Add a slice of keto cornbread dressing to your Thanksgiving table this upcoming holiday season. It’s gluten-free, sugar-free, and amazingly low-carb, but with big flavor!
Dressing is a classic Thanksgiving side dish that deserves to be on every single table. Some people call it stuffing, but it is called “dressing” when it is baked by itself, instead of stuffed in the turkey.
I love the layers of this southern dressing recipe! And the fact that I was able to make it low in carbs means I can enjoy it guilt-free.
It has everything you love about fall side dishes – the buttery flavor, aromatic sage, and earthy onion and celery. Every bite is both soft and flaky with an undertone of sweetness that doesn’t come from sugar.
The base of the recipe is my coconut flour keto cornbread. It has the same texture as cornbread made from corn but only has 2g net carbs in each slice.
Now that is something to celebrate!
I used traditional and whole ingredients in this cornbread, so they are easy to find. You might already have everything you need.
The base of this dressing is my keto cornbread. Make it fresh or bake it a few days ahead of time and store it in the refrigerator. It works either way.
The main ingredient in keto cornbread is coconut flour. It does have some baby corn in it, but it’s primarily fiber so it doesn’t make the net carb amounts go up much.
Some people call the combination of onion and celery “aromatics.” It adds flavor and fiber to the cornbread. More fiber makes the net carbs lower.
To get the benefits of fiber and flavor, I suggest using fresh onion and celery instead of powder.
Use the classic dressing spices in this recipe. My favorites are ground sage and poultry seasoning.
Dressing is supposed to be softer than cornbread, so you’ll need to use some wet ingredients. The best ones are chicken broth, butter, and eggs.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
💭 Quick tips
- Save yourself time and make the cornbread ahead of time. It will stay fresh in the fridge for up to 5 days.
- If you use salted butter, don’t add as much salt later on.
- Grease the baking dish really well with a keto-friendly fat. The best kind is either olive oil or coconut oil or a keto-friendly non-stick spray!
It only takes a few simple steps to make the most incredible low-carb southern dressing recipe you have ever tasted! All the exact steps are in the printable recipe card at the bottom of this post – first, here are some photos of each step, along with more tips.
Sauté The Vegetables
Saute the onion and celery in some butter until they are still a little crispy. Cut the celery up so it is small enough to mix smoothly into the cornbread batter.
After the onion begins to brown up a bit, add the spices.
Add Vegetables To Cornbread Mixture
Crumble up the keto cornbread in a large mixing bowl. Then, add the sautéed onion and celery to the mixing bowl.
Carefully Add Chicken Broth
Slowly add the chicken broth. You only need just enough broth to moisten the batter. You don’t want to add so much broth that it leaves a pool of broth at the bottom of the bowl.
In fact, you might not use all of the chicken broth that it calls for in the recipe card.
Bake The Cornbread Dressing
Press the cornbread dressing into a greased baking dish and keep baking it until you can insert a toothpick into the middle of it and it comes out clean.
🍽️ Serving suggestions
This is a perfect low-carb side dish to serve at your Thanksgiving dinner. In fact, serve it with your other favorite keto side dishes and you’ll have the best feast (and stay within your macros at the same time)!
A bowl of creamy pumpkin soup will start out the meal on a sweet note. Then whip up some mashed cauliflower and cover it all in keto gravy. Finally, finish it all with some green bean almondine and you have a meal fit for a king!
Before I get to the printable recipe card just a little bit further below, here are some questions people often ask about making low-carb dressing for Thanksgiving. If you don’t see your question here, please leave it in the comments.
Can I make this ahead of time?
Yes, you can make this dressing ahead of time. Since it is so soft, I suggest only storing it for about a day before your meal. It tastes the best when it is fresh out of the oven.
The best way to save yourself time is to sauté the veggies and make the cornbread a week ahead of time and then just mix it all together and bake it fresh.
How long will it stay fresh?
Baked keto cornbread dressing will stay fresh in the refrigerator for up to 3 days. After about 3 days, the texture will begin to deteriorate, so eat it up as quickly as you can.
Store it in an airtight container and it will stay fresh for as long as possible.
What can I add on top of the cornbread dressing?
The best thing to use as a garnish on this cornbread dressing is fresh parsley. Sprinkle it on top. You can also drizzle some gravy on top or add a spoonful of sour cream.
What can I use instead of chicken broth?
The closest replacement to chicken broth in this dressing is vegetable broth or vegetable stock. You could also make your own chicken broth by boiling some chicken bones and vegetable scraps.
There is nothing like this classic southern recipe! Since it is low-carb, you can enjoy it along with the rest of your family. The best part is that they won’t be able to tell that it isn’t full of carbs!
Save this recipe – it will become a regular feature on your Thanksgiving menu.
📚 Related recipes
If you enjoyed this keto cornbread dressing, here are some more delicious low-carb side dish recipes you should make next. They are mouthwatering and some of my favorites!
- Mushroom Cauliflower Rice Risotto is delightfully creamy and bursting with fresh herbs.
- Keto Stuffed Mushrooms work as both a yummy side dish or a single-serving appetizer too.
- Cauliflower Mac And Cheese is loved by both kids and adults because it is so cheesy and creamy.
- Oven Roasted Asparagus is quick, easy, and conveniently goes with any main course you prepare.
- Cabbage Steaks are delightfully crispy and you can roast them or grill them.
Keto Cornbread Dressing
- Crumble the keto cornbread into a large mixing bowl.
- Melt the butter in a skillet over medium heat on the stove.
- Add the celery and onions to the skillet, and saute until translucent.
- Stir in the sage and poultry seasoning as well as salt and pepper to taste. Remove from the heat and let cool a bit.
- Preheat the oven to 350°F.
- Add the vegetable mixture to the crumbled cornbread. Mix in the eggs and knead with your hands until well combined.
- Pour in the chicken broth as needed. You want the mixture to be very moist, but you do not want there to be excess liquid in the bottom of the bowl. You may not need all of the broth.
- Add the mixture to a well greased 9×9 baking dish, and bake for 40 minutes, or until cooked through and golden brown on top.
Array ( [calories] => 256 [carbohydrates] => 7 [protein] => 6 [fat] => 23 [saturated_fat] => 14 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 3 [trans_fat] => 1 [cholesterol] => 181 [sodium] => 483 [potassium] => 177 [fiber] => 3 [sugar] => 2 [vitamin_a] => 880 [vitamin_c] => 39 [calcium] => 68 [iron] => 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.
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