Keto Stuffing Recipe Made with Savory Keto Bread
Keto Stuffing Recipe Made with Savory Keto Bread
OH! MY! GOSH! I am so excited to share this amazing Keto Stuffing Recipe Made with Savory Keto Bread!! It tastes just like the real thing! I feel like I just won the lottery or something. Seriously. I was so worried about turning a Thanksgiving favorite into a Keto recipe that I almost thought I couldn’t do it. I’m so happy!!
If you are new to the Ketogenic Diet and want to start, read this article: Simple Way to Start the Ketogenic Diet
Here’s the Savory Keto Bread Recipe before they are turned into Keto croutons.
Stay tuned because tomorrow I plan to post a keto friendly gravy recipe and the best turkey brine recipe you will ever try!! I promise these recipes will make your Keto Thanksgiving meal extra special! They have been tested and approved by my picky family!
I started research keto stuffing recipes and realized that most people use the typical stuffing flavors but they add them to cauliflower. Wait – what? I’m sorry, but I had to figure out a way to make a keto friendly stuffing recipe without cauliflower. I’m pretty picky I guess. I want the real thing on this special holiday. I don’t just want the flavors. I want the texture. I want my stuffing!
I decided to play around with a few recipes I had done in the past. I decided to take a Low Carb Lemon Pound Cake Keto Friendly Recipe and turn it into a savory bread instead of a sweet bread. I love, love, love the texture of the lemon pound cake and I just had a feeling I could add a few extra ingredients and make the base of this recipe savory and delicious. It worked!!!
Here’s the Keto Pickle Juice Brine Turkey Recipe we made. Let me just tell you… this Turkey came out PERFECT! Tender and juicy and it didn’t taste like pickle juice at all!! Best brine recipe EVER!
And here’s the Keto Turkey Gravy recipe I promised you too. It might just be the easiest gravy I’ve ever made! Seasonings paired perfectly with everything in this meal.
Grab the printable version of this recipe at the very bottom of this post.
Keto Stuffing Recipe Made with Savory Keto Bread Ingredients
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1 cup Kerrygold butter (divided between the bread recipe and the stuffing sauce)
- 8 oz cream cheese
- 8 whole eggs (set out at room temperature)
- 1 tsp Rosemary seasoning
- 1 tsp Sage seasoning
- 3 tbs Parsley seasoning
- 1.5 tsp baking powder
- Sausage crumbles (about 1 cup)
- Celery (about 1 cup)
- 1 medium onion
- 16 oz of Turkey Bone Broth (or Stock)
Keto Stuffing Recipe Made with Savory Keto Bread Instructions
- In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it’s a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it’s fully combined.
- Add the eggs and continue mixing the batter until it’s smooth.
- Finally, add the flours, and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans and fill each pan about 1/2 way with this savory batter. (you can also use two regular loaf pans too if you don’t have the mini ones)
- Bake it at 350 degrees for about 35 minutes. The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean)
- Remove the bread from the loaf pans and begin cutting them into slices of bread and then cut the slices of bread into cubes to create the croutons.
- After you have cut all the bread loaves into cubes. Spread them out on a cookie sheet and bake them again for about 10 minutes until they become golden brown and a bit crispy.
- While the bread is baking, you can start to make the stuffing sauce.
- Prepare your veggies by dicing the onion and celery.
- Cook the sausage (or use precooked sausage crumbles).
- In a medium-size frying pan, begin to melt the other 1/2 cup of butter and saute the veggies in the butter. Add the remaining 1 tbs of parsley along with salt and pepper to taste.
- After the veggies have sauteed for about 5 minutes or so, add the 16 oz of Turkey bone broth to this mixture.
- Once the croutons are finished baking, place the hot croutons into the liquid sauce mixture so the croutons will absorb all the liquid mixture. Make sure the stovetop is turned off and place a lid on the top of the stuffing to trap the steam inside. This will help the liquid to absorb into the croutons and create a soft bread Keto Stuffing!
Voila! You just made a delicious Keto Stuffing Recipe with a Savory Keto Bread Recipe! Save this recipe if you ever want croutons for your salads too. I would store the croutons in a plastic storage container on the countertop for no longer than a week or so.
My whole family was extremely impressed with this Keto stuffing recipe. We plan to make it for Thanksgiving! This recipe makes a lot though! It can serve up to 12 people! Perfect for the holidays and for leftovers. If you don’t want to make this much stuffing I would suggest making the full recipe for the bread (because it’s amazing!) and make only half of the recipe for the stuffing part.
