Keto Hash Brown Casserole
Indulge in a wholesome and satisfying twist on a classic comfort food with this Keto Hash Brown Casserole! Perfectly crafted for low-carb enthusiasts, this dish swaps traditional potatoes for nutrient-rich cauliflower, riced to mimic the texture of hash browns. A creamy blend of heavy cream, sour cream, cheddar, and Parmesan delivers rich, cheesy flavor, while sautéed onions and garlic add depth and aroma. Bound together with eggs and seasoned with paprika, salt, and pepper, this oven-baked casserole boasts a golden, crisp top that's irresistibly inviting. Ideal for breakfast, brunch, or dinner, it's a keto-friendly crowd-pleaser that pairs beautifully with a fresh green salad or a side of crispy bacon. Quick to prepare and loaded with flavor, this dish is a testament to how delicious healthy eating can be!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 3 tablespoons Butter
- 0.5 medium, diced Onion
- 2 cloves, minced Garlic
- 0.5 cup Heavy cream
- 0.5 cup Sour cream
- 2 cups shredded Cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons chopped Green onions
- 2 large Eggs
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Remove the leaves and stem from the cauliflower, and cut it into florets.
Using a food processor, pulse the cauliflower florets until a rice-like texture is achieved.
In a large skillet, melt butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the riced cauliflower to the skillet and cook, stirring occasionally, until slightly tender, about 8-10 minutes.
In a large bowl, whisk together the heavy cream, sour cream, salt, pepper, and paprika.
Add in the shredded cheddar cheese, grated Parmesan cheese, and chopped green onions, stirring to combine.
Whisk the eggs and add them to the cream mixture, mixing well.
Transfer the sautéed cauliflower into the bowl and mix until the cauliflower is well-coated with the cream mixture.
Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
Bake in the preheated oven for 30-35 minutes until the top is golden brown and the casserole is set.
Let the casserole cool for a few minutes before serving. Garnish with additional chopped green onions if desired.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 28.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1835 mg | 141% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
