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Sausage Stuffing- Keto, Low Carb

Ingredients for Bread: (Prepare 1 day ahead for best results)

1/2 Cup coconut flour, sifted

2 Cups Almond flour, sifted

4 Eggs, room temperature, whisked

1 Tablespoon baking powder

1/4 Cup room temperature water

1/4 Cup mayonnaise (home made or store bought)

1 Teaspoon Himalayan pink salt


Preheat oven to 350 degrees Fahrenheit. Mix all wet ingredients in a non-reactive bowl, set aside. Mix all dry ingredients in a large bowl. Add in wet ingredients and mix very well with a spoon. For best results- use a silicone baking mat spread out on a sheet pan. Using a rubber spatula, shape the bread into a rectangle shape about 1" in height. Bake for 35 minutes or until a toothpick inserted comes out clean. Allow to cool completely before removing

Sausage Mix-In:

1/2 Pound pork sausage (uncased) - cooked and cooled

2 Leaves fresh sage, finely chopped

1 Tablespoon Fresh garlic, minced

1/2 Tablespoon Himalayan Pink Salt

1/4 Cup minced yellow onion

1/4 Cup minced Red bell pepper

1/2 Cup minced Green bell pepper

5 Whole eggs, whisked

1 Cup chicken broth


Preheat oven to 375 Degrees Fahrenheit.

Cut the homemade bread into 1" cubes.

In a large glass mixing bowl, add in bread cubes, sausage, all seasonings, onions, and bell peppers, mix thoroughly.

Pour in eggs and broth and mix all together very well.

Grease a large 10"x13" glass casserole dish.

Pour all ingredients in and spread out evenly. Bake for 30 minutes, then cover with foil and bake an additional 20 minutes. Allow to cool completely, cut into squares and serve. Serves approximately 12 guests

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