9tablespoonalmond flourcan be subbed for 3 tablespoon coconut flour
3tablespoonbuttermelted
3large egg
6tablespoongrated parmesan cheese
1 ½teaspoonbaking powder
Seasoning:
2tablespoonbuttermelted
4stalkcelery
¼medium yellow onionchopped
¼cupleekchopped
1teaspoondried thyme
½teaspoondried sage
½teaspoondried rosemary
Salt and pepper to taste
¼cupchicken broth
¼cupheavy cream
Instructions
Measure out and prepare all of the ingredients. Make the keto bread following these instructions: https://www.ruled.me/90-second-keto-bread/
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!
Notes
This makes a total of 4 servings of Keto Stuffing. Each serving comes out to be 383 calories, 34.4g fat, 4.7g net carbs, and 13.2g protein.