Almond flour cornbread, bone broth, sage, onion, and celery come together in this hearty Low Carb Cornbread Stuffing that tastes just like the real deal.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you—I never thought I’d see the day when I’d be singing the praises of low carb stuffing. Stuffing was my “holiday free pass.” You know, the dish you pile on your plate like you’re building a mountain, even though you know it’ll leave you groaning on the couch by 3 PM. That was me, every single Thanksgiving.
But one year, when I was trying to cut back on carbs (half-heartedly, I’ll admit), I decided to give this whole “low carb cornbread stuffing” idea a try. I figured it’d taste like disappointment with a side of regret. Spoiler: it didn’t. In fact, my uncle—the one who thinks vegetables are a conspiracy—went back for seconds without realizing it was made with almond flour. That was the moment I knew I had something special.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Low Carb Cornbread Stuffing Recipe?
Here’s the thing—this Low Carb Cornbread Stuffing doesn’t feel like you’re compromising. It’s cozy, rich, and full of those classic holiday flavors we all love: the sage, the butter, the sautéed onions and celery. But instead of leaving you with that heavy, I-need-a-nap feeling, it’s lighter, fluffier, and doesn’t mess with your blood sugar. To me, it’s proof you can keep traditions alive while still tweaking them to fit where you’re at in life.
Ingredient Notes:
Let’s talk about the real heroes here:
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Almond Flour – Nutty, filling, and the secret to that low carb base. No, it doesn’t taste exactly like Jiffy mix, but it holds its own.
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Eggs – They bind everything together, keeping the stuffing fluffy instead of crumbly.
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Bone Broth – Rich, savory, and so much better than water. This is where a lot of the depth comes from.
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Celery & Onion – The classic duo. Without them, stuffing just tastes… empty.
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Fresh Sage – You know that “holiday smell” that hits you when you walk in Grandma’s house? Yeah, that’s sage.
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Butter – Because honestly, you can’t call it stuffing if there isn’t butter involved.
How To Make Low Carb Cornbread Stuffing?
Stuffing sounds intimidating, but really it’s just a bunch of small, cozy steps.
Step 1: Make the Cornbread
Mix up your almond flour, baking powder, eggs, butter, cream, and a splash of water. Bake until golden. Let it cool, then crumble it into chunks. That’s your base.
Step 2: Cook the Veggies
Onions and celery go into a hot skillet with butter until they soften and smell amazing. Add a little bone broth to coax out even more flavor.
Step 3: Toast the Sage
A quick fry in butter turns sage into this crispy, aromatic magic. It’s one of those steps that feels extra, but trust me, it makes a difference.
Step 4: Mix It All Together
Whisk your eggs, toss them with the cornbread crumbles, then fold in the sage, onions, celery, and seasonings. Add broth slowly until it’s moist but not mushy.
Step 5: Bake
Spread the mixture into a pan and bake until the top is crisp and lightly golden. That crunchy top? Absolute perfection.
Storage Options:
Leftovers are a blessing, not a burden. Pop them in the fridge for up to four days in an airtight container. Reheat in the oven (covered, so it doesn’t dry out), and it’s just as good as day one. Want to save it for later? Freeze it tightly wrapped—it’ll hold up beautifully for a couple of months. Imagine pulling this out in January when you’re missing holiday food. Game-changer.
Want To Save This Recipe?
Variations and Substitutions:
Want to play around with it? Go for it.
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Protein boost: Toss in crumbled sausage or bacon for a heartier version.
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Dairy-free option: Swap butter for ghee or a dairy-free alternative and use coconut cream instead of heavy cream.
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Spice lovers: A pinch of cayenne or red pepper flakes adds a fun little kick.
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Herb swap: Not a fan of sage? Try rosemary or thyme for a different spin.
What to Serve with Low Carb Cornbread Stuffing?
This stuffing plays well with just about anything:
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Roast Turkey or Chicken – The obvious, but always the best.
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Pork Chops – The savory flavors balance perfectly with pork.
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Green Beans or Brussels Sprouts – A lighter veggie side to cut through the richness.
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Cranberry Sauce – That sweet-tart pop makes every bite better.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Bake the cornbread a day or two before, then assemble everything on the big day.
Do I have to use almond flour?
No, but it’s what keeps it low carb. Coconut flour works, though the texture is a bit different (denser and slightly sweeter).
How do I know I’ve added enough broth?
Here’s my trick: grab a handful of the mixture and squeeze gently. If it holds together but doesn’t drip liquid, you’re golden.
So there you have it—Low Carb Cornbread Stuffing that tastes like the holidays, without the carb hangover. I’d love to know: would you serve this at your table, or is traditional stuffing still your ride-or-die?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Low Carb Cornbread Stuffing
Ingredients
Cornbread:
- 2 cups almond flour
- 2 teaspoons baking powder
- 4 large eggs well beaten
- 4 tablespoons butter melted
- 4 tablespoons water
- 4 tablespoons heavy cream
- Pinch of salt to taste
Stuffing:
- 6 cups crumbled cornbread prepared from recipe above
- 4 tablespoons butter melted
- 1 small onion finely chopped
- 2 ribs celery chopped
- 5 cups chicken bone broth
- ½ cup sage leaves
- 1 ¼ teaspoons poultry seasoning
- 2 large eggs well beaten
- Optional: additional salt and pepper to taste
Instructions
Prepare the Cornbread
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with nonstick spray. In a mixing bowl, combine the almond flour, baking powder, and a pinch of salt. Add the eggs, butter, water, and heavy cream. Stir until smooth and pour the batter into the prepared pan. Bake for 15–20 minutes, or until a knife inserted into the center comes out clean. Set aside to cool before crumbling into pieces.
Sauté the Vegetables
- In a skillet over medium heat, melt the butter. Add the onion and celery and cook until softened and lightly browned. Pour in ½ cup of bone broth and continue cooking until the vegetables are tender and the broth has mostly evaporated. Remove from heat and set aside.
Toast the Sage
- In the same skillet, melt 1 tablespoon of butter. Add the sage leaves and sauté briefly, 20–30 seconds, until aromatic. Remove from heat.
Combine the Mixture
- In a large bowl, beat the eggs and mix in the toasted sage. Add the crumbled cornbread, sautéed vegetables, poultry seasoning, and additional salt and pepper, if desired. Gradually stir in 1 cup of bone broth, ensuring the mixture is moistened but not soggy.
Bake the Stuffing
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Transfer the stuffing mixture into the pan, spreading evenly. Bake for 20 minutes, or until the top is lightly golden. Remove from the oven, allow to rest briefly, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
