Keto Cornbread Stuffing (Low Carb, Gluten Free)

Kate APosted by

I was skeptical the first time I tried keto cornbread. Afterall, there is no corn in it, so how good can it really taste? Turns out it’s delicious and freakishly similar to the real deal. Coconut flour has a mild sweetness to it like corn does and the texture isn’t far off either. I had to stop myself from slathering it in butter and eating it as is. Once it’s dried out and turned into stuffing, you can’t really tell the difference.  This dish is perfect to bring along with you to holiday gatherings and not feel like you’re missing out on all of the foods.

You can make the cornbread as sweet or not sweet as you like, feel free to leave out the Swerve/sugar substitute altogether if you don’t like sweet cornbread. It won’t make much of a difference.

Ingredients

Cornbread:

  • ½ cup whipping cream
  • 6 tablespoons melted butter
  • 3 eggs
  • ½ cup coconut flour
  • 2 tablespoons swerve
  • ½ tsp salt
  • ¼ tsp baking soda

Stuffing:

  • 3/4lb sausage
  • 1 small yellow onion, diced
  • 4-5 stalks celery, diced
  • 2.5 tsp poultry seasoning
  • 1 tsp fresh thyme
  • ½ cup chicken broth
  • ½ cup butter
  • ½ tsp salt, or to taste

Directions

Cornbread

Grease or spray a 9” skillet or cake pan to prevent sticking. Preheat your oven to 350 degrees.

Whisk together the butter, cream, and eggs. Add the coconut flour, swerve, salt and baking soda. Once it’s mixed up it will be thick due to the nature of the coconut flour. Pour into your pan and spread out with a spatula.

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Put into oven and bake for 18-24 minutes. The top will get golden brown. Once it comes out let it cool in the pan for 15 minutes.

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Once it’s cooled, remove the cornbread and place on a large baking sheet. At this point you want to crumbled it up, just tear into ½” piece or so, and scatter them across the baking sheet. Turn your oven down to 225 degrees and put the cornbread back in for an hour.

Stuffing

While the cornbread is drying out, gather all of your ingredients for the rest of the stuff.

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First, brown your sausage in a large skillet. If you can find a sage breakfast sausage without sugar, that’s ideal, or just use your favorite brand.

Once the sausage is done, put it in a bowl and set aside. Place 2 tablespoons of your butter in the same skillet and add your onions, celery, thyme and poultry seasoning.

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Once the vegetables are soft, add the chicken stock and 6 remaining tablespoons of butter. Melt the butter (it will look like a sauce with the vegetables) and turn the heat off.

Mix together the sausage, dried corn bread and vegetables. Pour into your baking dish and bake, checking at 18 minutes and seeing if it needs more time. It will be golden brown on top. Enjoy!

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Keto Cornbread Stuffing (Gluten Free)

Keto Cornbread Stuffing (Gluten Free)

Ingredients

Cornbread

  • ½ cup whipping cream
  • 6 tablespoons melted butter
  • 3 eggs
  • ½ cup coconut flour
  • 2 tablespoons swerve
  • ½ tsp salt
  • ¼ tsp baking soda

Stuffing

  • 3/4lb sausage
  • 1 small yellow onion, diced
  • 4-5 stalks celery, diced
  • 2.5 tsp poultry seasoning
  • 1 tsp fresh thyme
  • ½ cup chicken broth
  • ½ cup butter
  • ½ tsp salt, or to taste

Instructions

Cornbread:

Grease or spray a 9” skillet or cake pan to prevent sticking. Preheat your oven to 350 degrees.

Whisk together the butter, cream, and eggs. Add the coconut flour, swerve, salt and baking soda. Once it’s mixed up it will be thick due to the nature of the coconut flour. Pour into your pan and spread out with a spatula.

Put into oven and bake for 18-24 minutes. The top will get golden brown. Once it comes out let it cool in the pan for 15 minutes.

Once it’s cooled, remove the cornbread and place on a large baking sheet. At this point you want to crumbled it up, just tear into ½” piece or so, and scatter them across the baking sheet. Turn your oven down to 225 degrees and put the cornbread back in for an hour.

Stuffing:

While the cornbread is drying out, gather all of your ingredients for the rest of the stuff.

First, brown your sausage in a large skillet. If you can find a sage breakfast sausage without sugar, that’s ideal, or just use your favorite brand.

Once the sausage is done, put it in a bowl and set aside. Place 2 tablespoons of your butter in the same skillet and add your onions, celery, thyme and poultry seasoning.

Once the vegetables are soft, add the chicken stock and 6 remaining tablespoons of butter. Melt the butter (it will look like a sauce with the vegetables) and turn the heat off.

Mix together the sausage, dried corn bread and vegetables. Pour into your baking dish and bake, checking at 18 minutes and seeing if it needs more time. It will be golden brown on top. Enjoy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 435 Total Fat: 41g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 166mg Sodium: 956mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 10g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

Looking for more Thanksgiving or Christmas side dish ideas? Check out my collection of Healthy and Paleo Thanksgiving/Christmas Side Dishes To Try!

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