Feastical

Who Says You Can’t Have Your (Stuffing) Muffin and Eat It Too?

Hey friends, Beau here! Let’s talk about one of the greatest comfort foods of all time: stuffing. That savory, herby, melt-in-your-mouth side dish that somehow steals the show from the main event. But if you’re living that low-carb or keto life, a big ol’ bowl of traditional bread-based stuffing can feel like a distant, delicious memory. I’ve been there, staring longingly at the Thanksgiving table, wondering if I’d ever get to experience that joy again.

Well, I’m thrilled to tell you that the answer is a resounding YES. And it comes in the most adorable, convenient, and flavor-packed package imaginable: Keto Stuffing Muffins. We’re ditching the bread but keeping every single bit of that soul-warming flavor. These little guys are a game-changer. Packed with seasoned ground beef, a hint of almond flour for that perfect texture, and all the classic sage and thyme vibes you crave, they bake up perfectly in a muffin tin. They’re not just a side dish; they’re a portable protein-packed snack, a meal-prep hero, and proof that you don’t have to sacrifice flavor for your health goals.

I designed this recipe to be incredibly simple. Whether you’re a seasoned cook or just figuring out your way around a skillet, you can whip these up in about 40 minutes flat. So, if you’re ready to bring the cozy, comforting taste of stuffing back into your kitchen, grab your favorite muffin pan and let’s get baking. Your taste buds (and your keto lifestyle) are about to become the best of friends.

A Stuffing Story: My First “Bread-Less” Thanksgiving

I’ll never forget the first Thanksgiving after my wife decided to go keto. The air was filled with the usual incredible smells—roasting turkey, cinnamon-spiced pies—but there was a palpable tension in the kitchen. I saw her eyeing the giant bowl of my famous sourdough and sausage stuffing, a look of pure, unadulterated longing on her face. It’s a look no food-loving spouse ever wants to see.

So, I did what any supportive, slightly-crazy chef husband would do: I declared a kitchen lockdown and started experimenting while the turkey rested. I had some cooked ground beef, leftover sautéed celery and onions, almond flour, and a whole lot of hope. I mashed it all together with eggs and a heavy hand of my favorite poultry herbs, scooped the mixture into a muffin tin, and crossed my fingers. What came out of the oven 25 minutes later were these golden-brown, savory muffins. They were firm, incredibly fragrant, and… they worked! The first bite was a revelation. It had the *essence* of stuffing—the savory herbs, the soft, satisfying texture—without a single crumb of bread. The smile on her face was worth a thousand loaves. That’s the moment these Keto Stuffing Muffins were born, and they’ve been a Feastical holiday (and weeknight!) staple ever since.

Gathering Your Flavor Arsenal

This recipe is all about building layers of flavor with simple, whole ingredients. Here’s what you’ll need to make about a dozen of these savory muffins. Don’t just think of this as a shopping list; think of it as your flavor blueprint!

• 1 lb (450g) Ground Beef: I like an 80/20 blend for the best flavor and moisture, but leaner beef works great too—just don’t drain away *all* the fat! It’s our flavor friend. Chef’s Insight: For a different twist, ground pork, turkey, or even a plant-based ground “meat” work beautifully here.
• 1/2 Cup Almond Flour: This is our magic ingredient that replaces the breadcrumbs! It adds structure and a subtle nutty richness that plays so well with the beef and herbs. Substitution Tip: If you’re nut-free, sunflower seed flour is a fantastic 1:1 swap. Just be aware it can cause baked goods to turn green over time (a harmless reaction with baking soda, which we aren’t using!), so eat ’em fresh!
• 2 Large Eggs: Our trusty binder! They hold everything together, giving the muffins a perfect, sliceable texture. Make sure they’re at room temperature for best integration.
• 1/2 Cup Diced Celery & 1/2 Cup Diced Onion: The holy trinity of flavor (well, two-thirds of it)! This dynamic duo creates the aromatic base that makes stuffing taste like stuffing. Dice them fairly small for an even distribution in every bite.
• 2 Tbsp Butter: We’re sautéing our veggies in this golden goodness for that irreplaceable, rich, buttery flavor. Ghee or avocado oil are great dairy-free alternatives.
• 1 tsp Garlic Powder, 1 tsp Dried Sage, 1 tsp Thyme: The heart and soul of the recipe! Dried herbs are perfect here, giving that classic, robust stuffing flavor. Chef’s Hack: Rub the dried herbs between your palms before adding them to the mix. This gently wakes up their oils and makes them infinitely more fragrant.
• 1/2 tsp Salt & 1/2 tsp Black Pepper: Essential for seasoning every layer. Always taste your mixture before baking and adjust if needed!
• Optional: 1/4 Cup Shredded Cheese or Chopped Parsley: A sprinkle of sharp cheddar or parmesan on top before baking adds a lovely cheesy crust. Fresh parsley stirred in or sprinkled on top at the end brings a pop of color and freshness.

