22 November 2016

Thanksgiving Low Carb/Gluten Free Bread Stuffing

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It's almost Thanksgiving - my favorite holiday! And this year, my dad will be eating low carb with me! Woo hoo and go daddy go! :) Anyway, he LOVES the stuffing my mom makes, so I figured why not use her exact recipe and swop out the bread? I have one tray for our Thanksgiving lunch (dad's side), one tray for our Thanksgiving dinner (mom's side) and a small tray for our freezer. Happy Thanksgiving, everyone!


3 large eggs
3 cups chicken broth
1 stick butter
3 cups chopped celery
1.5 cups chopped onion


1) Pre-heat the oven on broil if you plan to use the oven to toast the bread. (Alternatively you can you a toaster and skip steps 1, 3, 4 and 5).

2) Slice a loaf of the Real Deal Bread into bread slices of normal thickness.

3) Place slices of bread on a cookie sheet.

4) Cook for about 5 minutes on each side or until golden brown. Remove from oven and flip. Put back in oven.

5) Let the bread cool.

6) Tear bread into nickel-sized pieces. 

7) Chop celery and onion until you have approximately 3 cups chopped celery and 1.5 cups chopped onion. I used a chopper to make this easy. Alternatively, you can buy them pre-chopped!

8) Melt a stick of butter on the stove.

9) Saute the celery and onion in the butter until soft.

10) Add the 3 eggs, celery/onion/butter mix and chicken broth to the bread pieces. Mix very well using your hands.

11) Sprinkle very generously with salt and pepper. Mix some more.

12) When ready to eat, cook for 1 hour at 350 degrees uncovered.

13) Enjoy, and feel free to post pictures/comments to Caroline's Keto Kitchen Facebook Page.

Picture Instructions:

Nutrition Facts:

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