Keto Stuffing

Keto Stuffing is a low carb holiday stuffing side dish made with Italian sausage, mirepoix, keto croutons, poultry seasoning, chicken broth, and eggs. It’s celebratory and works well for keto, low carb, and gluten-free Thanksgiving menus when you still want classic stuffing vibes. Unlike traditional stuffing recipes made with bread cubes, this version uses keto croutons and sausage for that hearty, savory texture while keeping carbs low.

What Makes This Keto Stuffing So Good

I’ve never really met a stuffing I didn’t like. I’ve found that if I let myself get off-track too much during the holidays, that my body doesn’t appreciate it. This year I decided to create a Keto Stuffing recipe, and WOW am I glad I did!

This stuffing could be a meal all on its own. It’s full of vegetables, bread, sausage, and all the wonderful spices you expect from a delicious stuffing recipe.

What Is A Good Substitute For Stuffing?

I know you might be thinking “But stuffing is made out of bread! I can’t have that on a low-carb diet!”

Well, that’s only partially true. You can, in fact, have bread when you’re living a low-carb lifestyle. You just have to make sure you’re buying or making the right kind of bread.

So, instead of worrying about finding a good substitute for stuffing, all you really need to do is find the right low-carb bread to make one of your favorite comfort food classics.

Does This Keto Stuffing Taste Like Regular Stuffing?

So that’s an interesting question. What I found is that the taste is very close. The croutons do have a slightly spongy texture that is different from regular bread croutons. But as to the flavor, yes, the flavor is the same as the regular stuffing.

Can I Use Any Kind Of Low Carb Bread For This Stuffing?

If you’re looking for something you can run to the nearest grocery store and grab, I would highly suggest Sola Bread , Box’d Kitchen Bread, or even the L’oven Fresh “keto bread” at Aldi!

You could try my Keto bread recipe . If you did that, I would toast the bread until it crisps up and then try this same stuffing recipe. I should mention that I haven’t tried this, so you’d be a little bit on your own. But if you do this and it works, would you mind leaving me a comment here, or letting me know in my Facebook group so we know this works?

Can I Use Gluten Free Stuffing For Turkey?

I don’t see why not. It should work the same way as regular stuffing. It will also soak up a lot of the great flavors from the juice of the turkey if cooked that way as well.

Ingredients You’ll Need

• 1 pound bulk hot or mild Italian sausage - Acts as the flavorful, protein-rich base of the stuffing. The sausage adds richness, spice, and depth, creating a hearty foundation that replaces the bread-heavy texture of traditional stuffing. Choosing hot or mild lets you adjust the heat to your preference.
• 10 ounces mirepoix - This classic mix of aromatics builds the savory backbone of the dish. The onions add sweetness, the carrots contribute subtle earthy flavor, and the celery provides freshness and a tender crunch.
• 1 (4-ounce) bag keto croutons - A low-carb substitute for traditional bread cubes, keto croutons provide the stuffing’s signature texture. They absorb the broth and seasonings while holding their shape, creating a satisfying, bread-like bite without the carbs.
• 1 teaspoon salt - Enhances the overall flavor and ensures that both the sausage and vegetables are well-seasoned. Using kosher salt allows for even seasoning without overpowering the dish.
• 1 teaspoon pepper - Adds mild heat and depth to the flavor profile, balancing the richness of the sausage and the sweetness of the mirepoix.
• 2–3 teaspoons poultry seasoning - A blend of herbs like sage, thyme, and rosemary that gives the stuffing its classic Thanksgiving flavor. It complements the sausage and ties the dish to traditional holiday comfort food.
• 1 cup chicken broth - Provides moisture, helping the croutons soften and bind with the sausage and vegetables. It also infuses the stuffing with savory flavor and keeps it from drying out during baking.
• 1 egg - Acts as a binder, holding all the ingredients together once baked. It helps the stuffing set into a cohesive, sliceable dish with a rich, custard-like texture.

How To Make Keto Stuffing

1. Preheat the oven. Spray a baking pan and set aside.
2. In a skillet , brown the sausage, and when it’s almost done add mirepoix and cook until it is slightly softened.
3. Pour in broth, salt, pepper, and poultry seasoning.
4. Add the croutons and stir. Then, turn off the heat and cover the skillet . Allow the croutons to soften and absorb most of the water.
5. Beat the egg. Once the croutons have softened, stir the egg into the mixture.
6. Pour the stuffing into the prepared baking pan .
7. Bake until the stuffing has set and the top is a golden brown.

