Go Back
–+ servings
Broccoli and cauliflower gratin topped with melted and browned cheese in a blue casserole dish

Vegetable Keto Gratin

PKD-friendly vegetable loaded cheesy gratin, easy to prepare in under 30 minutes!
Print Pin
Course: Main, Side Dish, Vegetables
Cuisine: American
Keyword: Keto, Low Calorie, Low Carb, Low Oxalate, Low Potassium, Low Protein, Low Sodium
Diet Type: CKD, Dialysis, PKD
Servings: 4
Calories: 360kcal
Author: Clarissa S. Paimanta, RD

Ingredients

  • 5 cups mixed vegetables we used broccoli & cauliflower
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup cream cheese full fat
  • salt and pepper to taste
  • 200 gram shirataki rice rinsed and drained
  • 3 1/2 oz cheddar shredded

Instructions

  • Preheat oven to 400 F or 200 C.
  • Steam, microwave, or boil mixed vegetables until just tender but slightly crunchy. Drain very well over a colander.
  • Melt butter in a pot over low heat. Add garlic and slowly cook until fragrant and lightly golden. Add heavy cream and cream cheese; stir until a thick sauce forms. Heat until just just barely simmering. Season with salt and pepper to taste.
  • Add mixed vegetables, shirataki rice, and half of the cheese into the pot. Mix gently until just combined. Transfer to an oven-proof casserole dish, then top with the remaining cheese.
  • Bake in the oven for 15-20 minutes or until the cheese is melted and browned. Enjoy!

Nutrition

Calories: 360kcal | Carbohydrates: 10g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 465mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1155IU | Vitamin C: 61mg | Calcium: 254mg | Iron: 1mg | Phosphorus: 219mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!