Keto hash brown casserole with cauliflower brings all the cheesy, creamy comfort of the brunch classic without the potatoes. Riced cauliflower, sharp cheddar, and a buttery cream sauce bake up golden, finished with a crunch of pork rinds and Parmesan. It's the side dish everyone scoops seconds of before they notice it's low-carb.
Remember those creamy, cheesy hash brown casseroles from every potluck and family gathering? That ultimate comfort food just got a keto-friendly makeover! We’re swapping out the potatoes for tender riced cauliflower, but keeping all the rich, savory flavor you love. And for that signature crunchy top? Forget the cornflakes—we’re using a ridiculously delicious blend of crushed pork rinds and salty Parmesan for a perfect, golden finish. It’s the Southern classic you crave, reimagined for your low-carb lifestyle.
Ingredients
• Casserole
• 2 tablespoons / 28 g (0.99 oz) salted butter
• ¼ cup / 40 g (1.41 oz) chopped onions
• ½ cup / 120 ml heavy whipping cream
• ½ teaspoon / 2.5 g (0.09 oz) salt
• ½ teaspoon / 1 g (0.04 oz) ground black pepper
• 1 12-ounce / 340 g (12 oz) bag frozen riced cauliflower
• 1½ cups / 170 g (6 oz) shredded cheddar cheese
• Optional Topping
• ¾ cup / 45 g (1.59 oz) crushed pork rinds
• ¼ cup / 25 g (0.88 oz) grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly grease an 11×8-inch or similar-sized oval baking dish.
2. In a medium skillet over medium heat, melt the butter. Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
3. Reduce the heat to low. Pour in the heavy cream, salt, and pepper, stirring to combine. Let it simmer gently for 2 minutes to slightly thicken.
4. Remove the skillet from the heat and stir in the frozen riced cauliflower and shredded cheddar cheese until everything is well-coated and the cheese begins to melt.
5. Spread the mixture evenly into your prepared baking dish. Bake for 25 minutes, or until the edges are bubbly and starting to brown.
6. While the casserole bakes, mix the crushed pork rinds and grated Parmesan cheese in a small bowl. After 25 minutes, remove the casserole from the oven, sprinkle the topping evenly over the surface, and return it to the oven for 5-8 more minutes, until the topping is golden brown and crisp. Let rest for a few minutes before serving.
Nutritional Information
• Serving Size: 1 serving (of 6)
• Calories: 350
• Fat: 28g
• Carbohydrates: 6g
• Net Carbs: 4g (0.14 oz)
• Protein: 15g
• Note: is an estimate and may vary based on the exact used.
Pro Tips
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for best results.
• For extra flavor, add a ¼ teaspoon of garlic powder or a pinch of smoked paprika to the cream sauce along with the salt and pepper.
• If using fresh riced cauliflower, sauté it for a few minutes to remove excess moisture before adding the cream. This prevents a watery casserole.
• Assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the initial baking time before adding the topping.
FAQ
Q: Can I use fresh riced cauliflower instead of frozen
A: Yes, you can use fresh riced cauliflower. The recipe pro tips recommend sautéing it for a few minutes to remove excess moisture before adding the cream. This is an important step to prevent a watery casserole.
Q: How do I make this keto casserole ahead of time
A: To make this ahead, assemble the casserole completely but do not add the pork rind topping. Cover and refrigerate for up to 24 hours. When you’re ready to bake, add 10-15 minutes to the initial 25-minute baking time before adding the topping and finishing.
Q: What are some ways to add extra flavor
A: For more flavor, you can add a quarter teaspoon of garlic powder or a pinch of smoked paprika to the cream sauce when you add the salt and pepper. This will give the casserole an extra savory or smoky dimension.
Q: How should I store leftovers
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or reheat the entire dish in the oven until warmed through for the best results.
Pro Tips
- Simmer the heavy cream gently with the sautéed onions for about 2 minutes to thicken slightly before folding in the frozen riced cauliflower and cheddar — it keeps the casserole from weeping liquid.
- If you use fresh riced cauliflower, sauté it for a few minutes first to drive off excess moisture; that one step prevents a watery casserole.
- Add the crushed pork rind and Parmesan topping only after the first 25 minutes of baking, then give it 5–8 more minutes so it turns golden and crisp instead of soggy.
- Assemble the casserole without the topping up to 24 hours ahead, cover and refrigerate, then add 10–15 minutes to the initial bake time when you cook it.
- A ¼ teaspoon of garlic powder or a pinch of smoked paprika stirred into the cream sauce with the salt and pepper adds a nice depth.
Frequently Asked Questions
Is this cauliflower hash brown casserole keto?
Yes — each of the six servings has 6 g of carbs (4 g net), with 15 g protein and 28 g fat. The pork rind topping keeps it potato-free and crunchy.
Can I make the casserole ahead of time?
Assemble it without the pork rind topping, cover, and refrigerate for up to 24 hours. Bake with an extra 10–15 minutes, then add the topping at the end.
Can I use fresh cauliflower rice instead of frozen?
Yes — sauté the fresh riced cauliflower for a few minutes to remove excess moisture before adding it to the cream sauce, or the casserole turns watery.
How should I store and reheat leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave — the topping stays crispest in the oven.
Recipe card below.
More Recipes You’ll Love
- Sausage and Veggie Breakfast Casserole
- A Warm & Nourishing Keto Breakfast in Minutes: Keto Coconut Chia Porridge
- Instant Pot Keto Breakfast Casserole
Keto Hash Brown Casserole with Cauliflower
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Lightly grease an 11x8-inch or similar-sized oval baking dish.
- In a medium skillet over medium heat, melt the butter.
- Add the chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
- Reduce the heat to low.
- Pour in the heavy cream, salt, and pepper, stirring to combine.
- Let it simmer gently for 2 minutes to slightly thicken.
- Remove the skillet from the heat and stir in the frozen riced cauliflower and shredded cheddar cheese until everything is well-coated and the cheese begins to melt.
- Spread the mixture evenly into your prepared baking dish.
- Bake for 25 minutes, or until the edges are bubbly and starting to brown.
- While the casserole bakes, mix the crushed pork rinds and grated Parmesan cheese in a small bowl.
- After 25 minutes, remove the casserole from the oven, sprinkle the topping evenly over the surface, and return it to the oven for 5-8 more minutes, until the topping is golden brown and crisp.
- Let rest for a few minutes before serving.
