Low-Carb Loaded "Potato" Casserole

Is there anything better than cheesy potatoes? This comforting keto casserole is a low-carb take on loaded potato casserole — mashed potatoes topped with melted cheese and crispy bacon. What's not to love?

For the mash base, I’ve used a combination of swede along with cauliflower to lower to carb count. Any keto mash would work well here though, you could try our celeriac mash or any variety of cauliflower mash.

For the toppings, you want a nice grated cheese like cheddar or mozzarella, though some parmesan mixed in would be delicious too. And I’ve kept the bacon on top, but feel free to stir some of it through the mash as well to add extra flavour.

Step-by-step

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Line a baking tray with greaseproof paper and arrange the bacon rashers so that they don’t overlap.

2. Bake 10-15 minutes until golden brown. Allow to cool and then cut or crumble into smaller pieces. Reduce oven heat to 180 °C/ 355 °F.

   

3. To make the mash, heat a large fry pan over medium heat and add the butter. Once melted, add the swede, cauliflower, and cook, stirring for 5 minutes.

4. Then lower heat and cook, covered, 18-20 minutes or until the vegetables are soft, stirring occasionally.

   

5. Allow to cool slightly, then add to a food processor with butter, sour cream and almond milk and process until smooth and creamy.

   

6. Add salt and pepper to taste, then add the grated cheese and either pulse until just combined, or stir it through.

   

7. Add the mash to an oven proof dish. Top with the bacon, grated cheese and green onion. Cover with foil and bake 25 minutes, then remove the foil and bake a further 5-10 minutes or until the cheese has melted.

   

8. Serve immediately. Best enjoyed on the day made, however you can store covered in the fridge up to three days. Reheat before eating.

   

Recipe

Low-Carb Loaded "Potato" Casserole

★★★★☆4.4 (105 ratings)

This delicious casserole is diabetic-friendly and perfect for batch cooking. Bacon, cheese, rutabaga and green ...

Hands on

25m

Overall

1h 15m

Servings

6

8.3 g

Net carbs

11.5 g

Protein

28 g

Fat

334

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 6 side servings

• “Potato” mash:
• 3 tbsp butter or ghee (43 g/ 1.5 oz)
• 1 large swede (rutabaga), peeled and roughly chopped (450 g/ 1 lb)
• 1 small cauliflower head, cut into florets (350 g/ 12.4 oz)
• ¹/₂ tsp sea salt
• ³/₄ cup grated cheddar cheese (85 g/ 3 oz)
• 2 tbsp butter (28 g/ 1 oz)
• ¹/₂ cup sour cream (115 g/ 4 oz)
• ¹/₂ cup unsweetened almond milk or any seeds milk (120 ml/ 4 fl oz)
• black pepper to taste
• Topping:
• ¹/₂ cup grated cheddar cheese (60 g/ 2.1 oz)
• 5 large slices bacon (150 g/ 5.3 oz)
• 1 green onion (green part only), sliced or chives (15 g/ 0.5 oz)

Instructions

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Line a baking tray with greaseproof paper and arrange the bacon rashers so that they don’t overlap.

2. Bake 10-15 minutes until golden brown. Allow to cool and then cut or crumble into smaller pieces. Reduce oven heat to 180 °C/ 355 °F.

3. To make the mash, heat a large fry pan over medium heat and add the butter. Once melted, add the swede, cauliflower, and cook, stirring for 5 minutes.

4. Then lower heat and cook, covered, 18-20 minutes or until the vegetables are soft, stirring occasionally.

5. Allow to cool slightly, then add to a food processor with butter, sour cream and almond milk and process until smooth and creamy.

6. Add salt and pepper to taste, then add the grated cheese and either pulse until just combined, or stir it through.

7. Add the mash to an oven proof dish. Top with the bacon, grated cheese and green onion. Cover with foil and bake 25 minutes, then remove the foil and bake a further 5-10 minutes or until the cheese has melted.

8. Serve immediately. Best enjoyed on the day made, however you can store covered in the fridge up to three days. Reheat before eating.

Nutrition per serving

Carbs 10%Protein 14%Fat 76% of calories

Net carbs

8.3 g

Total carbs

11.3 g

Fiber

3 g

Sugars

5.3 g

Protein

11.5 g

Fat

28 g

Saturated fat

14.6 g

Calories

334 kcal

Sodium

597 mg · 25.9% RDA

Magnesium

39 mg · 9.7% RDA

Potassium

538 mg · 26.9% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Swede (rutabaga), fresh	4.7 g	0.8 g	0.1 g	28
Cauliflower, fresh	1.7 g	1.1 g	0.2 g	15
Salt, sea salt	0 g	0 g	0 g	0
Cheddar cheese	0.4 g	3.2 g	4.7 g	57
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Cream, sour	0.9 g	0.5 g	3.7 g	38
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.2 g	3
Pepper, black, spices	0 g	0 g	0 g	0
Cheddar cheese	0.3 g	2.2 g	3.1 g	38
Bacon, streaky (high fat content), organic	0 g	3.4 g	6.3 g	70
Spring onion, scallion, green onion, fresh	0.1 g	0 g	0 g	1
Total	8.3 g	11.5 g	28 g	334

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free