Stuffing Muffins (aka: Stuffin’ Muffins) – Low Carb, Gluten Free
Every year at Thanksgiving I would fill up on stuffing while hubby slaved away on preparing the rest of the meal and every year he would jokingly scold me for eating so much of it before the actual meal. He would give me the side-eye (all in good fun), as I grabbed yet another bowl and made “MMMmmm” noises.
This year, I still wanted stuffing regardless of the fact that I can’t have gluten and while some gluten free stuffing mixes are amazing, I also wanted one that was low in carbs (yep, I want it all!). 🙂 I also think that the name “Stuffin’ Muffins” is just about the cutest thing ever.
Well, several test recipes later…I figured out a way to have low carb, gluten free stuffing and I was in heaven. We made chicken and gravy and tested it alongside our lovely Sunday meal. They were awesome. I hope you and your family feel comforted and loved by this recipe. Whether you or your loved ones live with diabetes or simply follow a low-carb diet, no one should feel left out during the holidays. Enjoy!
Low Carb, Gluten Free, Stuffing Muffins!
- 8oz sage sausage, cooked & crumbled (1/2 of the traditional 16oz roll-style package. We used Jimmy Dean as it is marked gluten free)
- 1 stick butter + 2tbsp separated…stick softened
- 2 lg stalks celery, chopped
- 1 small onion, diced
- 1tsp poultry seasoning
- ½ tsp garlic powder
- ¾ tsp coarse sea salt
- ½ tsp ground black pepper
- 3oz cream cheese, softened
- 2 large eggs (+ have an extra egg on hand to use as an egg wash at the end)
- 2 ½ c. blanched almond flour
- 2 tsp baking powder
- 2 tbsp flat leaf parsley, chopped
- Preheat oven to 400 degrees F. Line 13 muffin tin holders with paper liners and set aside (You could use 12 and just make them slightly bigger, just remember to adjust your nutritional counts slightly if you go this route).
- Brown and crumble sausage in medium size skillet until fully cooked. Set aside on a paper towel lined plate to drain.
- In separate medium sized skillet, melt 2 tbsp of your butter, add celery, onion, poultry seasoning, garlic powder, salt & pepper and saute about 5 - 7 minutes over medium heat, until tender. Set aside and allow to cool while preparing dough.
- In a large mixing bowl, add 1 stick of softened butter, cream cheese & 2 eggs. Blend together with an electric mixer.
- In a small bowl, add almond flour and baking powder and stir together to combine.
- Add flour mixture to butter/cream cheese mixture in batches, beating with an electric mixer to combine.
- Gently mix in the cooled celery and onion mixture, cooked sausage, and flat leaf parsley into the dough with a spoon.
- Using a ¼ c dry measuring cup, scoop dough and roll slightly into a ball, dropping each ball into paper cup lined muffin tin and flatten lightly with hand to fill out muffin cup.
- Brush tops lightly with egg wash (beaten egg).
- Bake for about 23 minutes or until nicely set and golden brown. Serve warm or refrigerate until ready to serve and warm in microwave or oven. (Posted by ToTemptation.com 10-29-18)