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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs8.3 grams
Protein11.5 grams
Fat28 grams
Calories334 kcal
Calories from carbs 10%, protein 14%, fat 76%
Total carbs11.3 gramsFiber3 gramsSugars5.3 gramsSaturated fat14.6 gramsSodium597 mg(26% RDA)Magnesium39 mg(10% RDA)Potassium538 mg(27% EMR)
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
- 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.
- 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.
- 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.
- Then lower heat and cook, covered, 18-20 minutes or until the vegetables are soft, stirring occasionally.
- Allow to cool slightly, then add to a food processor with butter, sour cream and almond milk and process until smooth and creamy.
- Add salt and pepper to taste, then add the grated cheese and either pulse until just combined, or stir it through.
- 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.
- Serve immediately. Best enjoyed on the day made, however you can store covered in the fridge up to three days. Reheat before eating.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Swede (rutabaga), fresh |
| 4.7 g | 0.8 g | 0.1 g | 28 kcal |
| Cauliflower, fresh |
| 1.7 g | 1.1 g | 0.2 g | 15 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.4 g | 3.2 g | 4.7 g | 57 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Cream, sour |
| 0.9 g | 0.5 g | 3.7 g | 38 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 3 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.3 g | 2.2 g | 3.1 g | 38 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 3.4 g | 6.3 g | 70 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Total per serving |
| 8.3 g | 11.5 g | 28 g | 334 kcal |
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