There are plenty of Keto or Low Carb Stuffing recipes out there, and they are usually very heavy. This low carb Cauliflower Stuffing recipe has all the comforting flavors of Thanksgiving and will help you stay on track during the holidays.

One serving has 112 calories and only 10g net carbs.

Ingredients

I am not a fan of celery and for this recipe I chose to use fennel. It has a mild licorice flavor that compliments other aromatics and their greens look great sprinkled on top when serving.

Another difference from traditional ingredients is the use of poblano peppers. Poblanos add a little spice, beautiful deep green color and great flavor.

Steps

To make this low carb stuffing recipe, start by chopping all the ingredients, except for the cranberries.

I like chopping the vegetables in small cubes (about 1/4 inch). However, I like to chop the cauliflower in slightly bigger cubes of about 1/2 inch.

In a large pan start sautéing (medium high heat) mushrooms, onions, fennel, carrots, bell pepper and poblano peppers in one tablespoon of avocado oil. Using butter at this point may not be a good idea because it could burn.

Then add garlic and herbs and continue to sauté. Once the vegetables are partially cooked, add the cauliflower and continue to sauté. Then add chopped pecans and cranberries. Keep some of the chopped pecans and cranberries aside.

Then lower the heat to medium low and cover for 10 to 12 minutes. There’s no need to add any additional liquid, the steam will release juices from the vegetables.

Uncover and increase the heat to medium high again. At this point we are looking for the juices to evaporate.

Once the vegetables are dry, add butter and continue to stir for a couple of minutes until it is melted into the vegetable mix.

Once the butter has melted into the vegetable mixture and all the juices have dried, it is ready to serve.

Place in a casserole dish and top with chopped pecans, cranberries and fennel greens.

Thanksgiving Low Carb Stuffing Recipe Tips

1. You can chop vegetables a couple of days before and and keep the in the fridge until ready to cook.
2. You can make the stuffing the day before. On Thanksgiving day, re-heat in the oven, add toppings and serve.

Complete your Thanksgiving Dinner with these Low Carb Recipes

1. Low Carb Pumpkin Cheesecake Recipe
2. Low Carb Pumpkin Spice Latte Cake
3. Thanksgiving Turkey with Herbed Butter
4. Keto Dinner Rolls