Home » sides » Fabulous Keto Loaded ‘Potatoes’ (i.e. Radishes!) 🥓

Fabulous Keto Loaded ‘Potatoes’ (i.e. Radishes!) 🥓

Missing potatoes dearly?! These keto loaded radishes do an *unbelievable* job at impersonating this beloved veggie, but at a fraction of the carbs!

Keto loaded radishes (as potatoes) with bacon cream cheese and chives
Low Carb & Keto Loaded ‘Potatoes’ (i.e. Radishes!)

Low Carb & Keto Loaded Radishes

i.e. ‘Potatoes’

Seriously guys, these loaded radishes (i.e. ‘potatoes’!) are the dream. The absolute dream. So if you’re into roasted radishes, or simply missing potatoes dearly, you absolutely must give these guys a chance.

Fact is, roasted radishes (in many shapes and forms), have become my favorite side. And the 2g net carb count totally helps.

The Method

During trials (and there were many), I figured out that the best way to cook them was to thinly slice them, and roast them nice and slow for an hour or so to get some crisp on the guys. Then I buttered them up, piled them up, topped them with cheddar, and got them back in the oven for a few.

I mean, heaven. For real.

Just note that radishes do not work the same as potatoes (duh?). As in, you cannot simply buy a large radish, roast it whole and expect a potato-like texture. Fact is (and I learned this the hard way), large radishes roasted that way simply end up all watery inside.

So trust me, and slice them up prior to roasting to give them some texture and get most of their water weight out.

Impersonating Potatoes

And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when roasted, something magical happens, and the result is actually rather extraordinary.

Fact is, keto roasted radishes are pretty phenomenal. And I know many of you feel the same way, as you have loved my parmesan roasted radishes so (so!) much.

Still, keep in mind that radishes are still radishes, and a slight trace will linger. But after a nice and (very!) long roast, they really are the closest thing to potatoes we’ve encountered.

So I cannot recommend enough that you give these roasted radishes a shot. Best case scenario you will be one of the lucky peeps to whom radishes totally taste like potatoes.

And worst case? You’ll never whip them up again… and you can even say you once tried to turn a radish unto a potato #Keto4Life

(But I love them. Repeat, absolutely looove them!)

And perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?

Baking dish with keto roasted radishes
Low Carb & Keto Loaded ‘Potatoes’ (i.e. Radishes!)
Keto loaded fauxtatoes with cheddar, sour cream, bacon and chives
Low Carb & Keto Loaded ‘Potatoes’ (i.e. Radishes!)
Keto loaded radishes (as potatoes) with bacon cream cheese and chives
Low Carb & Keto Loaded ‘Potatoes’ (i.e. Radishes!)

Keto Loaded Radishes (i.e. 'Potatoes'!)

Missing potatoes dearly?! These keto loaded radishes do an unbelievable job at impersonating this beloved veggie, at a fraction of the carbs!
5 from 7 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Keto
Servings 4 side-dish servings
Calories 238 kcal


  • 2 bunches medium radishes about 20 trimmed and thinly sliced (or slice up a Daikon radish!)
  • 2 tablespoons extra virgin olive oil
  • flaky sea salt to taste
  • black pepper freshly ground to taste
  • 2 tablespoons grass-fed butter to taste
  • 1/2 cup cheddar cheese freshly grated, to taste
  • 1/4 cup sour cream to taste
  • 4-6 bacon slices crispy and crumbled
  • chives or spring onions thinly sliced, to taste


  • Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.*
  • Add radishes to prepared baking dish, drizzle with olive oil and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and lightly crisp, tossing them about half way through. 
  • Now you can either just add some butter and top them with cheddar cheese right there. Or pile them up in a ramekin with a touch of butter between the layers (our preferred way!).
  • Set your oven to broil, and cook your cheddar-topped radishes until the cheese is fully melted. 
  • Serve right away topped with sour cream, crumbled crispy bacon and chives or bring onions. 


*Based on your feedback, some of you are roasting them at 450°F/230°C for 45-60 minutes. So you will need to do some fiddling around depending on the size of your radishes and oven. So we suggest you taste them a bit along the way and adjust accordingly. Just note that we do prefer to roast them for longer at a lower temperature for optimal results. 
Please note that nutrition facts are estimated for a 50g serving of (trimmed) raw radishes and the amounts stated in the recipe. But feel free to fiddle around with the toppings to suit your taste buds. 


Calories: 238kcal | Carbohydrates: 2g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 221mg | Potassium: 166mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 7.4mg | Calcium: 130mg | Iron: 0.3mg
Keyword keto loaded potatoes, keto loaded radishes, loaded fauxtatoes
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. RedcoatUSA says:

    Any tips on radish thickness or ways to avoid burning? I’ve just tried with a pack of small normal radishes & they were blacked & crispy at the 25 minute mark.

