Keto cornbread stuffing

Keto cornbread stuffing

Before a low-carb lifestyle, my Thanksgiving plate was often filled nearly half full with stuffing. It was always my favorite side dish and I coveted the leftovers! After keto, I realized that this high-carb dish needed a makeover. Fortunately, this recipe will give you a new tradition to love while staying healthy.

Keto cornbread stuffing

Before a low-carb lifestyle, my Thanksgiving plate was often filled nearly half full with stuffing. It was always my favorite side dish and I coveted the leftovers! After keto, I realized that this high-carb dish needed a makeover. Fortunately, this recipe will give you a new tradition to love while staying healthy.
USMetric
12 servingservings

Ingredients

Keto cornbread
  • ¼ cup 60 ml (30 g) coconut flour
  • 13 cup 75 ml (35 g) oat fiber
  • 13 cup 75 ml (30 g) whey protein isolate
  • 1½ tsp 1½ tsp (7 g) baking powder
  • ¼ tsp ¼ tsp salt
  • 4 oz. 110 g butter, melted
  • 13 cup 75 ml bacon fat or refined coconut oil, melted
  • ¼ cup 60 ml water
  • 4 4 eggeggs
  • ¼ tsp ¼ tsp corn extract (optional)
Stuffing
  • 1 lb 450 g fresh sausage
  • 13 cup 75 ml finely chopped yellow onionfinely chopped yellow onions
  • 1 cup 225 ml chopped mushrooms
  • ½ cup 125 ml finely chopped celery stalkfinely chopped celery stalks
  • 1 1 garlic clove, mincedgarlic cloves, minced
  • 1 tbsp 1 tbsp butter at room temperature
  • 1 tsp 1 tsp dried sage
  • ¼ tsp ¼ tsp salt
  • 18 tsp 18 tsp ground black pepper
  • 2 2 eggeggs
  • ½ cup 125 ml chicken broth
  • ¼ cup 60 ml heavy whipping cream
  • 3 cups 700 ml cornbread form recipe above
  • 13 cup 75 ml roasted and chopped pecans

Instructions

Instructions are for 12 servings. Please modify as needed.

Baking the cornbread

  1. Preheat oven to 350°F (175°C). Place a greased 10-inch (25 cm) cast iron skillet in the oven to heat while you make the cornbread.
  2. Combine all dry ingredients in a bowl.
  3. Add the melted butter, bacon fat, eggs, and water. Beat with a hand mixer. Stir in the corn extract.
  4. Pour the cornbread mixture into the hot cast iron skillet and bake for about 18 to 20 minutes or until lightly browned and firm to the touch.
  5. If you're making the rest of the stuffing right away you don't need to turn the oven off, just remove the bread and set that aside to cool a bit.

The stuffing

  1. Preheat the oven to 350ºF (175°C) if it's not already warm from baking the bread.
  2. Butter a 9 by 13-inch (23 by 33 cm) oven-safe baking dish.
  3. Brown the sausage in a large skillet.
  4. When the sausage is browned, add the onion, mushrooms, celery, and garlic.
  5. As it all browns, add the butter, sage, salt, and pepper. Set aside to cool.
  6. In a separate bowl, mix together the eggs, chicken broth, and heavy cream.
  7. Toss together the cooled sausage mixture, the egg mixture, and the cornbread crumbs.
  8. Spread into the prepared baking dish and bake for 25 to 30 minutes, until browned.

Tip!

Whey protein isolate has casein and lactose removed and is not the same as whey protein, which can be highly insulinogenic. Please check the ingredients on whey protein isolate to make sure there are no added sweeteners.

Oat fiber is the pure insoluble fiber from the outer husk of the oat. Because it is not digestible, it does not impact blood glucose.

Storing

You can store this bread in the refrigerator for up to 5 days. If you want to freeze it, you can do so for up to 3 months. We recommend slicing it first and placing parchment paper in between for easy access to the right amount.

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15 comments

  1. Debby
    Will be making this for our Thanksgiving Dinner this year! Love the recipes I have tried through Diet Doctor 🦃🦃🦃🦃🦃🦃🦃🦃🦃🦃
  2. Ann Bush
    Can't wait to try this. Thank you so much for sharing.
  3. Carol
    When do you add the roasted pecans? In the mixture or on top?
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    You can mix them in, with Step 7.
  5. Jocelyne
    Can you replace the whey protein with oat fibre?
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Can you replace the whey protein with oat fibre?

    No, the 2 are not interchangeable. There is not a good substitute for the whey protein isolate. The protein gives lift and rise to baked goods that normally comes from gluten in wheat flour.

  7. Barbara
    I see this has the net carb, but not whole carb? (just made the cornbread - smells delicious!!!!)
    Reply: #9
  8. Donna
    I am looking forward to making this stuffing for Thanksgiving, but have a question. How do you roast your pecans? I did a Google search and saw many different directions. Do you melt a little butter, stir to coat the pecans and then bake for 20 minutes at 275?
    Reply: #10
  9. Kristin Parker Team Diet Doctor

    I see this has the net carb, but not whole carb? (just made the cornbread - smells delicious!!!!)

    Normally you would add the fiber into the net carb count, but in this case our fiber includes the oat fiber which not everyone counts.

  10. Kristin Parker Team Diet Doctor

    I am looking forward to making this stuffing for Thanksgiving, but have a question. How do you roast your pecans? I did a Google search and saw many different directions. Do you melt a little butter, stir to coat the pecans and then bake for 20 minutes at 275?

    That sounds delicious! That would work.

  11. Donna
    Thank you Kristin.
  12. Donna
    What kind of sausage do you use?
    Reply: #13
  13. Kristin Parker Team Diet Doctor
    You can use breakfast sausage or even plain ground pork.
  14. C
    What kind of corn extract? I looked on Amazon, and many/most are made with sugar alcohols...
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    What kind of corn extract? I looked on Amazon, and many/most are made with sugar alcohols...

    Amoretti is the brand that was used when creating the recipe. This is an optional ingredient and the finished product is still very good if you choose to leave it out.

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