Keto Corned Beef and Cabbage Casserole
Servings: 8
Calories: 128
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
- ½ cup butter
- 1 cup low carb milk I used coconut milk in carton
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ½ head cabbage cooked and chopped
- 1 pound leftover corned beef cut into pieces and warmed
- 4 green onions
Instructions
- Preheat the oven to 325°F.
- 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: 128 | 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
%
|
SmartPoints:
4