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American Family Children's Hospital
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Ketogenic Diet Recipes: "Cornbread" Stuffing

 

Ingredients:

 

Cornbread:

  • ¼ cup coconut flour
  • ¼ cup almond flour
  • ½ tsp. coarse salt
  • ¼ tsp. baking soda
  • 3 large eggs
  • 1/3 cup unsweetened coconut milk (not canned)
  • ½ cup coconut oil, melted

Stuffing:

  • 1 Tbsp. olive oil
  • ½ cup diced onion
  • 1 ½ cups diced celery
  • 2 cups sliced mushrooms
  • 1 ½ tsp. poultry seasoning
  • 1 tsp. dried sage
  • 1 lb. ground sausage or bacon (review label for carb information)
  • 5 cups diced “cornbread” (from above)
  • 3 large eggs
  • 1 ¼ cups chicken broth
  • ¾ tsp. coarse salt
  • ½ tsp. ground black pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. To make cornbread: In a medium-sized bowl, mix together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about â?? of the way full with batter. Bake for 40-50 minutes or until a toothpick comes out clean. Place on a wire rack to cool. Cut into bite-sized cubes.
  3. To make stuffing: Heat olive oil to medium-high heat. Add onion, celery and mushrooms and cook 3-4 minutes, until soft. Add poultry seasoning and ground sage and stir. Add sausage/bacon and cook 4-5 minutes, until browned, breaking it up into pieces with the spatula.
  4. Place cornbread cubes in a large bowl and stir in sausage/bacon mixture, eggs, chicken broth and season with salt and pepper.
  5. Bake 45-50 minutes, until top is browned.

 

Serves 12 (~1 cup per serving)


Nutrition Facts: 2.6 gm carbohydrate per serving