Let’s Build These Flavor Bombs, Step-by-Step

Okay, team! It’s time to fire up the oven and get our hands a little dirty. This process is simple, fun, and fills your kitchen with the most incredible aroma. Follow these steps, and you’ll be a keto stuffing muffin pro in no time.

1. Preheat and Prep: First things first, get that oven heating to a nice, hot 375°F (190°C). While it’s warming up, grab your muffin tin. Grease each cup well with butter, avocado oil spray, or line them with parchment paper liners. This little bit of prep ensures your muffins pop out perfectly later—no sticking allowed! Chef’s Hack: Even if using liners, a quick spritz of oil helps the muffins release their crispy edges.
2. Sauté the Aromatics: Place a large skillet over medium heat and melt your 2 tablespoons of butter. Once it’s sizzling gently, toss in your diced celery and onion. We’re not looking for color here, just softness. Cook them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the celery loses its raw bite. This step builds a sweet, savory foundation for the whole dish.
3. Brown the Beef: Now, add the ground beef to the skillet with your softened veggies. Use your spoon or a spatula to break it up into small crumbles as it cooks. Brown it all over until there’s no pink left. Once cooked, this is the crucial part: drain the excess fat. I like to leave about a tablespoon in the skillet for extra flavor and moisture, but too much will make the muffins greasy.
4. The Big Mix: Let the beef and veggie mixture cool for a few minutes—you don’t want to scramble the eggs in the next step! Transfer it to a large mixing bowl. Now, add the almond flour, eggs, garlic powder, sage, thyme, salt, and pepper. This is where the magic happens! Roll up your sleeves and use your hands or a sturdy spoon to mix everything until it’s perfectly combined. You’ll see the mixture start to bind together beautifully. Chef’s Tip: This is the perfect time for a taste test! Adjust the seasoning if you like things a bit saltier or more herby.
5. Scoop and Bake: Using a spoon or a cookie scoop, divide the mixture evenly among the 12 prepared muffin cups. Press it down gently to compact it—this helps them hold their shape. If you’re adding cheese, now’s the time for a generous sprinkle on top. Slide the tin into your preheated oven and bake for 20-25 minutes. You’re looking for firm, golden-brown tops. A toothpick inserted into the center should come out clean.
6. The Patient Wait: This might be the hardest step! Once out of the oven, let the muffins cool in the tin for at least 5-10 minutes. They need this time to set up. Then, gently run a knife around the edges to loosen them and carefully lift them out onto a cooling rack.

How to Serve Up These Savory Gems

So you’ve got a dozen perfect, golden-brown muffins. Now what? The possibilities are endless, my friends!

For the ultimate holiday feast, these are the perfect low-carb sidekick to your roasted turkey, ham, or prime rib. They look fantastic on a platter and make portion control a breeze. Drizzle them with a little sugar-free gravy for the full, decadent experience.

But don’t just save them for special occasions! These muffins are a meal-prep superstar. Let them cool completely, then store them in an airtight container in the fridge. Grab one or two for a quick, protein-packed breakfast on your way out the door, or pair them with a simple side salad for a satisfying lunch. They’re also a fantastic, hearty snack to curb those afternoon hunger pangs. Think of them as your new, best savory grab-and-go option!

Get Creative: 5 Fun Twists on the Classic

I love this base recipe, but the kitchen is your playground! Here are a few of my favorite ways to mix things up and keep it exciting.

• The “Everything Bagel” Muffin: Stir 2 tablespoons of everything bagel seasoning into the mix before baking. The garlic, onion, poppy seeds, and sesame seeds add an incredible texture and flavor boost.
• Pork Sausage & Apple: Swap the ground beef for mild or spicy pork sausage. Add 1/4 cup of finely diced, low-carb apple (like Granny Smith) when you sauté the onions for a classic sweet and savory combination.
• Mushroom & Swiss: Love mushrooms? Add 1/2 cup of finely chopped mushrooms to the skillet with the celery and onions. Fold in 1/4 cup of shredded Swiss cheese into the mixture before scooping.
• Spicy Southwest: Give it a kick! Use ground beef seasoned with 1 tsp chili powder and 1/2 tsp cumin. Add a couple of tablespoons of diced green chiles and swap the cheddar for pepper jack cheese.
• Bacon & Jalapeño: Because bacon makes everything better. Fold in 1/4 cup of cooked, crumbled bacon and 1-2 tablespoons of finely diced jalapeño (seeds removed for less heat) into the mixture.

Beau’s Kitchen Notes & Stories

This recipe has evolved so much since that first Thanksgiving experiment. I’ve learned that letting the meat mixture cool a bit before adding the eggs is non-negotiable unless you want little bits of cooked egg white in your muffins (not the end of the world, but we’re aiming for perfection here!). I’ve also found that a standard cookie scoop is my best friend for getting evenly-sized muffins that bake at the same rate.

