Low Carb Thanksgiving Stuffing Muffins

| LOW CARB STUFFING MUFFINS |

Make your stuffing into golden and crispy muffins with the keto coconut ciabatta buns for a low carb twist on a classic! 

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

Ingredients:

Preheat the oven to 350 F and line a baking tray with parchment paper, set aside.

Chop Coconut Ciabatta Buns into small cubes and add to baking tray.

Bake until browned and crispy 18-20 minutes.

Remove from the oven and set aside.

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.

Turn off heat but leave on the stove top.

Add toasted bread cubes to the pan, with soup base and fresh parsley, mixing everything together well.

Let sit until the soup base is absorbed, 5-10 minutes.

In a small bowl add egg replacer flour and water to a bowl and whisk to combine. 

Pour into the pan, and add nutritional yeast, garlic powder, salt and pepper, mixing everything together well.

Add 9 muffin liners to a muffin tray and scoop the batter evenly into each liner.

Using the bottom of a small cup, press each muffin down so they’re compact.

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.

Enjoy with your Thanksgiving dinner!