If you miss potatoes on a low carb diet, try this cheesy keto scalloped turnips recipe. It’s just like traditional scalloped potatoes but using turnips and it’s so good you won’t even realize they are turnips! It’s full of cheesy, creamy goodness and it’s simple to make with only 4 ingredients. This is the perfect low carb side dish for any roast or meat dish and has only 1.8g net carbs.
You might also like these low carb rosemary garlic turnip noodles!
Recently I made a garlic & lemon turnip noodle dish and I was surprised at how much they tasted like potatoes. Then I remembered an old potatoes au gratin recipe and thought I’d use turnips instead of potatoes. It was sooo good! You really could not tell they were turnips and not potatoes.
Over course that is probably because it has cream and gruyere cheese in between each layer and when it baked down it got that tasty brown and crispy bits around the edges. This dish is rich, tasty and each individual cheesy keto scalloped turnips stack has only 1.8g net carbs! You’ve got to try it.
Why I Love Turnips And This Recipe
I would have never tried a turnip if I wasn’t on a low carb diet. I learned about them way back when from a diet message board. Someone suggested turnips as a substitute for potatoes and I was surprised when they were right!
Turnips are root vegetables that are low in calories, fat and carbs but high in fiber, vitamins and minerals. 1 turnip has 34 cals / 0.4g fat / 7g carbs / 2g fiber / 1g protein = 5g net carbs. Check out this article about the health benefits of turnips to learn more.
They can have a bit of a bitter taste but with the rich gruyere cheese and cream you won’t taste it. Instead the turnip has the texture of a potato and along with the cream and cheese it bakes down to make the most delicious scalloped potato dish.
And since they bake in their own individual compartments, they each get that crusty brown bits around the edges that taste so good.
Just 4 Ingredients For These Scalloped Turnips
All you need to make this turnip recipe is a few small turnips, heavy cream, green onions and Swiss and/or Gruyere cheese. I bought most of my ingredients at Aldi but they did not have turnips. I used the Swiss Gruyere blend but you can use either Swiss or Gruyere or both. It won’t matter.
When buying turnips, make sure they seem fresh and stick to smaller firmer ones. Below you can see the size that I used.
Let’s Make Some Cheesy Keto Scalloped Turnips
First you want peel and slice the turnips. I only used 3 small ones but I sliced them very thin. I used a mandoline to evenly slice them and to make sure they were thin.
Make sure you spray a muffin tray well first. Then add a turnip slice or two on the bottom. Sprinkle some salt and pepper, add a few pieces of green onions and a little bit of the shredded cheese. Repeat with next layer of turnip slices, salt and pepper, green onions and cheese.
When you place the last slices of turnip, pour 1 tablespoon of heavy cream over each stack and then top with the remainder of the cheese. It should like the picture above. Bake covered in foil for 20 minutes. Then take off the foil and cook for 20 more minutes. They should look browned and yummy like the picture below.
In this recipe I used 3 smaller sized turnips and it made 8 scalloped turnip stacks. They shrink down a bit so they are not very large. However they are rich and you only need 1 or two for a serving as a low carb side dish.
More Keto Turnip Recipes
I’m starting to use turnips more and more in my keto recipes so if you enjoy this recipe, try making one of these other turnip recipes. I have a simple rosemary & garlic turnip noodles recipe as well as a garlic and lemon turnip noodle recipe with faux bread crumbs and both are delicious. Lastly I have a turnip fauxtato salad which is a mock potato salad using turnips!
Roasted Turnip Recipe Notes & Tips
- This recipe only requires 4 ingredients: heavy cream, turnips, green onions and gruyere /Swiss cheese. You can use gruyere, Swiss or both cheeses, it doesn’t matter. But I would not use cheddar or mozzarella. The Swiss flavored cheeses work best.
- Make sure to grease the muffin tins well so they come out easily. You will be flipping them over when they come out of the pan.
- Try to buy small, fresh turnips so that they will be less bitter. Also make sure to peel them first before slicing.
- Use a mandoline to make even and very thin slices so they cook well.
