Keto "Hashbrown" Beef Bake
Swapping 2 kinds of cauliflower for the shredded potatoes to make a low-carb & keto version of our popular Hashbrown Beef Bake!
Servings - 4 servings
Ingredients
- 12 oz. bag frozen cauliflower florets about 1 1/2 cups
- 12 oz. bag frozen riced cauliflower about 1 1/2 cups
- 1/2 lb. ground beef
- 1/2 Tbsp minced onion
- 1/2 tsp garlic powder
- 10 oz. can or box of cream of mushroom soup see note below
- 3 Tbsp heavy cream
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400 F. Lightly grease an 8x8-inch baking dish with non-stick cooking spray.
- In a skillet, brown the ground beef with the minced onion and garlic powder. Drain.
- Add both cauliflower to the baking dish and gently toss. Add the browned ground beef in with the cauliflower and toss gently to combine.
- In a small bowl, whisk together the cream of mushroom soup and the heavy cream. Then pour over the top. Toss gently, if needed. Top with shredded cheese.
- Bake in the preheated oven for 30 minutes, or until cheese has melted and begins to golden.
- Serve Keto "Hashbrown" Beef Bake with favorite keto sides such as sauteed spinach or steamed broccoli.
Notes
*Please note that I used a boxed cream of mushroom soup for this. It would qualify as low-carb and possibly keto. If you need to make your own cream of mushroom soup, use this homemade cream of mushroom soup recipe - subbing almond or coconut flour for the all-purpose flour.