This is seriously THE BEST keto stove top stuffing recipe! It makes the most delicious side dish for Thanksgiving or Christmas.
Total bonus that this low carb stuffing is made completely from scratch too. This is the perfect pairing for your next holiday dinner!
When I switched to a ketogenic lifestyle and lost 85 pounds I totally thought that stuffing would be lost to me. But it’s not! And today I am excited to share my super easy (I promise!) keto stove top stuffing recipe with y’all!
Traditional boxed stuffing ingredients like; wheat flour, high fructose corn syrup, bread crumbs, hydrolyzed soy protein, bread cubes, interesterified soybean oil and caramel color are not keto!
The not so secret ingredient in this recipe is my favorite homemade, low carb bread that I make using this keto mug bread recipe. I love that it can be made fresh at home with very few ingredients! Have you tried this mug bread yet?!
Don’t worry! If you want to use your favorite low carb bread of choice, go ahead. Just be sure to use about six servings and toast it until it’s good and dry.
How to make keto stove top stuffing:
- Begin by making two servings of this 90 second mug bread recipe.
- Allow the bread to cool and cut it into 1/2″ cubes.
- Spread the cubes onto a baking sheet and broil on low for 2-3 minutes to toast both sides.
- Dice onion, celery and mushrooms.
- In a medium saucepan or skillet, saute vegetables in butter and cook on low until onion is opaque.
- Add real chicken broth, poultry seasoning and spices. Simmer on medium for 5 minutes.
- Stir the crusty mug bread into the stuffing mixture.
- Allow the natural flavor to combine and soak in together before serving. You can add more chicken stock if you like a more fluffy texture.
I often transfer the stuffing from the skillet to a baking dish and place it in the oven on low to stay warm while preparing the other dishes that I plan to serve. Alternatively you can place this mixture into the cavity of your thanksgiving turkey or roast chicken before cooking.
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Tips for keto cooking:
- Find low carb substitutions for your current favorite recipes. Like cauliflower instead of perogies and radishes instead of potatoes.
- Maintain a healthy balance of protein and fats. Sometimes its hard to get enough fat and/or protein in a ketogenic diet so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like this Bacon Cheeseburger Casserole, Taco Bake and Hamburger Soup, and use them in your weekly rotation.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups and a Kitchen Aid mixer.
You could add dried cranberries to this recipe for a sweet addition to your thanksgiving dinner or use real turkey broth if that’s what you have. This is so much better than boxed stove top stuffing recipes that just add hot water to microwave ovens in a casserole dish!
We also love to add bacon bits to this dish. It’s totally optional but adds a little extra flavour to this keto stuffing recipe!
Be sure to check out our delicious Garbage Can Turkey or Smoked Turkey recipes for perfect birds every year. And you simply MUST TRY this yummy Turkey Brine recipe for your next family dinner!
I love that we don’t have to miss out on the traditional favorite side dishes this holiday season! Try this low carb recipe, I bet that the whole family will love it.
If you love this easy keto stuffing recipe, please give it a five star review and help me share it on Facebook and Pinterest!
The Best Keto Stove Top Stuffing Recipe
This is seriously THE BEST keto stove top stuffing recipe! Total bonus that this low carb stuffing is made completely from scratch too!
Ingredients
- 2 servings of 90 Second Mug Bread
- 2 Tbsp butter
- 1/2 white onion, diced
- 3 celery stalks, diced
- 6 white mushrooms, diced
- 1 cup chicken stock
- 1 tsp poultry seasoning
- 1/4 tsp thyme
- Salt & pepper to taste
- 2 Tbsp real bacon bits (optional)
Instructions
- Begin by making two servings of this 90 second mug bread recipe.
- Allow the bread to cool and cut into 1/2" cubes.
- Spread the cubes onto a baking sheet and broil on low for 2-3 minutes to toast both sides.
- Dice onion, celery and mushrooms.
- Saute in butter and cook on low until onion is opaque.
- Add chicken stock, poultry seasoning and spices. Simmer on medium for 5 minutes.
- Stir the crusty mug bread into the stuffing mixture.
- Top with bacon bits (optional)
- Allow the flavours to combine and soak in together before serving.
Nutrition Information:
Yield: 6 Serving Size: .5Amount Per Serving: Calories: 150Total Fat: 20gCarbohydrates: 2gProtein: 4g
