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A white baking dish filled with homemade Keto Stuffing made from cubed bread, diced carrots, celery, and onions. The dish is set on a blue-striped towel with a wooden spoon in the background.

Keto Stuffing

Whether you’re whipping up traditional holiday dishes or just find yourself in the mood for this fall favorite, this Keto stuffing recipe is sure to transport you. 
4.67 from 3 votes
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 12
Calories 87 kcal

Ingredients
  

  • 1 batch of keto buns use these
  • 2 tablespoons butter melted
  • 2 tablespoons plus 1 teaspoon Italian Seasoning divided
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 large white onion chopped
  • 3 celery stalks chopped
  • 3 large carrots or 6 smaller, chopped
  • 1/2 cup vegetable broth

Instructions
 

  • Prepare keto buns as instructed and let fully cool. I make mine the night before, but it is not necessary.
  • Preheat oven to375 degrees F.
  • Break buns into 1 inch chunks and place on baking sheet.
  • Drizzle buns with butter and 1 teaspoon Italian Seasoning.
  • Bake for 15 minutes, remove from oven and set aside.
  • Decrease oven temperature to 350 degrees F.
  • Heat 2 tablespoons olive oil over medium-high heat.
  • Add minced garlic, 2 tablespoons Italian seasoning, salt, and pepper to the pan and mix well.
  • Finally, add onion, celery, and carrots to pan and saute until desired tenderness. I sauteed them for about 10 minutes.
  • Once the veggies are nicely cooked, add vegetable broth and let heat for 1-2 minutes.
  • Add bread and vegetable mix to a casserole dish and make sure it is well mixed such that the bread is coated with liquid.
  • Bake for 15 minutes covered.
  • Remove cover, stir, and bake for 15 more minutes.
  • Stir again and serve warm.

Nutrition

Serving: 1Calories: 87kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 247mgFiber: 1gSugar: 2g
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