Tips And Tricks

Making keto stuffing is all about capturing the comforting flavors and textures of traditional stuffing without the carbs. With a few smart techniques, you can create a rich, flavorful dish that’s perfectly moist and satisfying. Here are some helpful tips and tricks to make your low carb stuffing turn out delicious every time:

• Toast the Croutons . If your keto croutons are soft, toast them lightly before mixing. This helps them hold up better when combined with the broth and sausage.
• Brown the Sausage Well . Let the sausage develop a deep golden color before adding the vegetables. This builds flavor through caramelization and adds a savory richness to the dish.
• Sauté the Mirepoix Until Soft . Cook the onions, carrots, and celery until tender to release their natural sweetness and ensure a balanced flavor throughout the stuffing.

Variations

These variations give you flexibility to adapt keto stuffing to your tastes, dietary needs, or what you have on hand. Here are some delicious ideas to try:

• Cheesy Keto Stuffing - Mix 1/2 cup shredded mozzarella or cheddar into the stuffing mixture before baking. The melted cheese binds everything together and adds a rich, comforting flavor that makes this version extra hearty.
• Bacon and Herb Stuffing - Stir in 4–6 slices of cooked, crumbled bacon for a smoky, savory upgrade. Add fresh herbs like rosemary, parsley, or sage for a burst of freshness to balance the richness.
• Vegetarian Keto Stuffing - Omit the sausage and use 1 cup of chopped mushrooms and 1/2 cup of chopped nuts (like pecans or walnuts) for texture and protein. Use vegetable broth instead of chicken broth to keep it fully vegetarian while maintaining flavor depth.

What To Eat With Keto Stuffing

Keto stuffing is rich, savory, and full of comforting holiday flavor. It’s the perfect low-carb side dish to complement a variety of main courses and accompaniments. Whether you’re planning a festive feast or a cozy weeknight dinner, these pairings make your meal complete:

• Roast Turkey or Chicken - The classic choice. Keto stuffing pairs beautifully with juicy poultry and pan drippings or low-carb gravy.
• Pork Tenderloin - The mild, tender pork contrasts perfectly with the herby sausage and crouton base of the stuffing.
• Beef Roast or Prime Rib - For a more indulgent meal, serve alongside a buttery beef roast for a luxurious combination of flavors.
• Keto Cranberry Sauce - A sugar-free cranberry sauce adds a touch of brightness and tartness that balances the richness of the stuffing.

How Long Does It Last?

This recipe doesn’t make a huge quantity of stuffing, so worrying about leftovers isn’t usually a problem. However, if you’re cooking for a smaller family, or like to cook some of the sides for your holiday meal ahead of time, I would try to eat it within 3 days of cooking.

Can You Freeze It?

Yes, you can freeze keto stuffing, and it actually freezes quite well. To do so, let the stuffing cool completely after baking, then transfer it to an airtight container or wrap it tightly in aluminum foil and place it in a freezer-safe bag. It will keep well for up to 2–3 months.

When you’re ready to enjoy it again, thaw the stuffing overnight in the refrigerator, then reheat it in the oven at 350°F until warmed through.

Keto stuffing is often soggy because keto bread cubes or keto croutons absorb broth differently than traditional bread, so it is easy to add too much liquid or use cubes that are not dried out enough. Moist vegetables like celery and onion can also release water, and baking covered or in a deep dish can trap steam and prevent a crispy top. For less soggy low carb stuffing casserole, toast or dry the keto croutons first, sauté the mirepoix until most moisture cooks off, add broth gradually, and bake uncovered so the keto Thanksgiving stuffing sets up and browns.

To get a crispy top on keto stuffing, use well-toasted keto bread cubes or keto croutons and bake the low carb stuffing casserole uncovered in a wide dish so steam can escape. Dot the top with butter and let it bake until browned, then finish with a short broil if needed to crisp the surface. Let the keto Thanksgiving stuffing rest for a few minutes before serving so it firms up while keeping the top crunchy.

Yes, you can make keto stuffing the day before Thanksgiving, and it often tastes better after the flavors meld. Assemble the low carb stuffing casserole with toasted keto bread cubes or keto croutons and the cooked sausage and vegetables, cover, and refrigerate, then bake the next day until hot and set. For the best texture, add a small splash of chicken broth before baking if it looks dry and bake uncovered at the end to restore a crispy top.

How Do You Do Thanksgiving Keto?

