Very little here does. The base is almond flour cornbread instead of cornmeal, the sugar and canned cream soup are gone, and olive oil replaces most of the butter. The small amount of whole-grain bread is the only meaningful carb contributor, and portioning one measured cup keeps the meal predictable.

1. Day-ahead base: bake the Almond Flour Cornbread (see its recipe page), cool completely, cube, and dry it out overnight or in a 250 F oven for 20 min. 2. Toast 2 slices whole-grain bread, cube them, and add to the cornbread. 3. Heat 3 tbsp olive oil in a skillet over medium heat; saute 1 large chopped onion and 3 chopped celery stalks 5-6 min until soft and translucent. 4. Whisk 2 eggs with 1 cup low-sodium chicken or turkey broth, 1 tbsp chopped fresh sage, 1 tsp salt-free poultry seasoning, and 1/2 tsp black pepper. 5. Fold everything through the cornbread cubes; rest 10 min so the bread absorbs the liquid, adding up to 1/2 cup more broth if it looks dry. 6. Spread in a 9x13 pan (or two 8x8 for thinner, crispier edges) and bake at 375 F for 35-40 min until the top is browned and the center reads 165 F. 7. Serve one measured cup per person; leftovers keep 4 days refrigerated and re-crisp at 350 F for 10 min.

This recipe avoids cornmeal, added sugar, canned condensed soup, and most of the butter of the traditional version. The listed nutrition is approximate; use the stated serving size and do not assume this recipe prevents a glucose rise.