Forget the high carb stuffing! It’s simple to make your own paleo low carb stuffing for poultry or to serve as a side dish using keto friendly ingredients.
Can you believe it’s already the holiday season again? I love this time of year, but once it hits, it seems to go by too quickly. And, in the past, I’ve never seemed to be able to get those seasonal recipes up in time like yummy low carb pie recipes.
Since leaving my full-time engineering job earlier this year, I’ve been able to better plan out the recipes to publish on this site. Before, I was always last minute trying to get the recipes tested, photographed, and written. But now I’m able to get things ready at least a few weeks in advanced.
This year, I’m finally posting a low carb stuffing recipe for Thanksgiving. It’s hard to believe that it took over eight years to finally get a keto friendly version of this traditional holiday side dish on this website. Especially since it’s incredibly easy to make.
With this recipe you get the texture and taste similar to one made with bread. However, there’s no need to make make or buy a low carb bread. Why? Because this version of keto stuffing uses crumbled pork rinds instead!
Ingredients for a gluten free low carb stuffing
Other than using pork rinds, the ingredients used in the recipe are pretty standard for a stuffing recipe. However, to make this a dairy-free paleo stuffing, I used butter flavored coconut oil. But, if you can tolerate dairy, it’s fine to use butter. Ghee is another option for paleo.
I opted to use the higher quality low fat Epic pork rinds. They are a bit more expensive than standard ones, but I find it’s worth the cost. These rinds are just baked pork skins with pork fat, pink Himalayan sea salt, and sea salt.
The pork used in the Epic brand is pastured and antibiotic free. Plus, the lower fat content is better for a low carb stuffing in my opinion. However, if you are on a tight budget and can’t afford the cost, regular pork rinds are fine to use too.
Other ingredients used are onion, celery, egg, broth, and spices. For the spice blend, I used the sage and thyme. A poultry seasoning mix can be used in place of the sage if desired and parsley can be added to brighten the flavor.
Making this easy keto stuffing
Now that you’ve seen what goes into the low carb stuffing, let’s take a look at the prep work involved to make it.
To start, a large skillet is heated an medium high heat to melt the butter flavored coconut oil (or butter or ghee). Next the diced onions and celery are added until they get soft.
The pork rinds are added next and stirred in to combine with the onions and celery. Then, the beaten egg is drizzled over top and stirred in until well incorporated.
Next, the broth is stirred in and the pork rinds should absorb it. Once the broth has been incorporated, the seasonings are sprinkled on and blended in.
The mixture is then either spooned into a casserole dish or stuffed into poultry before baking. In a casserole dish, it’s baked for about an hour at 325°F.
How to Make a Low Carb Stuffing Mix
You can actually make your own low carb stuffing mix using pork rinds if you are used to the stove top instant variety that comes in a bag or box. That’s the kind of stuffing we always had at my family Thanksgiving dinners.
Here’s what you’ll need in the stuffing mix seasoning:
- 1/2 teaspoon sage or poultry seasoning
- 1/2 teaspoon thyme
- 1 scoop bone broth powder
- 1 tablespoon dried celery flakes
- 1-2 tablespoon dried minced onion
- 2 teaspoons dried parsley flakes
This homemade seasoning blend can be made ahead to save prep time when you’re ready to make the instant paleo stuffing.
To prepare the stuffing, simply combine 1 cup water and pre-made seasoning mix with 3 tablespoons of butter flavored coconut oil or butter or ghee in a medium saucepan and heat until boiling.
Once the water has boiled, heat is reduced and allowed to simmer and cooked for about 5 minutes. Then 3.5 to 4 ounces of broken up pork rinds are added, stirred and cooked 1-2 minutes until the liquid is absorbed. It’s best to use a fork to fluff up the pork rinds as the liquid is absorbed.
The saucepan is removed from the heat and covered. After standing for about 5 minutes, the keto stuffing can be fluffed up and served.
Low Carb Stuffing Alternatives
I’ve seen a lot of recipes using cauliflower in place of the bread so that’s an option if you want a vegan or vegetarian stuffing. However, the taste and texture won’t be as close to the real thing.
You can also add in nuts and sausage or even some sugar free dried cranberries if you aren’t worried about the added carbs. But out of all the low carb alternatives, I believe pork rinds are the best.
Enjoy this easy to make traditional Thanksgiving side dish! And let us know what you think of the recipe in the comment section below if you do give it a try.
Paleo Low Carb Stuffing (Keto, Gluten-Free)
- In a large skillet, heat the butter flavored coconut oil over medium high heat. Once melted, cook the onion and celery in it until the celery is softened. Remove pan from heat.
- Stir in the pork rinds until well blended in. Then pour in the beaten egg and stir until it's evenly mixed in.
- Stir in the broth and stir to allow the pork rinds to absorb the liquid. Sprinkle in the seasonings then spoon into a casserole pan or stuff into chicken or turkey before baking.
- For cooking the stuffing in a casserole dish, it should be baked at 325°F for about 1 hour. If stuffed into poultry, cook as you would a regular bread stuffing. Enjoy!
- Net Carbs 1g
- % Carbs: 3.4%
- % Protein: 27.4%
- % Fat: 69.2%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.