close-up of keto stuffing in a baking dish

4.91 from 31 votes

Keto Cornbread Dressing

This Keto Cornbread Dressing turns my keto cornbread into an easy Thanksgiving side with tender vegetables and optional sausage. It’s a simple keto cornbread stuffing alternative with a soft center and golden edges.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 222kcal

Author: Davinah

Equipment

8x8 Square Pan
Mixing Bowl
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 8x8-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.

Video

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