Pork King Good Low Carb & Grain Free Stuffing

Pork King Good Low Carb & Grain Free Stuffing

A Keto-Friendly Holiday Side Dish Everyone Will Love

When you’re planning a holiday feast, it can be tricky to find side dishes that fit a low-carb or keto lifestyle while still feeling festive and comforting. Fortunately, this Low Carb Grain-Free Stuffing does exactly that. Made with Pork King Good Pork Rind Crumbs to create a fluffy, bread-like base, this recipe delivers all the beloved flavors of traditional stuffing—without the grains, gluten, or extra carbs. Even better, it tastes rich, savory, and completely satisfying.

Because the “bread” is baked first and then transformed into stuffing, the final dish has the same texture and flavor profile as classic holiday dressing. The best part? Your oven does most of the work, making this an easy, approachable recipe you can rely on every Thanksgiving or Christmas.

Why You’ll Love This Keto Stuffing

This stuffing proves you don’t need bread to enjoy a hearty, holiday-worthy side dish. Thanks to Pork Rind Crumbs and melted cheese, the baked “bread” holds together beautifully and absorbs the flavors of herbs, vegetables, and chicken stock just like traditional cubes of stuffing bread.

Additionally, this recipe is:

  • Low carb and keto-friendly

  • Gluten-free, grain-free, and nut-free

  • High in protein

  • Simple to assemble

  • Perfect for large holiday gatherings

The combination of sautéed onion, celery, mushrooms, and herbs fills your kitchen with nostalgic holiday aromas, helping this dish feel just as comforting as classic stuffing—if not more so.

 

Low Carb Grain-free Stuffing

(Gluten-free, Nut-free, Soy-free, Refined Sugar-free)

Ingredients:

  • Avocado oil spray or gluten-free nonstick cooking spray
  • 2 cups Pork King Good Pork Rind Crumbs, Seasoned or unseasoned
  • 2 cups shredded mozzarella cheese
  • 4 large eggs, divided
  • 4 tablespoons sour cream
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 4 tablespoons unsalted butter, plus more for preparing the baking dish
  • 1 cup white onion, chopped
  • 1 cup celery, chopped
  • 1 cup mushrooms, chopped
  • 2 tablespoons parsley, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon poultry seasoning
  • ½ teaspoon black pepper
  • 1 cup gluten-free chicken stock

Directions: 

Preheat oven to 450°F. Spray a 9x5-inch loaf pan with cooking spray. 

Stir together Pork Rind Crumbs, shredded cheese, 3 eggs, sour cream, baking powder, and garlic powder.

Pour mixture into a greased loaf pan and bake for 25 minutes. Remove from baking pan and cool completely. 

Turn the oven down to 375°F. Butter a baking dish. 

Melt 4 tablespoons butter in a large pan and stir in onion, celery, mushrooms and parsley. Cook until ingredients are soft, stirring frequently.

Once cooled, cut your Pork Rind Bread into small, 1-inch cubes and place them in a large mixing bowl. In another bowl, beat the remaining egg with a fork or whisk and pour it over the top of your bread cubes, followed by your onion mixture, the remaining spices, and the chicken stock.

Stir all ingredients together, transfer to a baking dish, and bake at 375 degrees for 25-30 minutes.


Serves 12

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