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  • Writer's pictureHelen Scott

Keto Stuffing

In an attempt to produce a keto friendly Sunday roast, I made a stuffing today using a loaf of keto bread baked earlier in the week comprising mainly egg whites (10!) and coconut flour. The bread alone wasn't a runaway success and unsurprisingly tasted a little eggy, but it was inconspicuous in this stuffing which also contained onion, garlic, thyme, rosemary, wild mushrooms , chestnuts, apricots and cranberries. Not sure how it became so Christmassy but possibly because I spent this beautiful SEPTEMBER morning perusing Christmas trees can you believe ?! (20% off from Lily Flower in Pokfulam if you pre-order this month!) Stuffing recipe coming up on soon - maybe not today but definitely in time for Christmas! HAPPY SUNDAY!!

What you need:

1 medium loaf of bread chopped into cubes. We used this keto bread recipe

2 medium onions finely chopped

1/2 cup dried mushrooms

1 cup chestnuts (we used freeze dried)

5 dried apricots (not strictly keto i know so avoid if you want)

2 cloves of garlic minced

1 tbls olive oil/butter

1 tbls fresh thyme leaves

1 tbls finely chopped fresh rosemary

1/4 cup cranberries (frozen/fresh)

1 tbls flaxseed

Salt & pepper


Soak your mushrooms and apricots in 1.5 cups of boiling water for 20-30 minutes then chop. Save the soaking water.

Finely chop your onion and cook it slowly in butter or olive oil until soft. Add the bread cubes, minced garlic, mushrooms, chestnuts, herbs and apricots. Combine and stir for 5 minutes. Add the soaking liquid and heat for a further few minutes until most of it has evaporated.

Mix 1 tbls ground flaxseed with 3 tbls water. Then combine with the rest of the stuffing and add the cranberries.

Season with salt & pepper and bake at 200c on the middle shelf until the top is browned and slightly crunchy.

Serve with roast chicken/turkey and all the trimmings!

Serves 4-6 as a side dish.

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