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Easy Low-Carb Cornbread Stuffing

Easy Low-Carb Cornbread Stuffing

All the cozy flavor of classic cornbread stuffing—made low-carb with an almond flour “cornbread” base, savory herbs, and sausage.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 1.75 cup blanched almond flour for low-carb cornbread base
  • 2 tbsp coconut flour helps with structure
  • 2 tsp baking powder
  • 0.75 tsp fine sea salt for cornbread batter
  • 1 tbsp granulated keto sweetener optional, balances flavor
  • 5 oz beaten eggs for cornbread batter
  • 6 fl oz unsweetened almond milk
  • 3 tbsp unsalted butter, melted for cornbread batter
  • 1 tsp apple cider vinegar adds lift
  • 2 tbsp unsalted butter for sautéing
  • 1 tbsp olive oil for sautéing
  • 1 cup chopped yellow onion
  • 1.5 cup diced celery
  • 1.5 tsp minced garlic
  • 1.5 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 0.75 tsp poultry seasoning
  • 0.5 tsp ground black pepper
  • 0.5 tsp fine sea salt for the sauté
  • 6 oz crumbled cooked sausage pork or chicken; drained
  • 12 fl oz low-sodium chicken broth warm
  • 1.8 oz beaten egg binder for the stuffing
  • 0.25 cup chopped pecans optional crunch
  • 2 tbsp chopped fresh parsley plus more for garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease an 8-inch square pan.
  • Whisk almond flour, coconut flour, baking powder, 3/4 tsp salt, and sweetener in a bowl.
  • Stir eggs, almond milk, melted butter, and vinegar together. Fold into dry mix until smooth.
  • Spread batter in pan. Bake 18–22 minutes until golden and springy. Cool 15 minutes.
  • Cut cornbread into 3/4-inch cubes. Reduce oven to 300°F. Toast cubes on a sheet 12–15 minutes to dry. Cool.
  • Return oven to 350°F. Warm a large skillet over medium heat with butter and olive oil.
  • Sauté onion and celery until tender, 6–8 minutes. Stir in garlic, sage, thyme, rosemary, poultry seasoning, pepper, and 1/2 tsp salt; cook 1 minute.
  • Fold in the cooked sausage to heat through. Remove from heat and stir in parsley and pecans.
  • Combine toasted cornbread cubes with the skillet mixture in a large bowl.
  • Whisk warm broth with the beaten egg. Drizzle over the bowl and toss gently. Rest 5 minutes to absorb.
  • Transfer to a greased 9x13-inch dish. Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes until set and crisp at the edges.
  • Let stand 5 minutes. Garnish with extra parsley and serve warm.

Notes

Variation: Use chopped cooked mushrooms instead of sausage for a vegetarian version, and swap in vegetable broth. For extra crunch, increase pecans to 1/3 cup. Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 325°F until warm.
This recipe is an original creation inspired by classic Easy Low-Carb Cornbread Stuffing flavors. All ingredient ratios and instructions are independently developed.