By Wendy Stoltz / Last Modified On January 15, 2023

Paleo stuffing using almond flour that's high in protein and simple to make. This paleo stuffing recipe has a vegetarian option, vegan option, and a dairy-free option. You are going to love how easy this grain-free stuffing recipe is.

Serve this paleo stuffing with Beef Short Ribs and Asparagus for a complete meal.

For more Gluten Free Recipes check out my recipe archive.

Paleo Stuffing

This paleo stuffing has all the traditional flavors and textures as regular bread filled stuffing but it’s gluten-free, grain-free, and sugar-free. This paleo stuffing doesn’t use cauliflower as the base, like many paleo stuffing recipes. It uses almond flour (or almond meal). It's based on a combination of recipes: the base in my Paleo Muffins, and the rest of the steps are from my Gluten Free Stuffing recipe.

No need to make or buy paleo or a paleo stuffing mix. This stuffing recipe uses minimal ingredients and can be made at once without the added expense of pre-made or store bought breads.

This grain-free stuffing is vegetarian but you can easily add cooked sausage for extra flavor and texture. See the notes below for a vegan option.

Paleo Stuffing Recipe - Using Almond Flour

One thing to note about using almond flour is that it is NOT a 1-to-1 for other flours, like coconut flour. It has a lot more protien and fat so it reacts differently in recipes. It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.

Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be. And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.

Can I use an egg replacer in grain-free stuffing?

I haven’t tried using an egg replacer in this paleo stuffing recipe because of the amount of eggs that it calls for and many egg replacers have starches in them. I have had others comment on similar recipes that flaxegg worked well, but the end result was wetter.

If you use flaxegg in this grain free stuffing recipe you might want to toast your almond flour bread cubes before adding them to the other ingredients.

How to make Paleo Stuffing

1. In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
2. Add oil, water, and eggs.
3. Mix until well combined.
4. Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
5. Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
6. Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
7. In a large cooking pot over medium heat, melt ghee (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
8. Stir in thyme, sage, rosemary, salt, and pepper.
9. Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
10. Spoon grain free stuffing into a 8X8 glass baking pan and bake for an additional 10-15 minutes.

Options for making paleo stuffing:

Dairy-Free Paleo Stuffing Option: Use oil or dairy-free butter or oil instead of ghee to saute the onions and celery.

Vegan Paleo Stuffing Option: Use oil instead of the ghee to saute the veggies, and veggie broth. Use flaxeggs instead of chicken eggs and toast the almond bread cubes to help dry them out after baking, before mixing into the stuffing mixture.

I hope you like this paleo stuffing as much as we do. You get a nice serving and it’s super filling. This grain free stuffing recipe is less expensive than many other stuffing recipes and you can easily make it from start to finish at home, without buying pre-made paleo bread.

Did you make this paleo stuffing? Leave me a comment below letting me know what you thought.

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Yield: 8 cups

Paleo Stuffing

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Paleo stuffing using almond flour that's high in protein and simple to make. This paleo stuffing recipe has a vegetarian option, vegan option, and a dairy-free option.

Prep Time 15 minutes

Cook Time 28 minutes

Additional Time 10 minutes

Total Time 53 minutes

Ingredients

For the almond flour bread cubes

• 2 cups almond flour
• ¼ teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon baking soda
• ¼ cup avocado oil (or oil of choice)
• 2 tablespoons water
• 3 large eggs, room temperature

For the stuffing

• ¾ cup ghee (or dairy-free butter, or oil)
• 1 medium yellow onion, chopped
• 4 stalks celery, thinly sliced
• 1 ½ teaspoons dried thyme leaves
• ½ teaspoon ground sage
• ½ teaspoon rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup chicken broth (or veggie broth)

Instructions

1. Preheat oven to 350°F (180°C). Line a 9X13 jelly roll pan, or glass pan, with parchment paper; set aside.
2. In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
3. Add oil, water, and eggs.
4. Mix until well combined.
5. Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
6. Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
7. Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
8. In a large cooking pot over medium heat, melt ghee (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
9. Stir in thyme, sage, rosemary, salt, and pepper.
10. Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
11. Spoon grain free stuffing into a 8X8 glass baking pan and bake for an additional 10-15 minutes.

Notes

Dairy-Free Paleo Stuffing Option: Use oil or dairy-free butter instead of ghee to saute the onions and celery.

Vegan Paleo Stuffing Option: Use oil instead of the ghee to saute the veggies, and veggie broth. Use flaxeggs instead of chicken eggs and toast the almond bread cubes to help dry them out after baking, before mixing into the stuffing mixture.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 285mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.