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Low-Carb Bacon & Cheese Vegetable Gratin

4.7 stars, average of 88 ratings

Low-Carb Bacon & Cheese Vegetable GratinPin itFollow us 136.0k

This low-carb Bacon and Cheese Vegetable Gratin has brunch time sorted.

Weekends are the time I look forward to a lazy brunch. After a busy week there’s nothing better than a comforting breakfast with the family. When I served this I literally giggled with all the lip smacking ‘wows’ that came from round the table. I mean who doesn’t love cheese and bacon? But with so much veg packed into one tiny tray it’s super filling and yet low carb.

Keeps well in the fridge too so you can reheat the leftovers for dinner. Let me know what you think of this one in the comments below. I love it.

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Hands-on Overall

Allergy information for Low-Carb Bacon & Cheese Vegetable Gratin

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Avocado free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving)

Net carbs10.2 grams
Protein8.9 grams
Fat14.8 grams
Calories214 kcal

Calories from carbs 20%, protein 17%, fat 63%

Total carbs13.4 gramsFiber3.2 gramsSugars4.8 gramsSaturated fat5.5 gramsSodium380 mg(17% RDA)Magnesium40 mg(10% RDA)Potassium546 mg(27% EMR)

Ingredients (makes 8 servings)

  • 1/2 medium red onion (50 g/ 1.8 oz)
  • 1/3 medium celeriac (200 g/ 7.1 oz)
  • 1/2 small spaghetti squash (300 g/ 10.6 oz)
  • 1 clove garlic
  • 2 small carrots (200 g/ 7.1 oz)
  • 2 large courgettes (zucchini) (430 g/ 15.2 oz)
  • 1/2 small leek (40 g/ 1.4 oz)
  • 2 tbsp extra virgin olive oil (30 ml)
  • 70 g full fat soft cheese (2.5 oz)
  • 1/4 cup chopped parsley (15 g/ 0.5 oz)
  • 3/4 cup grated cheddar (85 g/ 3 oz)
  • 5 slices bacon (150 g/ 3.5 oz)
  • 1/3 cup sun blushed or sun dried tomatoes (37 g/ 1.3 oz)
  • small bunch kale (45 g/ 1.6 oz)
  • 2/3 tsp paprika
  • 1/8 tsp salt, or to taste
  • 1/4 tsp pepper


  1. Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the spaghetti squash, carrots and celeriac. Grate (using a food processor with a grating blade or option to do by hand) the squash, carrots, courgettes and celeriac. Low-Carb Bacon & Cheese Vegetable Gratin
  2. Finely chop the onion and leek. Slice the bacon into cubes.
  3. Fry the bacon in 1 tablespoon of olive oil on a medium heat for 2 minutes. Add the onion, fry for 1 further minute. Add the leek for a further 2 minutes and finally add the garlic and cook for 1 more minute. Total of 6 minutes. Low-Carb Bacon & Cheese Vegetable Gratin
  4. Transfer to a large saucepan or use 2 regular 16 - 20 inch saucepans. If using 2 regular saucepans add 1 tablespoon of olive oil to the dry pan. Split the bacon mix between the 2 pans and add the grated squash, carrots, celeriac, and courgettes. Fry for 5 minutes. If using a larger pan you may need to cook for a little longer until the vegetables are soft. Add the kale and parsley, mix well.
  5. Stir through the cream cheese, salt, pepper and paprika.
  6. Place into a baking tray (28 x 20) and spread to the edges. Top with sun blushed or sun dried tomatoes and sprinkle with cheddar and a touch more paprika. Low-Carb Bacon & Cheese Vegetable Gratin
  7. Bake in the oven for 10 minutes until the cheese melts and is golden on top. To store, refrigerate for up to 5 days. Low-Carb Bacon & Cheese Vegetable Gratin

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Onion, red, fresh
0.4 g0.1 g0 g2 kcal
Celeriac, raw
2.8 g0.6 g0.1 g16 kcal
Squash, spaghetti, winter squash, raw
2 g0.2 g0.2 g12 kcal
Garlic, fresh
0.1 g0 g0 g1 kcal
Carrot, fresh
1.7 g0.2 g0.1 g10 kcal
Zucchini (summer squash, courgette)
1.1 g0.7 g0.2 g9 kcal
Leeks, (bulb and lower leaf-portion), raw
0.6 g0.1 g0 g3 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Goat cheese, fresh (soft)
0 g1.6 g1.8 g23 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Cheddar cheese
0.3 g2.4 g3.5 g43 kcal
Bacon, streaky (high fat content), organic
0 g2.6 g4.7 g53 kcal
Sun-dried tomatoes (in oil, drained)
0.8 g0.2 g0.6 g10 kcal
Kale, curly, fresh
0.2 g0.1 g0 g2 kcal
Paprika, spices
0 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
10.2 g8.9 g14.8 g214 kcal

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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (8)

This one is a winner! Trying to regain control of my weight and health after years of neglect is extra tough when Hubby isn’t on the same page...but even he loves this. Super yummy and makes my heart smile knowing there is no guilt and my body is being truly nourished. Easy to tweak to make lots of different versions. Planning ahead and adding chicken makes a great all in one meal on busy evenings. Thank you for helping a struggling chubby girl! 😁


Thank you Kristie!


how many ounces is a serving


Hi Ruth, that's hard to tell - we didn't weigh it after baking it and there is always some water loss during the baking process. It should be easy to divide into individual servings if you use a baking tray, or you can use individual single-serving ramekins.


Absolutely loved this recipe, so did my husband. Will be making it again very soon! Thank you 😊


Is „courgettes“ and “celeriac” GB english?


It is 😊 Courgette = zucchini. Thanks for spotting it, I'll clarify that. I think that celeriac should be both American and British expressions (at least I think they are) - it is the same as celery root. Then there is celery which refers to celery stalk (the green and very low-carb part of the vegetable).


This looks really tasty!