Keto Dairy-Free Scalloped Potatoes Recipe #keto #recipe #

Keto Dairy-Free Scalloped “Potatoes” Recipe

  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Cuisine: American


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


  1. Preheat the oven to 350 F (175 C). 
  2. 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.
  3. 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.)
  4. 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.
  5. 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