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Grain Free, Low Carb Buttery Stuffing

This low carb, grain-free buttery traditional stuffing uses almond flour to create fluffy croutons! Tossed with onions, celery and garlic, plenty of butter and herbs and baked to perfection, your family will never know this stuffing is low carb!

Say hello to your new favorite Thanksgiving side!

This grain-free, low carb buttery stuffing is keto-friendly (when you use ghee) and has ALL the rich and delicious flavors and textures of a traditional bread stuffing and is super easy to make. You’ll mix all the ingredients for your almond bread, bake it while you cook your veggies, then toss everything together with some eggs and chicken broth before baking until golden brown.

The almond flour brings a delicious nuttiness to the dish while keeping the stuffing light and fluffy. The fresh herbs add depth of flavor that pairs perfectly with your turkey or any juicy protein!

I hope you enjoy this recipe! I posted a video of the steps on my Instagram Reels which can be viewed here.

Thank you for being an amazing reader of The Savvy Spoon! If you make this recipe and love it, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, workouts and lifestyle content!

Grain Free, Low Carb Buttery Stuffing

This low carb, grain-free buttery traditional stuffing uses almond flour to create fluffy croutons! Tossed with onions, celery and garlic, plenty of butter and herbs and baked to perfection, your family will never know this stuffing is low carb!
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

for the croutons

  • 2 cups almond flour
  • 1/4 tsp. salt
  • 1 tsp. garlic powder
  • 1/2 tsp. baking soda
  • 1/4 cup avocado oil
  • 2 tbsp. water
  • 3 eggs

for the stuffing

  • 3 tbsp. butter or ghee
  • 1 yellow onion diced finely
  • 4 stalks celery diced finely
  • 3 cloves garlic minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup chopped fresh herbs like sage, rosemary and/or thyme
  • 1 cup chicken broth
  • 2 eggs beaten

Instructions
 

  • Preheat oven to 350º.
  • In a mixing bowl, combine almond flour, salt, garlic powder and baking soda. then add oil, water and eggs. Whisk to combine well.
  • Pour batter into a parchment paper lined or well-greased 9×12 dish. Spread into a thin, even layer then bake for 15 minutes. let cool.
  • Meanwhile, heat butter in a large skillet over medium high heat then add diced onion, celery and minced garlic cloves. Season with salt and pepper then cook until soft, about 6-8 minutes. Add chopped herbs to pan, reserving 1 tbsp. of herbs.
  • Once almond bread has cooled, cut into 1” squares then using a flipper (flat spatula), remove squares from pan and add to the onion mixture. Mix gently.
  • Rinse glass dish for reuse. spray glass dish well with cooking spray, then add stuffing mixture to dish spreading evenly.
  • In a measuring cup, add broth and beaten eggs. Pour over stuffing mixture then place into oven. Bake for 15-20 minutes.
  • Once stuffing is golden brown, remove from heat. Sprinkle on remaining chopped herbs and serve warm!
Keyword dressing, holiday, low carb, side dish, stuffing, thanksgiving
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