This amazing, low-carb cauliflower stuffing is a keto Thanksgiving staple! It features all of the delicious flavors of traditional stuffing recipes, without the bread or carbs! 

keto cauliflower stuffing made without bread in a white bowl with a white background this recipe

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What Makes This Recipe Great

What is Thanksgiving without stuffing, right? And who said stuffing has to be made with bread?! Regular stuffing is great, but after eating low carb and feeling great, heavy sides with tons of bread don’t make me feel good anymore. And at Thanksgiving, I’m here to EAT!

Enter, keto cauliflower stuffing, your new Thanksgiving bestie! Packed with all the flavors and textures you love about regular stuffing, but with only 4 carbs.

The best part about this stuffing (besides the taste), is that you roast it all in the oven on a sheet pan! So simple. The vegetables caramelize and get golden brown edges that give this cauliflower stuffing the most intense, deep flavor. One pan, easy cleanup!

keto thanksgiving dinner plate with turkey, cauliflower stuffing, green beans, mashed cauliflower, and keto cranberry sauce

Why Cauliflower Stuffing?

As much as I love stuffing (and I mean love stuffing), I don’t love all the gluten, grain, and carbs. It doesn’t leave me feeling that great after eating it.

Cauliflower to the rescue! It absorbs all the flavors of the stuffing and acts just like bread. Tender cauliflower meets roasted carrots, onions, celery, and mushrooms, drizzled with olive oil and baked to perfection. Raw pecans give it a perfect nutty crunch and fresh herbs like rosemary and thyme pack a ton of flavor. 

Your family will think you are their very own professional chef. That’s really how good this recipe is.

Ingredient Notes

Mushrooms: If you have an aversion or allergy to mushrooms, they can be left out. You can add in another carrot, another rib of celery, and another 1/2 cup of pecans to make up for it.

Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts, or cashews. Almonds are too hard, so I wouldn’t recommend those. If you need this to be nut-free, use shelled pumpkin seeds or sunflower seeds!

Plant-Based: If you want to make this plant-based, use vegetable stock instead of chicken broth. It’s vegan-friendly!

Recipe Step by Step

chopped vegetables and ingredients for keto stuff next to a baking sheet pan with all of the ingredients mixed together after cooking in the oven.
  1. Preheat the oven to 425ºF. Line 2 rimmed baking sheets with parchment paper for easy cleanup.
  2. In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, black pepper + dried sage. Stir to combine.
  3. In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, fresh rosemary, and fresh thyme. Pour over the chicken stock mixture. Stir well to combine.
  4. Spread in an even layer over 2 baking sheets. You don’t want to overcrowd the stuffing, otherwise, the vegetables won’t caramelize.
  5. Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
  6. Remove from the oven. Serve warm.
keto stuffing made with fresh herbs, chicken broth, roasted vegetables, pecans, cauliflower, and olive oil on a thanksgiving plate with other low carb mains and sides.

Expert Tips

Storage: Leftover stuffing will keep in an airtight container for at least 5 days in the refrigerator.

Prep Ahead: I prefer this being served after being freshly roasted, but you can make this cauliflower stuffing up to 5 days in advance. Chop it and pan roast it for just 30 minutes. Then store it in an airtight container. On the day of serving, lay on a rimmed baking sheet again, drizzle with about 1 teaspoon more of olive oil, and roast for about 15-20 minutes until warm and golden brown.

FAQs

Can I add sausage to this keto cauliflower stuffing?

Yes! Sausage would be a great addition! I’d cook pork sausage on the stovetop in crumbles, then toss the cooked sausage in with the veggies and roast it all together in the oven. The sausage will only get crispier!

Can I freeze cauliflower stuffing?

Yes! You can store your leftover stuffing in an airtight container for up to 6 months. Thaw overnight in the refrigerator before reheating.

Can I eat regular stuffing on a Keto diet?

Unfortunately, the Keto lifestyle works when limiting carbohydrates. Therefore, traditional stuffing made with bread is too high in carbs. Check out this post to learn more about keto and all of my tips and tricks to be successful on your journey!

More Keto Thanksgiving Recipes!

If you’re looking for more low carb, keto, and Whole30 recipes for your Thanksgiving spread, I’ve put together this amazing list!

Love this recipe? Thank you! Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below + leave me a review in the comments. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!

whole30 + keto cauliflower stuffing in a white bowl

Whole30 + Keto Cauliflower Stuffing

Servings: 8
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
This amazing, low-carb cauliflower stuffing is a keto Thanksgiving staple! It features all of the delicious flavors of traditional stuffing recipes, without the bread or carbs! 
5 from 31 ratings
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Ingredients 
 

  • 1 head cauliflower, florets chopped small
  • 4 ribs of celery, chopped
  • 2 medium carrots, peeled + chopped
  • 12 ounces mushrooms, sliced
  • 1 leek, sliced
  • 1/2 yellow onion, chopped
  • 1 cup raw pecans, chopped
  • 1/2 cup chicken stock
  • 1/4 cup olive oil
  • 1 tablespoon fresh or dried thyme
  • 1 tablespoon fresh or dried rosemary, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried sage

Equipment

Instructions 

  • Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper for easy cleanup.
  • In a small bowl or measuring cup, combine the chicken stock, olive oil, salt, black pepper + dried sage. Stir to combine.
  • In a large bowl, combine the cauliflower, celery, carrots, mushrooms, leek, onion, pecans, fresh rosemary, and fresh thyme. Pour over the chicken stock mixture. Stir well to combine.
  • Spread in an even layer over 2 baking sheets. You don't want to overcrowd the stuffing, otherwise the vegetables won't caramelize.
  • Roast in the oven for 40-45 minutes, until golden brown. No need to flip the vegetables while roasting.
  • Remove from the oven. Serve warm.
  • Leftovers will keep refrigerated in an airtight container for at least 5 days. Or frozen for up 6 months.

Notes

Prepping Ahead: I prefer this being served after being freshly roasted. But you can make this stuffing up to 5 days in advance. Chop it and par roast it for just 30 minutes. Then store in an airtight container. On the day of serving, lay on a rimmed baking sheet again, drizzle with about 1 teaspoon more of olive oil, and roast for about 15-20 minutes until warm and golden brown.
Mushrooms: If you have an aversion or allergy to mushrooms, they can be left out. I would just add in another carrot, another rib of celery and another 1/2 cup of pecans to make up for it.
Nuts: Pecans are my favorite for this, but you could also use walnuts, pinenuts or cashews. Almonds are too hard, so I wouldn’t recommend those. If you need this to be nut free, use shelled pumpkin seeds or sunflower seeds!
Plant Based: If you need this to be plant based, use veggie stock and it’s vegan friendly!
Cuisine: American
Course: Side Dish
Author: Natalie
Calories: 144, Total Carbs: 7g, Protein: 2.4g, Fat: 13g, Fiber: 2.9g, Net Carbs: 4g
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