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This Keto Cornbread Dressing turns my Keto Cornbread into a savory Thanksgiving side with tender vegetables and optional sausage. It’s my keto-friendly alternative to classic Southern Cornbread Dressing, with a soft center, golden edges, and plenty of holiday flavor.
This keto cornbread stuffing is an easy option for Thanksgiving or Christmas dinner. Serve it with Pressure Cooker Turkey Breast, Keto Gravy, and Sugar-Free Cranberry Sauce for a complete holiday meal.
Why You’ll Love This Recipe
- Easy holiday side: The vegetables and optional sausage are folded right into the keto cornbread batter before baking.
- Soft with golden edges: The center stays tender while the top and edges brown in the oven.
- Sausage is optional: Make it with vegetables only or add breakfast sausage for more savory flavor.
- Made for the holidays: Serve it for Thanksgiving, Christmas, or anytime you want a keto-friendly cornbread dressing.
Ingredients Needed
Find the exact amounts in the recipe card at the bottom of the post.
Keto Cornbread
This dressing starts with the batter from my Keto Cornbread recipe.
- Superfine blanched almond flour: Gives the cornbread a soft texture. Almond meal is coarser, so I don’t recommend substituting it.
- Powdered sweetener: Adds the lightly sweet flavor you expect from cornbread. Use a little less if you prefer a more savory dressing or don’t prefer sweeter cornbread.
- Baking powder: Helps the dressing rise and keeps it from becoming too dense.
- Vanilla extract: Adds flavor to the cornbread.
- Eggs: Give the batter structure and help hold the dressing together.
- Melted butter: Adds moisture and richness.
Dressing Mix-ins
- Sausage: Optional. Breakfast sausage or a savory plant-based sausage all work.
- Avocado oil: Use this to cook the vegetables if you aren’t using rendered sausage fat.
- Carrots: Add color, texture, and a little natural sweetness.
- Yellow onion: Adds savory flavor throughout the dressing.
- Celery: Gives the dressing classic holiday flavor and texture.
- Salt-free herb seasoning: Adds a blend of savory herbs without extra salt.
- Salt and black pepper: Season the vegetables and dressing.
How to Make Keto Cornbread Dressing
Prepare the Cornbread Batter
Make the batter from my Keto Cornbread recipe and set it aside. Traditional cornbread dressing usually starts with baked, day-old crumbled cornbread, but keto cornbread behaves differently, so I use the batter as the base for this recipe.
Cook the Vegetables
If you’re using sausage, brown it first and remove it from the pan. Cook the carrots, onion, celery, and seasonings in some of the rendered fat.
If you aren’t using sausage, use avocado oil instead. Cook the vegetables until tender before adding them to the dressing.
Mix the Dressing
Fold the cooked vegetables and sausage, if using, into the keto cornbread batter. Stir just enough to evenly distribute the mix-ins.
SAVE THIS RECIPE
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Bake Until Golden
Spread the mixture evenly in an 8×8-inch baking dish. Bake until the top is golden and the center is set.
Let the dressing rest for a few minutes before serving.
Tips for the Best Keto Cornbread Dressing
- Use superfine almond flour: It gives the dressing a softer texture than coarse almond meal.
- Soften the vegetables: Cook the carrots, celery, and onion until tender before adding them to the batter.
- Use the sausage drippings: If you’re adding sausage, use some of the rendered fat to cook the vegetables for extra flavor.
- Check the center: The dressing is done when the center is set rather than wet.
- Let it rest: A short rest after baking makes the dressing easier to scoop and serve.
Easy Swaps and Variations
- Skip the sausage: Sauté the vegetables in avocado oil instead.
- Change the sausage: Use breakfast sausage, Italian sausage, or another savory sausage you enjoy.
- Adjust the sweetness: Use the smaller amount of sweetener if you prefer a more savory cornbread dressing.
What to Serve With Keto Cornbread Dressing
- For a Thanksgiving-style dinner, serve it alongside Pressure Cooker Turkey Breast and spoon Keto Gravy over the turkey and dressing.
- For vegetables and other sides, add Crockpot Collard Greens, Keto Green Bean Casserole, Cauliflower Mac and Cheese, Roasted Garlic Mashed Cauliflower, or Sugar-Free Cranberry Sauce.
If you’re planning the entire meal, my Keto Thanksgiving Dinner Recipes has more main dishes, sides, sauces, and desserts to choose from.
Keto Cornbread Dressing FAQs
The terms are often used interchangeably. Traditionally, dressing is baked separately in a dish, while stuffing is cooked inside poultry. Since this recipe is baked separately, cornbread dressing is the best name.
Yes. The sausage is completely optional. Use avocado oil to sauté the vegetables and make the rest of the recipe as written.
No. I recommend superfine blanched almond flour. Almond meal is coarser and will give the dressing a heavier, grainier texture.
Make-Ahead, Storage & Reheating
- Make ahead: Chop and cook the vegetables and sausage, if using, up to one day ahead. Refrigerate them until you’re ready to prepare the cornbread batter and assemble the dressing.
- Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: Warm individual portions in the microwave or cover a larger portion and heat it in the oven until warmed through.
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Cornbread Dressing
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
- 8×8 Square Pan
- Skillet
Ingredients
- 1 ½ cups Almond Flour, I'm using superfine blanched
- ⅓ cup Powdered Sweetener, I like my cornbread to be sweet, but you could use 1/4 cup of sweetener if you wish
- 1 tbsp baking powder
- 1 tsp Vanilla Extract
- 4 large Eggs
- 4 tbsp Butter, Melted
Keto Cornbread Dressing Mix-ins
- ⅓ lb Breakfast Sausage, about 1 large link, you can also use savory Impossible sausage
- 3 tbsp Avocado oil, if using meat, you can saute the vegetables in that fat instead
- ¾ cup carrots, about 3 small carrots, chopped
- ¾ cup Yellow Onion, about 1 small onion diced
- ¾ cup celery, about 2 stalks, chopped
- 1 tsp Natural Ancient Sea Salt
- 2 tsp 24 Herbs Sprinkle Seasoning (Salt-free)
- ½ tsp Black Pepper
Instructions
- Preheat the oven: Preheat to 350°F.
- Make the cornbread batter: Whisk the almond flour, sweetener, and baking powder together in a bowl. In a separate bowl, whisk the vanilla extract, eggs, and melted butter. Add the wet ingredients to the dry ingredients and mix until combined. Set aside.
- Cook the sausage: If using sausage, brown it in a skillet over medium heat. Remove it from the pan and reserve 2–3 tablespoons of the rendered fat.
- Sauté the vegetables: Add the carrots, onion, celery, salt, herb seasoning, and black pepper to the skillet. If you're not using sausage, heat the avocado oil first. Cook until the vegetables are tender.
- Combine: Fold the cooked vegetables and sausage, if using, into the keto cornbread batter until evenly distributed.
- Bake: Spread the mixture evenly in an 8×8-inch baking dish. Bake for 30–35 minutes, or until the top is golden and the center is set.
- Rest and serve: Let the dressing rest for a few minutes before serving.
SAVE THIS RECIPE
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Recipe Notes
- Sausage is optional: Skip it and sauté the vegetables in avocado oil.
- Use superfine almond flour: Coarser almond meal will change the finished texture.
- For less sweetness: Use ¼ cup powdered sweetener instead of ⅓ cup.
- Cook the vegetables until tender: They should be softened before going into the batter.
- Check the center: The dressing is ready when the center is set and the top is golden.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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