• This Keto Green Bean Casserole is an absolute must for your family get-togethers this holiday season! Enjoy this holiday time favorite guilt-free!
• This Low-Carb Pumpkin Pie is the ultimate answer to your keto Thanksgiving woes. It is, without a doubt, the perfect pumpkin pie for the holidays and you won’t even know its low carb.
• Add some variety, sweetness (and some spice) to your dinner table this holiday season with these Cranberry Brussels Sprouts ! These are brussels sprouts like you’ve never had them before.

Looking for more low carb holiday recipes? Check out my post on the Best Keto Holiday Recipes !

However you decide to serve this Keto Stuffing this year, I know you and your guests are going to love it! Gluten Free Stuffing is a beautiful dish that tastes incredible, and I can’t wait for you to try it!

Keto Stuffing | Easy Gluten Free Stuffing Recipe

Equipment

• Baking Sheet
• 12 inch Skillet
• Measuring Cups
• Measuring Spoons

Ingredients

• ▢ 1 pound bulk hot or mild Italian sausage
• ▢ 10 ounces Mirepoix , use 1 10-oz bag mirepoix or use 1/2 cup diced each of onions, carrots and celery
• ▢ 1 4-oz Bag Keto Croutons
• ▢ 1 teaspoon Kosher Salt
• ▢ 1 teaspoon pepper
• ▢ 2-3 teaspoons poultry seasoning
• ▢ 1 cup Chicken Broth
• ▢ 1 Eggs , beaten

Instructions

• Preheat oven to 350f. Spray a baking pan and set aside.

• In a 12-inch skillet , brown the sausage, and when it’s almost done add mirepoix and cook for 2 minutes.

• Pour in broth, salt, pepper, and poultry seasoning.

• Add croutons and stir. Turn off the heat and cover the skillet . Allow the croutons to soften and absorb most of the water.

• Meanwhile, beat the egg. Once the croutons have softened, stir in the egg.

• Tip out the stuffing into the prepared baking pan .

• Bake for 20-30 minutes until the stuffing has set and the top is browned.

• If you choose to use a different kind of low-carb (like [eafl id=“24311” name=“Sola Bread” text=“Sola bread”], Box’d Kitchen Bread, or L’oven Fresh) bread to make this, I suggest toasting it first to make sure it’s crispy.

• You can use this to stuff a turkey like you can any regular stuffing recipe.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.

If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!

Password:

Keto Stuffing | Easy Gluten Free Stuffing Recipe

Ingredients

• 1 pound bulk hot or mild Italian sausage
• 10 ounces Mirepoix use 1 10-oz bag mirepoix or use 1/2 cup diced each of onions, carrots and celery
• 1 4-oz Bag Keto Croutons
• 1 teaspoon Kosher Salt
• 1 teaspoon pepper
• 2-3 teaspoons poultry seasoning
• 1 cup Chicken Broth
• 1 Eggs beaten

Instructions

• Preheat oven to 350f. Spray a baking pan and set aside.

• In a 12-inch skillet , brown the sausage, and when it’s almost done add mirepoix and cook for 2 minutes.

• Pour in broth, salt, pepper, and poultry seasoning.

• Add croutons and stir. Turn off the heat and cover the skillet . Allow the croutons to soften and absorb most of the water.

• Meanwhile, beat the egg. Once the croutons have softened, stir in the egg.

• Tip out the stuffing into the prepared baking pan .

• Bake for 20-30 minutes until the stuffing has set and the top is browned.

• If you choose to use a different kind of low-carb (like [eafl id=“24311” name=“Sola Bread” text=“Sola bread”], Box’d Kitchen Bread, or L’oven Fresh) bread to make this, I suggest toasting it first to make sure it’s crispy.

• You can use this to stuff a turkey like you can any regular stuffing recipe.

Keto Stuffing | Easy Gluten Free Stuffing Recipe https://twosleevers.com/keto-stuffing/

Protein pancakes are a quick and easy way to get an extra boost of energy. Packed with protein and surprisingly low carb, these protein powder pancakes will be one of your new favorite breakfast recipes.

Why These Will Be A New Breakfast Favorite

• Fast. A nutritious breakfast that is ready in under 30 minutes .
• Easy. Mix together a few ingredients, cook on the stovetop , and enjoy.
• High Protein . Packed with g of protein per serving!
• Low Carb . Only net carbs per serving make these protein pancakes a great keto-friendly breakfast choice.

Are Protein Pancakes Healthy?

These protein powder pancakes are keto, low carb, gluten free , high protein, and totally tasty.

While not everyone’s dietary guidelines are the same, and you should always consult with a physician before determining what is healthy for you, protein pancakes do have a variety of health benefits.

Can I Replace Flour With Protein Powder In Pancakes?

