I have made this recipe around the holidays just about every year and it has been a fabulous keto alternative to stuffing. I don’t even miss the stuff this one is so good.
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 6 eggs (or 3 eggs and 1/3 cup coconut milk if you are running low on eggs)
- 1/2 cup coconut oil, melted
- 1 pound ground sausage
- 2 cups celery, chopped (this is optional for people that like celery. I’m not a fan so I left it out)
- 1/2 cup onion, chopped
- 5 cups crumbled “cornbread” (from above bread recipe)
- 1 1/4 cups chicken broth (add more if you prefer a mushy stuffing. I like mine more firm.)
- 1 1/2 tsp poultry seasoning ( or make your own: 2 teaspoons ground sage, 1 1⁄2 teaspoons ground thyme, 1 teaspoon ground marjoram, 3⁄4 teaspoon ground rosemary, 1⁄2 teaspoon nutmeg, 1⁄2 teaspoon finely ground black pepper)
- 1 tsp sage
- Preheat oven to 350° F.
- In a medium-sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
- Grease a small bread pan and fill about 2/3 of the way full with batter.
- Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.
- Preheat oven to 325°
- Place sausage, celery, and onions in a large, deep skillet.
- Cook over medium-high heat until evenly brown.
- Drain, crumble and set aside.
- In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning, and sage.
- Mix well and transfer to a 9×12 inch baking dish.
- Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.
Nutritional info (per serving):
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
“Healthy” Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber
It took a few tries, but I think I have finally nailed this recipe. Warning, this bread takes a lot of ingredients and a little bit of time, but definitely worth the results.
Recipe notes: Your eggs and butter need to be room temperature for the bread to rise properly and mix properly. It also leaves the bread tasting less eggy. Make sure the butter is melted, but not hot because it will scramble your eggs!
This will take over a day to make as you will need to make your yudane the day before. You can do it the morning before you make your bread, but it will need to chill a few hours before you use it.
- 50 g almond flour
- 1/2 tsp xanthum gum or 1 tsp psyllium husk, ground
- 40 ml boiling water above 90°
- 2 tbsp active dry yeast
- 2 tsp inulin or honey/maple syrup to feed the yeast* (see note at bottom about carbs)
- 158 g Almond flour (to make it a lighter/less dense substitute 1/4 or 1/2 c arrowroot flour)
- 83 g golden flaxseed meal
- 15 g whey protein isolate
- 18 g psyllium husk ground
- 2 tsp xanthan gum or you can sub 4 tsp of psyllium husk instead
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp cream of tartar
- 1/8 tsp ground ginger (this will help with the rise and you won’t be able to taste it)
- 1 egg at room temp
- 110 g egg whites at room temp (if you normally buy large eggs, this will be a little over 3 egg whites)
- 56 g grassfed butter and YES grassfed makes a difference, but if you don’t have this, just sub in normal unsalted butter or gee, melted and cooled
- 1 tbsp apple cider vinegar
- 58 g sour cream – if you don’t have sour cream, you can sub 2 tsp coconut cream and 2 tsp apple cider vinegar
Yes, you can skip making the yudane and just the bread recipe will work, but instead of 158 g of almond flour, you will need 168 g.
Get water to a rolling boil and then pour it on your almond flour/xanthan gum mix. Combine until all mixed together. Once you have it all completely blended, place it in a sealed container and in the fridge overnight.
Line a 8.5 x 4.5 inch loaf pan with parchment paper. Set aside. There is no skipping this step, you need parchment for this bread recipe. It will stick horribly.
In a large bowl add yeast and inulin (You can also use honey or maple syrup, the chemical reaction with the yeast will remove the carbs)
Heat up water to 105° – 110° too hot or too cold will not activate the yeast. It should feel slightly warm to the touch. Pour this over your yeast/inulin mixture.
Allow it to rest for 7-10 minutes. It should be bubbly, if it isn’t you will need to start this step over.
In a separate bowl, mix flours while your yeast is proofing. Add almond flour (add your subbed arrowroot flour now if you are going to use it), golden flaxseed meal, whey protein isolate, psyllium husk, xanthan gum, baking powder, salt, cream of tartar, and ginger.
Whisk all together until well combined.
Now that your yeast is proofed, add in the egg, egg whites, melted butter, and vinegar.
Mix in a standing mixer, or hand mix until the mixture is light and frothy.
