Real Low Carb Keto Yeast Bread Stuffing

Real Low Carb Keto yeast Bread Stuffing

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This recipe is for low carb stuffing made from real yeast bread.  It’s a great side dish with just 5g net carbs per serving.



Yeast Bread:

1 cup and 2 tablespoons warm water, divided

1 teaspoon sugar*

1 envelope active dry yeast

1 cup vital wheat gluten

1 cup super fine almond flour

1/4 cup flaxseed meal

1/2 teaspoon salt

1 1/2 teaspoon baking powder

3 tablespoons extra virgin olive oil

1/2 tablespoon butter, melted


6 tablespoons butter

1/2 onion, diced small

1 carrot, diced small

1/4 cup fresh parsley, chopped

2 teaspoons dried sage

2 teaspoons dried thyme

1 teaspoon dried marjoram

1/2 teaspoon black pepper

2 1/2 cups chicken broth

2 eggs, beaten lightly


  1. Add 1/2 cup warm (like bath water) water, 1 teaspoon sugar and 1 envelope yeast to a small bowl.  Mix and then cover the bowl and allow to rest for 10 minutes until frothy.
  2. Mix all of the dry ingredients for the bread in a large bowl.  Add remaining 1/2 cup plus 2 tablespoons water to the bowl and mix well.  Add olive oil and mix again.
  3. Knead the dough for 3 minutes.  It will be a wet dough.
  4. Butter the sides of a loaf pan.  Shape the dough into an oval and place inside the loaf pan.  Allow to rise for 1 hour in a warm dry place.
  5. Preheat oven to 350 degrees F.  Brush the top of the bread with melted butter.
  6. Bake the bread for 35-45 minutes until nicely browned.  The bread should make a hollow sound when you knock on the bottom.  Lower the heat to 300 degrees F.
  7. Release the bread from the pan and place on a cutting board.  Using an oven mitt on one hand, cut the loaf of bread into 1/2 inch cubes.
  8. Arrange the cubes of bread on a large cookie sheet.  Bake in the 300 degree F oven for 30 minutes until dried out.  Place bread cubes in a large bowl.
  9. Preheat oven to 400 degrees F and butter an 8 x 8 inch baking pan
  10. Heat 6 tablespoons butter over Medium High heat in a large skillet.  Add onions and carrots and saute until softened, 8 minutes.
  11. Add in parsley and dried spices and cook until fragrant, 1 minute.
  12. Add vegetables to the bowl with the bread cubes.  Mix in eggs and chicken broth.
  13. Pour mixture into the baking dish and cover tightly with tin foil.  Bake for 25 minutes.
  14. Remove the foil and bake until browned, 30 minutes more.
  15. Allow to cool for 10 minutes before serving.  Can be made ahead and kept in the refrigerator for up to 24 hours.


*The sugar will be converted to alcohol and carbon dioxide in the fermentation process so the carbohydrates are cancelled out. The sugar has been left out of the nutritional info.


Keywords: Low Carb Stuffing, Keto Stuffing, Paleo Stuffing