healthy sides

Delicious Low Carb Coleslaw You’ll Love Making at Home

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Low Carb Coleslaw is basically a life-saver for those BBQs when everyone else is loading up their plates with potato salad. (Been there, gnawed at celery, regretted my choices.) If you’re tired of sad, limp lettuce dinners, this crisp keto coleslaw swoops in with real flavor—yeah, not just filler. Plus, it pairs up outrageously well with main dishes like these keto beef back ribs I tried last weekend. The best part? You can make it in, like, ten minutes flat.
Delicious Low Carb Coleslaw You'll Love Making at Home

Why Make This

I hardly ever rave about a “side salad,” but this low carb coleslaw cracks the code for real, actual taste satisfaction—without blowing your carb budget. Why settle for plastic-tub deli coleslaw crammed with sugar? Homemade is way fresher. You control all the flavors (and the texture, crunchy or creamy, totally up to you).

Here’s the secret sauce: this keto coleslaw can run as a proper lunch, not just some afterthought. One bowl and you’re full, happy, and not bored out of your mind. Call me dramatic, but after one too many limp drive-thru salads, I think I earned the right to be a little hyped. Actually, my mom used to fold a bit of celery salt in—wow, just trust me, it makes a difference.

“I made this for my family’s Sunday cookout, and everyone (even my picky brother-in-law who ‘hates diet food’) asked for seconds. There weren’t even leftovers.”

How to Make Keto Coleslaw

Okay, so get ready—because this process is about as easy as tying your shoes, and frankly more rewarding. Grab a big mixing bowl and toss pre-shredded coleslaw mix in it. Of course, you can shred your own cabbage and carrots if you’re feelin’ overachiever-y, but I’m not here to judge shortcuts. Pour in your dressing ingredients (mayo, vinegar, little squeeze of mustard, sweetener if you want it), then mix ‘til everything’s cozy together. I like using my hands for this step. Is that weird? Possibly. But it works.

You’ll want to let the flavors mingle for at least 10 minutes in the fridge. Longer is good, too, especially if your patience is stronger than mine. The result? Crisp, lightly tangy low carb coleslaw—never soggy or bland. That’s basically it. Told you, not rocket science, just tasty.

Ingredients & Substitutions

So, here’s your friendly, casual shopping guide for low carb coleslaw. (Don’t sweat it if you’re missing one thing.)

  • Shredded cabbage: Green or mix in purple for some pizzazz.
  • Shredded carrots: Use a tiny bit, or just skip if you’re extra strict with carbs.
  • Mayonnaise: Go for full-fat, no weird oils, or choose avocado mayo.
  • Vinegar: Apple cider or white vinegar, honestly, I’ll use what I find.
  • Dijon or yellow mustard: Because a little tang never hurt anyone.
  • Sweetener: Just a dusting of Swerve, monk fruit, or skip for ultra low carb.
  • Salt and pepper: Adjust to taste. Don’t skimp.

Sub ideas? Sure. Greek yogurt works if you want a lighter touch, and a small bit of celery salt or fresh dill totally transforms the vibes. Don’t get fussy. Use what you have.

Serving Suggestions

Low carb coleslaw isn’t just for stuffing the corner of your BBQ plate (although, go for it). If you’re on the hunt for ideas, here are a few tasty ways I like to use mine:

  • Pile it next to smoky keto beef back ribs for a classic backyard feast.
  • Dunk it on burgers (or even a low-carb bread wrap), because crunchy coleslaw is unbeatable as a topping.
  • Roll it up in lettuce wraps for a fast lunch (kids actually eat it this way, who knew).
  • Serve alongside low carb spaghetti squash and meatballs for a totally filling dinner.

Honestly, you could just eat a whole bowl for lunch with a little crumbled bacon on top. No one’s judging—not here.

Variations for Keto Coleslaw Dressing

I get bored fast. No shame. So I switch up my low carb coleslaw dressing depending on my mood. Sometimes I’ll blend in a dollop of sour cream, just for extra creaminess. Or, swap half the mayo for unsweetened Greek yogurt if you want that bit of tang and a protein boost. Occasionally, I’ll add a pinch of smoked paprika or toss in some chopped jalapeno for a faint kick (this is criminally underrated, by the way).

If you want it a little bit “fancier,” sprinkle in some green onions, chopped parsley, or even crumbled blue cheese. The basics stay the same, but a little dash of adventure keeps things fresh. If you get weird looks—let ‘em taste first, then they get it.

