Swede is the new cauliflower in the low carb community at the moment. In our Facebook group, Aussie Low Carb Community, lots of people have been recreating some of their favourite potato dishes and replacing the potato with swede. We decided it was time to come up with a keto potato bake. Yes, a potato bake with no potato! We have found swede works really well as a replacement for the potato in this keto potato bake recipe.
Keto Side Dishes
We love to grill up a steak, some marinated chicken, a piece of fish or some seafood and serve it with a keto-friendly side dish. There are so many tasty side dish options out there that can really make your meals flavourful and delicious. There is no need to feel like you are missing out on a ketogenic diet. Which is why we love serving this keto potato bake along side a steak or some grilled sausages – YUM!
Of course, a keto side dish can also be super simple like some steamed green vegetables served with a knob of butter. However, it is nice to get creative in the kitchen every now and then and your family and friends will love it too.
Here are some of our favourite keto side dishes;
Swede or Rutabaga
Swede or rutabaga is a root vegetable and it is actually a hybrid of a cabbage and a turnip. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour.
We have been able to find them year round in both our local Coles and Woolworths supermarkets. It is best to choose smaller swedes, about the size of a cricket ball, with smooth skin and firm flesh. Smaller swedes have a sweeter flavour and a more tender texture. They store well in the fridge for about a week.
The texture and mild flavour of a swede make them a great potato substitute on a low carb diet. There are plenty of other potato substitute options that are lower in carbs if that suits you better.
Check out some of the most popular potato substitutes on a keto diet;
- Cauliflower 2.9g net carbs per 100g
- Radish 1.7g net carbs per 100g
- Daikon radish 2.5g net carbs per 100g
- Swede or Rutabaga 6.3g net carbs per 100g
- Turnip 4.6g net carbs per 100g
Please note, we used cronometer to get the macros and I used raw for each one.
While the swede is the highest carb option, it is the most like potato in flavour and texture and is the best low carb replacement for potato we have found. In comparison, potato is 13.3g net carbs per 100g and sweet potato is 17g per 100g.
If you love your potato dishes and have been missing them on a keto lifestyle, here are of our favourite potato replacement dishes.
- We find it is best to precook the swede slices in the microwave as this reduces the cooking time in the oven.
- It is a good idea to let the keto potato bake sit for 5-10 minutes after it comes out of the oven before serving so it can set slightly.
- We like to use a mandolin like this one, to get uniform thin slices of the swede and the onion. It even has a safety guard so your fingers are safe.
- This keto potato bake is a delicious side for any of your favourite protein options like steak, grilled chicken, fish, sausages – you name it!
- Traditional potato bake is very popular in Australia at family gatherings and BBQ’s and we love to take out keto swede version along as a low carb alternative and everyone enjoys it.
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You may need –
Keto Potato Bake
This keto potato bake will be an absolute winner with your family and we promise you they will not miss the traditional potatoes. You can take this dish along to your next family gathering and it will no doubt be popular. By making this keto potato bake recipe you will no longer need to miss out on the traditional potato bake that is usually on offer.
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- 600 g swede (rutabaga)
- 1 brown onion
- 1 cup pure cream
- 1 tsp salt
- ½ tsp cracked black pepper
- 100 g grated cheese
- Pre heat the oven to 180C/350F
- Peel the swede and trim the ends. Slice into thin rounds. We like to use a mandolin as it gives consistent, thin slices
- Place the swede slices into a microwave safe dish with a small amount of water. Cover and cook on high for 7-8 minutes until the slices are tender but still holding together
- Transfer the cooked swede slices to a colander and allow to drain, slightly dry out and cool enough so you can handle them
- Peel the onion and trim the ends. Slice into thin rounds. We like to use a mandolin as it gives consistent, thin slices
- Start by placing a layer of the cooked swede slices into the bottom of your oven-proof baking dish, and then a layer of onion rings. Continue alternating layers until all the swede and onion slices have been used up. We used a round 20cmx4cm dish.
- Place the cream, salt & pepper into a small jug and stir to combine well.
- Pour the cream mixture over the top of the swede and onion slices. Top with the grated cheese.
- Bake in the oven for 30 minutes or until the top is golden and bubbling.
- Remove from the oven and set aside to cool slightly and set for 5-10 minutes, then it is ready to serve.