Low Carb Stuffing
Equipment
- 9*13 jelly roll pan or glass pan
Ingredients
Almond flour
- 2 cups Almond flour
- ¼ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- ¼ cup avocado oil or oil of choice
- 2 tablespoons water
- 3 large eggs room temperature eggs
- ¾ cup butter or dairy-free butter, or oil
- 1 medium yellow onion onion, chopped
- 4 stalks celery, thinly sliced
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup chicken broth or veggie broth
Instructions
- Preheat oven to 350°F (180°C). Line a 9*13 jelly roll pan, or glass pan, with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking powder.
- Add oil, water, and eggs.
- Mix until well combined.
- Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
- Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
- Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
- In a large cooking pot over medium heat, melt butter (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Add almond bread cubes and stir everything together until the bread cubes are evenly coated.
- Drizzle broth over the stuffing mixture and toss until well mixed.
- Spoon keto stuffing into a 8*8 glass baking pan and bake for an additional 10-15 minutes.
Nutrition
Calories: 207kcalCarbohydrates: 4gProtein: 5gFat: 20gSaturated Fat: 7gCholesterol: 58mgSodium: 353mgFiber: 2gSugar: 1g
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