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Get ready for a ridiculously good keto stuffing recipe that is perfect for the holidays and so flavorful that you’ll want to make it ALL the time. Ketoers and non-ketoers alike will love this Keto Sausage Stuffing!

overhead view of keto stuffing in small white bowls

This keto stuffing recipe is SO, so good. So good that I kind of want to stop writing this post right now and make some. I grew up in a household where stuffing was a regular dinner occurrence year-round thanks to the magic of boxed Kraft Stove Top Stuffing, so I’m definitely an eat-stuffing-whenever-it-sounds-good kind of gal.

Even if you typically only eat stuffing during the holidays, this Keto Sausage Stuffing recipe might be good enough to sway you into eating it more frequently. It is bursting with flavor and uses fathead bread to serve as the bread stand-in. It’s definitely worth the extra step of making fathead bread — I’ve tried some keto stuffing recipes that forego bread or use pork rinds, and they just aren’t the same. This stuff is 100% worth it! 🙂

How to Make Keto Sausage Stuffing

This is just a quick overview of how to make this low carb stuffing recipe. For the recipe in detail, scroll to the recipe card at the end of the post.

Phase 1: Make the Fathead Bread

Yes, this stuffing recipe has two phases, but don’t be intimidated! They are SUPER easy. First, you’ll need to make the fathead bread, let it cool, then cut it into 1/2″ x 1/2″ pieces. You can see the step-by-step photos for making fathead bread in my Keto Garlic Bread post. 

keto stuffing bread in a large clear glass bowl

Phase 2: Make the Stuffing

Cook pork, salt, and fennel seeds in a skillet until browned. Transfer mixture to a bowl and set aside. TIP: Make sure to look for a ground pork that does not contain sugar. The label should read 0g net carbs. If you are used to eating sausage/ground pork that has sugar added to it, you may want to add a bit of Swerve or another keto-friendly sweetener at this step to taste.

Then cook celery and onions in butter until softened, add poultry seasoning and cook for another two minutes.

low carb stuffing vegetables simmering in a pan

Pour in chicken broth.

chicken broth being poured into keto sausage stuffing vegetables

Pour vegetable/broth mixture over fathead bread pieces.

overhead view of glass bowl containing keto stuffing ingredients

Add the pork, parsley, and beaten eggs, and toss to combine. TIP: The mixture should be moist. If it’s not, add a bit more chicken broth.

Add to a casserole dish. TIP: I used an 11″x7″x2″ rectangular casserole dish and the mixture just fit. Use that size or larger.

overhead view of uncooked keto stuffing in casserole dish

After 40 minutes in the oven, your keto stuffing is done!

overhead view of cooked keto stuffing in casserole dish

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How to Make Keto Sausage Stuffing with Cornbread {Version 2}

You can make another version of this stuffing by using my Keto Cornbread Muffins recipe instead of the fathead bread. You can make muffins as the recipe is written, or bake the recipe in an 8×8″ oven-safe dish. (Keep an eye on it, but you will likely need to bake it 25-35 minutes if you go that route.)

What Sausage Can I Eat on Keto?

Unfortunately, most commercially available sausage contains sugar. Exceptions to this are premium brands like Pederson’s. If it’s in your budget, buy a sugar-free brand; if not, look for products labeled “natural” and double-check the carb counts.

For Italian sausage, I like to buy Johnsonville All Natural Fresh Italian Sausage. It has no artificial colorings or flavorings and is free of MSG and gluten. It does, however, contain a small amount of sugar which increases the carb count to 1g per serving.

For plain sausage, I like to buy Johnsonville All Natural Original Breakfast Sausage. As with the Italian sausage, it is free of artificial colorings, flavorings, MSG, and gluten. It also contains a small amount of sugar, although the carb count is listed at 0g.

For this Keto Sausage Stuffing recipe, you’ll want to use plain ground pork, which should be free of everything listed above and sugar. If you are used to a little sweetness in your ground pork, you can add a bit of Swerve (or other keto-friendly sweetener) to taste while cooking the ground pork. A good brand for this is Tyson All Natural Ground Pork.

Nutrition Facts for Keto Sausage Stuffing {12 servings}

Per serving:

  • 335 calories
  • 26g fat
  • 19.4g protein
  • 3.3g net carbs

Like This Post? Give it a Share!

I hope you love this easy low carb stuffing recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

keto sausage stuffing in stacked white bowls next to the casserole dish

Recipe credit: This recipe was heavily inspired by this Atkins stuffing recipe.

Keto Sausage Stuffing

Bread Ingredients

  • 1/3 cup coconut flour
  • 1 tbsp Swerve Confectioners
  • 2 tsp Italian seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups shredded mozzarella cheese (low-moisture and part-skim)
  • 2 tbsp cream cheese
  • 2 large eggs (slightly beaten)
  • 2 tbsp heavy whipping cream

Stuffing Ingredients

  • Bread (above, cut into 1/2” squares)
  • 2 lbs ground pork
  • 1/2 tsp salt
  • 1 tsp fennel seed
  • 3 tbsp butter
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped white onion
  • 1 1/2 tbsp poultry seasoning
  • 12 oz chicken broth
  • 3 large eggs (slightly beaten)
  • 1/2 cup fresh parsley

Bread Instructions

  1. Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
  2. Combine coconut flour, Swerve Confectioners, Italian seasoning, baking powder, and salt in a small bowl and set aside.
  3. In a microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
  4. Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
  5. In a large bowl, combine the beaten eggs, whipping cream, and flour mixture. Then add the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
  6. Place it on your lined baking sheet and roll it out into a rectangle, 1/3” thick.
  7. Bake for 12-14 minutes, until slightly puffed up and browned. Remove from oven and let cool.
  8. Once cooled, cut into 1/2”x1/2” squares. Place bread pieces in a large bowl and set aside.

Stuffing Instructions

  1. Heat oven to 350 F.
  2. Combine pork, salt, and fennel seeds in a large skillet. Cook over medium heat, breaking up the pork until it is fully cooked and browned. Transfer pork mixture to a large bowl and set aside.
  3. In the same skillet over medium heat, melt the butter. Once melted, add celery and onion and cook until the vegetables have softened, about 5 minutes. Sprinkle poultry seasoning over mixture and cook for another 2 minutes, stirring to combine.
  4. Pour chicken broth into mixture and stir to combine.
  5. Turn off the heat and pour the vegetable/broth mixture over the bread pieces. Toss carefully to combine.
  6. Finally, add the pork, beaten eggs, and parsley. Toss carefully to combine. The mixture should be moist; if not, add more chicken broth.
  7. Pour mixture into a casserole dish lightly greased with butter.
  8. Bake for 40 minutes, rotating the casserole dish halfway through.

The post Keto Sausage Stuffing appeared first on Forget Sugar Friday.


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