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1
Preheat oven to 400u00b0F.
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2
Coat a 2 1/2-qt. shallow baking dish with cooking spray. Cut bread into 1-inch pieces.
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3
Place bread on a sheet pan. Bake in center of oven until lightly toasted, 10-12 minutes. Transfer to a large bowl.
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4
Cut leeks in half lengthwise and rinse well. Pat leeks dry. Cut them crosswise into 3/4-inch-thick slices. Coarsely chop cauliflower. Cut celery into 1/2-inch-thick slices. Mince garlic.
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5
Melt butter in a large nonstick frying pan over medium heat. Add leeks, cauliflower, celery, garlic, sage, salt, and pepper; cook, stirring occasionally, until vegetables are tender, 14-15 minutes. Add vegetables to bowl with bread.
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6
Whisk eggs, broth, salt, and pepper together in a medium bowl. Pour over bread mixture and mix until well combined. Transfer stuffing to prepared baking dish. Cover dish with a sheet of foil.
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7
Keto breads vary in consistency from brand to brand. Use a bit less chicken broth if you prefer stuffing that's on the drier side, or a bit more if you like more moist stuffing.
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8
Bake stuffing on middle rack of oven for 30 minutes. Uncover and bake until top is crisp and an instant-read thermometer inserted into center of stuffing registers 165u00b0F, 15-20 minutes longer.
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9
Check to see that stuffing is done. Remove from oven or add time as needed.
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10
Let cool 10 minutes before serving.
