Low-Carb Keto Stuffing Recipe for Holiday Meals

Every holiday season deserves a great keto stuffing recipe. Traditional stuffing can be time-consuming, especially when you make a low-carb bread loaf from scratch. This version speeds things up by using a quick keto bread so you spend less time in the kitchen and more time with friends and family.

Simple Keto Stuffing Recipe

This keto stuffing makes holiday prep easier. Instead of baking a full loaf of low-carb bread, use the 90-second keto bread method to create quick croutons—saving nearly an hour of cook time. The filling is hearty and flavorful, ideal as a side for Thanksgiving or Christmas.

I prefer using high-quality sausages (Italian or Toulouse) because they add extra flavor and require minimal seasoning. If you choose ground pork instead, you can boost the aromatics with extra garlic and herbs—see the tips below for exact adjustments.

Tips For A Delicious Keto Stuffing Recipe

• Choose good-quality sausages and remove their casings before cooking. Pure meat sausages from a butcher work best; Italian or Toulouse varieties give excellent flavor. To remove the skin, slice the casing and pull it off.
• If substituting ground pork for sausages, add 2 extra minced garlic cloves and an additional 1/2 teaspoon of each fresh herb. Taste and adjust salt and pepper as needed.
• Dice the celery and cauliflower finely so the texture is even and the stuffing holds together well.
• Butter gives the best flavor; substitute olive oil if you need a dairy-free option.
• The amount of stock you need depends on how fatty your sausage is. Start with 2/3 cup chicken stock; if the stuffing seems dry after 30 minutes, add more stock to reach the desired moisture.

Related Keto Stuffing Recipes

• 90 Second Keto Bread
• Keto Breadcrumb Recipe
• Keto Cloud Bread Loaf

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Recipe

5 from 1 vote

Net Carbs 3.5g

Keto Stuffing

Every holiday season welcomes a good stuffing recipe. Sometimes though, stuffing can be a labour of love, especially if you’re making a keto version with low carb bread, as making a loaf alone takes an hour.

Calories: 250kcal

Author: FatForWeightLoss (Aaron Day)

Prep: 10 minutes minutes

Cook: 1 hour hour

Total: 1 hour hour 10 minutes minutes

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Serves8 makes 6 cups, approx 3/4 cup per serve

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Ingredients

• 3 batches of 90 second keto bread
• 1 large onion peeled + quartered (80g)
• 3 Tbsp butter or olive oil (df)
• 450 g Italian or Toulouse sausages roughly 3 large (or use ground pork; if using pork add 2 extra cloves garlic + 1/2 tsp extra of each herb)
• 3 rashers smoked streaky bacon diced small (60g)
• 1 whole lemon zest
• 1/2 tsp flaked sea salt
• 1/2 tsp coarse black pepper
• 2 sticks celery diced small (80g)
• 2/3 cup cauliflower florets diced small (90g)
• 1 clove garlic minced
• 2 tbsp fresh sage finely chopped
• 1 tbsp fresh rosemary finely chopped
• 1 tbsp fresh thyme leaves
• 2/3 – 3/4 cup chicken stock
• 1 large egg

Instructions

• Preheat the oven to 320°F / 160°C (140°C fan).
• Make the 90-second keto bread according to the recipe. Place the rounds on a greaseproof-lined baking tray and dry them in the oven for 10–15 minutes. Remove and let cool while you prepare the filling.
• Finely chop the onion—use a food processor or a knife—and put it into a large bowl.
• If using sausages, remove the casings and break the meat into pieces.
• In a food processor, pulse the sausage meat with the chopped onion, diced bacon, lemon zest, salt and pepper until combined.
• Heat 1 tbsp butter or olive oil in a non-stick pan and cook the sausage mixture until it’s fully cooked, about 8 minutes. Set aside.
• Add the remaining butter or olive oil to the pan. Sauté the celery, cauliflower, garlic, and herbs for 4–5 minutes until the cauliflower is soft. If the pan gets dry, add a splash of water.
• Remove from heat and stir the cooked sausage into the vegetable mixture until evenly combined.
• Whisk the egg and chicken stock together in a small bowl. Add the dried keto bread croutons to the sausage mixture, pour over the egg-stock mixture, and toss so the croutons are well coated.
• Increase the oven temperature to 374°F / 190°C (170°C fan).
• Grease a baking dish with oil or butter. Transfer the stuffing mixture to the dish and bake for about 45 minutes, stirring halfway through, until the sausage is set and the croutons are golden. Start checking after 30 minutes and add extra stock if it seems dry.
• Finish with a drizzle of olive oil and a scattering of fresh parsley before serving.

Need A Keto Shopping List?

Check out the keto foods list with a printable PDF and a flavour pairings guide.

Tips & Notes:

If you start with 2/3 cup stock and the stuffing seems dry after about 30 minutes, add a little more stock as needed. Lean sausages will absorb more liquid than fattier ones.

Nutrition Facts

Keto Stuffing

Amount Per Serving (0.75 cups)

Calories 250
Calories from Fat 180

% Daily Value*

Fat 20g31%

Carbohydrates 6g2%

Protein 13g26%

Net Carbs 3.5g

* Percent Daily Values are based on a 2000 calorie keto diet.

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Course:Main Course, Main Dish, Side Dish

Cuisine:American, Australian, Dairy Free, Gluten Free, grain free, Paleo, sugar free

Keyword:keto stuffing, keto stuffing recipe

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