Keto Cornbread Stuffing
Published January 16, 2021 • Updated March 2, 2026
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Every holiday season, I start thinking about this dressing weeks in advance. Not because it’s complicated, but because it’s the one side dish my family asks for by name. The cornbread has this savory, slightly spicy base from the cajun seasoning I add to the batter, and once you toss those toasted cubes with bacon, gizzards, and fresh sage, the whole kitchen smells like Thanksgiving.
I developed the keto cornbread base specifically for this recipe. What makes it work is the microwave method. I know that sounds weird, but hear me out. On Thanksgiving, your oven is running nonstop with the turkey, casseroles, and everything else. Microwaving the cornbread for 6-8 minutes frees up that oven space when you need it most. I’ve been doing it this way since 2019, and the texture is just as good as oven-baked for stuffing purposes. You cube it up and broil it anyway, so the microwave step doesn’t affect the final result at all.
The real key to great keto cornbread stuffing is drying out the cubes before you add any liquid. I make my cornbread 1-2 days ahead and leave the cubes spread out on a baking sheet overnight. Stale cornbread absorbs the chicken broth so much better than fresh, and you end up with cubes that are soaked through with flavor instead of falling apart into mush.
I add chicken gizzards to mine, which I know isn’t for everyone. But the flavor they bring to the dressing is worth it. If organ meats aren’t your thing, Italian sausage crumbled into the bacon grease works great too. I’ve tested both versions, and the sausage one is what I make when I’m cooking for a crowd that includes picky eaters.
This freezes well too. I portion leftovers into freezer bags and they hold up for about 3 months. Thaw overnight in the fridge, then reheat covered at 325 degrees with a splash of broth to bring the moisture back.
If you want another take on holiday stuffing, try my keto chaffle stuffing for a completely different approach using chaffles as the base.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Cornbread Ingredients
10 tablespoons unsalted butter, melted -
1 1/3 cup almond flour
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4 eggs
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon corn flavor extract (optional)
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1/2 teaspoon cajun seasoning (optional)
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1/4 teaspoon cayenne pepper (optional)
Keto Stuffing Ingredients
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6 slices bacon
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1/2 pound of chicken gizzards
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½ cup diced onion
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1 cup chopped celery
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½ teaspoon salt
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4 cloves garlic, minced
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2 tablespoons minced fresh sage (2 teaspoons dried)
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1 tablespoon thyme (1 teaspoon dried)
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½ cup chopped parsley
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½ cup chicken broth
Step by Step Instructions
Step by Step Instructions
Make cornbread
To make the cornbread, add all cornbread ingredients to a medium bowl and mix until combined. Pour batter into a greased, square 8×8 baking dish. Microwave for 6-8 minutes (depending on your microwave) until the bread is set and not wobbly in the center. Or bake in a 350 degree oven for 14 minutes or until cornbread has risen and not wobbly in the center.
Cube the bread
Cut cornbread into cubes and spread onto a large parchment lined baking tray. Broil over high heat to toast, turning after toasting for a couple minutes on each side. Remove from oven and set aside.
Cook the chicken gizzards
Add chicken gizzards, cook until done (3-4 minutes). Remove and set aside.
Sauté vegetables
To the skillet add onion, celery, garlic and salt. Cook until softened. Remove from heat.
Mix the stuffing
Add vegetables to a large bowl. Chop up bacon and chicken gizzards into small pieces and add to bowl. Add in sage, thyme and parsley. Mix in cubed cornbread.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze keto cornbread stuffing?
I freeze leftovers all the time. Portion the cooked dressing into freezer bags, press out as much air as possible, and freeze flat. It holds up well for about 3 months. When I'm ready to reheat, I thaw it overnight in the fridge and bake it covered at 325 degrees with a splash of chicken broth. The broth brings back the moisture that freezing pulls out.
What can I substitute for chicken gizzards?
