Print
paleo cornbread stuffing

Paleo Keto Thanksgiving Stuffing Recipe

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10
Calories 121 kcal
Author Kelly Bejelly @ A Girl Worth Saving

Ingredients

Cornbread

Stuffing

  • 1 cup onion diced
  • 1 cup broth
  • 2 stalks celery diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fresh sage leaves diced
  • 1 tablespoon ghee
  • 1/4 teaspoon sea salt

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.

    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

  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 Facts
Paleo Keto Thanksgiving Stuffing Recipe
Amount Per Serving
Calories 121 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 69mg23%
Sodium 311mg14%
Potassium 68mg2%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 180IU4%
Vitamin C 1.4mg2%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.