I love a good Caprese salad and have served many variations thereof on a regular basis–both to guests as well as when it’s just the two of us. It’s quick, easy, and low carb. This Keto Caprese Stuffing takes that simple yet perfect combination of flavors and turns it into a stuffing that will make a fantastic side dish for any dinner party.
It is also pretty straightforward to put together and can be assembled the day / evening in advance. That convenience always gets a bonus point in my book.
What You Need
Equipment
- Rimmed Baking Sheet – For drying out the bread cubes.
- Heavy Duty Aluminum Foil – Optional. For lining the rimmed baking sheet.
- Cutting Board
- Chef’s Knife
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Grater – You only need this if you are not using pre-shredded cheese. As a note, pre-shredded versions usually have a light anti-caking coating to keep the pieces from sticking together that has (in the brand I use) 1 gram of carbs per ¼ cup. If you shred your own cheese, you avoid that extra starch.
- Rubber Scraper
- 9 x 13 inch Casserole Dish
- Cooking Spray
Ingredients
- White Keto Bread – (Cubed and dried. See Notes for alternatives.)
- Eggs – I use jumbo eggs.
- Chicken Stock – I use my Homemade Chicken+ Broth.
- Heavy Cream
- Basil
- Kosher Salt
- Ground Black Pepper
- Shredded Mozzarella – You can either buy pre-shredded, which will add about 1 gram of carbs per ¼ cup or shred your own. You’ll need 8 ounces, which is about 2 cups.
- Grated Parmesan Cheese – You’ll need 2 ounces, which is about ½ cup.
- Minced Garlic – You can either choose to mince your own or use pre-minced. If you are mincing your own, you need about 3 cloves. If you are using pre-minced, you’ll need 1.5 teaspoons. I use pre-minced.
- Sun-dried Tomatoes in Herbs and Extra Virgin Olive Oil – I buy the ones that are already julienned, so it’s quick work to dice them. If you can’t find the version of sun-dried tomatoes “in Herbs”, you’ll want to add 1 teaspoon of dried basil.
Getting Started with Making Keto Caprese Stuffing Casserole
Drying the Bread
For those of you who have followed along with some of my other stuffing and bread pudding recipes, this first part will be familiar. Start by cubing and drying the keto bread. If you are not trying to make this keto, you can use plain white bread or whatever other version you like. Using the keto bread that I buy, this is 12 slices which is about 8 ounces.
Preheat your oven to 250 degrees, line a rimmed baking sheet with aluminum foil (for easy clean up). Lay out the bread cubes and bake for 20 minutes. Remove. Toss the cubes. Put them back in the oven for another 20 minutes. Remove them and set them aside. This can be done farther in advance if you happen to have time and oven availability earlier in the week. Just toss the dried cubes in a zip top bag once they are cooled and then they are ready to go whenever.
Getting Your Ingredients in Order
For the next step, dice 1 cup of sun-dried tomatoes and set them aside. Then measure out your shredded cheese and set it aside.
In a large mixing bowl, beat the 2 eggs with a whisk and then add in the heavy cream and chicken broth / stock. Stir until the mixture is homogeneous. Then whisk in the salt, pepper, and basil.
Assembling the Keto Caprese Stuffing
To put everything together, fold in the dried bread cubes, shredded mozzarella, shredded parmesan, minced garlic, and diced sun-dried tomatoes. Using your rubber scraper, keep folding until the cheese and tomatoes are evenly distributed throughout the mixture.
Pour everything into a well-greased 9x 13 inch casserole dish. You can either bake it right away or put a lid on it and store it in the fridge until your ready to cook.
Baking
Preheat the oven to 350° F. If the casserole has not been refrigerated, bake for 40 – 45 minutes. In the event you did store it in the refrigerator, you will likely need to add another 5 – 10 minutes depending on your oven. You can also help the casserole come up to temperature by placing the cold dish in the cold oven before you preheat it. Then just let them warm up together.
