This easy and delicious low carb stuffing recipe is grain-free and suitable for those following the the Keto diet or a restrictive gut-healing protocol.
Stuffing is a dish that low carb or keto dieters avoid during the holidays.
The fact that grains are the key ingredient of this traditional dish puts it in the “off-limits” category no matter if the grains are sprouted, sour leavened or soaked.
In our home, my husband devised an excellent workaround for this problem.
Grain-Free Stuffing – Yes it’s Possible!
A number of years ago, hubby came up with a delicious grain-free stuffing recipe. It is legal for any type of low carb diet, even those of the gut-healing variety such as GAPS, AIP or SCD.
We make two types of stuffing in our home as a result. Low carb stuffing along with sprouted stuffing, which is much more digestible and nutritious than conventional recipes made with quick rise bread. Everyone gets to eat stuffing this way, no matter who shows up for the big meal!
My husband eats the grain-free stuffing and the kids eat the sprouted stuffing. I eat whatever works for me at the time as I enjoy them both!
If you’ve been missing stuffing during holiday meals because you are grain-free, try making this low carb stuffing recipe below. My husband has made it for many years in our home, and I am delighted to share it with all of you!
Keto Stuffing vs Dressing
While I call the recipe below “Keto Stuffing”, technically it is keto dressing.
According to most culinary authorities, stuffing (or “filling” as my friends from Pennsylvania call it) is a mixture used to stuff another food, usually turkey. The stuffing then cooks at the same time as the poultry.
Dressing, on the other hand, is cooked in a pan outside of the turkey, duck or goose cavity.
So while technically this dish is low carb turkey dressing, we call it stuffing in our home. We serve and enjoy it in exactly the same way at the table.
Call it what you like. It is yummy and will fill that void at the table that only stuffing can fill!
The Best Low Carb Flour to Use
It is important to not use blanched almond flour for this recipe.
Use coarse almond flour or almond meal made with the skins which achieve the best grain-like texture.
The most nutritious almond flour is made from soaked/dehydrated almonds that are freshly ground.
Sprouted almonds that you freshly grind yourself are also a more nutritious option to store-bought, pre-ground almond flour.
Low Carb (Keto) Stuffing Recipe
This easy and delicious low carb stuffing recipe is grain-free and suitable for those following the Keto diet or any type of gut-healing protocol such as GAPS, AIP or SCD.
Ingredients
- 1 cup almond flour
- 1 small Spanish onion chopped
- 3 sticks celery chopped
- 1 clove garlic crushed
- 1 stick butter melted
- 3 pinches sea salt
- 1 pinch black pepper
- 1 pinch marjoram
- 1 pinch sage
Equipment
- 1 glass bread pan
Instructions
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Preheat the oven to 375 F/ 190 C
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Mix all the dry ingredients (flour, salt, and spices) with the chopped onion and celery in a glass mixing bowl.
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Pour melted butter over the ingredients and mix well with a large serving spoon until a dough-like consistency.
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Place in a small baking dish (we use a small glass loaf pan which achieves the perfect depth which is about two inches) and bake for 30 minutes or until the stuffing is slightly browned on top and of a bread-like consistency.
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Serve with or without gravy exactly as you would a grain-based stuffing.
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Refrigerate leftovers and reheat as desired. Lasts for 5 days refrigerated.
Recipe Notes
If you wish to make this keto turkey dressing and use it to stuff a turkey instead of bake separately in a pan, then double the recipe.
Use ghee or coconut oil if you have a butter sensitivity or are on a gut healing diet.
I only had blanched almond flour, so I added 2 heaping tablespoons of golden flax meal. I also added an egg. It came out terrific! I tried it out today to see if it would make it to my Thanksgiving table, and, I’m happy to say it made the cut!
I have never added eggs to my stuffing. So no bread or pork rinds?
Wow, I want CeeCee’s recipe. Did CeeCee ever share? Please post. Pleaseeeee
I made up my own recipe years ago with almond flour, onions sauteed in butter, and lots of eggs, salt, thyme, etc. I like how the eggs make the stuffing puff up, like regular stuffing. I have also put this on top of turkey or chicken in gravy in a casserole. Holds up well and you have everything in one dish. Yummy!
ceecee,
sounds delicious, any chance your sharing the recipe?
John
Can I please have your recipe
There are several ingredients that are not AIP compliant, Almond flour for starters. Also the butter and black pepper. Just for future reference.
We do call it filling here in PA ??
Sounds delicious
I went to school for a couple of years in Philadelphia … the first time I heard someone mention “filling” in reference to turkey, I was very confused. I thought they were talking about pie filling!! LOL
I’ve lived in PA Amy entire life and have never heard it called filling, we call it stuffing
Thank you, thank you, thank you! I’ve been missing stuffing sooooo much since going keto. Will be making this for Christmas dinner for sure!