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Classic Low Carb Stuffing

This is a low carb version of your favorite classic cornbread stuffing!
Prep Time20 minutes
Cook Time1 hour
Course: Side Dish
Keyword: keto, low carb
Servings: 9

Ingredients

  • 1/2 cup THM Baking Blend or equal parts coconut flour and flax meal
  • 4 eggs or 3/4 cup egg whites
  • 4 TBSP melted butter or 1/4 cup Greek yogurt
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 TBSP butter
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 cup chicken broth
  • 1 egg or 1/4 cup egg whites

Instructions

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 baking blend, baking powder and salt. Mix thoroughly and put the mixture in an 8×8 baking dish.
  • Bake at 375 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.

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!
  • Mix the onion/celery, sage, thyme, final egg and chicken broth with the crumbs and put it back in the 8×8 pan. Pat with a spoon so it's evenly distributed.
  • Bake at 375 degrees about 35-40 minutes until top gets a little crispy.