Southern Chicken & Dressing (Low Carb, Gluten Free, THM))

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Low Carb Southern Style Chicken and Dressing is gluten and grain free and a THM S.

Thanksgiving and Christmas are just around the corner.  I can’t believe it is here already I love this time of year. My love of family gatherings and the cooler days have me full of anticipation beginning in September. It’s a time where many of us see family that we haven’t seen in months or possible years. A time where we come together to celebrate the birth of our Savior and a time for sharing peace and goodwill toward others.  Along with the special family times and the spirit of giving there is one other thing that most of us look forward to….all the wonderful foods!

I would not be honest with you if I didn’t tell you that I start dreaming of cornbread dressing and pumpkin rolls long before it’s time to start preparing the big meal on Thanksgiving. One of my favorite dishes, since childhood, is my mom’s corn bread dressing. It is pure southern heaven. It is one of those special dishes that she only makes this time of year, one I have always looked forward to every year.

But since beginning my journey to eating better, I have not been able to enjoy this favorite dish of mine, until now.  I have found a way to enjoy this holiday favorite and still stay on my healthy course. Corn Bread Dressing is no longer a carb loaded thing of the past for me!

Low Carb Southern Chicken and Dressing is gluten and grain free. It is also a THM S.

You’re wondering how I could do a corn bread dressing that is low carb, grain free and THM friendly, right? Well thankfully for us almond meal  is plan approved and is a great ingredient to give us that grain like texture of the corn meal.  I have tried this recipe with just almond meal a few times and it was pretty good but the texture was just lacking a bit so I revamped the recipe and added some why protein and oat fiber. These two ingredients really helped the structure of my corn bread and dressing.


Recipes like traditions here in the south, pass down from generation to generation. Families across each state are sure to have their favorite version of this holiday favorite. Many have eaten their mom’s or grandmother’s dressing recipe since childhood just as I have. Each of us proclaiming that our family’s recipe is the best in the world no matter who asks. After all if it wasn’t the best in the world, why would be stuff ourselves with it every year?

Does your family have a chicken and dressing or stuffing recipe that passes down from one generational table to the next? I would love to hear about it in the comments below.

Southern Style Chicken and Dressing is low carb, gluten free, grain free and a THM S.

Since I am well aware of those traditions I am know that this recipe for Chicken and Dressing may differ from what you enjoy around your table and that’s fine. Hopefully you can take this recipe and adapt it to suit your family traditions and taste. This is a basic recipe and it would be fairly simple to adjust your flavorings and make it your own for this upcoming holiday season.

I also make a slight addition to this recipe when I cook it for my family. Boiled Eggs. Yes, you heard me correctly but don’t worry I left those out of the recipe below to keep it basic. It is something that my mom has done all my life and as traditions go I don’t deviate from that recipe, well except for making my version low carb.  It may seem a bit strange to some of you to add in hard boiled eggs, but for me it wouldn’t be the same.

Another favorite tradition for me is the cranberry sauce. I love the stuff and could almost eat it with a spoon. How about you? Do you enjoy cranberry sauce on your Thanksgiving plate? If you do be sure to check out these healthier recipes from a couple of my blogging friends.

Cranberry Sauce Recipes:


No matter what traditional recipes you enjoy around your table this year I wish you peace, joy and goodwill. May your hearts overflow with love and blessings. Take time to slow down and enjoy your family and to remember the reason we all celebrate these upcoming holidays.

Be sure to pin the recipe for later by clicking the imagine below.

Low Carb Southern Style Chicken and Dressing is gluten and grain free and a great THM "S". A great holiday alternative to the traditional verions.









