Don’t skip the Thanksgiving stuffing! This paleo low carb stuffing is full of flavor and incredibly easy to make. And there’s no need to bake or buy keto bread thanks to a secret ingredient!
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During the holidays, I really enjoy sharing delicious seasonal recipes. I believe most holiday dishes can be converted to low carb or keto, like these yummy low carb pies. I want everyone to know that they can indulge in traditions while still making healthy choices.
After all, no one wants to feel like they’re missing out on the holidays.
For me, one of those important traditional dishes is stuffing. I didn’t want to have to skip it at Thanksgiving. That’s why I created this low carb stuffing almost a decade ago. And I’ve made it every single year ever since!
I’ve seen a lot of low carb or keto stuffing recipes over the years. Many seem way too complicated to me (even if they look delicious). When I engineered my recipe, I knew I wanted something that was easy to make.
Most low carb stuffing recipes include making or buy low carb bread ahead of time. Or, they use cauliflower in place of the bread. For me, this just isn’t quite the texture I want.
But with this recipe, you get a texture and taste very similar to a traditional high-carb stuffing. No bread baking involved!
You can also choose whether you want to bake this stuffing in the oven, or if you want to prep a mix for an instant stove top version. Both versions are outlined below.
What can be used to replace herb stuffing on a keto diet?
Many high-carb stuffing recipes call for toasted bread chunks, stale bread, or croutons. You need something that soaks up flavor while retaining a little crunch. So what better keto ingredient to use than pork rinds?
For the pork rinds in this keto Thanksgiving stuffing, I recommend buying from the brand Epic. They are a bit more expensive, but higher quality.
Epic pork rinds are baked, not fried, so they have a lower fat content. I find this is best for the texture of the stuffing. Fried pork rinds will retain excess oil, which can seep into the stuffing while it bakes.
If you can’t find the Epic brand or are on a tighter budget, regular pork rinds are fine to use. If possible, try to find pork rinds that have a lower fat content.
Aside from the pork rinds, many of the ingredients in this recipe are the same as a traditional stuffing.
For a paleo stuffing, I use butter flavored coconut oil. However, you do have the option to use butter or ghee if you prefer.
The other ingredients include onion, celery, egg, broth, and spices. I like to use sage and thyme, but you’re welcome to use a poultry seasoning mix as well.
How to make low carb stuffing
This stuffing is incredibly simple to make, so you can focus on the rest of your holiday meal!
In a large skillet over medium-high heat, melt the butter-flavored coconut oil (or butter or ghee). Add the diced onions and celery and cook until soft.
Next, break your pork rinds into crouton-sized chunks and add to the skillet. Stir to combine with the onions and celery. Remove from heat and allow to cool slightly before adding the beaten egg so it won’t turn into a scrambled egg.
Once well-incorporated, stir in broth and let the pork rinds absorb the liquid. Once the broth has been soaked up, sprinkle on the seasoning and stir.
Finally, stuff into the chicken or turkey and cook like you would normal bread stuffing!
Using as a low carb alternative to stuffing in a casserole
Yes! If a casserole recipe calls for a stuffing mix, you can just add in seasoned pork rind pieces instead. And I’m going to share a seasoning blend that works well for this next!
How to make low carb stuffing mix for an instant stove-top version
Did you grow up with the stove-top, instant kind of stuffing that came in a bag or a box? That’s the kind my family used to cook for Thanksgiving.
If you prefer the instant kind, you can actually make your own low carb stuffing mix to make with pork rinds on the stove!
First, prep 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
You can make this homemade seasoning blend ahead of time so it’s ready to go.
When you’re ready to make the stove-top stuffing, add 3 tablespoons of butter flavored coconut oil (or butter or ghee) to a medium saucepan. Pour in 1 cup of water and your pre-made seasoning mix, then heat until boiling.
Once the water boils, reduce the heat and allow to simmer for about 5 minutes.
Next, add about 4 ounces of pork rinds (broken up like croutons) and stir. Cook for 1-2 minutes, using a fork to fluff along the way, until the liquid is absorbed.
Finally, remove the saucepan from heat and cover. Let it stand for about 5 minutes, then fluff keto stuffing with a fork and serve.
Other 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.
Other side dish recipes
Looking for other low carb dinner sides to serve this holiday season? Check out a few of these favorites:
- Gluten Free Green Bean Casserole Recipe is super creamy and delicious thanks to ingredients like sour cream, cheese, and bacon!
- Savory Pumpkin Casserole Recipe With Herbs brings together all the fall flavors for a perfect seasonal side dish.
- Easy Zucchini Au Gratin is a dish loaded with cheese and baked until golden brown for an excellent alternative to high-carb potato recipes.
- Pan Fried Brussels Sprouts With Bacon And Cranberries are as tasty as they are festive. The red and the green will look perfect on your holiday table!
- Mock Low Carb Sweet Potato Casserole With Pecans is a low carb alternative to the traditional sweet casserole that tastes just as indulgent.
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Paleo Low Carb Stuffing (Keto, Gluten-Free)
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- 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!
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Note on Nutritional Information
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