Keto Bread Stuffing
Now that the Keto diet is sweeping the globe, there are more products available to make Keto recipes easier. This low carb bread stuffing recipe includes store-bought Keto sliced bread, which can be bought in many grocery stores. If you cannot get your hands on sliced bread, you can select one of Carb Manager’s Keto bread recipes to make your own. However, following the directions below is a much simpler way to make this easy Keto stuffing. Stuffing isn’t just for the holidays! Make this recipe whenever you need some comfort food or want to put a family-style meal on the table. Since stuffing is best made in dishes, you can use this recipe in your Keto meal plans as well.
How to Make It
Step 1
Turn on an oven to preheat to 300 degrees. Arrange approximately 1 slice of Keto bread per serving on a sheet tray, and place the tray in your oven to bake for about 30 minutes (depending on how many servings you’re making). Allow the lightly toasted bread to cool until you can touch it, then cut the toasted bread into cubes. Rearrange the bread cubes on your sheet tray, and return them to your oven to bake for another 10 minutes or longer. Bake the bread cubes until they turn into toasted Keto croutons that are firm all over and golden.
Step 2
You don’t need to leave the croutons out to stale, but they do need to sit out long enough to cool (about 30 minutes). To make the stuffing, preheat your oven to 350 degrees. Add about ½ cup croutons per serving to a large mixing bowl, and toss them with all the extra virgin olive oil. Follow that by tossing the croutons with salt, pepper, garlic powder, onion powder, thyme, rosemary, and oregano until the croutons pick up all the oil and spices.
Step 3
Dice fresh celery and cremini mushrooms and add them to the croutons in the mixing bowl. Chop the cashews into small pieces (you can toast them first if you’d like) and fold them into the stuffing mix, making sure there’s an even mix of diced ingredients and croutons. Next, spray a small baking dish with pan spray, then pour the stuffing into the dish. Use a spatula to pat the stuffing densely and fill every corner of the dish. Cut cold butter into small pieces and arrange them across the top of the stuffing.
Step 4
Cover the dish with aluminum foil and bake it in your oven for 30 minutes or longer until both the croutons and celery feel soft. Bake the dish uncovered for an additional 10 or more minutes to brown the top and edges of the stuffing and to evaporate any excess liquid. If you don’t like the edges browned, you can skip this part. For more suggestions on cooking this recipe, refer to the recipe introduction.
Ingredients
- Keto Wheat Bread
2.25 oz
- Extra virgin olive oil
2.5 tbsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Garlic powder
0.13 tsp
- Onion powder
0.13 tsp
- Thyme, dried
0.13 tsp
- Rosemary, dried
0.13 tsp
- Oregano, dried
0.5 tsp
- Celery
3.5 oz
- Brown mushrooms
2 oz
- Cashews, raw
1 oz
- Chicken broth
4 tbsp
- Butter, unsalted
1.5 tbsp