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Keto-Friendly Sausage Stuffing

Homemade gluten-free bread cubes will have all your guests reaching for seconds of this flavor-packed stuffing.

Serves 8
Ready in 120 mins
Prep time 20 mins
Cooking time 100 mins
314 calories per serving


> 1 cup Nature's Promise® Almond Flour
> 1/4 cup Nature's Promise® Organic Coconut Flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1/3 cup butter, melted
> 12 large egg whites, room temperature
> 3 links Nature's Promise® Sweet or Spicy Italian Sausage , casings removed
> 2 tbsp olive oil
> 4 stalks celery, finely chopped
> 3 tbsp finely chopped fresh sage
> 3 cloves garlic, finely chopped
> 1 cup low-sodium chicken broth


Preheat oven to 325°F. Line an 8x8-inch baking pan with enough parchment to leave overhang on sides. In a food processor, pulse the almond flour, coconut flour, baking powder, and salt until combined. Pulse in the butter until crumbly and evenly distributed.
In a large bowl, with hand or stand mixer, beat the egg whites until stiff peaks form. Transfer half of beaten egg whites to food processor and pulse just until combined.
Transfer mixture from food processor to bowl with remaining egg whites and gently fold together until combined but without deflating whites. Transfer mixture to prepared pan. Smooth top. Bake 30–35 min., until bread is set. Loosely cover with foil and bake another 20–25 min., until top is golden and firm when pressed. Cool completely on wire rack.
Using edges of parchment to lift, remove bread from pan and break into ½-inch chunks. Arrange chunks on a baking sheet and toast in 325°F oven 5–10 min., until dry. Remove from oven.
Increase oven temperature to 400°F. In a 12-inch skillet, combine the sausage and oil. Sauté on medium 8–10 min., until cooked, breaking up with back of spoon. With slotted spoon, transfer sausage to a large bowl. To same skillet, add the celery and sage. Cook 5 min., until almost tender. Add the garlic. Cook 2 min., stirring often. Transfer to bowl with sausage.
To bowl, add toasted bread and broth. Toss until well combined. Season with salt and pepper. Transfer to a 2½-qt baking dish. Bake 10–15 min., until top is golden brown.


Keto bread can be made ahead through step 4 up to 2 days in advance.

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