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3/4 cup

Southern Chicken & Dressing (Low Carb, Gluten Free, THM))
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Recipe Image


  • 2 1/2 cups of Almond Flour/Meal
  • 1/4 cup of Oat Fiber
  • 1/2 cup of plain Whey Protein
  • 1/4 cup coconut oil
  • 2 tsp baking soda
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup chopped celery
  • 1/3 cup chopped onion
  • 1 1/2 cups of heavy cream
  • 1 Tbsp vinegar
  • 2 tsp of Sage
  • 2 eggs, beaten
  • 2 cups cooked chicken
  • 2 1/2 cups of chicken broth


  1. First you will need to make your "corn bread" for the dressing.
  2. Begin by adding your tablespoon of vinegar to your 1 1/2 cups of heavy cream and set aside for about ten minutes. This will act a buttermilk for your corn bread.
  3. Add all your dry ingredients into a bowl: almond meal, whey protein, oat fiber, baking soda, spices. Whisk them together, then add in your 2 beaten eggs, oil and your "buttermilk".
  4. Stir the mixture together until all the dry ingredients are incorporated with the wet.
  5. Once your batter is mixed you can add in your chopped celery and onions. Stir the batter well.
  6. This will be a thick batter and that's what you want.
  7. To bake your corn bread preheat your oven to 425 degrees. I like my corn bread to have a nice crunchy crust. I think it adds to the flavor and texture of the dressing. To get the nice crispy crust I add in 2 tablespoons of oil into a cast iron skillet and preheat the skillet in the oven until the an is really hot. Then I pour the batter into the hot skillet and spread it out evenly. Then bake the mixture. This step is totally optional. If you don't want to go through all these steps you can bake your corn bread in any dish you choose. Just make sure it is greased well.
  8. To bake your corn bread place your dish into the preheated oven and bake it for about 20-25 minutes. Oven temperatures will vary and your cooking times will also depend on the thickness of your bread in the pan so start watching your bread at 20 minutes and just bake until done. Mine takes about 25 minutes in my oven.
  9. When it is finishes remove it from the oven and let it cool down until it is easy to handle. I usually make my corn bread the day before so it takes less time to make the dressing on the day I am needing it.
  10. Once your bread is cool enough to handle begin breaking it up into small pieces. See the pictures in the recipe for an example of this. There is not science to this, you are just breaking it up into small pieces.
  11. Place your crumbled mixture into a baking dish with your cooked chicken. My casserole dish was an 11x9 and is 3 inches deep.
  12. Once you have all your bread and chicken into your baking dish pour your chicken broth/stock all over the top of the bread and stir until all the bread has been coated in liquid.
  13. Press down on the bread mixture slightly to packing it down.
  14. You want your bread mixture to be moist so it will bake and come together. If you feel like you need a little more stock add in another 1/2 cup. Just remember that this bread mixture is not like normal flours and it will not soak up an abundance of liquid so don't go to much over the suggest amount of broth.
  15. To bake your assembled dressing place it into a 400 degree oven and bake for 45-60 minutes. You want the chicken stock to have cooked into the mixture and the dressing to be nice and brown on top. In my oven it takes my dressing about 60 minutes to be ready.
  16. Remove and serve.


    • Keri Bucci says:
      Hi Annette, I have calculated it for my family the last time I made it and it was 8 servings and Total Carbs: 8 grams, Fiber: 4 grams, Net Carbs: 4 grams.
    • Keri Bucci says:
      Hi Beth, I haven't calculated this one yet on nutrition I'm sorry. I will try to work on it soon. You can use one of the online calculators to figure it out if you need them before this weekend when I can work on it.
  1. Linda Hayes says:
    Can I use 1/2 baking blend & the other 1/2 almond flour - ( do not care for the almond flour taste or texture) Thanks!
    • Keri Bucci says:
      Hi Linda, I have not tried it with the baking blend but I don't see why you couldn't. It might change the taste/texture a bit but I bet it will still be delicious. If you try it let me know.
  2. lovelisaserrano says:
    I am always wanting a good southern dressing, but it's the carbs! Thanks for sharing this because I can't wait to make a better alternative. I pinned this to my gluten free board on Pinterest also.

I would love to hear from you!