Low Carb Classic Stuffing (THM-S)

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Repin this recipe for future reference!

I know many of my Trim Healthy Mama friends have been hoping for an on-plan stuffing recipe for the upcoming holidays. Since I’m not aware of another one being available, I decided to fulfill this dire need. 😉 This recipe is easily doubled if you need to feed more people.

This one has a good taste, but the texture is a little different from regular cornbread stuffing. This is probably not news to people who are accustomed to plan-friendly breads, but if you are newer, I just wanted to offer this heads up!

The bread base when it is first baked may throw you off and you may think there’s no way this will turn out well. One you add the herbs and aromatics, however, it covers up the taste of the bread pretty well and leaves you with that classic stuffing taste! Don’t cut back on the celery and onion, even if you think it might be too much. When it all comes together, it’s just right!

And this would be an S on THM.


3 TBSP Coconut Flour

3 TBSP Oat Fiber (not oat flour!) – you can replace this with 2 additional TBSP of coconut flour if you don’t want to use oat fiber or don’t have any

1 TBSP almond flour

1 TBSP flax meal

Note: you can use 1/2 cup of THM baking blend in place of the 4 ingredients above. Baking blend can be purchased on the Trim Healthy Mama website or at Swanson, which has options for free shopping.

5 eggs (4 for bread base, 1 for stuffing)

1 tsp baking powder

1/2 sea salt

5 TBSP melted butter (4 for bread base, 1 for sauteing)

3/4 cup chopped onion

3/4 cup chopped celery

1 tsp dried sage

1 tsp dried thyme

1 cup chicken broth

To make the bread base:

First, melt 4 TBSP (1/2 stick) of butter. If you are going to mix in a glass bowl like I do, you can save yourself a dish by just melting the butter in the bowl, unless you refuse to use a microwave.  You can melt it on the stove top as well.

Beat 4 of the eggs and the melted butter together, then add the coconut and almond fours, oat fiber, flax meal, baking powder and salt. Mix thoroughly and put the mixture in an 8×8 baking dish.

Bake at 425 degrees for 20 minutes. Clean your mixing bowl while you’re waiting. If you are planning to make the stuffing right away, you could also do the celery/onion mixture (described below) so it is ready when the bread gets out.

Reduce the oven heat to 400 degrees, or turn the oven off completely, if you plan to finish the stuffing later.

To make the stuffing:

Break the bread into crumbs and very small pieces. This is easy to do by hand if it is cooled off. Otherwise you can just use a fork to break it up.

Melt the last TBSP of butter in a skillet and add the minced celery. Saute until softened and add the minced onion, and dried sage and thyme and saute about another minute. It should start smelling reaally good by now!

Stuffing Mix

Mix the herbs/veggies with the crumbs and put it back in the 8×8 pan (which should be clean by now). In another bowl, beat the last egg and chicken broth together and pour evenly over the breadcrumb mixture.

Bake at 400 degrees about 35 minutes until top gets a little crispy.

We had this with my creamy crockpot ranch chicken for the test run, and it was great with that, but I’m thinking it would be perfect with turkey and some on-plan turkey gravy as well!

If you try it, let me know what you think!








  1. Thank you for this corn bread stuffing recipe. The “cornbread” was awesome and was the key to making my own version of stuffing but it is pretty much the same with a few different additions and spices. It is such a pleasure to have eaten “on plan” with an identical substitution! My husband also loved it. Thanks again.

  2. Hi there,
    I’m seeing the recipe says to add minced garlic in with the sauteed celery/onion, but I am not seeing it on the ingredient list, so was wondering if you could please let me know how much garlic, and would garlic powder work, or do I need to have the hubby buy some garlic

    • AOHousewife says:

      Oops, I think it was supposed to be onion instead of garlic. There’s no garlic in the recipe, unless you just want to add it. I’ve re-read this several time and never caught that!

      • Glad to be of help. Isn’t it funny how our brains do things like that. That is why I always try to have my hubby read my reviews before I post them.
        Anyhow, made it for our Thanksgiving dinner last night. Was quite tasty. Would have probably been more tasty if I had taken it out of the oven when the timer went off, instead of who-knows-how-many-minutes later. (Too many cooks in the kitchen, didn’t realize it wasn’t taken out, ooops)
        Have to say, I enjoyed the bread base too. Haven’t liked bread with the baking blend before, so I have either been on plan long enough to really enjoy it, or this is a really yummy recipe, or both.

  3. When and where do I add the salt and baking soda? Was that supposed to go in my bread base?

  4. My husband absolutely loves stuffing…he cannot get enough. I always try to freeze some so that I have it for later. I really like this recipe. Thanks for sharing it.

  5. Thank you I am new to the plan and have been worried about the Holiday meals.

  6. Marnie G (Derrick Todd) says:

    Interesting combination. I never really thought about even attempting to make a grain free stuffing. We’ll have to give this a try.

  7. Amber Ludwig says:

    Mmmmmm!! I will have to try this! Sounds great and I love that it’s a healthy swing on things! We’ll probably give it a test run before hand!!

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