  2. Theresa says:

    I do not like radishes at all, and wanted to use the radishes from my CSA. I’ve tried roasting them, which isn’t bad, but can leave too much radish flavor and texture. This recipe was amazing. I sautéed the sliced radishes on the stove. I didn’t need to bake them, just the heat from the stove melted the cheese and gave some crispy edges. I used bacon grease to fry them instead of butter/olive oil. Then I put a bit of sour cream. So flippin good!

  3. Ruth Turner says:

    5 stars
    I am so happy with the recipe because there are 2 things NO ONE can convince me tastes good: Cauliflower and Kale.
    My family and I do enjoy Radishes and Turnips; especially as a potato substitute. I would recommend this wonderful Keto Scalloped Turnip recipe from Cast Iron Keto too. Thank you again and I hope you continue to succeed in regaining your health.

  4. Annemarie De Ridder says:

    Those I could save were okay, but half of it was much to brown…. I’ll give it another try on lower temp.

  5. Mary Arnold says:

    5 stars
    I had a whole mess of radishes. I sliced them and divided them into three. I burned the ones that I put in the oven but the ones that weren’t burned were amazingly potato like. I fried some with onions. Next time I’ll wait to put the onions in. The radishes take longer to cook. The third bunch I put in a saucepan with some chicken broth and a little onion. I brought to boil then simmered them for 15 min. I layered them in small casserole with cream cheese thinned with the extra broth from the saucepan, alternating with grated sharp cheddar and a bit of parmesan. Then baked for 30 min. This made a tasty scalloped potato. I’m impressed with subbing these for potatoes.

      • Paola van der Hulst says:

        Thanks Roberta for making sure I answer this question! Sadly no, I haven’t had success with making mashed ‘potatoes’ with radishes. They just seem to come out ‘wet’. That said, do check my mashed potato recipe with cauliflower, I roast it before hand to avoid, well, that same ‘wetness’ :-/

  6. Donelle Kemmer says:

    I tried fried radishes years ago and was amazed how good they were as I don’t normally like radishes. I will try this recipe. I love my salad shooter for thin slicing things as it just shoots them out quickly.

    • Paola van der Hulst says:

      Hi Ericka! What about rutabaga? I actually haven’t tried it myself, but I hear from you guys all the time that its also a great sub for radishes. It is another root veggie, so I’m not sure given your allergy? xo!

  7. Joan says:

    I tried this recipe , don’t quite understand what went wrong , after baking for just 30 minutes they we’re burned to a crisp, but I will gladly try again , because if one not so burned tasted great ! Maybe I sliced to thin , don’t know ! Thank You

  8. Shaay Gallagher-Starr says:

    In terms of net carbohydrates, potatoes >>>> turnips > daikon > French radishes

    Personally, I like the less “radishy” flavor of turnips, and I’m willing to add 2-3 net carbs per serving to avoid it. They’re easier to handle too.

    All of these are so much lower in net carbs than potatoes. Paola, your cooking techniques bring out the best in any of these alternatives! Thank you so much for all your recipe testing. Idk what I’d eat without you.

  9. Donna says:

    5 stars
    Thanks so much for the great recipe. Just noting a typo, however, in Step 5. I believe you meant “spring onions” instead of “bring onions”.

  10. Dawn says:

    5 stars
    Thank you for this recipe! Made it last night and it was really good! Even to the carb eater in the house. I had used gouda since that’s what i had on hand.

    There is only so much cauliflower a girl can handle. Will be trying more of your radish recipes 🙂

    • Paola says:

      That’s awesome to hear Dawn!! The roasted radishes with parmesan are the most popular, but check out the ‘tortilla espanola’ (Spanish omelette)- they taste JUST like potatoes there! 😉 xo and have a lovely weekend!

  11. Robin says:

    Am printing recipe now & will comment later re: how it turns out. My initial comment is that this makes total sense and >>> there is potential doing this with layers of béchamel sauce inspired by potato au gratin. Slicing all those smaller radishes thinly seems like a chore though. I am wondering about using a daikon which could be sliced on a mandolin or even a spiralizer. Thanks for your recipes. I hope there is a book deal in the future. You definitely have some unique ideas.

    • Paola says:

      Hi Robin! In all honesty I’ve never tried with daikon, as it’s not a type of radish that we find commonly here in Mexico (but I do believe it’s used by many). Potato au gratin is definitely possible, but I would actually suggest you cook the radish slices in olive oil before baking (check out the recipe for the tortilla espanola for methodology). That would give the radishes a silky potato-like texture and then they can go in the oven with the béchamel. xo and so happy you’re enjoying the site!

    • Paola says:

      Hi Michelle, I’m not sure as I don’t own an air fryer…! But the point of the oven is the prolonged heat to dry out the radishes, so you would get a different result in your air fryer.

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