Around the holidays, there are certain things your heart just longs for and being on a low carb diet can certainly put a damper on your chances of getting those longings fulfilled! So today I’m bringing you a keto version of one of my FAVORITE holiday dishes, Southern Style Keto Cornbread Dressing!
Now, this is actually faux cornbread but it’s certainly a passable substitute if you want to stay on plan. This dressing has all the flavors and textures of the real deal but it is noticeably richer due to the low carb ingredients. However, if you’re looking to stay on plan and still have those traditional tastes you’re used to, this one is going to be your hero!
Take that Keto Cornbread that is fully cooled and tear it up into bite size pieces. Place these on a baking sheet and toast at 300 for 20-30 minutes, gently stirring from time to time so it toasts on all sides. Allow this to cool completely.
In addition to that pan of Keto Cornbread, you’ll need: chopped onions, chopped celery, a little oil, turkey or chicken broth, cream of chicken soup*, ground sage, salt, pepper, hard boiled eggs, and some shredded or diced turkey – but that part is optional.
*Yes, cream of chicken soup does have some carbs. You can make your own from scratch by using my recipe here. This is a very low carb dish overall though. You can figure the carbs if you like using an app such as my fitness pal. I generally do not offer carb counts as I do not know what substitutions others may make or what a serving size may be to them.
Begin by sautéing the onion and celery in that bit of oil on medium high heat until it is to your desired level of tenderness. Some people like to do this until that celery is as limp as my hair on a rainy day and some people like to sauté them gently but leave a little life in them. I fall in the second category but either way is totally fine.
Add in broth, cream of chicken soup, sage, salt, and pepper.
Reduce heat to medium and continue to cook until well blended and bubbly. Remove from heat.
Chop boiled eggs. Gently stir those and the chicken or turkey in.
Until it is well blended like this.
Place toasted and keto cornbread cubes in a large bowl.
Pour sauce over top. Gently (gently, gently) stir to coat. We want to be easy because this Keto Cornbread will become mush if you’re not. That is why we took such care in toasting it and allowing it to cool first. These extra steps sturdy it up a bit.
Spoon this into a baking dish. One recipe of Southern Style Keto Cornbread Dressing will fit in a typical 8×8 baking dish but I’m using this pretty oval one.
Bake, uncovered, at 350 for 30-35 minutes, or until lightly browned on top.
Enjoy your low carb holiday meal!
- 1 pan Keto Cornbread
- 1/2 cup chopped onions
- 2 stalks celery, chopped
- 1 tablespoon oil
- 1/2 cup turkey or chicken broth
- 1 10 oz can cream of chicken soup
- 1 tablespoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, hard boiled and chopped
- 1 cup chopped or shredded chicken or turkey optional
- Break cooled cornbread up Into bite sized pieces on a baking sheet and bake at 300 for 20-30 minutes or until toasted, gently stirring at least once. Remove from oven and allow to cool completely.While cornbread is toasting, place oil in a small saucepan over medium high heat. Add onions and celery and cook over medium high heat, stirring constantly, until tender. Stir in broth, cream soup, and seasonings. Reduce heat to medium and stir until well blended and bubbly. Remove from heat and stir in chopped eggs and chicken or turkey.In a large bowl, place toasted Keto cornbread. Pour sauce over and gently stir to coat. Pour this into an 8x8 or similar size baking dish. Bake at 350 for 30-35 minutes, or until lightly browned.