Update: Head over here to grab the Keto Turkey Gravy Recipe!! It’s the easiest gravy recipe I’ve ever made! Absolutely delicious too!
Here is a video we made to show you how to make this Keto Stuffing recipe.
Keto Stuffing Recipe Made with Savory Keto Bread Nutrition
Serves 12
Calories 336, Total C 6.9g, Fiber 1.8g, Net C 5.1g, Sugars 2.4g, Fat 33.6g, Protein 11.4g
Here are a few photos we took when we made this recipe.
Adding the seasonings to the cream cheese butter mixture:
This is what the mixture looks like then everything has been combined.
This photo is to show you the thickness of the batter. It’s not too thick but it’s not runny either.
Mini loaf pans that are just about to go in the oven.
Delicious savory Keto Bread right out of the oven! SO YUMMY! This bread is not dry at all! It’s the perfect bread texture! The seasonings on this bread make this a clear winner! So, so good!
This bread cuts nicely and holds its shape too. 
The bread was cut up into small cubes that are crouton sized.
Toasted croutons!! Fun snack and crunchy too!
This is a photo of the veggies, sausage that was precooked and bone broth I used for the stuffing liquid.
This is the start of sauteing the veggies on the stove top. This happened while the bread was baking in the oven.
This photo was taken just before I added the second container of bone broth. 
Look at those beautiful keto friendly croutons!! So yummy and so crunchy!!
PERFECT Keto stuffing!! You know what I like the most about this recipe… The bread part actually holds it’s texture and tastes like REAL bread! 
We made some keto-friendly gravy to top off this perfect meal!
Keto Turkey Gravy Recipe (click here for the recipe)
Keto-Friendly Facebook Groups and Pages to Follow
We have a page on Facebook dedicated only to really good Keto Friendly Recipes that you can follow here.
We have also created a group on facebook called the Low Carb Inspirations group so we can have discussions about recipes or problems we want to talk about. Feel free to join the group here too!
Before I forget, take a minute to add yourself to our special email list so you can be included in lots of good information such as Recipes, Tips, Printables and Meal Plans! We’ve got some amazing information to share and I don’t want you to miss out!
Sign up here:
Keto Friendly Cookbook Recommendations
Keto Stuffing Recipe Made with Savory Keto Bread
Ingredients
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1 cup Kerrygold butter
- 8 oz cream cheese
- 8 whole eggs set out at room temperature
- 1 tsp Rosemary seasoning
- 1 tsp Sage seasoning
- 3 tbs Parsley seasoning
- 1.5 tsp baking powder
- Sausage crumbles about 1 cup
- Celery about 1 cup
- 1 medium onion
- 16 oz of Turkey Bone Broth or Stock
Instructions
- In a medium-size bowl, cream together the 1/2 cup of butter and 8 oz of cream cheese until it's a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it's fully combined.
- Add the eggs and continue mixing the batter until it's smooth.
- Finally, add the flours and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans and each pan about 1/2 way with this savory batter.
- Bake it at 350 degrees for about 35 minutes. The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean)
- Remove the bread from the loaf pans and begin cutting them into slices of bread and then cut the slices of bread into cubes to create the croutons.
- After you have cut all the bread loafs into cubes. Spread them out on a cookie sheet and bake them again for about 10 minutes until they become golden brown and a bit crispy.
- While the bread is baking, you can start to make the stuffing sauce.
- Prepare your veggies by dicing the onion and celery.
- Cook the sausage (or use precooked sausage crumbles).
- In a medium-size frying pan, begin to melt the other 1/2 cup of butter and saute the veggies in the butter. Add the remaining 1 tbs of parsley along with salt and pepper to taste.
- After the veggies have sauteed for about 5 minutes or so, add the 16 oz of Turkey bone broth to this mixture.
- Once the croutons are finished baking, place the hot croutons into the liquid sauce mixture so the croutons will absorb all the liquid mixture. Make sure the stove top is turned off and place a lid on the top of the stuffing to trap the steam inside. This will help the liquid to absorb into the croutons and create a soft bread Keto Stuffing!
Nutrition
Nutrition facts are provided as a courtesy.
Don’t forget to pin it on Pinterest for later!
This is my go to stuffing. Delicious!!
