Keto Thanksgiving Cranberry Stuffing
One of the most challenging parts of eating around the holidays is deciding which foods you’ll sacrifice to ensure you don’t overeat. Instead of taking happy holiday meals away, combine multiple dishes into one to save room and calories on your plate! This Keto stuffing recipe combines two classic Thanksgiving side dishes to save you some carbs. That way, you can enjoy even more Keto holiday recipes on your plate. The stuffing is made with store-bought sliced Keto bread, which is seasoned with extra virgin olive oil, Italian seasoning, and a pinch of Keto sugar. The sweetness counteracts the tartness of the citrus cranberry sauce that’s swirled into the stuffing. Other flavors of lemon and orange round out the profile of salt, fat, and acid.
How to Make It
Step 1
Turn on an oven to preheat to 300 degrees. Arrange approximately 1 slice of Keto bread per serving (no more than 10g carbs) 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
While the bread is in the oven, make the cranberry sauce by combining frozen whole cranberries, water, lemon juice, and liquid stevia in a pot on the stove. Cover the pot and heat the cranberries until they’re simmering and bursting in the water. Once the cranberries have burst, gently smash them to a pulp with the back of a fork. Keep the pot covered and continue heating the cranberries over low heat until a thickened sauce forms. Leave the thickened cranberry sauce aside to cool and firm up.
Step 3
The croutons will need to be completely cooled before they can be used – at least 30 minutes. Preheat the oven to 350 degrees and spray a baking dish with pan spray before setting it aside. In a mixing bowl, combine ½ cup of croutons per serving with the extra virgin olive oil, salt, italian seasoning, onion powder, and brown sugar substitute. Fold the croutons over until they pick up all the oil and spices. Then, follow by folding the thickened cranberry sauce and fresh orange zest into the croutons until the ingredients are swirled in.
Step 4
Transfer the stuffing mix into a baking dish and pour in the chicken broth. Cover it with aluminum foil and bake the stuffing for approximately 45 minutes or until all the croutons are soft. If you like browned edges, you can cook the stuffing uncovered under a broiler at your discretion. Let the stuffing cool for just 5 minutes before serving warm.
Ingredients
- Keto Wheat Bread
2.25 oz
- Cranberries, fresh
0.75 cup
- Water
0.5 cup
- Lemon juice
0.25 tsp
- Liquid stevia
15 Drop
- Extra virgin olive oil
3 tbsp
- Salt
0.25 tsp
- Italian seasoning
0.25 tsp
- Onion powder
0.13 tsp
- Brown Sugar Replacement
0.5 tsp
- Orange Peel Or Zest Raw
0.25 tsp
- Chicken broth
3 tbsp