Common Questions

Can I use bagged coleslaw mix?
Totally, and I usually do. Saves time and cleaning up the cutting board.

Is it okay to make this ahead?
Yup, actually better that way. The flavors soak in. Just don’t leave it for days, or it’ll get watery.

Can I freeze keto coleslaw?
I’d say nope. Mayo doesn’t freeze nice, and thawed coleslaw is a sad, watery mess.

Is store-bought mayo okay?
Yes, but peek at the ingredients—avoid added sugars if you can.

Is this recipe kid-friendly?
Mine eats it (if there’s bacon sprinkled in), so yes, probably.

Give It a Whirl—You’ll Thank Yourself Later

All in all, this low carb coleslaw has rescued me from many boring meals and bland BBQs. You get crunch, creamy dressing, some serious flavor—without falling off your carb goals. It goes perfectly with all sorts of low carb favorites, and if you want inspiration for more dinners, check out recipes like these keto beef back ribs or a super cozy keto chicken tortilla soup. And don’t just trust me—plenty of others are raving about their own versions in these recipes for the Best Keto Coleslaw Recipe, a quickie Keto Coleslaw recipe, and this classic Keto Coleslaw Recipe. Seriously, what’s stopping you? Get out the bowl and go for it.
Low Carb Coleslaw

Deliciously Easy Low-Carb Keto Hash Browns You’ll Love!

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Low-carb keto hash browns. OK, so tell me if this sounds familiar—you wake up, want something crispy and golden at breakfast, but potatoes are off the menu because, well, those carbs add up fast. Boy, have I been there. It’s that moment when you miss hash browns like crazy, but you really want to keep things keto. For me, this is where my favorite swap comes in and trust me, these homemade keto hash browns are a total game-changer. Plus, if you need more healthy side dish ideas, check out this genius air fryer spaghetti squash low-carb keto side dish—so handy! Some mornings I’m all about comforting things like this beef heart stew keto recipe too, but let’s get crispy this time.
low-carb keto hash browns

Cauliflower Rice as Potato Alternative

Let me just spill the beans—I was totally skeptical about cauliflower rice at first. Maybe you’ve looked at that bag in the freezer section and thought, hmm, really? But when it comes to making low-carb keto hash browns, cauliflower rice is like magic. It gives you that golden outside and soft inside, a lot like real potatoes, but without the carb overload.

Here’s the secret: you’ve got to squeeze out all the extra water from the cauliflower after you cook it. Makes a world of difference—otherwise, they’ll never crisp up. And if you want extra flavor, honestly, a sprinkle of cheese or a pinch of smoked paprika absolutely turns things next-level. Cauliflower isn’t just for pretending to be rice. When it’s done right, it’s cozy, satisfying, and honestly, my taste buds barely miss the potato. No joke. So if you’re like me—always on a mission to keep it low-carb without missing out—try it.
low-carb keto hash browns

How to make Keto Hash Browns

This is where it gets fun (well, I think so, anyway). I’m going to lay out my go-to method for making these beauties. Spoiler: it’s weirdly easy compared to making actual hash browns.

Start with a bag of frozen cauliflower rice, or just blitz some florets in your food processor. Quickly steam or microwave to soften it up. Here’s the crucial step—grab a clean kitchen towel and wring out the moisture like you mean it.

Now, dump your cauliflower into a bowl. Add an egg to help it hold together. Sprinkle in a little almond flour and cheese (cheddar, mozzarella, whatever, go wild). I like to add some salt, pepper, and if I’m feeling dangerous, a little garlic powder.

Mix it all up. Heat a nonstick skillet with avocado oil or butter. Spoon the mixture in, mash it down gently, and fry until the edges get crisp—about 3 minutes each side. Don’t mess with them too much, let them get that color before flipping. Boom. There it is. Your low-carb keto hash browns are ready to devour. My advice? Eat them hot, right off the skillet. Nothing beats the smell, I swear.

I used to think eating keto meant giving up all my favorite comfort foods, but these hash browns are unreal. My husband kept saying, “Are you sure there’s no potato in here?” Seriously, major breakfast win.

Deliciously Easy Low-Carb Keto Hash Browns You’ll Love!

What to serve with keto hash browns

Okay, so you made low-carb keto hash browns. Now what? Well, that’s where breakfast gets fun (and filling). Here are some of my top pairings:

  • Stack them up alongside crispy bacon or sausage links. I mean, is there a better combo?
  • Pair with sunny side eggs, and let that yolk run all over. You’ll thank me.
  • Make a breakfast sandwich! Slip a hash brown patty between two eggs or even more creative, with this keto beef enchilada casserole on the side for a savory twist.
  • Want to keep things veggie? Add some sliced avocado, salsa, or a dollop of sour cream.

