Who says that stuffing can't be enjoyed when eating low carb? This Keto Sausage Stuffing recipe perfectly combines easy homemade bread, sausage, cauliflower, shallots, and fresh herbs to create the perfect keto-friendly holiday dish with only 3.4 net carbs per serving. Pair with your Thanksgiving Turkey or your Christmas Ham.
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I can't tell you how many times I've turned down traditional stuffing because it was full of carbs. It's hard to resist because stuffing is one of my favorite foods to eat on holidays along with my plate of turkey and cranberry sauce.
But this year, the holidays are going to be different. This keto stuffing recipe really is a game-changer when it comes to cutting carbs. Even if this is my carry-in dish for all our family gatherings, I'll happily take it to every single one. Not only is it low carb, but the flavor is really great as well!
This is a favorite low carb side dish in my house along with Pesto Cauliflower, Keto Green Bean Casserole, Keto Mashed Cauliflower, and Keto Yellow Squash Casserole. Make a few of those and you are well on your way to a complete meal of keto Thanksgiving recipes.
Ingredients Needed
The great part about making homemade stuffing is that it's not overly difficult to do. Just gather up the ingredients listed below to get started.
Bread Ingredients:
Butter - I like to use unsalted butter for this portion, as salt is added later in the recipe.
Almond flour - I use almond flour in most of my low carb recipes because I like the texture.
Coconut flour - Coconut flour pairs well with both almond flour and sausage because it absorbs the natural oils from those ingredients. I use it with almond flour in most of my baked goods and in my keto sausage balls.
Eggs - Adding the eggs is the main binding ingredient to create the bread.
Unsweetened almond milk - You can also use coconut milk as well.
Baking powder - Pairs with the other ingredients to add texture.
Stuffing Ingredients:
Sausage - You can use whatever sausage you'd like, from sweet to spicy. I used Vincent's Sweet Sausage because it is keto friendly without any added sugar and it is delicious.
Cauliflower florets - Cauliflower adds fiber and works as a great filler in low carb recipes because of its mild flavor. You can sub in cauliflower rice in place of the florets if needed.
Celery - Small slivers of celery add a great crunch.
Shallots - These add a really great flavor to the dish. They taste like a combination of onion and garlic. If you can't find shallots you can sub in chopped onion and chopped garlic instead.
Sage, Rosemary, Thyme - Fresh herbs really enhance the flavor is this. You can use any combination you like but fresh sage is a must. It has an earthy flavor that pairs well with turkey. Fresh thyme is another favorite in this.
Kosher Salt and Black Pepper - Season with your palate in mind. The amounts I list for these are just suggestions.
Chicken broth - Adding this gives a moist texture to the dish overall.
Butter - You can use salted or unsalted here.
How to Make Keto Sausage Stuffing
The following directions are a shortened version of this easy stuffing recipe. For the full printable directions, find them at the bottom of the page.
Step One: Combine the ingredients to make the bread in a blender or food processor. Mix until smooth.
Step Two: Pour the bread mixture into the bottom of a greased baking dish and smooth out evenly. My dish is 8 x 12 but other sizes work as well. You just may need to adjust the cooking time.
Step Three: Place in the oven and bake. Once cool, cut up into cubes.
Step Four: Cook the sausage, shallots, and celery in the skillet.
Step Five: Add in the cauliflower and fresh herbs.
Step Six: Add the cubed bread to the cooked stuffing mixture.
Step Seven: Stir and season as needed. Transfer back to the baking dish you baked the bread in.
Step Eight: Pour the chicken broth over the top of the mixture.
Step Nine: Top with slices of butter.
Step Ten: Put in the oven and bake to perfection.
Once you make this low carb stuffing, you're going to never want another stuffing ever again. Even those that don't eat low carb are going to love how this recipe tastes!
Sugar Free Sausage
Having a hard time finding sausage without added sugar?
You need to try Vincent's Meat Market
Vincent's Meat Market is a family-owned company in the Bronx neighborhood of New York City since 1954. They ship all of the meats fresh and have the best quality steaks we've ever had. If you want a beautiful piece of meat this is where you want to shop.
If you are looking for sugar free sausage Vincent's really is your best choice. They even have a sausage of the month program!
Make sure you use code JOYFILLEDEATS for 5% off your order.
Common Questions
Can I make this ahead?
You can make this up to 2 days ahead and store in the fridge before the final step of baking the combined stuffing. Add on about 10-15 minutes when you bake it because it will be cold instead of room temperature when it is added to the oven.
How do you reheat stuffing?
Low and slow is the way to go! You can always put the cauliflower stuffing in a bowl and heat it in the microwave or heat it slowly in the oven, too!
What other ingredients can you add to stuffing?
For some added heat, you can add in fresh jalapenos and even a little bit of cheese as well! As long as you stick to low carb ingredients, you can add in anything you'd like.
Can I make stuffing without bread?
You really can't. The bread is needed to give the stuffing the texture that we all love and enjoy. It's also a binding agent for the rest of the ingredients, too.
Can I use store-bought bread?
If you have store-bought gluten-free low-carb bread on hand you can sub that in instead of baking your own. My guess is you would need 6-8 slices of keto bread. You want it to look like my photos in the quantity of bread versus the other ingredients.
How great does this look served with Smoked Pork Loin and Air Fryer Delicata Squash?
Ingredients
Bread
- 6 tablespoon salted butter softened
- 6 tablespoon almond flour
- 6 tablespoon coconut flour
- 6 eggs
- 0.5 cup unsweetened almond or coconut milk
- 4 teaspoon baking powder
Stuffing
- 1 lb sausage
- 1 cup cauliflower florets small pieces
- ½ cup celery chopped
- ¼ cup onions chopped
- ¼ cup shallots
- 1 tablespoon fresh herbs (such as sage, rosemary, thyme, finely chopped)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 tablespoon salted butter
Instructions
Bread
- Preheat oven to 350.
- Put the ingredients for the bread in a blender, with the liquids on the bottom. Blend until smooth. Spread in an 8x11 baking dish. Bake for 25 minutes until golden and the center springs back when lightly touched.
- Cool for 10 minutes and cut into cubes. (The bread can be made the day before).
Stuffing
- Heat the oil in a large skillet over medium heat.
- Add the sausage, onions, shallot, and celery and cook for 5 minutes until beginning to brown. Break up the sausage into small pieces. Add the cauliflower.
- Combine the sausage, vegetables, cooked bread cubes, salt, pepper, and herbs in a large bowl. Gently fold together until well combined. Transfer to a greased 3 qt casserole dish.
- Bake at 350 for 25 minutes or until hot.
Mary Beal says
Can I stuff this in the turkey instead of baking in a pan?
Taryn says
I have not tested that. Putting stuffing into a raw turkey makes me nervous, honestly.
Monica Bowers says
Are you using dried or fresh herbs here?
Taryn says
Fresh. If you want you can use dried but only use 1 teaspoon.
Susan McIntyre says
I need a sub for the coconut flour, do you think oat flour would work? I know that will up the carbs.
Taryn says
Yes, oat fiber should work. Or you can use all almond flour.