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Low Carb Southern Cornbread Dressing

Southern Keto Chicken & Dressing – Lowcarb Thanksgiving Stuffing

Low Carb Southern Cornbread Dressing – Keto Chicken & Dressing Recipe

This is one of the most popular original recipes on my low carb YouTube channel, and perhaps the low carb recipe remake I’m most proud of. Cornbread Dressing (some folks also call it Chicken & Dressing) is a staple of Southern holiday tables. It’s not cooked inside a turkey, its baked in a casserole dish and served alongside all the traditional holiday favorites. (And I don’t just mean Thanksgiving. In my family, cornbread dressing is served at any large gathering: Easter, Christmas, Birthdays, Funerals, Reunions – you name it. It’s always a welcome addition!)

I took my family’s traditional cornbread chicken and dressing recipe that’s made with real cornmeal and wheat flour, and made smart substitutions with low carb and keto-friendly substitutes. I think this is about as close as it gets to “real” dressing.

Don’t let the long recipe scare you! Yes, there are a few steps, but it’s no different than making traditional cornbread dressing.

The steps are simple:

  • Boil a chicken (to get shredded chicken and chicken broth).
  • Bake some low carb “cornbread.”
  • Sauté the aromatics (onions, celery, etc.).
  • Assemble the dressing in a casserole dish and bake.
  • Wallow in the deliciousness!
Watch me make this Low Carb Southern Cornbread Dressing recipe!
Highfalutin’ Low Carb – Keto Southern Cornbread Dressing Recipe

Low Carb Southern “Cornbread” Dressing

5 from 1 vote
Recipe by Wes Shoemaker – Highfalutin’ Low Carb Course: Entrees, SidesCuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

498

kcal
Total Carbs

11.3

g
Fiber

4.4

g
Net Carbs

6.9

g

Cornbread Dressing (or “Chicken and Dressing”) is a beloved, traditional Southern holiday side dish. This low carb remake is as close as it gets to the real thing. Dig in!

Ingredients

  • 2 1/2 cups almond flour, sifted

  • 1/2 cup crushed pork rinds (unflavored)

  • 1/2 cup whey protein powder (unflavored)

  • 1/4 cup oat fiber

  • 2 tsp baking soda

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 3 Tbsp melted butter

  • 2 Tbsp bacon fat

  • 1 1/4 cup heavy whipping cream

  • 1/2 cup water

  • 1 tsp Amoretti Sweet Corn Extract (optional)

  • 3 eggs

  • 2 tsp ground sage (optional)

  • 8 oz. cooked, shredded chicken (white & dark meat)

  • 3-4 cups chicken broth

  • 1 cup chopped celery

  • 1/2 cup chopped onion

  • salt & pepper to taste

Directions

  • Boil The Chicken
  • Place a whole chicken in a large pot, add enough water to cover. (Be sure to check the cavity to remove the giblets and any packing material.)
  • Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.
  • Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.
  • Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor. (If using purchased chicken stock, skip this step.)
  • Make The Cornbread
  • Preheat oven to 425˚F. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.
  • In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein, oat fiber, baking soda, garlic powder, onion powder, and salt.
  • In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.
  • Beat 2 of the large eggs in a small bowl. (The third egg will be used later.)
  • To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.
  • Stir to combine. Do not over mix.
  • Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.
  • Bake at 425˚F for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.
  • Allow to cool in the skillet.
  • Once cool enough to touch, break apart the cornbread into a very large mixing bowl.
  • Prepare The Aromatics
  • In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.
  • Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)
  • Set aside to cool.
  • Assemble The Dressing
  • Preheat oven to 400˚F.
  • To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.
  • In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg. Mix well and set aside.
  • Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.
  • Taste the mixture and season with salt and pepper to taste.
  • Pour the dressing into a well-buttered 9×13 casserole dish and distribute evenly.
  • Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture into the dressing mixture. Remember that this cornbread will not absorb as much water as traditional cornbread, so don’t over do it.
  • Cover with foil and bake at 400˚F for 30 minutes. Carefully remove the foil and bake an additional 20-30 minutes or until browned.
  • Allow to cool for at least 15 minutes to firm up the dressing. Enjoy!

Recipe Video

Notes

  • This can be also made with prepared chicken broth and shredded leftover chicken or turkey.

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Nutrition Facts

8 servings per recipe


  • Amount Per ServingCalories498
  • % Daily Value *
  • Total Fat 39.8g 62%
    • Total Carbohydrate 11.3g 4%
      • Dietary Fiber 4.4g 18%
    • Protein 25.3g 51%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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