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

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

Missing potatoes dearly?! These keto loaded radishes do an unbelievable job at impersonating this beloved veggie, 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 our 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.

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'!)

Course: Side Dish
Cuisine: American, Keto
Keyword: keto loaded potatoes, keto loaded radishes, loaded fauxtatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 side-dish servings
Calories: 238 kcal

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

Print

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.*

  2. 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. 

  3. 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!).

  4. Set your oven to broil, and cook your cheddar-topped radishes until the cheese is fully melted. 

  5. Serve right away topped with sour cream, crumbled crispy bacon and chives or bring onions. 

Recipe Notes

*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. 

Nutrition Facts
Keto Loaded Radishes (i.e. 'Potatoes'!)
Amount Per Serving
Calories 238 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g50%
Cholesterol 42mg14%
Sodium 221mg9%
Potassium 166mg5%
Carbohydrates 2g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 405IU8%
Vitamin C 7.4mg9%
Calcium 130mg13%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

21 comments

  1. 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.

    • 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!

  2. Donna says:

    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”.

  3. Dawn says:

    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!

  4. 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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