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Low-Carb Pork, Sage & Bacon Stuffing

4.9 stars, average of 47 ratings

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What Christmas dinner would be complete without a generous helping of stuffing? Traditional flavours of pork and sage but with festive hints of cranberry and macadamia. I’ve used macadamias instead of chestnuts to keep it low carb.

I hope you have a wonderful Christmas and really enjoy my ultimate Keto stuffing!

Hands-on Overall

Allergy information for Low-Carb Pork, Sage & Bacon Stuffing

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs5.9 grams
Protein14.5 grams
Fat26.3 grams
Calories322 kcal
Calories from carbs 7%, protein 18%, fat 75%
Total carbs8.2 gramsFiber2.3 gramsSugars5.4 gramsSaturated fat8.2 gramsSodium320 mg(14% RDA)Magnesium40 mg(10% RDA)Potassium370 mg(18% EMR)

Ingredients (makes 8 servings)

  • 1 tbsp extra virgin olive oil or ghee (15 ml)
  • 1 tbsp butter (14 g/ 0.5 oz)
  • 1 Keto Bun or other keto bread (see suggestions below)
  • 1 large brown onion (150 g/ 5.3 oz)
  • 500 g good quality pork mince (1.1 lb)
  • few leaves fresh sage leaves
  • 6 thin-cut slices bacon (90 g/ 3.2 oz)
  • zest from 1/2 organic lemon (1 tsp)
  • 1/2 medium zucchini, grated (110 g/ 3.9 oz)
  • 35 g dried cranberries, without added sugar (1.2 oz)
  • 50 g macadamia nuts (1.8 oz)
  • 1/2 cup chicken stock or chicken broth or bone broth (120 ml/ 4 fl oz)
  • good pinch of salt and pepper
Allergy-free keto bread alternatives:


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Peel and chop the onion into big chunks. Blitz in food processor until fine. Alternatively, chop fine by hand.
  2. Heat 1 tablespoon of olive oil in pan and fry the onion of a low heat for 5 - 10 minutes until soft. Remove from the heat.
  3. Finely chop the sage leaves and 1 slice of bacon. Blitz 30 g of the Keto bread into breadcrumbs in a food processor. Chop the rest into small croutons about 1 cm (1/2 inch) in diameter.
  4. Grate the courgette and squeeze out the water using a muslin cloth or your hands
  5. Place the pork mince, chopped sage leaves, cooked onion, chopped 1 slice of bacon, breadcrumbs, lemon zest, grated courgette, most of the cranberries and macadamias (keep some for later) and season with salt and pepper. Mix well with your hands. Low-Carb Pork, Sage & Bacon Stuffing
  6. Place the stuffing mix in a heat proof casserole dish. Press the Keto stuffing to the edges. Rub the butter into the croutons. Top the stuffing with the remaining croutons, cranberries and macadamia. Finally layer in strip the 5 slices of bacon. Low-Carb Pork, Sage & Bacon Stuffing
  7. Place in the oven for 30 minutes. After 30 minutes, carefully remove from the oven, lift off the bacon, fluff the stuffing up with a fork. (Depending on the fat content of the pork you may choose to drain some, I used a leaner 10% fat and stirred didn’t drain the juices as this is what makes it taste so good.)
  8. Add the stock and fluff again. Place the bacon back on top and roast back in the oven for a further 20 minutes until golden on top. Enjoy or let it cool down and store in the fridge for up to 3 days. Low-Carb Pork, Sage & Bacon Stuffing

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g1.7 g15 kcal
Butter, unsalted, grass-fed
0 g0 g1.4 g13 kcal
Ultimate Keto Buns, homemade (KetoDiet app)
0.5 g1.3 g2 g26 kcal
Onion, brown (yellow), raw
1.2 g0.2 g0 g7 kcal
Pork, minced (ground), 20% fat, raw
0 g10.6 g13.2 g164 kcal
Sage, fresh
0 g0 g0 g0 kcal
Bacon, streaky (high fat content), organic
0 g1.5 g2.8 g32 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Zucchini (summer squash, courgette)
0.3 g0.2 g0 g2 kcal
Cranberries, dried (organic, unsweetened)
3.5 g0 g0 g14 kcal
Macadamia nuts
0.3 g0.5 g4.7 g45 kcal
Chicken stock (broth), chicken only, homemade
0 g0.3 g0.3 g4 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
5.9 g14.5 g26.3 g322 kcal

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Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (3)

OK...I goofed/substituted at least 5 different ways when I made this, but it still turned out fantastic!!
First of all when I read pork mince I thought pork sausage.  I know it means ground pork, but that didn't even cross my mind until I had already started the recipe, so Pork sausage it was.  I didn't have any macadamias, so I substituted hazelnuts.  They only have a slightly higher carb count.  I didn't even think that unsweetened dried cranberries even existed, so I was just going to omit them but then I had some leftover fresh cranberries from making my own cranberry sauce so I threw some of those in.  I was afraid the juices from the fresh cranberries might be too overpowering, so I went light (about 1/4 cup), but I could hardly tell they were in there so I might use more next time.  I didn't completely read the step 5 before I started combining all the ingredients IN THE FRYING PAN AND COOKING THEM, only to discover that I was supposed to mix them well with my hands and cook the meat from raw in the oven...oops.  So the mixture went into the oven well cooked already.  After cooking for 30 minutes and then adding the broth, I forgot to set the timer and overcooked it the second time.  So It was a little over brown on top.  But despite all these substitutions/goofs it was delicious and actually because of the sage and sausage seasoning it tasted a lot like stuffing!  Not quite the texture, but then the sausage was a bit overcooked.  I absolutely will be making this again for Christmas!!  

Kathleen, thank you for your kind words and for sharing your tips!

Vavv. it seems very good delicious. me too made to this. Thanks.