This stuffing is irresistible. It’s moist and bursting with all the flavor you’d expect from a really great stuffing. In fact, you may decide it’s the best stuffing you’ve ever eaten!

Yield: 6 cups

Serving size: 1/2 cup


  • 1/2 cup chopped walnuts
  • 1/2 cup finely chopped celery
  • *optional: 1/4 cup finely chopped carrots (omit these if you’re diabetic)
  • 3/4 cup chopped mushrooms
  • 1/4 small onion, finely chopped
  • 4 tbsp. butter
  • 1 1/2 cups chicken broth, vegetable broth, or water
  • 3 cups almond flour
  • 1 tbsp. hemp seed hearts
  • 3 tbsp. dried parsley
  • 1/4 tsp. dried sage
  • 1 large egg
  • salt & pepper


  1. Butter a casserole dish, and preheat the oven to 350° F.
  2. Place the first six ingredients into a 3 quart sauce pan. Cook over medium heat until the butter melts.
  3. Add the broth or water to the pan, and remove from the heat.
  4. Stir the almond flour, hemp seed hearts, parsley, and sage into the liquid in the pan.
  5. Add in the egg, mixing well to incorporate.
  6. Season with salt and pepper to taste.
  7. Spoon the stuffing into the prepared casserole dish. Do not pat down or flatten the stuffing with the spoon. (This will preserve the stuffing’s fluffy texture when baking.)
  8. Cover the dish and bake for 40-50 minutes, until the stuffing has risen and firmed up.
  9. Continue to bake uncovered for about 20-30 more minutes, or until the stuffing is a light golden brown.
4 Net Carbs Per Serving
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