Thought stuffing was off your keto holiday menu? Think again! You’ll fall in love with this buttery, crispy, savory, low-carb Keto Holiday Stuffing made from the best keto bread!
Traditional stuffing keto-fied
We’re going to use all the amazing elements you would expect in traditional stuffing or dressing. Celery, onions, herbs, stock, butter and… bread! The heart of our Keto Holiday Stuffing is our keto bread – starting with real, cbewy, puffy, authentic keto bread makes this recipe as good as, if not better than traditional stuff. They only thing this recipe lacks is the carbs.
It all starts with the bread.
KEY INGREDIENTS KETO HOLIDAY STUFFING
Vital Wheat Gluten
This wheat protein gives our Keto Holiday Stuffing bread its chew and bounce. This recipe starts out by making bread to make the stuffing, (It also makes amazing dinner rolls so consider doubling the batch!) Make sure you knead the dough long enough to let the vital wheat gluten do its thing!
Check out more keto recipes with vital wheat gluten.
This is another key ingredient in the bread that makes our Keto Holiday Stuffing. This high protein, low carb flour from the lupin bean helps this bread have its amazing texture. This miracle bean will help you recreate some of your favorite recipes in a keto way. It’s definitely a great staple to keep in your keto pantry.
Check out more keto recipes with lupin flour.
This zero calorie fiber from oats helps give the bread recipe at the heart of our Keto Holiday Stuffing a soft crumb and slightly cakey texture. I love this ingredient for baking and use it in all of my breads. Please be sure to buy LifeSource brand, others I have tried have caused my breads to collapse.
Check out more keto recipes with oat fiber.
This sweetener is my absolute favorite. A bit added to the bread recipe helps the bread brown nicely as well as hold a little moisture. The better our bread, the better our Keto Holiday Stuffing. Definitely a staple ingredient!
Check out more keto recipes with allulose.
This bread seems to need a little extra help in the kneading department. Knead it until the dough is no longer sticky and it stretches when you pull on it, rather than ripping. It takes 8-10 minutes to reach a soft, supple texture.
Traditional stuffing is often made with older bread or dried bread cubes. The dry bread acts like a sponge to absorb the stock and butter in stuffing. If you are working with fresh bread, you’ll want to dry it out a little before beginning. I cubed the bread and then added it to a 200 degree F oven with the convection running to dry the bread out a pinch. This worked a treat to dry the fresh bread.
- Stand mixer
- Mixing bowls
- Silicone brush
- Parchment paper or silicone mat
- Baking sheet
- Cutting Board
- Casserole Dish
Okay, bread definitely presents its own set of challenges! Let’s plan ahead to avoid any troubles we could encounter with this Keto Holiday Stuffing bread!
Why isn’t my bread rising?
- Is your yeast dead? Make sure the yeast starts to bubble in the warm water.
- Is your water too hot? Be sure to take the temperature of the water before adding your yeast. If it’s too hot, it can kill the yeast.
- Did you give it time? Go by feel rather than by time. It can take bread a while to rise.
- Did you place it in a warm spot? In the oven with the door closed and the light on an be a good place for dough to rise. Another trick is to boil water in the microwave, then add the covered dough to the microwave (TURNED OFF!) and the steamy water.
- Did you remember to add honey or inulin to the recipe? Yeast is hungry and it loves sugar (who doesn’t?). After it gorges on the stuff it gets gassy and those bubbles cause the dough to puff, or rise. No food = no gas. Make sure the yeast is fed!
- Did you try the instant yeast? It’s pretty darn forgiving.
Whys is my bread not reaching the windowpane stage?
Bread seems to have this magic stage where the gluten is fully developed and the dough can be stretched into a thin “window” without ripping. It takes time to reach this stage. Set your timer and check it but if it’s not there yet, give it a little more time. Breadmaking is process you have to get the feel for if you’re new. You’re heard the saying, to make an omelette you have to bread a couple eggs. Breadmaking can be like this – if you’re new to it, read all the instructions and look at the photos carefully – it can help!
Why is my stuffing wet?
We added stock and butter to make it moist, but remove the foil for the last 10-15 minutes of cooking to get those crispy tops we all love. If you’re just about ready to serve and still need a little crisping, turn on the broiler and watch it closely.
How to serve Keto Holiday Stuffing:
- Perfect for holidays 🦃 and family dinners
- Smothered in gravy on the holiday or as leftovers
- A great use of stale bread for an everyday dinner
What to drink with Keto Holiday Stuffing:
How about some white wine or bubbly 🥂 to go with the holiday meal? It is great with poultry and helps cut some of the richness of dishes like this.
Keep lefovers in the fridge and be sure to heat thoroughly when serving.
❤️ MORE RECIPES YOU’LL LOVE
- Try this Keto Green Bean Casserole
- How about some classic Keto Jellied Cranberry Sauce?
- Keto Pumpkin Coffee Cake Muffins are huge hit!
- Keto Pumpkin Spice Butter is scrumptious on fresh bread!
- Try this Keto Yule Log 🌲 cake recipe!
Keto Holiday Stuffing
- Stand Mixer
- Baking Dish
- nonstick pan
- Wire Rack
- Cutting board
- Casserole dish
- 6 tablespoons water for Water Roux (see note below)
- 1/4 cup heavy whipping cream
- 2 tablespoons water
- 1/2 teaspoon honey for feeding the yeast
- 1/2 tablespoon instant yeast
- 1 egg scramble and use half in bread, half as egg wash
- 2 tablespoons butter softened and cut into cubes
- 2 tablespoons allulose
- 75 grams vital wheat gluten
- 40 grams lupin flour
- 20 grams oat fiber
- 1/2 teaspoon salt
- 2.5 cups chicken stock I prefer low sodium
- 3 tablespoons butter
- 1/2 medium onion diced, approximately 3.4 ounces (100 grams)
- 4 celery stalks chopped, approximately 6.8 ounces (200 grams)
- 2 teaspoons poultry seasoning
- salt and pepper to taste
- Weigh out all the flours and mix thoroughly.
- Make Water Roux by mixing 25 g of flour and 6 tablespoons of water. Microwave in 30 second intervals until mixture thickens. Approximately 1.5-2 minutes. Allow to cool slightly.
- Add warm water roux (make sure it is not hot!), heavy whipping cream, 1 tablespoon of water, honey, egg, allulose and yeast and mix well.
- Slowly add flour mixture and salt to the mixer as it runs on low.
- Once combined, use the dough hook to mix for 6-5 minutes. Touch the dough to check for stickiness. The dough should stretch when pulled and not rip.
- Add one tablespoon of butter and begin to knead again on low. When it is absorbed, add the second tablespoon of butter. Continue to mix until dough is supple and stretches easily.
- Cover and place in a warm spot. Allow to rise until doubled in size. Be patient!
- Punch down down and form into a loaf
- Cover and allow to rise 30-45 minutes
- Preheat the oven to 300 degrees F.
- Bake 25-30 minutes. Rotate part way during baking to ensure even browning. The buns are done when the thermometer reads 200 degrees F.
- Cool on a rack
- Preheat the oven to 350 degrees F.
- Dice the onions and chop the celery into small slices.
- In a nonstick skillet, heat 3 tablespoons of butter and add onions and celery, Cook until translucent.
- Add chicken stock and poultry seasoning, salt and pepper and bring to a simmer.
- While the vegetable simmer, cube the bread and thoroughly butter a casserole dish.
- Add the cubed bread, vegetables and stock to the casserole dish and cover with foil.
- Bake for 30 minutes covered. Remove foil and continue baking for 10-15 minutes uncovered to allow the top to crisp up. Enjoy!