Keto Cornbread Dressing

November 19, 2019Laura

I can’t believe next week is Thanksgiving! Sadly, I won’t be able to make it back home to Kentucky this year, so I will be cooking for my husband and I at home. Last year, I prepared most of the food at my parent’s house and kept my portion of the meal keto. I plan on writing a blog post later this week with some easy side options and will share my menu in that post as well. Even though we won’t get to be with our family, I look forward to a relaxing time at home.

The dressing is one of my favorite parts of a holiday meal! Last year, I made a keto version of a dressing that I found online, but it didn’t turn out. I ended up eating a small serving of my mom’s regular dressing, which is the absolute best! Since I perfected a keto cornbread recipe, I decided to make my own dressing this year. It took three attempts to get it to my liking, but the final version turned out fantastic! It will be so delicious paired with the ham and other fixings I have planned to make.

For this recipe you will need a batch of keto cornbread, onion, celery, chicken broth, eggs and some seasonings. After making the cornbread, I allow it to cool, cut it into cubes, then toast it in the oven until it’s crispy. I sautee the onion and celery in some butter and then just give everything a good toss. I spread the mixture across an 11×7 baking dish, then bake until set and the top is crispy. It’s super easy to prepare and smells amazing while it’s baking. I hope you and your family have a great Thanksgiving! If you include any of my recipes in your holiday feast, I hope everyone enjoys them!

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Print Recipe

Keto Cornbread Dressing

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Serves: 6
  • Calories 292.5


  • 1 batch keto cornbread, recipe link below
  • 2 Tbsp butter
  • 1/2 small onion, diced
  • 3 ribs celery, diced
  • 2 tsp dried parsley
  • 1 tsp ground sage
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/2 cup chicken broth
  • 2 large eggs


  • 1)

    Cook keto cornbread per recipe directions.

  • 2)

    Preheat oven to 325 degrees F. Cut cooked & cooled keto cornbread into cubes. Place on a baking sheet in an even layer and toast for 15-18 minutes, or until slightly crispy. Watch closely so cornbread doesn’t burn. Allow to cool completely, then transfer to a large mixing bowl.

  • 3)

    Melt butter in a large skillet over medium heat. Add onion and celery to skillet, saute until softened. Increase oven temperature to 350 degrees.

  • 4)

    Add all seasonings into skillet with sauteed onion and celery. Stir well. Transfer onion mixture into bowl with cubed cornbread and toss.

  • 5)

    In a separate bowl, whisk together chicken broth and eggs. Pour over cornbread/onion mixture and gently toss until bread is saturated in broth.

  • 6)

    Transfer to a greased 11×7 baking pan and spread evenly across pan using a rubber spatula. Bake uncovered for 30-35 minutes, or until set and top is crispy.



Keto Cornbread recipe can be found here.

Nutrition (Per Serving)

Net Carbs3.3g
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