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Low-Carb Loaded "Potato" Casserole

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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

Allergy information for Low-Carb Loaded "Potato" Casserole

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

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
  • 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)


  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.
    Low-Carb Loaded "Potato" Casserole
  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.
    Low-Carb Loaded "Potato" Casserole
  5. Allow to cool slightly, then add to a food processor with butter, sour cream and almond milk and process until smooth and creamy.
    Low-Carb Loaded "Potato" Casserole
  6. Add salt and pepper to taste, then add the grated cheese and either pulse until just combined, or stir it through.
    Low-Carb Loaded "Potato" Casserole
  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.
    Low-Carb Loaded "Potato" Casserole
  8. Serve immediately. Best enjoyed on the day made, however you can store covered in the fridge up to three days. Reheat before eating. Low-Carb Loaded "Potato" Casserole

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Swede (rutabaga), fresh
4.7 g0.8 g0.1 g28 kcal
Cauliflower, fresh
1.7 g1.1 g0.2 g15 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Cheddar cheese
0.4 g3.2 g4.7 g57 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Cream, sour
0.9 g0.5 g3.7 g38 kcal
Almond milk natural (unsweetened)
0.1 g0.1 g0.2 g3 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Cheddar cheese
0.3 g2.2 g3.1 g38 kcal
Bacon, streaky (high fat content), organic
0 g3.4 g6.3 g70 kcal
Spring onion, scallion, green onion, fresh
0.1 g0 g0 g1 kcal
Total per serving
8.3 g11.5 g28 g334 kcal

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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

This was absolutely delicious. The combination of Swede and Cauliflower gave it a somewhat sweet flavour and creamy texture. I will definitely make it again, although perhaps I will cut the recipe in half because there are only two of us....actually I wonder how it will freeze? I will freeze a portion and let you know (unless you have already tried it).

Thank you Diane, I'm glad you enjoyed! It will last for 3-4 days in the fridge but I'm not sure about freezing. The texture may change and the cheese may split. Let me know if you try it!