Low carb corned beef and cabbage colcannon

Keto Corned Beef and Cabbage Casserole

Course: Main Course
Cuisine: American
Keyword: cabbage, corned beef
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 128kcal
Author: Lisa MarcAurele
Got leftover corned beef and cabbage from St. Patrick's Day? Use the leftovers to make a delicious low carb corned beef and cabbage colcannon!
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Ingredients

  • 1 head cauliflower
  • 1/2 cup butter
  • 1 cup low carb milk I used coconut milk in carton
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 head cabbage cooked and chopped
  • 1 pound leftover corned beef cut into pieces and warmed
  • 4 green onions

Instructions

  • Cut cauliflower into florets and steam or boil until softened.
  • Place cauliflower into food processor with butter and pulse until mashed.
  • Add milk, garlic powder, onion powder, salt, and pepper to cauliflower and puree until smooth.
  • Transfer to 9x13-inch baking pan. Fold in corned beef and cabbage.
  • Cover with foil and bake at 325°F about 20 minutes or until heated throughout.
  • Sprinkle with sliced green onion tops to serve.

Video

Notes

3.2g net carbs per serving

Nutrition

Serving: 188g | Calories: 128kcal | Carbohydrates: 5.6g | Protein: 9g | Fat: 8g | Saturated Fat: 3.8g | Cholesterol: 35mg | Sodium: 683mg | Fiber: 2.4g | Sugar: 2.5g

Additional Info

Net Carbs: 3.2 g | % Carbs: 10.6 % | % Protein: 29.8 % | % Fat: 59.6 %

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