Keto Thanksgiving Stuffing

**Prep Time:** 15 minutes | **Cook Time:** 30 minutes | **Servings:** 8

## Description
All the flavors of traditional Thanksgiving stuffing made keto with cloud bread or almond flour bread.

## Ingredients
– 6 cups keto bread, cubed and dried (cloud bread or almond flour bread)
– 1/2 cup butter
– 1 cup celery, diced
– 1 cup onion, diced
– 2 cups mushrooms, sliced
– 3 cloves garlic, minced
– 2 large eggs, beaten
– 1/2 cup heavy cream
– 1 cup chicken broth
– 2 tsp sage, dried
– 1 tsp thyme, dried
– 1 tsp rosemary, dried
– Salt and pepper to taste
– 2 tbsp fresh parsley, chopped

## Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. If using fresh keto bread, toast cubes at 300°F for 10-15 minutes until dry.
3. In a large skillet, melt butter over medium heat.
4. Sauté celery and onion for 5-6 minutes until softened.
5. Add mushrooms and cook for 4-5 minutes.
6. Add garlic and cook for 30 seconds.
7. In a large bowl, combine bread cubes and vegetable mixture.
8. In a separate bowl, whisk eggs, heavy cream, chicken broth, and herbs.
9. Season with salt and pepper.
10. Pour liquid mixture over bread and toss to coat.
11. Let sit for 5 minutes to absorb.
12. Transfer to prepared baking dish.
13. Bake for 25-30 minutes until golden on top.
14. Garnish with fresh parsley.

## Nutrition Information (per serving)
– **Calories:** 245
– **Total Fat:** 20g
– **Protein:** 8g
– **Total Carbs:** 8g
– **Fiber:** 2g
– **Net Carbs:** 6g

## FAQ

**Q: What bread works best?**
A: Almond flour bread or cloud bread both work well. Dry it out first.

**Q: Can I make this ahead?**
A: Yes! Assemble the day before and bake when ready.

**Q: Is this gluten-free?**
A: Yes, when using gluten-free keto bread.

## Tags
#keto #thanksgiving #stuffing #holiday #lowcarb #sidedish #fall #traditional