Low Carb Scalloped Kohlrabi Recipe
A cheesy, creamy twist on classic scalloped potatoes—with all the flavor and none of the carbs! This keto-friendly low carb scalloped kohlrabi is comfort food perfection.
This scalloped kohlrabi recipe is rich, delicious, and easy to make. For anyone following a ketogenic lifestyle, it’s the perfect low carb alternative to homemade scalloped potatoes with ham.
I am always looking for delicious substitutions that I can use to make my favorite dishes lower carb. Since I began following a ketogenic lifestyle, I strive to keep my personal carbohydrate intake under 20 grams per day.
This has been made so much easier by finding yummy vegetables like kohlrabi. Today I am sharing this super tasty, low carb, scalloped kohlrabi recipe with you and I can’t wait for you to try it!
Be sure to check out my Keto Back to Basics Course if you would like to learn more about finding success on keto.
There’s just something magical about cheesy scalloped potatoes. But if you’re watching your carbs like I am, that creamy dream can feel off-limits.
Until now, that is. Meet scalloped kohlrabi—your new low carb bestie. It’s everything you love about your favorite scalloped potatoes recipe, minus the carb coma.
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Why You’ll Love This Recipe
This isn’t just a low carb twist on traditional scalloped potatoes—it’s better. The kohlrabi has a tender bite like the usual potato slices, but with even fewer carbs than cauliflower.
Combined with melty cheddar cheese, a velvety cream sauce, and savory ham, this dish hits every comforting note. It’s quick to prep, bakes to bubbly, golden perfection, and satisfies that cozy craving without breaking your macros.
Even picky teens (and mine can smell “healthy” from a mile away) love it!
Last week during my keto cooking class (shoutout to all my meal-planning warriors!), I demonstrated how to make this delicious cauliflower perogie casserole that received rave reviews. One of the ladies said that the flavor reminded her of scalloped potato casserole.
That was all the inspo I needed. I hit the kitchen, did some experimenting, and this rich, cheesy, perfectly baked kohlrabi casserole was born.
What is Kohlrabi?
Kohlrabi is a vegetable in the turnip family. It makes the perfect replacement for potatoes when following a ketogenic diet because it is low in carbohydrates. In fact, it has fewer carbs than cauliflower per serving.
It has a hard outer peel that must be removed before eating, as the peel does not break down, even with cooking. Kohlrabi has a crisp texture, similar to an apple, and a very mild flavor similar to that of a turnip or radish.
How to Make This Scalloped Kohlrabi Recipe
Ingredients
- Kohlrabi, peeled and sliced – This veggie is crisp like an apple, mild like a turnip, and perfect for mimicking thinly sliced potatoes.
- Yellow onion, sliced – Adds that classic savory flavor and aroma that makes every casserole smell like home.
- Cooked ham, cubed – Salty, smoky, and protein-packed, it makes this dish a meal all on its own.
- Butter – Because every great sauce starts with melted butter.
- Almond flour – The keto-friendly secret to thickening your sauce without regular flour.
- Heavy cream – Rich, dreamy, and perfect for giving your sauce that melt-in-your-mouth texture.
- Cheddar cheese, shredded – For the perfect gooey, golden-brown topping!
- Salt and pepper – Just the basics to bring all those yummy flavors to life.
Instructions
1. Peel and thinly slice the kohlrabi.
2. Cook the kohlrabi in a large pot of boiling water just until tender.
3. Cut up the onion and ham.
4. In a frying pan, sauté the onion and ham together over medium heat until the onions are soft and translucent.
5. Melt butter over medium heat, add almond flour, and whisk together. Add cream to the pot and stir until the mixture begins to thicken. Remove from heat and season with salt and pepper to taste.
6. In a 9×12 baking dish, alternate layers of the onion/ham mixture and kohlrabi slices.
7. Pour cream sauce over the filling.
8. Top with shredded cheese. Bake in the oven at 350°F for 30 minutes, until bubbly and golden brown on top.
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Tips for Keto Cooking
- Find low carb substitutions for your current favorite recipes. Try cauliflower instead of perogies and radishes instead of potatoes.
- Maintain a healthy balance of protein and fats. Sometimes it’s hard to get enough fat and/or protein in a ketogenic diet, so be sure to include a balance of both in your dishes.
- Plan ahead and use tools like this Meal Planning Printable to reach maximum success.
- Find recipes that you love, like this bacon cheeseburger casserole, taco bake, and hamburger soup, and use them in your weekly rotation.
- Be sure to stock the kitchen with helpful tools like this food scale, these measuring cups, and a Kitchen Aid mixer.
I love that simply substituting kohlrabi for potatoes makes this recipe perfect for those who may be following a ketogenic lifestyle. Kohlrabi has such a mild flavor that this is a dish the whole family can easily fall in love with.
Tips and Tricks
- Sprinkle powdered garlic or onion powder into the cream sauce for an extra flavor boost.
- Pre-cook your kohlrabi just until fork-tender to avoid a watery casserole.
- If you aren’t watching your carbs, try this recipe with Yukon Gold potatoes instead.
