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Keto Corn Bread Dressing

  Published on November 23rd, 2021
  Reading time: 2 minutes
  Last modified April 13th, 2023
corn bread dressing
ChefAimee AristotelousDifficultyIntermediateRating0.0
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Using keto corn bread as the base, you won’t be able to tell the difference between this keto dressing versus traditional bread-based stuffing. Cooked outside of the turkey cavity, this stuffing can be made on the stovetop ahead of time and stored in the refrigerator.

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
Nutrition Facts

Servings 6

Serving size 3/4 cup

2g
Net Carbs

Amount Per Serving
Calories 244
% Daily Value *
Total Fat 22g29%
Protein 8g
Total Carbohydrate 5g2%
Dietary Fiber 3g11%
Total Sugars 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Corn Bread Ingredients
 1 ½ cups almond flour
 4 eggs
Dressing Ingredients
 1 tbsp ghee
 ½ tsp cumin
 ¼ tsp salt
 1 cup onion, diced

Directions

Corn Bread Directions
1

Preheat the oven to 350°F.

2

Place the almond flour, baking powder, and monk fruit sweetener in a large bowl and combine.

3

Melt 4 tablespoons of the butter and place in a small bowl. Add the eggs and beat well to combine.

4

Add the butter and egg mixture to the dry ingredients and combine thoroughly.

5

If you have a cast iron wedge skillet pan, place it over medium-high heat and add the remaining tablespoon of butter to all wedge compartments to grease. Once the pan in extremely hot, pour the corn bread mixture into each compartment and let sit for 1 minute. Transfer to the oven and bake for 20-25 minutes.

6

If you do not have a cast iron wedge skillet pan, use the remaining tablespoon of butter to grease an 8 x 8 baking dish or muffin tin. Bake for 15-20 minutes, or until you can insert a toothpick and it comes out clean.

Dressing Directions
7

In a small pot over medium heat, add the broth, ghee, cumin, sage and salt. Reduce the heat to low and whisk together for 6 minutes. Remove from heat and set aside.

8

Once the corn bread has cooled, place all wedges in a large bowl and crumble with a fork. Add the onion and celery and combine.

9

Pour the broth mixture over the corn bread mixture and combine.

10

Evenly distribute the mixture into a baking dish and bake for 35 to 40 minutes.

Category, Diet

Ingredients

Ingredients

Corn Bread Ingredients
 1 ½ cups almond flour
 4 eggs
Dressing Ingredients
 1 tbsp ghee
 ½ tsp cumin
 ¼ tsp salt
 1 cup onion, diced

Directions

Directions

Corn Bread Directions
1

Preheat the oven to 350°F.

2

Place the almond flour, baking powder, and monk fruit sweetener in a large bowl and combine.

3

Melt 4 tablespoons of the butter and place in a small bowl. Add the eggs and beat well to combine.

4

Add the butter and egg mixture to the dry ingredients and combine thoroughly.

5

If you have a cast iron wedge skillet pan, place it over medium-high heat and add the remaining tablespoon of butter to all wedge compartments to grease. Once the pan in extremely hot, pour the corn bread mixture into each compartment and let sit for 1 minute. Transfer to the oven and bake for 20-25 minutes.

6

If you do not have a cast iron wedge skillet pan, use the remaining tablespoon of butter to grease an 8 x 8 baking dish or muffin tin. Bake for 15-20 minutes, or until you can insert a toothpick and it comes out clean.

Dressing Directions
7

In a small pot over medium heat, add the broth, ghee, cumin, sage and salt. Reduce the heat to low and whisk together for 6 minutes. Remove from heat and set aside.

8

Once the corn bread has cooled, place all wedges in a large bowl and crumble with a fork. Add the onion and celery and combine.

9

Pour the broth mixture over the corn bread mixture and combine.

10

Evenly distribute the mixture into a baking dish and bake for 35 to 40 minutes.

Notes

Keto Corn Bread Dressing
Aimee Aristotelous, author of The 30-Day Keto Plan, Almost Keto, Super Simple Keto, The Whole Food Pregnancy Plan, and The Doctors Weight Loss Diet is a certified nutritionist, specializing in ketogenic and gluten-free nutrition. Her expertise has been featured in Health, People, HuffPost, Parade, Yahoo!, INSIDER, Motherly, Consumer Health Digest, Simply Gluten-Free, Well + Good, and the National Celiac Association. Aimee resides in Fort Lauderdale, Florida, with her husband and son, and enjoys cooking, working out, wine tasting, and traveling.

Discussion

  1. Diane Vaneaton Vaneaton says:

    These all look good. Will be doing some copking. I have been looking for some of these recipes.

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