One time, I was filming a video for the site and got so caught up in chatting about the importance of drying out your almond flour if it’s clumpy (a real pro-tip!) that I completely forgot to add the eggs. Let’s just say the resulting “stuffing crumble” was still delicious over a salad, but it definitely didn’t hold a muffin shape! It was a great reminder that even kitchen mishaps can lead to new ideas. The journey is all part of the fun.

Your Questions, Answered!

Q: My muffins turned out a bit dry. What happened?
A: The most common culprit is overcooking or using beef that is too lean. Make sure to set a timer and check them at the 20-minute mark. Also, remember that little bit of fat we left in the skillet? That’s key for moisture. If you’re using 93/7 beef, you might want to add an extra tablespoon of butter to the mixture.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! These muffins freeze like a dream. Let them cool completely, then place them in a single layer on a baking sheet to “flash freeze” for an hour. Once solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat straight from the freezer in the microwave or a 350°F oven until warm.

Q: The texture is a bit soft/grainy. Is that normal?
A: Yes, the texture will be different from traditional bread stuffing—it’s more like a firm, savory meatloaf muffin. The almond flour gives it a slightly denser, grainier texture than bread. If it’s *too* soft, it might need another minute or two in the oven to fully set.

Q: I’m dairy-free. Can I still make these?
A> You bet! Simply swap the butter for avocado oil, ghee, or your favorite neutral oil, and omit the cheese or use a dairy-free alternative. The recipe is incredibly flexible.

Keto Stuffing Muffins (with Ground Beef)

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• Author: BeauCollier

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Description

That’s why I’m so excited to share these Keto Stuffing Muffins. They pack all the cozy, holiday-inspired flavors you love—onion, celery, sage, thyme—into a perfectly portioned, bread-free muffin. They’re hearty, portable, and make meal prep a breeze. Whether you serve them as a side dish with turkey or grab one for a protein-packed breakfast, these muffins are about to become your new favorite keto comfort food.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef (80/20 blend recommended)

• ½ cup almond flour (or sunflower seed flour for nut-free)

• 2 large eggs (room temperature)

• ½ cup diced celery

• ½ cup diced onion

• 2 tbsp butter (or ghee/avocado oil)

• 1 tsp garlic powder

• 1 tsp dried sage

• 1 tsp dried thyme

• ½ tsp salt

• ½ tsp black pepper

• Optional toppings: ¼ cup shredded cheddar or parmesan, chopped parsley

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Instructions

1. Prep the oven & pan
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with butter or oil spray, or line with parchment liners.

2. Cook the aromatics
Melt butter in a skillet over medium heat. Add diced onion and celery, cooking until softened (about 5–7 minutes).

3. Brown the beef
Add ground beef to the skillet. Cook until browned, breaking it into crumbles. Drain excess fat, leaving about 1 tbsp for flavor.

4. Mix it all together
Let the mixture cool slightly, then transfer to a large bowl. Stir in almond flour, eggs, garlic powder, sage, thyme, salt, and pepper until well combined.

5. Fill & bake
Spoon the mixture evenly into the muffin cups, pressing lightly to compact. Top with cheese if using. Bake for 20–25 minutes, until golden and firm.

6. Rest & serve
Cool for 5–10 minutes in the pan before removing. Garnish with fresh parsley, if desired.

Notes

• Keep it moist: Don’t over-drain your beef—just a little fat keeps these muffins juicy.

• Make it cheesy: Add shredded Swiss, cheddar, or parmesan to the mix.

• Flavor twist: Try curry powder, smoked paprika, or diced jalapeños for a fun spin.

• Meal prep win: Store in the fridge up to 4 days, or freeze for up to 3 months.

Nutrition

• Calories: 180 Cal Per Muffin
• Fat: 14 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 10 g

Nutritional Information (Per Muffin)

Please remember, these are estimates and can vary based on the specific ingredients you use, especially the fat content of your ground beef and whether you add cheese.

• Calories: ~180
• Fat: 14g
• Protein: 10g
• Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Net Carbohydrates: 2g

As you can see, these muffins are a fantastic low-carb, high-fat, and high-protein option, making them ideal for a ketogenic lifestyle. They’re satisfying and keep you full thanks to that great balance of macronutrients.

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends—my foolproof recipe for turning a keto compromise into a total triumph. These Keto Stuffing Muffins are more than just a recipe; they’re a reminder that eating for your health doesn’t mean giving up on the foods that make you feel warm, happy, and connected.

I hope you love making (and devouring!) these as much as I do. They’ve brought so much joy to our table, and I have a feeling they’re going to become a regular in your rotation, too. If you make them, I’d be absolutely thrilled if you tagged me @FeasticalBeau on social media or left a comment on the blog post. I love seeing your creations and hearing your own kitchen stories!

Now, go forth and bake up some comfort. Until next time, keep your ovens warm and your forks ready!