Keto Cornbread Dressing (Low Carb, Gluten Free)

Kate APosted by

Keto Cornbread Dressing – 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 dressing, 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

Dressing:

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

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.

Dressing

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 at 350 F, checking at 18 minutes and seeing if it needs more time. It will be golden brown on top. Enjoy!

Keto Cornbread Dressing
Keto Cornbread Dressing
Keto Cornbread Dressing (Gluten Free)

Keto Cornbread Dressing (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

Dressing

  • 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.

Dressing:

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: 435Total Fat: 41gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 166mgSodium: 956mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 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.

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10 comments

  1. What temp do you set the oven at when you’re putting it in at the end?

    1. Good question! It’s still at 350 F, I just added that in the blog post to be more clear in case anyone else asks. And then
      you want to start checking at 18 mins in and make sure it’s the amount of done that you want, I wait until edges begin to turn golden.

  2. Avatar Nheree Gotcher says:

    If you want to make the “cornbread” ahead of time and assemble the dressing on Thanksgiving, do you still need to do the drying out process?

    1. Hi there! I’d say it’s not necessary but recommended. Getting it toasted will make it more flavor and the texture just right. If you make it ahead of time and find that it is already ‘dried’ enough though, you could skip it.

  3. Can I use stevia instead of the Swerve? Sugar alcohols don’t agree with me. If so, how much stevia do you think I would need?
    Thank you for sharing!

    1. Hi there! I haven’t used stevia in this dish before, but I did some research, and I don’t see why not! If you are looking for a conversion, check out this page I found : https://www.sweetleaf.com/stevia-conversion-chart/ It looks like different stevia has different conversions so that article is helpful, hope it works out and is yummy!

  4. I’ll have to make it twice – once to enjoy as cornbread and again for the stuffing!

  5. It’s not the holidays without a delicious dressing! Cornbread dressing is so yummy – glad that it’s keto friendly!

  6. Sounds super yummy, love sausage-cornbread combo dressing — I’ve pinned it to make for Thanksgiving!!

  7. Sounds so comforting and delicious! I’ve never made stuffing with cornbread, and I need to try this.

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