Serve warm. Maybe add a sprig of fresh basil for a pretty presentation.
Enjoy!
Related Recipes
Wondering what to serve along with this Keto Caprese Stuffing, take a look at my Red, White, and Blue Dinner Party for some menu ideas.
If you like this recipe, you should also check out my:
- Keto Spinach and Artichoke Casserole
- Keto Ham and Cheese Breakfast Strata
- Reuben Raclette Casserole
- Keto Kentucky Hot Brown Casserole
- Keto Chicken, Ham, and Cheese Stuffing
- Keto Florentine Breakfast Strata
Like this idea but are feeling sweet instead of savory? Try one of these:
- Keto French Toast Casserole
- Keto Pistachio Chocolate Chip Bread Pudding
- Keto Bourbon Bread Pudding with Bourbon Caramel Sauce
- Keto Pineapple Bread Pudding
Keto Caprese Stuffing
Ingredients
- 12 slices White Keto Bread Cubed and dried. See Notes for alternatives.
- 2 Eggs Beaten. I use jumbo eggs.
- 1 cup Chicken Stock I use my Homemade Chicken+ Broth.
- 1 cup Heavy Cream
- 1 teaspoon Basil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 8 ounces Shredded Mozzarella
- 2 ounces Parmesan Shredded or Grated
- 1.5 teaspoons Garlic Minced
- 1 cup Sun-dried Tomatoes in Herbs and Extra Virgin Olive Oil Diced. This is about ½ of a jar or about 7 ounces.
Instructions
- Preheat your oven to 250 degrees F. Cut 12 slices White Keto Bread into 1-inch cubes. Spread them on a rimmed baking sheet and place in the oven for 20 minutes. Remove, toss, and return them to the oven for another 20 minutes. Remove and let cool. Increase the oven temperature to 350 degrees F.12 slices White Keto Bread
- Dice 1 cup Sun-dried Tomatoes in Herbs and Extra Virgin Olive Oil and set them aside.1 cup Sun-dried Tomatoes in Herbs and Extra Virgin Olive Oil
- In a large mixing bowl, beat 2 Eggs, 1 cup Heavy Cream, and 1 cup Chicken Stock until well combined. Then mix in 11 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, and 1 teaspoon Basil.2 Eggs, 1 cup Chicken Stock, 1 cup Heavy Cream, 1 teaspoon Basil, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper
- Add the bread cubes into the mixing bowl, then the 8 ounces Shredded Mozzarella, 2 ounces Parmesan, and 1.5 teaspoons Garlic (minced). Stir to thoroughly coat. Next, fold in the pieces diced sun-dried tomatoes.8 ounces Shredded Mozzarella, 2 ounces Parmesan, 1.5 teaspoons Garlic, 1 cup Sun-dried Tomatoes in Herbs and Extra Virgin Olive Oil
- Pour the mixture into a well greased 9 x 13 inch casserole dish.
- Bake at 350 degrees F for 40 – 45 minutes.
- Serve warm.
Equipment
- Heavy Duty Aluminum Foil (Optional)
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Grater – Optional
- Cooking Spray
Notes
- Bread Options
- For the bread, if you are not trying to keep this keto / low carb, you can use regular white bread. The number of slices–12–is based on the relatively thin slices that my keto bread comes in. This should be about 8 ounces of bread cubes (dried).
- If you want it to be keto, but don’t have access to store-bought keto bread, I would suggest using this Keto Cheesy Skillet Bread recipe from All Day I Dream About Food. Just make it, cube it, and then dry out the cubes in the oven like you would with the store-bought bread. However, it will take a bit longer. Just keep an eye on it so that you don’t burn your hard work.
- Stock
- I used chicken stock (specifically my Homemade Chicken+ Broth), because that’s what I happened to have. However, you could use vegetable stock to keep this dish vegetarian if you prefer.)
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