Sticking to a keto, low-carb or paleo diet throughout the holidays certainly does not mean missing out on all the Thanksgiving classics, like stuffing. And here’s the best part about our keto stuffing: it actually tastes like the real thing! Using a keto bread, either from the grocery store or homemade, still provides that wonderful moist, stuffing texture and nicely soaks up all the delicious, flavourful juices. Keto bread has become so popular that it’s available at most conventional grocery stores and almost all health food stores; if you can’t find it, check the freezer section.
Cooking time is 45 minutes or 1 hour 45 if drying the bread.
The keto bread must be dry or stale before you begin this recipe so it can soak up all the juices. If it’s not stale, dry it by placing the bread cubes on baking sheets lined with parchment paper, and ensure the bread is not overcrowded. Bake in the oven at 250°F for 1 hour. Toss halfway.
Place a large, wide skillet on medium-high heat, add the butter, and as it begins to sizzle and melt toss in the shallots, celery, garlic and cauliflower, cook for 10 minutes until softened. After 10 minutes add in the herbs, salt and pepper and cook for another 5 minutes. Take off the heat.
Heat the oven to 350°F. Butter a casserole dish (9″ x 13″ works well but any medium to large casserole dish will do).
In a bowl, crack and whisk the eggs and stir in the broth.
Transfer the shallot mixture into a large bowl, fold in the dried keto bread, pour over the egg and broth mixture and stir to combine.
Place the mixture into the buttered casserole dish, cover it and bake in the oven for 30 minutes, uncover it and bake for an additional 15 minutes.