Cranberries might look like they taste sweet, but this keto cranberry pecan stuffing has an earthy, slightly-salty flavor everyone loves.
Keto Pecan Stuffing
Stuffing is a classic side dish that belongs on every Thanksgiving table. This easy recipe originally started out as a way to use up stale bread.
Smart cooks would soak the old stale bread in spices and gravy and then bake it.
And let me clarify something. Today this recipe is either called a stuffing or dressing – and people use those terms equally.
But they used to describe different types of recipes. A stuffing was old stale bread that people stuffed into the turkey.
Dressing, on the other hand, was made in an entirely different baking dish. So my cranberry pecan stuffing is actually a dressing.
Cranberry Pecan Stuffing
Are dried cranberries keto-friendly? No, they usually aren’t a good thing to eat on keto. Normally, I suggest avoiding them.
But I only used 1/2 a cup in the entire recipe – and this recipe makes ten servings! Even though there are dried cranberries in it, there are only 3 grams net carbs in each serving.
Keto white bread is the main ingredient in this stuffing recipe. I used an entire loaf to make the dressing.
Read in the ingredients and make sure your loaf of bread is actually low-carb, since some have misleading labels.
Keto Stuffing
I have a few tricks that you can do to make this keto-friendly stuffing recipe taste better. If you think red onions are too pungent, rinse them off with cold water after you slice them or use white onions instead.
I used beef broth because it has such a bold flavor. Honestly, vegetable stock or chicken broth or stock will work perfectly.
Even if you don’t like the flavor of celery, use it. It infused the bread with incredible flavor.
What To Eat With Stuffing
Keto-friendly pecan stuffing is the perfect recipe to add to your Thanksgiving menu. Start out with either slow cooker butter basted turkey legs or keto roast turkey.
The turkey legs are easier and quicker, but the roast turkey is classic. Then, make the sides.
Add the green bean bundles to the table with some keto cauliflower stuffing and some loaded cauliflower mash!
If you’re feeding a lot of people, add a keto brussels sprouts casserole to the table. Then, for dessert, make some no-bake keto pecan pie bars, or keto apple pie and low carb pumpkin pie tacos.
Dinner is ready!
How To Make Stuffing Ahead
This is the perfect recipe to make ahead of time. Store your baked stuffing in an airtight container and keep it in the refrigerator up to three days before your big meal.
Then, reheat it in the oven. Since you’re just reheating it, it will probably be ready in 15 minutes.
Keto Savory Cranberry Pecan Stuffing Recipe
Here’s the list of the ingredients and steps that you’ll need to make this easy keto savory cranberry pecan stuffing recipe. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10
Net Carbs: 3 net carbs per serving
Ingredients
- Keto White Bread
- Celery
- Red Onion
- Butter
- Ground Sage
- Poultry Seasoning
- Dried Thyme
- Unsweetened Dried Cranberries
- Chopped Pecans
- Egg
- Beef Broth
Directions
Preheat the oven to 350 degrees. Melt the butter in a skillet over medium heat. Stir in the onions and celery, and saute until they are softened. Remove from the
heat and let cool. Whisk together the egg, thyme, sage, poultry seasoning and salt and pepper to taste in a bowl.
Add the vegetables, egg mixture, cranberries and pecans to a large bowl with the bread pieces. Stir to combine.
Pour the broth in a little at a time, stirring to coat the stuffing in the broth. You want the mixture to be wet, but not to have extra liquid dripping from it.
Layer the stuffing into a well greased 9×13 baking dish.
Cover with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 15 minutes.
Pin for later!
Follow me on Pinterest!
Keto Savory Cranberry Pecan Stuffing
Equipment
- casserole dish
Ingredients
- 1 loaf keto white bread broken into pieces
- 1/2 cup Celery chopped
- 1/2 Red Onion chopped
- 6 tbsp Butter
- 2 tsp Ground Sage
- 2 tsp Poultry Seasoning
- 1 tsp Dried Thyme
- 1/2 cup Unsweetened Dried Cranberries
- 1/2 cup Chopped Pecans
- 1 large Egg
- 2 cups Beef Broth
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet over medium heat.
- Stir in the onions and celery, and saute until they are softened. Remove from the heat and let cool.
- Whisk together the egg, thyme, sage, poultry seasoning and salt and pepper to taste in a bowl.
- Add the vegetables, egg mixture, cranberries and pecans to a large bowl with the bread pieces. Stir to combine.
- Pour the broth in a little at a time, stirring to coat the stuffing in the broth. You want the mixture to be wet, but not to have extra liquid dripping from it.
- Layer the stuffing into a well greased 9x13 baking dish.
- Cover with foil, and bake for 30 minutes. Remove the foil, and bake for an additional 15 minutes.
Notes
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Thanksgiving Recipes
If you enjoyed this keto savory cranberry pecan stuffing recipe, here are some more low-carb Thanksgiving recipes you should try next!
