Low Carb Stuffing Recipe

Holiday stuffing or dressing recipe but make it low carb and into crispy muffins! This fun way of making stuffing gives everyone that crispy golden edges piece with the soft and moist inside piece. It's the best of both worlds, and everyone gets the same thing! Perfect smothered in gravy, beside cranberries, and your favourite holiday protein. 

I made these low carb using keto ciabatta buns from GluteNull. They're made from coconut flour, flax, chia, and avocado oil, making them a really healthy bread substitute for anyone looking to lower their carb intake, or increase their healthy fats. The rest of the recipe has all the familiar ingredients you expect from a stuffing or dressing with carrots, celery, onion, butter, and spices. I've also added a boost of protein with vegan sausages, but you can skip these if you have a protein centre piece for your table already.

 

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Why You'll Love These

They're crispy and golden on the outside, and soft and moist on the inside. 

They're the perfect twist on a classic dish for your thanksgiving or Christmas dinner table.

While I added vegan sausages for a boost of protein, you could customize these any way you want. Just stick to the holy trinity of onions, celery, and carrot, and add in your family recipe traditions.

I made these low carb and gluten free with coconut ciabatta but you don't have too. Use whatever bread you have or prefer.

Why'll they're vegan you definitely don't need to be vegan to love them! Everyone at the table will enjoy these crispy, golden bites. 

What You Need

A good bread, I've used coconut ciabatta to make these gluten free and keto but you can use a sourdough or whole grain bread if that's preferred.

For vegans you'll need a good egg replacement. I like the Bob's Red Mill Egg Replacer Flour as it's really sticky like a whisked egg. You could also try flax meal eggs, or chia seed eggs. 

Vegan sausages, I like the Field Roast sausages, specifically the Apple Sage ones for this recipe because they're pretty clean ingredients, they have great macros with 26g protein per sausage, and the apple sage flavour is perfect for the holidays.

Substitutions

Use any bread you prefer. Sourdough would be great here too!

Add in some additional vegetables like bell peppers, or your favourite holiday seasonings.

Bake this in a regular baking pan instead of a muffin tin for a more traditional stuffing.

 

Storing

You can absolutely make these ahead of time and reheat them if that's preferred. Store them in an airtight container in the fridge for up to 3 days. I use these glass containers for everything!

 

Please note: Macros and calories have been calculated to the best of my ability but may vary slightly.

 

Low Carb Stuffing Recipe

Recipe makes 9 muffins

Macros per muffin (no sausage):

121 cals - 9g fat - 7g carbs - 3g protein

Macros per muffin (with sausage):

200 cals - 12g fat - 11g carbs - 11g protein 

 

Ingredients:

4 GluteNull Coconut Ciabatta Buns, chopped into small cubes

1 tbsp vegan butter

⅓ cup celery, diced 

⅓ cup carrot, diced

⅓ cup onion, diced

3 vegan sausages, chopped into small cubes 

1 cup vegetable soup base 

2 tbsp egg replacer flour + ¼ cup water

¼ cup fresh parsley 

1 tbsp nutritional yeast 

1 tsp garlic powder

1 tsp black pepper

½ tsp salt

Instructions:

1. Preheat the oven to 350 F and line a baking tray with parchment paper, set aside.
2. Chop Coconut Ciabatta Buns into small cubes and add to baking tray.
3. Bake until browned and crispy 18-20 minutes.
4. Remove from the oven and set aside.
5. Bring a pan to medium heat and add butter, diced celery, carrot, onion, sausages and a pinch of salt. Saute until vegetables have softened and sausages are lightly browning 7-8 minutes.
6. Turn off heat but leave on the stove top.
7. Add toasted bread cubes to the pan, with soup base and fresh parsley, mixing everything together well.
8. Let sit until the soup base is absorbed, 5-10 minutes.
9. In a small bowl add egg replacer flour and water to a bowl and whisk to combine. 
10. Pour into the pan, and add nutritional yeast, garlic powder, salt and pepper, mixing everything together well.
11. Add 9 muffin liners to a muffin tray and scoop the batter evenly into each liner.
12. Using the bottom of a small cup, press each muffin down so they’re compact.
13. Bake for 22-25 minutes, they will brown quickly, but you want to make sure they're totally cooked on the inside and nice and crispy around all the edges.
14. Enjoy with your Thanksgiving dinner!

 

Other Holiday Recipes You're Going To Love:

Gingerbread Cake Recipe (Low Carb & Grain Free)

Vegan Chocolate Cherry Hazelnut Cookies

 

Let us know in the comments what you thought of this recipe! Comments and reviews really help the blog grow, so thank you!