- Use a mandolin for even, thinly sliced kohlrabi.
- Swap in cooked bacon or turkey instead of ham for a new twist.
- For an ultra-rich cheese sauce, stir a spoonful of powdered Parmesan cheese or cheddar into the cream before baking.
- Store leftovers in the fridge and reheat covered to keep the cheese gooey and delicious.
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Kitchen Essentials for Making Scalloped Kohlrabi
- I love using these non-stick T-fal frying pans for all of my sauteing.
- These silicone tongs are perfect for flipping and scooping the onion mixture.
- This Henckel knife is my favorite for slicing and dicing in the kitchen.
- These casserole dishes are perfect for one pot meals!
This casserole can easily become a one pot-style meal. The addition of ham to this recipe gives it a lovely pop of flavor, texture, and protein.
Why not make it for your next big family meal, instead of your usual baked scalloped potatoes, and see what everyone thinks? I guarantee that they’ll think this scalloped kohlrabi is absolutely delicious!
Frequently Asked Questions
Can I make scalloped kohlrabi ahead of time?
Yes! You can assemble it a day in advance, refrigerate, and then bake just before serving, making it great for meal prep or holiday dinners.
What’s the best way to slice kohlrabi thinly like potatoes?
A sharp mandolin slicer is the easiest way to get consistent, thinly sliced pieces just like in a traditional scalloped potatoes recipe.
Is kohlrabi better than cauliflower for keto?
For many keto eaters, yes! Kohlrabi has fewer carbs per serving than cauliflower and a firmer texture, making it an ideal substitute in a dish like gratin potatoes or other scalloped potato recipes.
Can I freeze scalloped kohlrabi?
You sure can! Just bake it first, let it cool, and freeze in an airtight container. Reheat in the oven until bubbly.
What does kohlrabi taste like in this dish?
It’s mild, slightly sweet, and takes on the creamy, cheesy flavor of the sauce—your taste buds won’t miss the potatoes one bit.
This easy scalloped potatoes–style dish made with kohlrabi has totally earned a top spot in our house. It’s hearty, creamy, and just the kind of cozy comfort food that works for busy weeknights or family gatherings.
So whether you’re deep into keto, low carb curious, or just trying something new—this scalloped potato recipe made without the potatoes might become a new classic at your table.
Have you tried using kohlrabi as a substitute in a recipe for scalloped potatoes or mashed potatoes? Leave me a comment below and let me know what your favorite low carb alternatives are!
If you love this easy scalloped kohlrabi recipe, please give it a five-star recipe rating and help me share on Facebook and Pinterest!
Scalloped Kohlrabi Recipe
Ingredients
- 500 g kohlrabi peeled and sliced
- 1 yellow onion sliced
- 300 g cooked ham cubed
- ½ cup butter
- ½ cup almond flour
- ¾ cup heavy cream
- 1 cup cheddar cheese shredded
- salt & pepper
Instructions
- Cook the kohlrabi in a large pot on the stove until el dente.
- In a frying pan, saute onion and ham until the onion is opaque.
- In a medium pot melt butter, add flour, and whisk together.
- Add cream to the pot and stir until the mixture begins to thicken. Remove from heat. Add salt and pepper to taste.
- Layer in a 9×12 casserole dish, onion mixture, kohlrabi, onion mixture, kohlrabi.
- Pour cream sauce over the filling. Top with shredded cheese.
- Bake in the oven at 350 for 30 minutes.
Notes
- Sprinkle powdered garlic or onion powder into the cream sauce for an extra flavor boost.
- Pre-cook your kohlrabi just until fork-tender to avoid a watery casserole.
- If you aren’t watching your carbs, try this recipe with Yukon Gold potatoes instead.
- Use a mandolin for even, thinly sliced kohlrabi.
- Swap in cooked bacon or turkey instead of ham for a new twist.
- For an ultra-rich cheese sauce, stir a spoonful of powdered Parmesan cheese or cheddar into the cream before baking.
- Store leftovers in the fridge and reheat covered to keep the cheese gooey and delicious.
Nutrition
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I select print to print the recipe and it doesn’t allow printing.
It’s working for me, do you have a pop-up blocker enabled?
What are the macros for this recipe?
The recipe for me was too greasy. If I made it again I would leave out the butter.
I agree – not sure would leave out the butter completely but definitely would use less, probably half. But I only had two kohlrabi that were 500 g before I removed the leaves and stems, so next time I will definitely use three and I will definitely do it again.
Thanks for the feedback!
2nd comment – I love the versatility of this recipe. I have made it with cabbage as well instead of the kohlrabi, as a test for a friend we can’t get kohl in the US. – also made it with salami and then another time with ground pork. I have made it with Gouda cheese and it’s great with the salami version because the tastes don’t fight each other too much. Something like cheddar cheese is definitely needed with the ground pork though to give the bland-ish meat a little more flavor.
I’m so glad that you’re enjoying experimenting!! The white sauce IS super ersatile :)
Can this be made ahead and frozen?
I have not tried it but I suspect it would become watery.