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Keto Corn Bread Dressing

  Published on November 23rd, 2021
  Reading time: 2 minutes
  Last modified November 22nd, 2021
corn bread dressing
ChefAimee AristotelousDifficultyIntermediateRating
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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
Corn Bread Ingredients
 1 ½ cups almond flour
 1 tsp baking powder
  cup monk fruit sweetener
 4 eggs
 5 tbsp butter, divided
Dressing Ingredients
 1 cup broth (turkey, chicken, beef, or vegetable)
 1 tbsp ghee
 ½ tsp cumin
 ½ tsp fresh sage, finely chopped
 ¼ tsp salt
 1 cup onion, diced
 3 celery stalks, chopped
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.

Ingredients

Corn Bread Ingredients
 1 ½ cups almond flour
 1 tsp baking powder
  cup monk fruit sweetener
 4 eggs
 5 tbsp butter, divided
Dressing Ingredients
 1 cup broth (turkey, chicken, beef, or vegetable)
 1 tbsp ghee
 ½ tsp cumin
 ½ tsp fresh sage, finely chopped
 ¼ tsp salt
 1 cup onion, diced
 3 celery stalks, chopped

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.

Keto Corn Bread Dressing

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