Keto Stuffing
Classic holiday stuffing reimagined low-carb with tender almond-flour bread, savory sausage, celery, and fresh sage. At just 4.2g net carbs per serving and ready in 50 minutes total, it tastes like the real thing without the bread-bloat carb crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto stuffing brings all the cozy, herby comfort of the Thanksgiving classic to a low-carb table, swapping starchy bread for tender almond-flour cubes that soak up sausage, mushrooms, and fresh sage. It's the side dish that makes a keto holiday feel complete.
Ingredients
- 6 cups cubed keto almond-flour bread, dried overnight (about 1 large loaf)
- 1 lb ground Italian pork sausage
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/4 cups chicken broth
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 350°F. Spread the dried almond-flour bread cubes on a baking sheet and toast for 10 minutes until lightly golden, then transfer to a large mixing bowl.
- 2
In a large skillet over medium-high heat, brown the Italian sausage, breaking it up, until cooked through, about 6 minutes. Use a slotted spoon to add it to the bowl with the bread.
- 3
Melt the butter in the same skillet. Add the onion, celery, and mushrooms and sauté until softened and most liquid has evaporated, about 8 minutes. Stir in the sage, thyme, salt, and pepper.
- 4
Add the vegetable mixture to the bowl. Pour in the chicken broth and beaten eggs and gently fold until the bread is evenly moistened.
- 5
Transfer to a buttered 9x13-inch baking dish. Cover with foil and bake for 20 minutes, then uncover and bake 15 minutes more until the top is golden and set.
- 6
Let rest 10 minutes before serving so it holds together when scooped.
Tips & notes
- Drying the bread is key — cube it the night before and leave it uncovered, or toast longer at 300°F. Fresh, moist bread will turn the stuffing gummy.
- Swap pork sausage for chicken or turkey sausage to lower the fat, or use a vegetarian mushroom-and-pecan mix to make it meatless.
- Store leftovers in the fridge up to 4 days or freeze up to 2 months. Reheat covered at 325°F with a splash of broth to refresh the texture.
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Frequently asked questions
- How many carbs are in keto stuffing?
- Each serving has 4.2g net carbs (7g total carbs minus 2.8g fiber), 312 calories, 13g protein, and 26g fat. This recipe makes 8 servings, so a whole batch fits easily into a holiday keto plan.
- What kind of bread do I use for keto stuffing?
- Use a sturdy almond-flour or coconut-flour keto loaf. Cube and dry it overnight, then toast it so it can absorb the broth and egg without turning mushy. Avoid soft, fresh slices.
- Can I make keto stuffing ahead of time?
- Yes. Assemble the unbaked stuffing up to a day ahead and refrigerate it covered, then add 5-10 extra minutes to the covered bake time. You can also fully bake it and reheat at 325°F with a splash of broth.
