Low-Carb Stuffing with Rosemary and Thyme

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Serve this low-carb stuffing for Thanksgiving and you’ll be nourishing the whole crowd with a healthy, grain-free and gluten-free side.

Rosemary and Thyme Low-Carb Stuffing

My gluten-free, grain-free remake preserves all the best flavors with clever swaps to keep the ingredients keto friendly.

With a little know how, you’ll be fluently adapting all your favorite high carb recipes to low-carb alternatives.

Recommended: Essential Keto Baking Ingredients

low-carb stuffing grain-free

A Ketogenic Thanksgiving with Low-Carb Stuffing

Holidays should be about quality time with family and friends, put the focus on meaningful interaction rather than food. Prepare yourself with a strategy of how to navigate the table – fill up on protein and keto sides. Eat the steaks, so you don’t eat the cakes. If you are going to a big get together, bring your own keto/carnivore dish to share. Adding your own dish to the table ensures you have something to eat and may inspire others to follow your dietary lead.

I like using keto baked goods as “bridges” to introduce friends and family to our delicious keto foods. Selecting foods that are “too good to be true” (but really are!) is a fun strategy to surprise people and show them (in a nonthreatening way) the potential of healthy foods.

Do you love baking easy recipes? I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, keto sweet and savory baked goods!

ketogenic low-carb stuffing

More Keto Thanksgiving Recipe Ideas:

Breads & Rolls:

Veggies & Sides:


low-carb stuffing featured image

Low-Carb Stuffing with Rosemary and Thyme | Ketogenic & Grain-Free

Jessica Haggard
Serve this low-carb stuffing for Thanksgiving and you'll be nourishing the whole crowd with a healthy, grain-free and gluten-free side.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 244 kcal



  • Preheat the oven 350 degree F. Grease a large 9 by 13-inch casserole or glass baking dish. Set aside.
  • Steam the cauliflower in a pot over medium heat for about 7 minutes, until tender. Saute onions and celery in 2 tablespoons of butter, cook for 5 minutes.
  • Remove the sausage from the tube and add to the same skillet as the onions. Break the meat apart into small pieces. Cook sausage together with onion and celery for 10 to 15 minutes.
  • Remove cauliflower from the pot and place in a large mixing bowl. Add the sausage and onion saute.
  • Pour the broth and melted butter. Sprinkle in herbs, salt and pepper. Mix in bread cubes. Combine all ingredients gently yet thoroughly. Transfer the mixture to the baking dish. Bake for about 40 minutes, until golden brown on the top.


*Add 1 cup of finely chopped pecans, hazelnuts or walnuts to the batter before baking.
*Add 1/2 cup of bone broth if the stuffing starts drying out in the oven.

Nutrition & Macros

Calories: 244kcalCarbohydrates: 16gProtein: 19gFat: 39gSaturated Fat: 9gCholesterol: 71mgSodium: 1174mgPotassium: 293mgFiber: 12gSugar: 3gVitamin A: 699IUVitamin C: 36mgCalcium: 38mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

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