I've tested a few options here. My favorite swap is crumbled Italian sausage, cooked in the bacon grease before you mix everything together. It gives you that rich, savory depth without the organ meat factor. Breakfast sausage works too, but it runs a little sweeter. You can also just skip the protein entirely and let the bacon carry the load. I'd increase the bacon to 8 slices if you go that route.
Can I make this stuffing without the cornbread extract?
Yes. I made this recipe for years before I found the cornbread extract, and it was great without it. The almond flour base with cajun seasoning and cayenne gives the cornbread plenty of flavor on its own. The extract just pushes it closer to that nostalgic, classic cornbread taste. If you can get it, I think it's worth adding, but it's not a dealbreaker.
How do I dry out the cornbread before using it in stuffing?
This is the step I tell everyone not to skip. I make my cornbread 1-2 days ahead, cut it into cubes, and spread them out on a baking sheet at room temperature overnight. Stale, dry cubes absorb the chicken broth instead of turning into mush. If I'm short on time, I'll cube the cornbread and broil the pieces on low for a few extra minutes to draw out moisture. Either way, you want cubes that feel firm and slightly dried out before you add any liquid.
Can I use coconut flour instead of almond flour?
I tested this early on and wouldn't recommend it as a 1:1 swap. Coconut flour absorbs significantly more liquid than almond flour, so the cornbread comes out dense and heavy. If you need a nut-free version, you'd have to reduce the coconut flour to about 1/3 cup and increase the eggs. I haven't dialed in an exact ratio I'm happy with, so for now I stick with almond flour for the best texture.
How many net carbs per serving?
My batch comes out to roughly 3-4g net carbs per serving, depending on how many servings you cut. I typically get 8-10 servings from one batch. The almond flour cornbread is the main carb source, and the vegetables add a small amount. I count the gizzards and bacon as essentially zero carb.
Can I stuff this inside the turkey?
I've done it both ways. Stuffing it inside the bird gives the dressing more flavor from the turkey drippings, which I love. Just make sure the internal temperature of the stuffing reaches 165 degrees before you pull the bird. I usually check with an instant-read thermometer right in the center of the cavity. Baking it separately in a casserole dish is easier to time and gives you crispier edges, which my family actually prefers.
Third time making this. Finally understand why toasting the cornbread cubes matters. First two times I rushed that step and they got soft when the broth hit. This time they held their texture all the way through, leftovers included. The bacon and gizzard base makes it taste like real stuffing.
Leftovers are the real test. Lightly toasted cubes can hold at the table but go soft overnight. And the gizzard base is what keeps it from tasting like a keto workaround - that savory depth is the whole thing.
Third time making this, no gizzards, just doubled the bacon, and the cornbread cubes still hold up in the broth without going soggy.
I've tried probably four or five keto stuffing recipes over the past couple years and they all had the same problem: the bread goes soft and dissolves the second it hits warm broth. These cornbread cubes held their shape. Had some real bite too. The bacon and gizzards made it taste like stuffing and not just a keto approximation of one. Putting this on the permanent list.
The overnight dry on the cornbread cubes is everything. That's the step most keto stuffing recipes skip and it's why the bread falls apart. Yours held because it was actually dry before it hit the broth.
Okay so I have never made stuffing from scratch and I spent two days psyching myself up to deal with chicken gizzards for the first time in my life. Made it on a Sunday because it was cold and gray outside and I needed something that felt real. The gizzards were fine, like genuinely fine, tender and savory once they cooked down in the bacon fat, and now I feel ridiculous for being scared of them. What got me was the cornbread actually holding up to the broth, I was completely prepared to fish soggy cubes out of broth soup, but it stayed together with actual structure. The house smelled incredible and I stood over the pan for an embarrassingly long time just looking at it. My one thing is I'd add a little extra salt at the end, but that's easy, and I'm already planning a second batch.
That's a good Sunday for this recipe. The overnight dry on the cornbread cubes is what holds the structure - any moisture and they go soft fast. Salt at the end, yes.
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Delicious recipe
It's the dish that disappears first every year. Side dish, not even the turkey.