Keto Stuffing
ChefGB HernandezDifficultyIntermediateServings 14
Serving size 1 cup
Net Carbs
- Amount Per Serving
- Calories 202
- % Daily Value *
- Total Fat 18g24%
- Protein 7g
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
* 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
Directions
Preheat the oven to 375°F and grease a bread loaf pan.
In a medium bowl, add and whisk together all of the dry ingredients.
In a separate bowl, add wet ingredients and mix for 2-3 minutes.
Slowly add dry ingredients to the wet and stir until well combined.
Pour the batter into the pan and bake for 35 minutes.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Allow to cool and cut bread into 1 inch cubes.
In a saucepan, cook the onion, celery, and chicken broth over medium heat until the celery becomes soft.
Preheat the oven to 360°F.
In a baking dish, stir in the the bread cubes, and the previously cooked veggies.
Bake for 15-20 minutes.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375°F and grease a bread loaf pan.
In a medium bowl, add and whisk together all of the dry ingredients.
In a separate bowl, add wet ingredients and mix for 2-3 minutes.
Slowly add dry ingredients to the wet and stir until well combined.
Pour the batter into the pan and bake for 35 minutes.
Note: You can test to see if it is done by inserting a toothpick into the center. If the toothpick comes out clean, it is done.
Allow to cool and cut bread into 1 inch cubes.
In a saucepan, cook the onion, celery, and chicken broth over medium heat until the celery becomes soft.
Preheat the oven to 360°F.
In a baking dish, stir in the the bread cubes, and the previously cooked veggies.
Bake for 15-20 minutes.
Notes
