Easy and delicious recipe for low carb holiday stuffing that is starch and nut-free and perfect for those following a ketogenic diet or a gut healing protocol like GAPS.
I’ve received great reviews on my low carb, keto dressing made with almond flour. Some of you have requested a recipe that is nut-free as well due to additional sensitivities. So, I’ve developed another holiday stuffing recipe made with zucchini noodles instead!
It contains only healthy fats, vegetables, eggs, and spices. The texture from the zoodles makes each bite feel bread-like on your tongue. Thus, it pairs well with whatever meaty main course you choose to serve.
It is incredibly tasty and contains zero starchy carbs for those of you following a low carb or gut healing protocol like GAPS, AIP, or the Specific Carbohydrate Diet.
Nut-Free Keto Holiday Stuffing
Easy and delicious recipe for low carb holiday stuffing recipe that is starch and nut-free and perfect for those following a ketogenic diet or a gut healing protocol like GAPS.
- 1 glass bread pan
Preheat the oven to 350 F/ 177 C
Beat the eggs well in a small bowl.
Combine all ingredients with zucchini noodles in a baking dish. We use a small glass loaf pan which achieves the perfect depth which is about two inches.
Bake for 40 minutes or until the stuffing is slightly browned and bubbly on top.
Serve with or without homemade gravy exactly as you would a grain-based stuffing.
Refrigerate leftovers and reheat as desired. Lasts for 5 days refrigerated.
If you wish to make this nut-free dressing and use it to stuff a turkey instead of bake separately in a pan, then double the recipe.
Use coconut oil if you have a ghee sensitivity.