Made this tonight as a trial run for Turkey day. The stuffing texture is more like cornbread. I’m going to taste it again in the morning and see if it ‘softens up’ a little. The bread Itself is very tasty. I can see a lot of ways to make the bread by switching up the spices. Smells delicious when it’s baking.
This is my go-to Keto Stuffing recipe. I use only one loaf and freeze the other. The bread is good by itself too. Tomorrow I am going to try your turkey gravy recipe. Thank you!
Oh my! Such a delicious bread, and the texture! Like a cornbread fresh out of the oven! I have an IBD and am currently on an auto-immune protocol. VERY limited foodwise, and gluten free. I used your recipe as a starting point. Used 1 and 1/2 cups almond flour, and the rest banana flour (it’s tasteless), and tapioca flour. Coconut flour in the amount you stated. Being 71, I do things the easy way ; food processor. Did the eggs, cheese & butter together, then added coconut and olive oil. I only used 3/4 cup of butter/oils total. Poured into a bowl, added flours and poultry seasoning, parsley, onion & garlic powder, pepper, and teaspoon salt. Mixed together by hand. Placed plate over bowl and set aside for a half hour. Coconut flour works best when it sits in the egg mixture, allowing it to expand as it soaks it up. Makes the finished product not so “dry” & crumbly. Baked for 30 minutes in a 9×9 square silicone pan. Popped it out on a cookie sheet to cool. Ate all the edge pieces (SO yummy) and cut the rest into perfect little squares. Put on a cookie sheet and baked for 20min @350° till brown all over. Chopped onion, celery and sauted in frypan with some avacado oil to soften. Put cubes, veggies, dried cranberries and tossed together. Buttered two round souffle dishes and divided bread mixture. Poured 1 and 1/2 cups boxed broth over, covered with foil and baked @350° for an hour. OMG! Like REAL stuffing! Even better day 2 after being in fridge and microwaved. I made a turkey gravy to pour over. THANK YOU! Totally everything I can eat! ! ! ! Blessings!
Made the bread about 3 weeks before Thanksgiving for a trial run. The batter was VERY runny, so I just kept adding almond and coconut flour until it looked as thick as in the photos. Maybe my eggs were larger or I should have packed the almond flour. In the end, I came up with FOUR mini loafs in the little aluminum foil loaf pans. Baked up beautifully and tasted great. Froze two to use for the stuffing which resulted in 4 cups of croutons after browning in the oven. Then I used my traditional stuffing recipe for the additions and stuffed the turkey with it. Just for reference, I usually make my stuffing wet enough that it holds as a wet ball (if that makes sense), so its pretty goopy. This usually results in a very moist stuffing when taken out of the bird. However with the almond and coconut flour, I think it keeps absorbing the liquid as it cooks and doesn’t come out with the same moisture profile as a wheat bread stuffing. This came out dryer. With that being said, the flavor was awesome and with the addition of some keto gravy using the glucomannan, I didn’t miss my old wheat bread stuffing at all. AND, the stuffing is even better the next day as the flavors have a change to marry.
Keto Stuffing
I tweeted the cooking method.
I put the bread portion on a sheet pan. I let it cool then cut into croutons; than put in a bowl and let it sit overnight for it to be dryer.
Much easier.
The rest of the instructions the same.
It was delicious.
Really this recipe is soooo good! Made it today for Thanksgiving, and wow! More like the consistency of corn bread stuffing, but excellent flavor! I did add a bit of salt and garlic powder, but everything else as is! Easy and yummy! Can’t wait to try some different combos of the bread! Thank you, Thank you, Thank you!!!
I made this last year, only used half the bread, put the other half in the deep freezer. I went off keto for awhile and didn’t use the leftover. I found them at the bottom of my freezer, I figured they were too old, but, you have to check, before throwing out food. I have to say, Wow, The bread cubes still tasted fricken amazing. Totally using them today. This was so crazy, I had to share.
Just finished the bread and will be making half the stuffing recipe for a small group. It tastes amazing and know the stuffing will be too! Thank you so much!
Help..in the middle of the stuffing recipe and realize it doesn’t say what to do with the sausage crumbles after they’re cooked!
When do I add the sausage to the rest of the mixture?
This sounds amazing!! Does it reheat OK if made a day in advance?
I just made this bread recipe in preparation for Thanksgiving. Wow! Sooo delicious! I am excited about the stuffing now! I will use this for all my bread now. I did add about a tablespoon of flax meal and I was 1/3 cup short on almond flour so I used oat fiber.
i made this dressing tonight and it was great. The bread is so wonderful! I see that a lot of people asked if if would stand up to be stuffed in turkey- can anyone answer that?
