Keto Dairy-Free Scalloped “Potatoes” Recipe
Honestly, I’ve been making a Keto version of scalloped potatoes for years, and it was okay. It was a dish that my family ate at the holidays, but there were always plenty of leftovers.
And why were there always plenty of leftovers? My guess is because it was made using cauliflower.
Don’t get me wrong – there are plenty of delicious Keto versions of scalloped potatoes using cauliflower, but mine wasn’t one of them.
So, I decided to create an entirely new recipe, and it is absolutely delicious.
And my family agrees as well!
Plus, the recipe is completely dairy-free. So, if you have any family members who are sensitive to dairy or if you have any vegan family members, this is the perfect holiday recipe.
But it is also delicious anytime of year and not just at the holidays.
How I Made This Recipe Keto
Obviously, there aren’t any potatoes in my scalloped “potatoes” recipe. Instead, I used a mixture of turnips and rutabagas (or swedes depending where you are in the world).
Turnips and rutabagas are a great low carb substitute for traditional potatoes. Both have a similar mouth-feel to potatoes when you eat them. Plus, with the addition of onion in the recipe, you won’t even taste a difference.
Of course, instead of a mixture, you can use just turnips or just rutabagas (or swedes).
However, if you do use just turnips or rutabagas (or swedes), please note that the calories and net carbs will be different from the recipe since I used a mixture of both.
If you use just turnips, the nutrition for 8 servings becomes 101 calories and 5 net carbs per serving.
However, if you just rutabagas (or swedes) the calories and net carbs will be slightly higher. The nutrition for 8 servings becomes 118 calories and 9 net carbs per serving. If you are strict about your carbs, just enjoy a smaller serving if you use just rutabagas/swedes.
In addition to being Keto, my scalloped “potatoes” recipe is also dairy-free. If you are familiar with my Keto recipes, the dairy-free substitutes aren’t new to you.
However, if you are new around here, you might not know what unsweetened coconut cream or nutritional yeast is. Let me explain…
Unsweetened coconut cream is simply the solid layer of cream that you get when you refrigerate a can of full-fat unsweetened coconut milk. Usually, each yields about 1/2 cup (120 ml) of coconut cream.
However, be sure that the canned coconut milk you buy is full-fat and unsweetened. It is usually found in the international aisles of a grocery store.
If you find canned coconut milk in the liquor aisle, it is likely sweetened. When in doubt, just read the label to see if sugar is an ingredient.
As for nutritional yeast, it is not like traditional yeast used to make bread. I could get technical and tell you that it is a deactivated form of saccharomyces cerevisiae, which is commonly known as baker’s or brewer’s yeast.
However, all you really need to know is that nutritional yeast is quite popular in the vegan community as a cheese alternative to traditional (dairy) cheese.
Other Keto Holiday Recipes To Try
If you are hungry for more Keto-friendly holiday recipes for your entire family to enjoy, then I have you covered.
First, be sure to check out my Keto Thanksgiving Stuffing Recipe for a low carb twist to traditional stuffing recipes.
And for a delicious Keto version of sweet potatoes, my Keto “Sweet Potato” Casserole Recipe is an absolute must.
But for a little extra holiday cheer, my dairy-free Keto Eggnog Recipe is for you. (It’s alcohol-free, but I won’t tell anyone if you add a splash of rum to it.)
And for even more holiday recipes, be sure to check out these 31 Keto Christmas Recipes To Make You Feel Festive.
Enjoy all of the flavor of your favorite holiday side dish but without all of the carbs when you make this keto and dairy-free version of scalloped potatoes.
- 2 Tablespoons (30 ml) coconut oil
- 2 lbs (900 g) turnips and/or rutabagas/swedes, thinly sliced
- 1/2 medium white onion (2 oz or 55 g) thinly sliced
- 1 garlic clove, minced
- 1 cup (240 ml) unsweetened coconut cream
- 1/2 cup (120 ml) vegetable broth
- 4 Tablespoons (32 g) nutritional yeast
- 1 Tablespoon (6 g) fresh thyme (about 6 sprigs)
- Salt and pepper, to taste
- Preheat the oven to 350 F (175 C).
- Melt the coconut oil in a cast iron skillet over medium heat. Add the sliced turnips and/or rutabagas, onion and garlic to the skillet and cook until the vegetables start to soften, about 7 to 10 minutes.
- Add the coconut cream, vegetable broth, nutritional yeast and fresh thyme to the skillet and gently mix to combine. Season with salt and pepper, to taste. (If not using a cast iron skillet, pour the mixture into a greased casserole dish.)
- Place the cast iron skillet (or casserole dish) in the oven and bake for 20 to 30 minutes until the vegetables are cooked to your liking.
- Remove from the oven and let cool slightly before serving.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 109
- Sugar: 6 g
- Fat: 6 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g