Scalloped Fauxtatoes (No Cauliflower!)

Keto Low Carb Scalloped Fauxtatoes with no cauliflower


Daikon radish is kind of the underdog of all potato substitutes in the keto world. It definitely does not get enough credit and I think that may have to do with it not being as readily available as cauliflower or red radish.

A little bit about daikon radish: It is native to Southeast Asia. Daikon can grow up to 20 inches long with a diameter of 4 inches! It has a very mild taste and tends to take on the flavor of whatever you choose to season it with. There are a long list of health benefits to this radish and I encourage to research those when you have some time. My favorite thing to do is read the benefits as I’m eating them. It just makes me feel really healthy and wise. Haha!

The first time I used daikon was in zuppa toscana. It soaks up all the bacon and onion flavor and does an amazing job of taking potatoes place!
I tried making hash browns with it but was not a fan because they were very crunchy. It was then that I learned that this root vegetable needs to be boiled first to make it tender. But just think of all the ketofied potato dish possibilities! This was honestly at the very top for me!

This is an 2.0 version of my scalloped fauxtatoes. Before the recipe asked for boiling the daikon radish in water but I figured out that it tastes a lot better boiled in chicken broth. It really helped subside the sharpness from the radish, I feel. I also used all sharp cheddar cheese this time. It just gave it a more classic American taste, which is probably what you’re looking for when making these.

This recipe is almost fool proof and perfect to help anyone stay keto compliant for the upcoming holidays!

Scalloped Fauxtatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Creamy, cheesy and delicious and simple, with a low carb count, thanks to daikon raddish subbing in for potatoes.


Ingredients

  • 1 lb daikon radish, thinly sliced. I used a mandolin slicer but it’s not 100% necessary.
  • 2 qt chicken broth (64 fl oz)
  • 1 3/4 cup sharp cheddar cheese, shredded and divided
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp almond flour
  • Salt & pepper to taste
  • Dash of cayenne pepper (optional)


Directions

  1. Preheat oven to 375 degrees
  2. In a large pot, boil sliced daikon in  2 quarts of chicken broth. Boil for 8-10 minutes or until fork tender. Drain and set aside.
  3. In a sauce pan over medium heat, melt butter, add almond flour and whisk for 30 seconds. Add heavy cream and bring to a boil, then quickly lower heat to simmer for 5 minutes. Remove from heat and whisk in 1 cup cheddar cheese until smooth and melted. Season with salt & pepper to taste.
  4. In a greased 8×8 casserole dish place half of the sliced radish in one layer. Pour half the cheese sauce over the radish, top with half of remaining cheddar. Repeat with remaining radish and cheese sauce.
  5. Top with cheddar cheese on sprinkle light dusting of paprika.
  6. Bake for 15-20 mins until top is golden and bubbly.

Scalloped Fauxtatoes

21 thoughts on “Scalloped Fauxtatoes (No Cauliflower!)

    1. Just made this for a dinner party and the reviews were amazing. This is truly a hit!!! I thought the sauce was a little less than I would have liked while spreading, but you couldn’t really tell once cooked. Also I slightly increased the cheese to 2 cups instead of 1.75. Really so incredibly amazing. Thank you for this! This hits the potato spot better than anything I’ve tried!

      1. I’m so happy you and your dinner party enjoyed it! Thanks for sharing!

  1. I had never ever heard of these radishes before! I will definitely have to look for them and try them! Thank you!

    1. Hi Amanda! I don’t add nutrition information on my recipes because it really depends on the brand items you use, in this case cheese and the amount of daikon radish you serve yourself in this particular recipe. I will say that one 7in daikon radish has 11g net carbs.
      I hope this helps!

    1. Hi Ramona! It’s an Asian vegetable so you may want to check your local Asian market first. It looks like a gigantic carrot but it’s white. It averages 1 ft in length and it’s about 3-4 inches wide.

      I have not tried it mashed. I’m not sure how it would turn out but if you make it please report back!

    1. Thank you for bringing this to my attention. The 1.0 version of this recipe only used water to boil the radish in and I forgot to update that part when I wrote the 2.0 version. I’ve adjusted the instructions now. 💛

    1. Hello! Honestly, it’s loved so much in my household that I’ve never had leftovers before so I can’t say for sure. I would try covering it in foil and sticking it in the oven for 20 minutes or so at 375. Please let me know how it is. If I try it before you I will provide an update in the recipe.

  2. Sounds delish. Would it work with red radishes? They have fewer carbs. Only 0.8 less for 100g, bot every little bit helps.

    1. Hi Cecile! I’ve never tried it with red radish but I don’t see why it wouldn’t work. It may just be a little more to slice them thinly since they’re smaller. Please report back if you try it!

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