Home » holidaze » Totally Legit Stuffing (i.e. Dressing!) 🍞 gluten free, keto & paleo

Totally Legit Stuffing (i.e. Dressing!) 🍞 gluten free, keto & paleo

With our legit bread, this grain free and keto stuffing varies little from tradition. Delivering the familiar bite and mix of herbs, that make it a classic hit for the holidays!

Freshly baked low carb & keto stuffing
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)

Grain Free & Keto Stuffing

i.e. Proper Dressing!

OK, so technically we’re talking about dressing here and not stuffing, which is baked inside the bird. But given that it’s generally not recommended nowadays to stuff your bird… potato, potato.

I’m also going to be employing the help of our famous soft ‘n fluffy sandwich bread (you could bake it as buns too!). If you’ve already made it, you know it tastes all lovely and yeasty. And it turns out it crisps up beautifully too, making one extraordinary stuffing-to-boot.

You’ll honestly be hard pressed to find a difference to the traditional stuff. #ideal

Freshly sliced grain free & Keto Bread
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)
Extra crisp grain free & keto croutons
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)
Keto Stuffing (i.e. Dressing) with a serving spoon
Gluten Free, Paleo & Keto Stuffing (i.e. Dressing)

Keto Stuffing (i.e. Dressing) with a serving spoon

Totally Legit Keto Stuffing (i.e. Dressing!)

With our legit bread, this grain free and keto stuffing varies little from tradition. Delivering the familiar bite and mix of herbs, that make it a classic hit for the holidays!
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 273 kcal


  • 1 loaf our keto sandwich bread about 500g
  • 6 tablespoons grass-fed butter or olive oil, divided
  • 1 pound yellow onions about 2, finely diced
  • 1 cup diced celery
  • 4 cloves garlic ran through a press
  • 1/4 teaspoon nutmeg freshly ground (optional)
  • 1/4 teaspoon allspice optional*
  • 1/2 cup chopped parsley
  • 2 tablespoons finely chopped sage leaves
  • 1 tablespoon finely chopped rosemary
  • 4 springs thyme leaves only
  • 2 cups chicken broth
  • 2 eggs lightly beaten
  • 1/4-1/2 teaspoon kosher salt to taste


  • Preheat oven to 250°F/120°C. Slice and dice sandwich loaf to preference, you can do either larger chunks or smaller bits. Scatter bread in a single layer on a rimmed baking sheet and bake, stirring occasionally, until dried out (45-60 mins). Transfer to a large bowl. 
  • Prepare the rest while the bread is in the oven. Melt 4 tablespoons of butter (ghee or olive oil) in a skillet or pan over medium heat. Add in the onion, celery, garlic, a touch of salt and cook, stirring often, until it just begins to brown (about 10 minutes). Add in the nutmeg and allspice (optional) and cook for a couple more minutes until fragrant. Transfer to bowl with bread and toss with the parsley, sage, rosemary and thyme. Allow to cool completely. 
  • Preheat oven to 350°F/180°C and butter generously a 10x8x2" baking dish. Whisk broth with eggs and salt. How much seasoning you add will depend on your broth, so you may want to give it a taste before adding in the eggs. Pour broth mixture onto bread, folding gently until thoroughly combined. Transfer stuffing onto prepared dish, scatter remaining butter on top, cover with foil and bake for 30 minutes. Uncover and bake until browned, about 10-15 minutes more. 


*Adding nutmeg and allspice is totally optional, but they do add a lovely touch! 


Calories: 273kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Sodium: 380mg | Fiber: 6g | Sugar: 2g | Vitamin A: 250IU | Calcium: 90mg | Iron: 1.4mg
Keyword gluten free, grain free, keto, low carb
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For The Holidaze!


  1. Lana McQuown says:

    5 stars
    The name speaks for itself. Totally Legit. I was looking for a stuffing that didn’t use “cornbread” or sausage so was excited to stumble across this recipe. It turned out so good. The spice mix was perfect. I used store bought Keto bread and added mushrooms, because I had some left over. It came together perfectly and I didn’t even miss the carb filled recipe. I will be making the many times over. Thanks for sharing such amazing recipes.

  2. Christy says:

    4 stars
    Cooked this ahead of time to reheat tomorrow because I am making conventional dressing for my guests. The flavor was WONDERFUL, but there was a bit too much egg for my taste. I loved it so much that I will make this for guests tomorrow with regular bread, but I will slightly increase the amount of spice (only slightly) and decrease the amount of egg, whisking them before I then add them to the dressing. I won’t miss conventional dressing tomorrow at all! Great job!

  3. Kim says:

    In my pre-low-carb and gluten-free life, I never used eggs when making dressing. Are they necessary to use in this recipe or can I leave them out and still get good results?

    • Patti p says:

      Eggs fluff up the dressing and make the stuffing/dressing airy and light. Mym grandmother made the best stuffing every, and she always used 4 or 5 eggs, and milk as well. I will be using a little half and half along with the chicken stock. I also use Belle’s poultry seasonings, which has all those seasonings from the recipe above in it.

  4. Sheila Mello says:

    Can I prepare this Thanksgiving morning and bring it in the baking dish all ready to my daughters to cook or do I need to stop sooner before transporting it?

    I am very excited about using many of your recipes for our Keto Thanksgiving! Thanks….

    • Paola says:

      Hi Sheila! I’m not sure I’m getting your question 100%, but yes you can make it ahead and bring over ready-made (just warm it up briefly!) xo!

  5. Jill Julie says:

    Can u use this same recipe to actually stuff a turkey, rather than bake the stuffing in a pan? Gives the “gravy “ such a great flavour I’d say:)
    Thanks from Jill in Canada (who loves your site and recipes!)

    • Leslie George says:

      Hi Jill, I was thinking the same thing. I had always stuffed the turkey with stuffing pre low carb and am pretty sure you can do the same with this stuffing. I think because the bread is pre-baked to get crunchy it will act similarly to regular bread. You can always make a batch and stuff a large chicken ahead of time to find out. Good Luck 🙂

  6. Mary Blemler says:

    I love your recipes. I plan to make this for Thanksgiving. I think I will add a 1/2 to 1 cup of cranberries. Would adding chayote squash work in place of apples? If so would you boil it first and toss with lemon juice before adding to the stuffing?

    • Paola says:

      Hi Mary! Possibly yes! I would check out the brown butter zucchini method of the ‘apple’ muffins (you could do chayote instead) xo!!

    • Holly says:

      5 stars
      I have read the recipe three times and I don’t see apples in it…. you said to ‘replace’ the apples. Just wondering…

      • Paola says:

        There are no apples! I believe Mary’s ‘usual’ stuffing recipe calls for apples and cranberries (so I suggested using the brown butter zucchini method of the ‘apple’ muffins

    • diana says:

      I use chayote (cooked with sweetener and lemon juice) all the time when I want apple texture and flavor. Only you have to stew the slices/chunks/pieces for a good while (30-40 minutes) before they soften enough to resemble apples in a cooked dish. If you put them in a baked good without cooking them first they will be hard and crunchy even after baking.

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