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prep time
15 min
cook time
45 min
ready time
1 h 0 min
Keto Sausage and Mushroom Stuffing
Fall and Winter holidays are a time of friends, family and FOOD. It’s easy to get derailed with your diet during those times, so this grain-free stuffing comes to the rescue! Filled with low-carb friendly vegetables like mushrooms and celery, those sharing a meal with you won’t even know this dish is super low in carbs and doesn’t contain bread! The stuffing gets its traditional texture from the almond flour and whisked egg instead of the traditional pieces of bread. It’s recommended to cut the mushrooms fairly small so the blend in well with the ground pork. Serve this as a main dish with a side salad or as an accompaniment to some of your other favorite low carb holiday foods. Enjoy!
Net Carbs
2.2 g
Fiber
1.9 g
Total Carbs
4.6 g
Protein
27.8 g
Fats
30.9 g
400 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon
2 slice - 6" long
Ground Pork
½ pound
Garlic
1 clove
Mushrooms
2 cup, chopped
Thyme, Fresh
1 teaspoon, chopped
Celery Stalks
1 large - stalk - 11" to 12" long
Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Water
5 tablespoon
Raw Egg
1 large
Almond Flour
3 tablespoon
Butter
1-½ tablespoon
Pecans, Raw
1 tablespoon, chopped
Recipe Steps
steps 7
1 h
Step 1
Preheat the oven to 350 degrees. Cook the bacon in a pan. You may do so on the stove top by heating a pan to medium heat and pan frying the bacon slices, or by placing the pan in the oven for about 20 minutes, or until the bacon is crispy. Roughly chop the bacon and set aside, reserving the fat in the pan.Step 2
Melt the butter in the pan over medium heat, then mince the garlic and add it to the pan and give a stir. Add the ground pork and half of the thyme. Saute for a few minutes until the pork is almost cooked.Step 3
As the pork begins to brown chop the celery and add it to the pan. Slice the mushrooms in half lengthwise and then chop them. Add them to the pan along with the remaining thyme, salt and pepper. Once the meat is browned, add the water/broth and stir for an additional couple of minutes until the mushrooms begin to soften. Remove the pan from the heat and allow to cool for a few minutes.Step 4
While the pan is cooling, preheat the oven to 350 degrees. Whisk an egg in a bowl and whisk in 2 tablespoons of almond flour. Pour the egg mixture into the pan with the slightly cooled stuffing mixture and mix together.Step 5
In a separate small bowl, melt the remaining ½ tablespoon of butter and mix in the remaining tablespoon of almond flour. Mince the pecans and add them to the bowl.Step 6
Pour the stuffing mixture into a greased dish. Crumble the butter and nut mixture on top of the stuffing.Step 7
Bake at 350 degrees for 30-35 minutes, or until the top of the stuffing is bubbly. Allow to cool for a few minutes prior to serving.
Comments
MysticFalls 2 years ago
This sounds good but will use turkey ground to lower the calories
UnbelievableRadish532565 3 years ago
How would this be with no mushrooms?
Grace 5 years ago
This was very tasty. I used 1 Tablespoon of coconut flour instead of almond due allergy. Instead of pecans I sprinkled a layer of mozzarella cheese on top.to taste like unstuffed mushroom casserole.
Anonymous 5 years ago
What do you do with the bacon lol
lowcarbdieter6757 4 years ago
Snack on it while you’re putting it all together! Lol
michellecalma 6 years ago
Loved this!
AmyJ 6 years ago
This was really good. The recipe doesn’t tell you what to do with the cooked bacon you set aside so I put it in the crumble. This was good enough to put in my do again list.
tenleycolumbare 6 years ago
This was AMAZING... Non keto family members loved it too!! So good!!
Thall201056 6 years ago
Amazing