I made this last week, and the stuffing tastes great. I did not like the consistency, as it was like mush. I cooked the cubes even longer than 10 minutes. Any suggestions?
OMG!!! I am so grateful to you for this!!! I took the loaves out of the over about an hour ago and tried a slice and I’m in heaven. Even my 14 year old VERY PICKY eater Grandson LOVES it!! I’m toasting it in the oven right now and had to sneak out another cube to slather with butter and eat!! It is absolutely delicious! After being diagnosed with type 2 Diabetes, I didn’t think I would get to eat dressing again without skyrocketing my blood sugars! I am in heaven with this as the dressing has always been one of my favorite Thanksgiving sides! THANK YOU!!!
Would this bread turn out ok if I divide everything by 3? I just don’t want to make anywhere near that amount as it is just for my hubby & I.
I’m confused. Am I reading the nutritional info correctly? This is 7 carbs per serving?
Hi. I have noticed my coconut flour has a coconut-y flavor—should I worry that will come through in the stuffing? I hate the taste of coconut—it took me weeks to realize I could avoid it by switching to refined coconut oil. Is this a similar situation? Am I supposed to use some version of refined coconut flour, or will the coconut flavor be drowned out by the other ingredients?
Can you describe the size of a “mini” loaf pan? I’m seeing different sizes on Amazon for what qualifies as mini.
I canNOT wait to try this! I don’t have to dread missing gravy, stuffing & turkey sandwiches for Thanksgiving now!
Do you know if this could be prepared the night before and then heated up in the oven? Need to be able to transport to a family member’s house.
would this be ok without the sausage? what size do you cut the bread cubes? can this be made the day before? thank you
Hello! I am incredibly excited to make this bread and stuffing for Thanksgiving next Monday! (I’m Canadian in case this confuses anyone)
Have you made the stuffing and actually stuffed the turkey with it? Will it hold up if it’s baked inside the bird? I don’t mind oven baking it, but I do love traditional stuffed stuffing.
Thank you!!
I haven’t tried it myself, but it is a hearty bread recipe and when you toast it, it won’t turn to mush.
Has anyone ever actually stuffed a turkey with this recipe? Or just used it as stove top type?
Thanks!
I haven’t tried it myself, but it should do just fine.
Thanks for this recipe! I didn’t make it as written, but it inspired me to try to make a keto version of southern-style cornbread dressing using this bread. I made the bread as written, crumbled it up in a food processor, and froze half of it to use in a few weeks for Christmas while I used the other half for the dressing.
I then added poultry seasoning, chopped boiled eggs, and cooked celery onion and mushroom to the mixture. Mixed in chicken broth (1 3/4 cup along with 1/2 cup heavy cream) until the mixture was moistured then baked in the oven at 375F until it solidified and firmed up into a dressing-like texture and the top turned golden.
I was afraid I’d made a horrible mistake at first because it didn’t seem to be firming up, but in the end it turned out amazing! I was so happy that I was able to have the flavors of traditional cornbread dressing without breaking keto. Thanks so much for posting this and inspiring me!
How does this make it “corn bread dressing” if there is no corn? I’m searching for the Keto equivalent too, but if there is no corn it won’t taste like corn bread. Does it?
omgosh! i so making this for christmas dinner!
This was an amazing recipe. Delicious and my father had no clue I made this wth almond flour. I made it the night before Thanksgiving and then on Thanksgiving I put it in the oven and baked it. It was delicious. Everyone loved it. Thank you for sharing this amazing recipe. I have a leftover loaf I’m eating right now with my overeasy eggs. I don’t miss bread!!
This recipe is amazing! I like my stuffing crispy on top so I added two eggs whisked into it for a binding agent and baked it in a 9×13 pan. Yummy!!!! Thank you for sharing this. I’m making the bread by itself with some added garlic and thyme to go with my Keto Zuppa Toscano Soup
Can you make this a day ahead of time?
I just did a trial run. The mixture doesn’t want to absorb into the bread. I followed the recipe exactly as shown. I’m thinking about not toasting the bread tomorrow and just letting the pieces dry out overnight tonight. What do you think?
Side note: The bread…omg. I sliced a piece before I cut it up and put butter on it while it was warm. SO GOOD!! It would be wonderful to make a leftover turkey sandwich with.
I’ve made a lot of keto breads, and this one is by far the closest thing to real bread.
