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–+ servings
Keto Caprese Stuffing Casserole on plate with fresh basil leaves

Keto Caprese Stuffing

A fun take on a classic, this Keto Caprese Stuffing is the perfect accompaniment. Great for a crowd, serve it at your next dinner party or take it to your next potluck or picnic. Your guests will love it!
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Course: Side Dish
Cuisine: American
Keyword: Casserole, Easy, Keto
Prep Time: 30 minutes
Cook Time: 45 minutes
Bread Cube Drying Time: 45 minutes
Total Time: 2 hours
Servings: 8
Calories: 311kcal

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

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.)

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Keto Caprese Stuffing
Amount per Serving
Calories
311
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
103
mg
34
%
Sodium
 
685
mg
30
%
Potassium
 
364
mg
10
%
Carbohydrates
 
16
g
5
%
Fiber
 
10
g
42
%
Sugar
 
2
g
2
%
Protein
 
18
g
36
%
Vitamin A
 
924
IU
18
%
Vitamin C
 
14
mg
17
%
Calcium
 
293
mg
29
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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