Yes, you absolutely can! In fact, that’s what I did for this recipe. You would be surprised by how many low carb treats you can make with the addition of protein powder.

So, instead of replacing traditional flour with almond flour for a low carb and gluten free protein pancake, just use protein powder instead!

Why Are My Pancakes Flat?

Since there is no flour used in this recipe, and we only use protein powder to thicken them, the pancake batter is thinner than the traditional pancake batter.

To keep your pancakes from spreading too much or cooking up too flat, you can use a pancake mold or egg mold in your skillet.

Ingredients You’ll Need

• Protein Powder- I used the Premier Protein Vanilla Milkshake protein powder for this recipe. I have heard that not all protein powders provide the same texture, so use caution of substituting for a different brand.
• Eggs
• Heavy Cream - This will help thicken the pancake batter without the use of flour.
• Swerve Confectioners Sugar - Makes these pancakes perfectly sweet without adding sugar.
• Vanilla
• Baking Powder
• Cinnamon

How To Make Protein Pancakes

Protein Pancakes are so simple to make! Just mix up the batter, cook in a skillet on your stovetop, and enjoy. Follow the simple steps below for gluten-free pancakes that turn out perfectly every time.

1. In a mixing bowl combine eggs, heavy cream, and vanilla.
2. In a separate bowl, mix together protein powder, Swerve confectioners sugar, baking powder, and cinnamon.
3. Combine the wet and dry ingredients until well incorporated.
4. Pour a 1/3 cup of protein pancake mix into a heated nonstick skillet and cook over medium-low heat.
5. Cook until small bubbles start to form around the outer edge of the pancake mixture. Use a spatula to flip the pancake and continue cooking until the batter is no longer loose and the exterior of the pancake is golden brown.
6. Remove from the skillet, garnish, and enjoy!

Variations

• Make them chocolatey. Once you have combined your batter, add in a few sugar free chocolate chips for a sweet bite.
• Add some crunch. For additional texture, chop up some walnuts or pecans and add them to the batter before cooking.
• Drizzle some flair. To make these protein powder pancakes taste like a cinnamon roll, mix together some Swerve confectioners sugar, heavy cream, and a dash of vanilla to create a sweet drizzle.

What To Serve With Them

To make these Protein Pancakes a complete meal, try serving them with some of these nutrient-rich side dishes:

• Sausage
• Bacon
• Fruit Compote
• Scrambled Eggs

How Long Do They Last?

Protein Pancakes last as long as traditional pancakes, so between 2-3 days when stored in an airtight container in the refrigerator. Any longer than this, they will still taste as good as the day that you made them, but they may become soggy.

How To Freeze Protein Powder Pancakes

The thing I love most about these protein powder pancakes is that they freeze extremely well. You can double the recipe and make up a big batch at once and freeze some for later.

To freeze them, cook the protein pancakes as directed, and allow them to cool completely. Once cooled, stack the pancakes with a layer of parchment paper between each pancake to avoid sticking. Then, place the layered low carb pancakes in a freezer-safe container or zip-top bag and label them with the contents and date.

To reheat the pancakes, remove them from the freezer and allow them to defrost. Place the defrosted pancakes in your air fryer at 200F for 2 minutes or until warmed through and slightly crispy on the outside.

More Breakfast Recipes

Need more nutritious breakfast ideas? Check out some of these tasty breakfast recipes that your family is sure to love!

• Keto Pancakes
• Ham and Broccoli Frittata
• Strata
• Savory Bread Pudding

Protein Pancakes | Protein Powder Pancake Recipe

Ingredients

• ▢ 2 scoops protein powder
• ▢ 2 Eggs
• ▢ 1/4 cup heavy whipping cream
• ▢ 2 tbsp Powdered Swerve
• ▢ 1 tsp Vanilla extract
• ▢ 1 tsp Baking Powder

Instructions

• In a mixing bowl combine eggs, heavy cream, and vanilla.
• In a separate bowl, mix together protein powder, Swerve confectioners sugar, and baking powder.
• Combine the wet and dry ingredients until well incorporated.
• Pour a 1/3 cup of protein pancake mix into a heated nonstick skillet and cook over medium-low heat.
• Cook until small bubbles start to form around the outer edge of the pancake mixture. Use a spatula to flip the pancake and continue cooking until the batter is no longer loose and the exterior of the pancake is golden brown.
• Remove from the skillet, garnish, and enjoy!

Get support & connect with our community on Facebook!

Nutrition

If you love these Protein Pancakes as much as we do, make sure you share them with your friends on Facebook and Instagram so they can try them too! Don’t forget to Pin the recipe so you can make it again soon.