Keto Sausage Stuffing Recipe with Low Carb Bread

Who says that stuffing can’t be enjoyed when eating low carb? This Keto Sausage Stuffing Recipe perfectly combines easy homemade bread, sausage, cauliflower, shallots, and fresh herbs to create the perfect keto-friendly holiday dish with only 3.4 net carbs per serving.

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I can’t tell you how many times I’ve turned down traditional stuffing because it was full of carbs. It’s hard to resist because stuffing is one of my favorite foods to eat on holidays, along with my plate of turkey and Sugar Free Cranberry Sauce.

I simply had to come up with an easy, delicious keto stuffing recipe. And I did! It is perfect to pair with your Thanksgiving Turkey or your Christmas Ham. 

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This is a favorite low carb side dish in my house, along with Keto Green Bean Casserole, Keto Mashed Cauliflower, and Keto Yellow Squash Casserole.

Make a few of those, and you are well on your way to a complete meal. Or check out my Keto Thanksgiving Recipes cookbook for even more ideas!

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Ingredients

Bread Ingredients

• Butter – I like to use unsalted butter for this portion, as salt is added later in the recipe.
• Almond flour – I use almond flour in most of my low carb recipes because I like the texture.
• Coconut flour – Coconut flour pairs well with both almond flour and sausage because it absorbs the natural oils from those ingredients.
• Eggs – Adding the eggs is the main binding ingredient to create the bread.
• Unsweetened almond milk – You can also use coconut milk.
• Baking powder – Pairs with the other ingredients to add texture.

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Stuffing Ingredients

• Sausage – You can use whatever raw sausage you’d like.
• Cauliflower florets – Cauliflower adds fiber and works as a great filler in low carb recipes because of its mild flavor. You can sub in cauliflower rice in place of the florets if needed.
• Celery – Small slivers of celery add a great crunch.
• Shallots – These add a really great flavor to the dish. They taste like a combination of onion and garlic.
• Sage, Rosemary, Thyme – Fresh herbs really enhance the flavor is this. You can use any combination you like, but fresh sage is a must. It has an earthy flavor that pairs well with turkey. Fresh thyme is another favorite in this.
• Kosher Salt and Black Pepper – Season with your palate in mind. The amounts I list for these are just suggestions.
• Chicken broth – Adding this gives a moist texture to the dish overall.
• Butter – You can use salted or unsalted here.

See quantities in the recipe card.

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How to Make Keto Sausage Stuffing

Step One: Combine the ingredients to make the bread in a blender or food processor. Mix until smooth.

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Step Two: Pour the bread mixture into the bottom of a greased baking dish and smooth it out evenly.

👉 Tip: My dish is 8 x 12, but other sizes work as well. You may need to adjust the cooking time.

Step Three: Place in the oven and bake. Once cool, cut up into cubes.

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Step Four: Cook the sausage, shallots, and celery in a large skillet over medium heat or medium-high heat. Cook until the sausage is browned.

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Step Five: Add in the cauliflower and fresh herbs.

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Step Six: Add the cubed bread to the cooked stuffing mixture. Fold it in gently.

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Step Seven: Stir and season as needed. Transfer back to the baking dish you baked the bread in.

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Step Eight: Pour the chicken broth over the top of the mixture. Try to distribute it evenly.

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Step Nine: Top with slices of butter.

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Step Ten: Put in the oven and bake to perfection.

Storage

Store leftovers in an airtight container in the fridge for 4-5 days. You can also prep this low carb stuffing a day or two ahead and bake before serving.

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Variations

• Sausage – Change up the flavor with your fave. From sweet Italian sausage to spicy sausage, chicken sausage, or turkey sausage. Even maple breakfast sausage will work.
• Veggies – You can add more vegetables if you’d like.
• Add Cheese – Mix in a little mozzarella cheese or parmesan cheese.
• Onions & Garlic – If you can’t find shallots, you can sub in chopped onion (I normally use yellow onion) and chopped fresh garlic instead.
• Dried Spices – If you don’t have access to fresh herbs, you can use a little poultry seasoning.

Common Questions

Can I make this ahead?

You can make this up to 2 days ahead and store it in the fridge before the final step of baking the combined stuffing. Add on about 10-15 minutes when you bake it because it will be cold instead of room temperature when it is added to the oven.

How do you reheat stuffing?

Low and slow is the way to go! You can always put the cauliflower stuffing in a bowl and heat it in the microwave or heat it slowly in the oven, too!

Can I use store-bought bread?

If you have store-bought gluten-free low-carb bread on hand, you can sub that in instead of baking your own. My guess is you would need 6-8 slices of keto bread. You want it to look like my photos in the quantity of bread versus the other ingredients.

How great does this look served with Smoked Pork Loin and Air Fryer Delicata Squash?

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Keto Sausage Stuffing Recipe

Taryn

This Keto Sausage Stuffing perfectly combines sausage, cauliflower, shallots, an easy homemade bread, and fresh herbs to create the perfect side dish.

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side, Side Dish

Cuisine American

Servings 12

Calories 261.6

Bread

• 6 tbsp salted butter softened
• 6 tbsp almond flour
• 6 tbsp coconut flour
• 6 eggs
• 0.5 cup unsweetened almond or coconut milk
• 4 tsp baking powder

Stuffing

• 1 lb sausage
• 1 cup cauliflower florets small pieces
• 1/2 cup celery chopped
• 1/4 cup onions chopped
• 1/4 cup shallots
• 1 tbsp fresh herbs (such as sage, rosemary, thyme, finely chopped)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup chicken broth
• 2 tbsp salted butter

Bread

• Preheat oven to 350.

• Put the ingredients for the bread in a blender, with the liquids on the bottom. Blend until smooth. Spread in an 8×12 baking dish. Bake for 25 minutes until golden and the center springs back when lightly touched.

• Cool for 10 minutes and cut into cubes. (The bread can be made the day before).

Stuffing

• Heat the oil in a large skillet over medium heat.

• Add the sausage, onions, shallot, and celery and cook for 5 minutes until beginning to brown. Break up the sausage into small pieces. Add the cauliflower.

• Combine the sausage, vegetables, cooked bread cubes, salt, pepper, and herbs in a large bowl. Gently fold together until well combined. Transfer to a greased 3 qt casserole dish.

• Combine the broth and the butter. Drizzle over the bread cubes.

• Bake at 350 for 25 minutes or until hot.

Nutrition: This recipe has 12 servings. There are 3.4 NET carbs per serving.
Baking Dish: Other sizes will work but you will need to adjust the time. It bakes 2-3 minutes faster in a 9×13 dish. In an 8×8 or 9×9 you will need to bake it an additional 5-10 minutes or more.

Calories: 261.6Carbohydrates: 5.5gProtein: 10.6gFat: 22.2gSaturated Fat: 9.5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 7.4gTrans Fat: 0.4gCholesterol: 129.1mgSodium: 469.8mgPotassium: 336.2mgFiber: 2.1gSugar: 1.3gVitamin A: 400IUVitamin C: 5.1mgCalcium: 102.9mgIron: 1.3mg

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Originally Published on October 25, 2021. Revised and Republished on November 21, 2025.