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Low-Carb Thanksgiving Almond Bread Stuffing
Classic herb-scented stuffing built on homemade almond flaxseed bread with onion, celery, mushrooms and rosemary. Baked until golden for holiday sides.
25 min prep / 80 min total
228 kcal
6.2g protein
9 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 100 galmond flour
- pinchHimalayan salt
- 20 gflaxseed
ground
- 20 gpsyllium husk
- 4eggs
- 45 mlolive oil
- 4 gbaking soda
- 1 tbspapple cider vinegar
- 60 gbutter
- 120 gonion
diced
- 80 gcelery
diced
- 150 gmushrooms
diced
- 1 tspgarlic powder
- ¼ tspnutmeg
ground
- ½ tspthyme
dried
- ½ tsprosemary
dried
- 120 mlchicken broth
low-carb
- 1egg
for binding
Instructions
Mix almond flour, salt, ground flaxseed, psyllium, eggs, olive oil, baking soda and apple cider vinegar, rest , then bake at 356°F (180°C) for 30-.
Cool the bread completely and cut into cubes.
Melt 30g butter, sauté onion, celery and mushrooms with garlic powder, nutmeg, thyme and rosemary until soft.
Toast the bread cubes in the remaining 30g butter until golden, then fold in the vegetables, broth and egg.
Transfer to a greased baking pan, top with a drizzle of oil and bake at 356°F (180°C) for 20- until crisp on top.
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