooked in a skillet, then green beans and garlic are sautéed in a small amount of the bacon grease. Everything is tossed together at the last minute for an easy side dish.
- Stuffed Acorn Squash – Each squash is roasted then stuffed with a ground beef pear mixture that is prepared in a skillet.
- Roasted Root Vegetables – Butternut squash, sweet potatoes, rutabaga, turnips and brussels sprouts are baked in the oven, then topped with fresh pomegranate seeds.
- Cinnamon Sweet Potato and Squash – Sweet potato and butternut squash cook nicely together. They both have a hint of sweetness and taste delicious when sprinkled with cinnamon.
- Fall Harvest Salad With Delicata Squash – Not only is it beautiful (your guests will LOVE it) but it’s also delicious!
And don’t forget the dessert! Try my easy paleo pumpkin pie bars. They’re so yummy!
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Coconut Bread Crumbs:
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup melted butter
- 4 eggs
- 4 garlic cloves - minced
- 1 yellow onion - diced
- 3 cups sliced mushrooms
- 2 celery stalks - diced
- 2 carrots - peeled and diced
- 1 bosc pear - chopped
- 1 apple - chopped
- 2 green onions - chopped
- 2 Tbsp poultry seasoning
- ½ cup chicken broth - or water
- ½ cup chopped parsley
- 1 Tbsp fresh sage - chopped
- 1 Tbsp fresh thyme
- 3 eggs - beaten
- salt and pepper - to taste
Coconut Flour Biscuits:
- In a large bowl, combine the coconut flour, baking soda and salt together. Add in the eggs and melted butter and mix. Let sit for 2-3 minutes to help coconut flour absorb the moisture. Mix again. See detailed instructions here.
- Divide the batter into 6 pieces. Roll them into balls then gently flatten with the palm of your hand. Place on a baking sheet lined with parchment paper. Bake at 350°F for 20 minutes. Remove from oven and let cool.
- Once cooled, slice the biscuits into small cubes for the bread crumbs. Set aside .
- Preheat the oven to 350°F. Spray a large casserole dish with nonstick cooking spray (I use avocado oil).
- In a frying pan over medium-high heat, add a bit of cooking oil, minced garlic and chopped onion. Cook until the onion turns translucent, about 1-2 minutes.
- Add in the chopped carrots and celery. Stir together and cover with a lid. Cook for 5 minutes, stirring occasionally. TIP: If you don't have a lid that covers your frying pan you can use aluminum foil or a baking sheet as a cover.
- Add in the mushrooms, chopped pear and apple. Cook covered for 2-3 minutes more.Sprinkle the poultry seasoning over top and mix everything together. Cook covered for 1 more minute.
- Now add the stir fry mix to a large bowl along with the breadcrumbs from biscuits, chicken broth, chopped thyme, sage and parsley. Season everything with salt and pepper. Stir everything together.
- Beat 3 eggs in a small bowl, then pour into the stuffing and mix.
- Pour the stuffing into a rectangular baking dish. Bake uncovered for 40 minutes.
- Once baked, remove from oven and let cool 10 minutes. Then use a spatula to break apart into smaller clumps. Serve while still warm with turkey, ham, chicken or roast beef. Enjoy!