This amazing, low-carb cauliflower stuffing is a keto Thanksgiving staple! It features all of the delicious flavors of traditional stuffing recipes, without the bread or carbs!
What is Thanksgiving without stuffing, right? And who said stuffing has to be made with bread?! Regular stuffing is great, but after eating low carb and feeling great, heavy sides with tons of bread don’t make me feel good anymore. And at Thanksgiving, I’m here to EAT! Enter, keto stuffing, your new Thanksgiving bestie! Packed with all the flavors and textures you love about regular stuffing, but with only 4 carbs.
Why Cauliflower Stuffing?
As much as I love stuffing (and I mean love stuffing), I don’t love all the gluten, grain, and carbs. It doesn’t leave me feeling that great after eating it. Cauliflower to the rescue! It absorbs all the flavors of the stuffing and acts just like bread. Tender cauliflower meets roasted carrots, onions, celery, and mushrooms, drizzled with olive oil and baked to perfection. Raw pecans give it a perfect nutty crunch and fresh herbs like rosemary and thyme pack a ton of flavor. Your family will think you are their very own professional chef. That’s really how good this recipe is.
Ingredient Swaps
Mushrooms: If you have an aversion or allergy to mushrooms, they can be left out. You can add in another carrot, another rib of celery, and another 1/2 cup of pecans to make up for it.
Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts, or cashews. Almonds are too hard, so I wouldn’t recommend those. If you need this to be nut-free, use shelled pumpkin seeds or sunflower seeds!
Plant-Based: If you want to make this plant-based, use vegetable stock instead of chicken broth. It’s vegan-friendly!
What Makes This Keto Stuffing Easy
This keto cauliflower stuffing is Whole30 compliant and as clean and diet-friendly as it gets! The best part about this stuffing (besides the taste), is that you roast it all in the oven on a sheet pan! So simple.
The vegetables caramelize and get golden brown edges that give this cauliflower stuffing the most intense, deep flavor. One pan, easy cleanup! Win Win!
Pro Tips & Tricks
Storage
Refrigerator: Leftover stuffing will keep in an airtight container for at least 5 days in the refrigerator.
Prepping Ahead
Before Thanksgiving: I prefer this being served after being freshly roasted. But you can make this cauliflower stuffing up to 5 days in advance. Chop it and pan roast it for just 30 minutes. Then store in an airtight container. On the day of serving, lay on a rimmed baking sheet again, drizzle with about 1 teaspoon more of olive oil, and roast for about 15-20 minutes until warm and golden brown.
FAQs
Can I add sausage to this keto stuffing? Yes! Sausage would be a great addition! I’d cook pork sausage on the stovetop in crumbles, then toss the cooked sausage in with the veggies and roast it all together in the oven. The sausage will only get crispier!
Can I freeze cauliflower stuffing? Yes! You can store your leftover stuffing in an airtight container for up to 6 months. Thaw overnight in the refrigerator before reheating.
Can I eat regular stuffing on a Keto diet? Unfortunately, the Keto lifestyle works when limiting carbohydrates. Therefore, traditional stuffing made with bread is too high in carbs. Check out this post to learn more about keto and all of my tips and tricks to be successful on your journey!
Watch Stuffing Recipe Demo (3:20 mins)
More Keto Thanksgiving Recipes!
If you’re looking for more low carb, keto, and Whole30 recipes for your Thanksgiving spread, I’ve put together this amazing list!
Whole30 + Keto Cauliflower Stuffing
This amazing, low-carb cauliflower stuffing is a keto Thanksgiving staple! It features all of the delicious flavors of traditional stuffing recipes, without the bread or carbs!
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Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper for easy cleanup.
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In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, black pepper + dried sage. Stir to combine.
1/2 cup chicken stock, 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon dried sage
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In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, fresh rosemary, and fresh thyme. Pour over the chicken stock mixture. Stir well to combine.
1 head cauliflower, 4 ribs of celery, 2 medium carrots, 12 ounces mushrooms, 1 leek, 1/2 yellow onion, 1 cup raw pecans, 1 tablespoon fresh or dried thyme, 1 tablespoon fresh or dried rosemary
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Spread in an even layer over 2 baking sheets. You don’t want to overcrowd the stuffing, otherwise the vegetables won’t caramelize.
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Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
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Remove from the oven. Serve warm.
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Leftovers will keep refrigerated in an airtight container for at least 5 days. Or frozen for up 6 months.
Mushrooms: If you have an aversion or allergy to mushrooms, they can be left out. I would just add in another carrot, another rib of celery and another 1/2 cup of pecans to make up for it.
Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts or cashews. Almonds are too hard, so I wouldn’t recommend those. If you need this to be nut free, use shelled pumpkin seeds or sunflower seeds!
Plant Based: If you need this to be plant based, use veggie stock and it’s vegan friendly!
Calories: 144Total Carbs: 7gProtein: 2.4gFat: 13gFiber: 2.9gNet Carbs: 4g
Nutrition facts are calculated as a courtesy and not guaranteed.
