Name: Grain Free, Low Carb Buttery Stuffing
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 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; 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)

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This low carb, gluten-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 gluten-free, low carb buttery stuffing is not only keto-friendly (when you use ghee), but it’s also packed with ALL the rich, delicious flavors and textures you love in a traditional stuffing. It’s the perfect addition to your holiday table, and, best of all, it’s super easy to make!

Why You’ll Love This Recipe!

The almond flour brings a delicious nuttiness to the dish while keeping the stuffing light and fluffy, offering a texture that is perfectly moist and never soggy! This savory and flavorful stuffing is SO much better than traditional stove top stuffing, and is perfect for holiday dinners. The fresh herbs like rosemary, sage, and thyme add a beautiful depth of flavor and freshness to your meal.

Try My Other Gluten-Free Recipes:

For more gluten free recipes, try my Honey Balsamic Roasted Carrots With Feta, Garlic Parmesan Hasselback Potatoes, Roasted Beet, Kale + Quinoa Salad Recipe, and Sausage and Butternut Squash Hash Recipe!

Ingredients You’ll Need:

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 large 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

How to Make Gluten Free Stuffing

Preheat the oven to 350ºF.
In a large bowl, combine the almond flour, salt, garlic powder, and baking soda. Then, add the oil, water, and eggs. Whisk until well combined.
Pour the batter into a parchment paper-lined or well-greased 9×12 baking dish. Spread it into a thin, even layer, and bake for 15 minutes. Let it cool.
Meanwhile, heat the butter in a large skillet over medium-high heat. Add the diced onion, celery, and minced garlic cloves. Season with salt and pepper, and cook until softened, about 6-8 minutes. Add almost all of the chopped herbs to the pan, reserving 1 tablespoon for garnish.
Once the almond bread has cooled, cut it into 1-inch squares. Using a flipper (flat spatula), remove the squares from the pan and add them to the onion mixture. Mix gently to combine.
Rinse the glass baking dish for reuse, spray it well with cooking spray, and then add the stuffing mixture, spreading it evenly.
In a measuring cup, combine the chicken broth and beaten eggs. Pour this mixture over the stuffing. Place the pan in the oven and bake for 15-20 minutes.
Once the stuffing is golden brown, remove it from the oven. Sprinkle the remaining chopped herbs on top and serve warm!

I posted a video of the steps on my Instagram Reels which can be viewed here.

Storage

If you have any stuffing leftover, store it in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it again, I recommend reheating it in the oven to bring back that delicious crispy texture!

Tips + Tricks

Make sure to Sauté the Vegetables
Don’t skip this step—this is where all the flavor comes to life! I always sauté my onions, celery, and garlic in a bit of melted butter or ghee. Cooking them over medium heat really helps soften the veggies and brings out their delicious flavors, while also making them nice and tender for the stuffing. Trust me, this little step makes all the difference and will give that classic stuffing recipe flavor!

Save Time with Store-Bought Gluten-Free Bread
If you’re short on time, I’d recommend using store-bought gluten-free bread like Canyon Bakehouse or Udi’s White Bread instead of making your own croutons. If you decide to go this route, simply cube the bread and spread it out on a baking sheet in a single layer. Drizzle it with a little olive oil, sprinkle on a pinch of salt, and toss it all together. Then pop it in the oven at 300°F, giving it a stir every 10 minutes for about 30-35 minutes until it’s nice and dry with a slight toast. After that, you can dive right into the rest of the recipe!

Customize your stuffing to your liking/ dietary needs!
Feel free to adapt this recipe to fit your preferences and/or your dietary needs! For added protein, try mixing in cooked sausage, turkey, or chicken. Keep it vegetarian by using vegetable stock and adding extra veggies if you’d like, such as mushrooms or bell peppers. For low-carb or keto diets, opt for ghee instead of butter and choose a low-carb broth. If you’re looking for a vegan option, replace the eggs with flax eggs, substitute vegan butter for the butter or ghee, and use vegetable broth instead of chicken broth.

FAQs

Definitely! You can totally prep this stuffing the day before. Just make the croutons and the stuffing mixture, then store everything in an airtight container in the fridge. When you’re ready to serve, just pop it in the oven and cook until the center reaches 165ºF, ensuring the eggs are fully cooked. It’s such a helpful way to save time on the big day and focus on other dishes.

Absolutely! If you want to make the stuffing a bit heartier, try mixing in some cooked sausage, turkey, or chicken with the vegetables.

While sage, rosemary, and thyme are the go-to choices, feel free to try fresh parsley or dill for a different flavor. Using fresh herbs really makes a difference in bringing out the best flavors!

If you’re looking for an egg-free option, you can easily swap the eggs with a flaxseed and water mixture. For each egg, just mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then stir it into the stuffing.

A classic recipe for stuffing often uses stale bread. To keep things gluten-free, I’d recommend using gluten-free bread in this recipe. Allow it to get stale before using, and you’re good to go!

This stuffing is a perfect match for turkey and makes an excellent side for your Thanksgiving dinner. It pairs beautifully with cranberry sauce, roasted vegetables, green bean casserole, and even a delicious gluten-free pecan pie for dessert! In fact, pretty much any Thanksgiving side will complement this stuffing wonderfully!

I can’t wait for you to try this easy gluten-free stuffing recipe this holiday season! It’s the best stuffing to complement your Thanksgiving table alongside a juicy turkey or any of your favorite holiday dishes. I truly hope you enjoy making it as much as I do! Happy cooking and have a wonderful Thanksgiving!

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