Keto Stuffing Recipe Made with Savory Keto Bread
Try this Keto Stuffing Recipe Made with Savory Keto Bread recipe, or contribute your own.
Try this Keto Stuffing Recipe Made with Savory Keto Bread recipe, or contribute your own.
- 1 medium onion
- 8 oz cream cheese
- 1/4 cup coconut flour
- 1 tsp rosemary seasoning
- 2.5 cups almond flour
- 1 cup kerrygold butter
- 8 whole eggs (set out at room temperature)
- 1 tsp sage seasoning
- 3 tbs parsley seasoning
- 1.5 tsp baking powder
- sausage crumbles (about 1 cup)
- celery (about 1 cup)
- 16 oz of turkey bone broth (or stock)
- Carbohydrate 7.9465830193439 g
- Cholesterol 21.1979836058382 mg
- Fat 22.3601298945994 g
- Fiber 4.05254322364407 g
- Protein 6.35638156308407 g
- Saturated Fat 9.8406759979254 g
- Serving Size 1 1 serving (96g)
- Sodium 76.8875335818758 mg
- Sugar 3.89403979569983 g
- Trans Fat 1.83119364184646 g
- Calories 245 calories
Step-by-step
- In a medium-size bowl, cream together the ½ cup of butter and 8 oz of cream cheese until it's a smooth consistency.
- Add the 1 tsp Rosemary, 1 tsp Sage, and 2 tbs Parsley seasonings to the mixture and whip it until it's fully combined.
- Add the eggs and continue mixing the batter until it's smooth.
- Finally, add the flours and the baking powder. The batter will be a bit thick.
- Grease 3 mini loaf pans and each pan about ½ way with this savory batter.
- Bake it at 350 degrees for about 35 minutes. The bread should be golden brown on top and pass the toothpick test (stick a toothpick in the center of the dough and it should come out clean)
- Remove the bread from the loaf pans and begin cutting them into slices of bread and then cut the slices of bread into cubes to create the croutons.
- After you have cut all the bread loafs into cubes. Spread them out on a cookie sheet and bake them again for about 10 minutes until they become golden brown and a bit crispy.
- While the bread is baking, you can start to make the stuffing sauce.
- Prepare your veggies by dicing the onion and celery.
- Cook the sausage (or use precooked sausage crumbles).
- In a medium-size frying pan, begin to melt the other ½ cup of butter and saute the veggies in the butter. Add the remaining 1 tbs of parsley along with salt and pepper to taste.
- After the veggies have sauteed for about 5 minutes or so, add the 16 oz of Turkey bone broth to this mixture.
- Once the croutons are finished baking, place the hot croutons into the liquid sauce mixture so the croutons will absorb all the liquid mixture. Make sure the stove top is turned off and place a lid on the top of the stuffing to trap the steam inside. This will help the liquid to absorb into the croutons and create a soft bread Keto Stuffing!
Standard ingredient lists cannot show how high-fat coconut and almond flours react differently than wheat when mixed with eight whole eggs. Room temperature eggs whip into the cream cheese and butter base to trap air, creating a dense crumb structure in the mini loaf pans that mimics traditional bread without gluten. Baking this batter at 350 degrees Fahrenheit for 35 minutes produces a golden top that must pass a clean toothpick test before slicing.
Cubing the baked loaves and returning them to the oven for an additional 10 minutes drives out residual moisture, turning the soft interior into sturdy croutons. This double-baking phase prevents the cubes from dissolving into mush when introduced to liquids later. Fat molecules from the butter coat the porous crumb surface, regulating the speed at which the starches hydrate.
Dicing onions and celery then sauteing them in butter for roughly five minutes softens their cell walls while releasing aromatic compounds into the cooking fat. Adding 16 ounces of turkey bone broth creates a simmering poaching liquid infused with savory elements. Combining this hot broth with the crispy croutons while the burner is off initiates controlled hydration.
Trapping the steam inside the covered pan allows the dry bread fragments to evenly draw up the flavored broth without breaking apart. Using fresh herbs like sage and rosemary delivers bright essential oils that degrade more slowly during the initial loaf bake than dried alternatives, altering the overall herbaceous intensity. Letting the covered mixture rest seals the aromatic compounds directly into the crumb.
