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Keto Scalloped Turnips

5-Ingredient or Less· Egg-Free· Gluten-Free· Keto· Nut-Free· Recipe· Sides· Vegetarian

I’ve always been a huge fan of scalloped potatoes, they were a holiday staple and even made their way onto the dinner table a few times per month. Since going keto I’ve tried to replicate this traditional recipe and I think I’ve finally nailed it. These Keto Scalloped Turnips are creamy, cheesy, tender, and taste almost identical to potatoes with a fraction of the carbs.

This low-carb recipe is super simple to make. We start by sautéing onion and fresh thyme in butter (butter makes everything better) then microwaving the heavy cream and cream cheese together to form a cream sauce. The cream cheese helps thicken the cream so there’s no need for a flour type of thickener.

After that you just layer in the thinly sliced turnips, top with the onions and more pats of butter creating about 3 layers. Pour that cream sauce over the top and cover with foil to bake for about 30 minutes before removing the foil to let the top get nice and crispy around the edges.

I swear, this will be a hit with the potato loving folks in your life, I doubt they’ll even realize they’re not eating potatoes!

Check out these other resources to read more about the nutritional benefits of turnips:

8 Amazing Turnips Benefits

What Is Turnip Good For?

The Health Benefits of Turnips

Serves: 12

Keto Scalloped Turnips

These Keto Scalloped Turnips are super simple and totally decadent. I swear you’ll think they’re potatoes.

prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins

ingredients:

4 tablespoons unsalted butter, divided 

1/2 cup minced onion
1 tablespoon minced fresh thyme
8 ounces cream cheese
1 cup heavy cream
1 teaspoon salt 
1/4 teaspoon pepper
4 cups peeled and thinly sliced turnips (about 6 small/medium turnips) 

instructions

1. Preheat oven to 350° F. 

3. Heat one tablespoon butter in  a 10.5″ cast iron skillet over medium heat. Add in the onion and thyme, cook stirring frequently about 5 minutes until softened and starting to brown. Remove and set aside.

4. In a heat proof bowl melt the heavy cream, cream cheese, and salt and pepper together until smooth. 
5. Place one layer of turnips in the skillet overlapping slightly, sprinkle with a bit of the onion and place a few cubes of butter on top. Repeat with 2 more layers. 
6. Pour the cream sauce over the top and cover with foil. Bake at 350° F for 30 minutes, uncover and bake another 45 until golden on top. 

calories

170

fat (grams)

16.8

sat. fat (grams)

10.7

carbs (grams)

5.1

net carbs

4

protein (grams)

2.3

sugar (grams)

3.3

Created using The Recipes Generator

Reader Interactions

Comments

  1. Sonja says

    Hello! Made this last night for Thanksgiving and they were AWESOME! Tasted so creamy & deliciously rich, just like Scalloped Potatoes. However, I did add (1) IMPORTANT ingredient that was missing from your recipe. Gruyere Cheese! Julia Child’s Scalloped Potatoes has this and so I thought I’d add it. Makes all the difference in the world. Give it a try! But otherwise they were the bomb. Won’t miss potatoes anymore when I can make these. Thank you so much 🙂

    Reply

  2. Kathy says

    I added shredded chedder cheese and butter pieces in between layers of cream and turnips….too bad I couldn’t add a photo to the comments…YUMMY!

    Reply

  3. Anu says

    Gorgeous! I eyeballed the ingredients (more cream cheese and onions, less cream, some garlic, a pinch of nutmeg, fresh parsley on top) but it still came out perfectly, tasted just like scalloped potatoes but better. Thank you so much 🙂

    Reply

  4. Tamera Alexander says

    I just made these tonight to go with our Fillets and Ribeyes for our SuperBowl dinner. DELICIOUS! So creamy. Perfect texture. I just read the comment about adding Gruyere cheese and will definitely try that next time. Really appreciate your recipes and your site. My husband and I are both Keto and love this lifestyle. And cooking with cast iron! I’m planning to make your dinner rolls this week. Thanks again!

    Reply

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