Low Carb Scalloped Kohlrabi Recipe

keto low carb scalloped kohlrabi

This scalloped kohlrabi recipe is rich, delicious and easy to make. It’s perfectly low carb for those following a ketogenic lifestyle

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.  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.

Scalloped Kohlrabi Recipe

Last week I taught a really fun class on keto meal preparation and planning.  I demonstrated how to make this delicious Cauliflower Perogie Casserole that recieved rave reviews.  One of the ladies said that the flavour reminded her of scalloped potatoes a little bit.  Instantly I was inspired to get creative in the kitchen!  After some trial and error this yummy kohlrabi casserole was born.

scalloped kohlrabi

Too busy to make this right away?! Pin it for later!  Pin this post to your favorite recipe board on Pinterest and it’ll be waiting for you when you’re ready.

Ingredients needed to make this dish:

  • 500g kohlrabi, peeled and sliced
  • 1 yellow onion, sliced
  • 300g cooked ham, cubed
  • 1/2 cup butter
  • 1/2 cup almond flour
  • 3/4 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • salt & pepper

scalloped kohlrabi

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 carbohydrate.  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 flavour similar to that of a turnip or radish.

How to make this scalloped kohlrabi recipe:

scalloped kohlrabi

  1. Peel and thinly slice the kohlrabi.

 

2. Cook the kohlrabi in a large pot on the stove until el dente.

 

3. Cut up the onion and ham.

4.  In a frying pan, saute onion and ham until the onion is opaque.

 

5.  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.

 

scalloped kohlrabi

6.  Layer in a 9×12 casserole dish, onion mixture, kohlrabi, onion mixture, kohlrabi.

scalloped kohlrabi

7.  Pour cream sauce over the filling.

scalloped kohlrabi

8. Top with shredded cheese.  Bake in the oven at 350 for 30 minutes.

scalloped kohlrabi

 

Tips for keto cooking:

  • Find low carb substitutions for your current favorite recipes.  Like cauliflower instead of perogies and radishes instead of potatoes.
  • Maintain a healthy balance of protein and fats.  Sometimes its 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 (aff links) like this food scale, these measuring cups and a Kitchen Aid mixer.

scalloped kohlrabi

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 flavour that this is a dish that the whole family can easily fall in love with.  

scalloped kohlrabi

Kitchen essentials for making scalloped kohlrabi:

scalloped kohlrabi

This casserole can easily become a one pot style meal.  The addition of ham to this dish gives it a lovely pop of flavour, texture and protein.

scalloped kohlrabi

Why not serve this at your next big family meal and see what everyone thinks?  I guarantee that they are sure to find this scalloped kohlrabi recipe absolutely delicious!

scalloped kohlrabi

scalloped kohlrabi

Scalloped Kohlrabi Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This scalloped kohlrabi recipe is rich, delicious and easy to make. It's perfectly low carb for those following a ketogenic lifestyle.

Ingredients

  • 500g kohlrabi, peeled and sliced
  • 1 yellow onion, sliced
  • 300g cooked ham, cubed
  • 1/2 cup butter
  • 1/2 cup almond flour
  • 3/4 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • salt & pepper

Instructions

  1. Cook the kohlrabi in a large pot on the stove until el dente.
  2. In a frying pan, saute onion and ham until the onion is opaque.
  3. In a medium pot melt butter, add flour and whisk together.
  4. Add cream to the pot and stir until the mixture begins to thicken. Remove from heat. Add salt and pepper to taste.
  5. Layer in a 9x12 casserole dish, onion mixture, kohlrabi, onion mixture, kohlrabi.
  6. Pour cream sauce over the filling. Top with shredded cheese.
  7. Bake in the oven at 350 for 30 minutes.

Did you make this recipe?

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If you love this easy scalloped kohlrabi recipe, please give it a five star review and help me share on facebook and pinterest!

scalloped kohlrabi

about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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I select print to print the recipe and it doesn’t allow printing.

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.

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.

Can this be made ahead and frozen?