- While these bake down and shrink a bit, they are very rich and 1 or 2 stacks will be plenty.
This recipe is an adaptation of Melissa d’Arabian’s and if you want to make the potato version, check her’s out. I hope you love this as much as I do. Next time I make them I’m going to make a big batch and see if I can freeze them because I like them so much. The nutritional information for 1 serving (stack) is:
116 cals / 10g fat / 2.4g carbs / 0.6g fiber / 4.7g protein = 1.8g net carbs
Mini Cheesy Keto Scalloped Turnips Recipe
If you miss potatoes on a low carb diet, try this cheesy keto scalloped turnips recipe. You won't even know they are turnips! It's full of cheesy, creamy goodness and it's simple to make and only needs 4 ingredients. This is the perfect low carb side dish for any roast or meat dish. Each mini turnip stack has only 1.8g net carbs.Â
Ingredients
- 3 small turnips, peeled and thinly sliced
- 1 cup shredded gruyere/ Swiss cheese
- ½ cup of heavy cream
- 2 green onions finely chopped
- salt and pepper
Instructions
- Preheat oven to 375°F and spray 8 compartments of a muffin tin.
- Slice peeled turnips very thinly and evenly.
- Add 1 or two slices of turnips to the bottom of each of the 8 muffin wells.
- Sprinkle a little salt and pepper as well a few bits of green onion in each of the 8 wells.
- Add a little cheese and then start with the next layer. Turnips -> Salt & Pepper - Green Onions -> Cheese.
- The last layer should just be turnips. Then pour 1 tablespoon of heavy cream over each stack. Top with remaining cheese.
- Cover with foil and bake for 20 minutes. Then take off the foil and bake for 20 minutes more until nice and browned.
- Let cool a bit and scoop ot of the muffin tin.
Notes
116 cals / 10g fat / 2.4g carbs / 0.6g fiber / 4.7g protein = 1.8g net carbs
Mary Pianalto
I tried this Mini Cheese Keto Scalloped Turnips …. these are absolutely great!! My husband loved them, too. I never would have thought I would like turnips, LOL!
Denise
Hi Mary, so glad you liked them! I was pleasantly surprised to learn that too. Turnips make great noodles too, espeicialy if you have a rich sauce. Thanks for taking the time to comment.
Yolanda
On the nutrition, how many per serving?
Denise
Hi Yolanda,
This recipe made 8 stacks or individual servings.
The nutrition for 1 stack is
116 cals / 10g fat / 2.4g carbs / 0.6g fiber / 4.7g protein = 1.8g net carbs
Gail Jenner
Thank you so much for this recipe, which produced amazing, sublime, moreish muffins. I had a lone, leftover, parsnip going to waste, which prompted me to do a recipe search and your recipe was the one I chose and I am delighted I did.
So, I halved the recipe and swapped turnip for parsnip, which made six . I also am not keen on anything too creamy so I used almost half a cup of tofu, whisked/blended, then added about 60ml of single cream to produce a consistency similar to whipped double cream (the same as heavy cream I think). From then on I followed the recipe. In addition, by way of experiment, I added a sprinkle of either pumpkin seeds, sunflower seeds, fennel seeds, sesame seeds cayenne pepper or grated ginger at the end. I was tempted to sprinkle some flaked almonds on one muffin but thought they might burn. I am definitely going to make many more of these, using a variety of different root vegetables.
Denise
So glad you liked them. Glad you are experimenting!
Nancy
Oh my gosh! This recipe is wonderful. The only thing I would add is to cut the turnip slices in half, if necessary, to make them fit more neatly in the muffin cups. I used silicone muffin cups on a small baking sheet so that I could bake them in my countertop regular/convection oven. They turned out perfect. My husband and I ate all eight of them. I can’t wait to make them again.
Denise
Hi Nancy, so glad you liked them! I am so loving turnips lately. I made a turnip noodle pesto dish last month and it was so delicious to me. I have a few other recipes I want to make with them so stay tuned.
Thanks for coming back to comment and to share your tips!