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Last Updated on January 4, 2021

The quintessential Thanksgiving side dish is stuffing. Seriously, nothing soaks up gravy or cranberry-like dressing and this Keto Thanksgiving Stuffing will wow your tastebuds.

keto thanksgiving stuffing

I grew up eating a cornbread stuffing every year and really until I went to college, I didn’t realize that you could have it any other way.  It’s like discovering custom essay writing after years of writing without any help. This KetoThanksgiving Stuffing recipe is a two-step process.

First you make the paleo cornbread and then you make the stuffing from it. I like my dressing on the dry side – the better to smother in gravy and cranberry sauce – but my husband was like not happy with it.   The next time I cut down the bake time and it was a good compromise.

keto cornbread

Also, you can totally make this stuffing your own and add apples, sausage, bacon and/or nuts so it’s more like the traditional stuffing that you grew up eating!

One of the hardest times to be Keto is during the Holidays.   Food is a major part of the festivities and if you are new to the lifestyle turning away from your Grandma’s famous cinnamon rolls can be HARD.

Eating Tips for your Keto Thanksgiving

  1. Fill up on protein first, then focus on low carb veggies loaded in healthy, carb free fats.
  2. Bring you favorite Ketofied breads, desserts, etc.  Seriously, if having Keto Cinnamon rolls is going to keep you from indulging in the real thing, make them.
  3. Forget counting macros for the day.   This does not mean eating all the bread, but don’t worry about macos and enjoy your food.

What you’ll need for this Keto Thanksgiving Stuffing:

For the cornbread

For the Keto Stuffing

How to Make This Keto Stuffing Recipe:

CORNBREAD

Take out your 4 eggs and bring to room temperature.

I crack mine in the blender and let them sit for 20 minutes or so. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil (not hot so you don’t cook the eggs) blend on low for 30 seconds.

Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.

Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe. Pour the batter in your pans and bake at 350 degrees for 40 – 45 minutes or until a toothpick comes out clean.

TO MAKE THE STUFFING

In a small pot over meduim heat add the broth, ghee,cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.

Take the cornbread and crumble it with a fork and mix in the onion and celery. 

Pour the broth mixture over it and mix well.

Bake in the oven at 350 for 35 to 40 minutes.

If you like this Keto Stuffing recipe, you’ll love:

Keto Spinach Artichoke Dip

Green Beans with Bacon and Mushrooms

Cranberry Sauce

paleo cornbread stuffing
Yield: 10

Keto Thanksgiving Stuffing

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Made with coconut flour this Keto stuffing is perfect smothered in gravy!

Instructions

Cornbread

  1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
  2. Add the apple cider vinegar, water and 1/4 cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
  3. Then add in the coconut flour, garlic power, salt and baking soda and blend for one minute.
  4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
  5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.

To make the Stuffing

  1. In a small pot over meduim heat add the broth, ghee, cumin, sage and sea salt and whisk together over low heat for 5 minutes. Set aside.
  2. Take the cornbread and crumble it with a fork and mix in the onion and celery. 
  3. Pour the broth mixture over it and mix well.
  4. Bake in the oven at 350 for 35 to 40 minutes.

Nutrition Information:

Yield:

12

Serving Size:

1/2 cup

Amount Per Serving: Calories: 117Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 65mgSodium: 203mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g

Did you make this recipe?

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46 Comments

  1. OH MY GOSH!!! Are you kidding me???!!! This is probably as close to my mom’s stuffing (without the actual grains) that I could get! I’m sooo making this for Thanksgiving this year (if not before)!!! I love jicama and what an interesting sweet flavor that will bring! ๐Ÿ™‚ My mother’s recipe also calls for turkey drippings and bacon! She also used biscuit crumbs mixed with the cornbread crumbs. And a can of cream of mushroom soup (blech!) which I will gladly leave out! LOL Thank you so much!!!! My family and I are LOVING your recipes! <3

  2. I’ve only ever eaten jicama raw. Does it really take that long to cook, or is it just supposed to be boiled for 60 seconds?

  3. Hi ๐Ÿ™‚ Planning to make this for Thanksgiving this year! One question- I have never cooked Jicama before…you said to boil it for 60 minutes. Do I need to boil that in water? It doesn’t specify and I am wondering what I am supposed to be draining in the end? ๐Ÿ™‚

    Thanks!!

  4. Am I missing something — I don’t see any cornmeal in the cornbread stuffing recipe. And there’s just a 1/2 c of coconut flour.

  5. where’s the apple? Hello. I just baked the cornbread for the stuffing recipe, and see that the stuffing does NOT mention an apple, but the steps do mention an apple. How much apple do I add?

  6. Halfway through making this and confused! The ingredients list says onion powder in the bread, the directions say garlic powder. The directions also say to add onion, celery, and apple-but no apple amount is listed in the ingredients list! Since I’m adding onion, I will add garlic powder and hope for the best, but can you correct or clarify please:):) Thanks!

  7. I made this earlier today and have not tried it yet, but I feel like the 2 stalks of celery may have been a bit too much. I might just do one celery stalk and double up on the corn bread and broth mixture