My dough wasn’t as thick as yours looks in the picture- I know I measured everything correctly but my almond flour wasn’t very fine- could that be why? I’m worried the loaves won’t cook well
I made this and LOVE it! I like it as much as my mother’s corn bread dressing which I have made for almost 40 years. I used organic almond and coconut flours so feel good about its health benefits. I’m sure you could modify to make it make like your vintage recipe. It was wonderful.
Does this hold up well if made the day before and refrigerated?
I’m getting ready to make this bread. The ingredients calls for 1 cup of butter. But the directions say to ass 1/2 cup. Can you please clarify? Thanks!
Do you think this could be made ahead of time and stored for a couple of days??
This looks great! I’m curious if you can bake the bread ahead of time and then make it into croutons just before turning it into stuffing or if that would affect the final product. Thanks!
How much of this stuffing can you make days a head of Thanksgiving?? I was thinking of making the bread now, 4 days a head, then cube and toast a day a head, then throw together on Thanksgiving?? Ideas??
Hi, I had sent a question about nutritional info for just the bread but never mind. 😊I found it separately on your site. Happy Thanksgiving!
This looks amazing! Totally making it today! Thanks for all your hard work. Just one question- if I were to just make the bread in a large loaf pan for slicing do you know what the nutritional info on just the bread alone is?
I don’t eat pork, do you have to use the sausage?
You can use Jimmy Dean Turkey Sausage Crumbles – done!
I do not have mini loaf pans, would this work if I put it in two large pans at half full, also how many cups of croutons does it produce?
Will this stuffing hold up if baked with the Turkey?
OoooooooKay! I don’t ever take the time to comment, but Gurllllllll! This is so exciting to make a recipe and actually have it turn out to look like the example picture. 10 out of 10 my friend. I cannot wait to make the whole recipe & yes I’m raving about just the “bread” part that I made today. Its delicious and would be a good bread to serve on its own imo. Also cant wait to try the corn extract I ordered online, minus the thanksgiving spices, to make a cornbread tasting bread. Thank you so much!
I like my stuffing “crunchy”. After the stuffing has “steamed” on the stove, would it hurt to put in the oven at 350* for 15-30 minutes to brown up? Wondering if anyone has done that …
I can’t wait to try this! I just started the keto diet a week ago and am happy I’ll be able to celebrate the holidays with traditional dishes. Thank you for the recipe!
Definitely trying this to take to Thanksgiving, possibly earlier! Low carb was killing me at holidays and vacations. Thanks so much!
Just curious…. three (3) mini bread pans? I mean, who owns that many? Not me. Isn’t there a way to back the whole batch in a larger pan? Otherwise I have to spend about an hour and a half backing this in 3 batches, back to back. Or invest in more mini bread pans… Thanks.
I’ve also baked this in a big bread pan too. I wanna say it took about 55-60 minutes to bake it this way. (if memory serves me). I used to make a ton of homemade loaves of specialty bread to give out during the holidays. This is why I have so many pans. I find it easier (and faster) to cook in these smaller pans. I love them! Thanks for asking! I should have mentioned the pan options in the post.
We have a pan with four mini loaves all in one pan! I think I’ll use it!
This looks good. Would this recipe be usable for a large loaf, for sandwiches?
Yes! This bread is delicious and I plan to make loaves of bread out of it too.
if you baked this in a regular sized loaf pan would it affect how long you bake? I noticed the recipe says bake in 3 mini loaf pans, does it not cook all the way thru in a larger pan?
Thanks for any input.
No, it does cook all the way through. It just takes a lot longer (nearly an hour that way).
Omgosh looks amazing!! Thanks for being creatively brave and producing a keto friendly stuffing. 😁
Curious…you think you could shape and make this bread recipe into a baguette? To slice into rounds for appetizers ? 😉
Tina, this recipe is crazy good! It’s as close as the real thing that I’ve ever tried! My husband was impressed and that says a lot!
I’m not sure about the baguette. The dough is not the same but it’s not runny either. The baguette pans don’t have edges on them either. I tell you what… I will order a baguette pan (because I don’t even own one) and test it out! This would be an excellent idea for the holidays. You have totally inspired me!!
Dying to hear how the baguettes turn out! Brilliant idea! For those complaining about having to purchase mini loaf pans … just go to your local Dollar Tree and pick some up! I’m a bread maker do I have plenty but when I need extra I use disposable pans! No need to panic… plus they are great for gift giving 👍🏼