Keto Stuffing
The Preparation
Bread:
- 9 tablespoon almond flour, can be subbed for 3 tablespoon coconut flour
- 3 tablespoon butter, melted
- 3 large egg
- 6 tablespoon grated parmesan cheese
- 1 1/2 teaspoon baking powder
Seasoning:
- 2 tablespoon butter, melted
- 4 medium celery stalks
- 1/4 medium yellow onion, chopped
- 1/4 cup leek, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup chicken broth
- 1/4 cup heavy cream
The Execution
Cube the keto bread and place onto a baking sheet.
Bake in the oven for about 5-10 minutes at 425F.
In a frying pan, sautee celery, onion, and leeks in butter over low to medium heat for a few minutes. Remove from heat.
Mix the cubed bread into the sauteed vegetables. Place this in a baking pan and top with thyme, sage, rosemary, salt, and pepper. Combine heavy cream and chicken broth together. Drizzle this over the top. Reduce heat to 350F and covered with aluminum foil.
Bake in the oven for 10 minutes, remove foil and cook for another 5 minutes. Serve and enjoy!
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