Remove your yudane mixture from the fridge and break it into small pieces and put it into the frothy mix.
Next, add half of your flour mixture and then half of your sour cream. Repeat this step for the other half. Mix until everything is well incorporated.
Don’t over mix, but make sure that the flour has absorbed the liquid.
With a wet spatula, scoop the bread mixture into your parchment lined pan and level (even out) the top.
Cover with a kitchen towel and proof for 60 minutes.
It needs to be placed in a warm, draft-free space. If your oven has a proof setting like mine, use that!
If you have a proof setting, keep your bread in for 50 minutes and then pull it out and pre-heat your oven for the last 10 minutes. Just be careful not to move or jar the bread too much.
Preheat oven to 350° and carefully transfer your bread into the oven.
Bake for 45-55 minutes. About 10-12 minutes into the bake (about the time it starts browning) place a foil bubble over the top of the bread so it doesn’t burn. Make sure it doesn’t touch the bread, like this:
Check on it near the end of the bake to make sure it doesn’t over-cook.
Let the bread stand for 5 minutes after you bake, and then transfer it to a cooling wrack.
Allow it to cool completely before you cut into it. This will give it the best texture. (it takes about an hour to fully cool)
Keep stored in an air-tight container at room temperature for 4-5 days. This bread is best for sandwich making, and toast. Yes, you can freeze it and it will taste just fine toasted up.
*using honey or maple syrup in the yeast will not affect your carb count as the yeast feeds on sugar to emit carbon dioxide. So you can use whatever you have at home!
I hope you enjoy this!
What is great about this recipe is how versatile it can be. It can double as a brownie or a pie!
- 1 tbsp coconut oil
- 1 medium low carb tortilla (I use mission) (for the handmade crust, see bottom)
- 6 ounces of cream cheese
- 1 large square of unsweetened chocolate (or two small ones)
- 1 large egg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 4 tbsp of low sugar peanut butter (I prefer skippy)
- 6 drops of liquid stevia
- 1/4 cup Truvia (or your choice of granulated fake sugar)
- 1/4 cup chopped walnuts or pecans. (For brownie version. I prefer walnuts for these)
- 1/4 cup unsweetened chocolate chips (I prefer Lily’s) You can also chop up their tasty chocolate bars for a fun twist!
*Optional: Swerve powdered sugar sprinkled on top
Hand-Made Crust (optional)
- 2 cups blanched almond flour (almond meal for a more rustic crust)
- 2 tablespoons granulated fake sugar of your choice
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons chilled butter (or coconut oil)
- 1 egg
- 1/4 teaspoon vanilla
Crust Baking instructions:
- Grease a 9-inch pie dish very well, and preheat the oven to 350 degrees F.
- Place the flour, sugar, baking soda and salt in a food processor and pulse several times.
- Add the egg and vanilla, and then scatter small pieces of coconut oil over top. Pulse until the mixture forms a ball.
- Press the dough evenly into a 9-inch pie dish, working the dough all the way up the sides. I find that pressing the dough into a flat disk helps before doing this step.
- With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes. The bottom will be just dry, don’t over-bake.
- Keep oven to 350 degrees
- In a medium saucepan over medium-low heat, combine cream cheese, peanut butter, granulated sugar, vanilla, cinnamon, cocoa powder (or half a package of sugar-free chocolate pudding), unsweetened baking chocolate, chopped nuts and chocolate chips (if you are doing the brownie type pie), and 6 drops of liquid stevia. Melt it down and stir until well combined. It will have the consistency of slightly smooth cake pop batter.
- Remove from heat and set to the side.
- For the quick crust – In a medium skillet (make sure your skillet can go in the oven with a metal handle) take your 1 – 1 1/2 tbsp of coconut oil and heat at 60% (or 6 on your dial) Place the tortilla in the skillet and rotate until the oil has evenly coated the bottom. Allow to bubble and brown on the bottom, and then flip.
- For a more crispy, buttery crust – check out my keto crust recipe.
- Take the 1 large egg and mix it in with the pie filling. Blend them together and then smooth the mixture on top of the tortilla. Immediately place it in the oven and cook for 10-15 minutes. If you prefer a firmer texture (like brownies) do 15, if you want your pie more creamy, cook for 8 – 10 minutes.
- Remove and let cool completely before adding the powdered sugar on the top.
If you like chocolate chess pie, this is for you! Happy Holidays, friends. <3