Really, these hash browns go with almost any keto-friendly meal. They’re just as good for lunch or even dinner. (Not too weird, right?)

Recipe Tips for Perfect Hash Browns

Let’s be real, sometimes cauliflower recipes can go sideways. But I’ve messed up more hash browns than I care to admit, so here’s what I’ve learned.

First off, really drain the cauliflower after cooking it. Soggy cauliflower is the enemy of crunch. Using a cheesecloth or just a regular towel, just squeeze like you’ve had a stressful week. Next, don’t skimp on the cheese if you want extra flavor—the cheese helps hold everything together and gives those wonderful crispy edges.

If your mix feels too wet (eggs can vary a lot), sprinkle in a little extra almond flour. Or heck, even coconut flour works in a pinch. Give it a minute to sit so it’s not runny. When frying, don’t rush the process. Leave them alone in the pan so they get beautifully brown on one side before you even think about flipping. Oh, and if you like a smoky touch, a tiny pinch of smoked paprika is wild.

Trust your instincts—if the batter feels off, adjust it. These are homemade hash browns, not a five-star restaurant’s secret signature.

Storage Instructions

Assuming you somehow have leftovers (it happens! well, sometimes), you’ll want to save them so nothing goes to waste. Slide any extra low-carb keto hash browns into an airtight container. They’ll keep in your fridge for up to four days no problem.

When you’re ready for round two, heat them in a nonstick skillet over medium. You can zap them in the microwave, sure, but honestly, they crisp back up so much better in a pan. If you want to freeze them, layer them with parchment to prevent sticking. Thaw overnight in the fridge, then fry till warm. They’re nearly as good as fresh—maybe even better, because you get crispy squares in half the time.

Common Questions

Can I use fresh cauliflower instead of frozen?
Of course! Fresh works just fine, just grate or use the food processor. Squeeze out all that moisture for best results.

Can I make these dairy-free?
Yes! Swap the cheese for your favorite dairy-free alternative. It won’t be quite as melty, but still yummy.

Are low-carb keto hash browns good for meal prep?
For sure. Make them ahead and stash in the fridge. Reheat in a pan to get that crisp back.

Can I bake them instead of frying?
Totally—use a parchment-lined baking sheet, press them into patties, spray with oil, and bake at 400°F until golden. Not quite as crispy, but super convenient.

Do you need almond flour or can you skip it?
I recommend it for the best texture, but you can use coconut flour or just extra cheese in a pinch.

Hash Brown Heaven Awaits

So, that’s the scoop. You don’t have to give up crispy breakfast favorites just because you’re watching carbs. These low-carb keto hash browns are easy, fast, and honestly so close to classic it feels a little like magic. Other folks have come up with pretty clever cauliflower hash browns recipes too, so you know it works. If you ever wondered about all the alternatives, someone even tested 4 keto hashbrown alternatives and found cauliflower wins—ha, told ya. Try them out, maybe whip up some dinner keto recipes while you’re at it. Don’t wait for a special Sunday. Breakfast-for-dinner, anyone? Let me know how yours turn out.

Keto Hash Browns

Delicious low-carb keto hash browns made with cauliflower rice, perfect for a crispy breakfast without the carbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Breakfast, Side Dish
Cuisine Keto, Low-Carb
Servings 4 servings
Calories 180 kcal

Ingredients
  

Main ingredients

  • 1 bag frozen cauliflower rice Alternatively, use fresh cauliflower and process it.
  • 1 large egg Helps to bind the mixture.
  • ¼ cup almond flour Can substitute with coconut flour or extra cheese.
  • ½ cup cheddar or mozzarella cheese Add more for extra flavor.
  • to taste salt Adjust as necessary.
  • to taste pepper Adjust as necessary.
  • to taste garlic powder Optional for flavor.
  • 2 tablespoons avocado oil or butter For frying the hash browns.

Instructions
 

Preparation

  • Steam or microwave the cauliflower rice to soften it.
  • Using a clean kitchen towel, wring out as much moisture from the cauliflower as possible.
  • In a bowl, combine the drained cauliflower, egg, almond flour, cheese, salt, pepper, and garlic powder.

Cooking

  • Heat avocado oil or butter in a nonstick skillet over medium heat.
  • Spoon the mixture into the skillet and mash it down gently.
  • Cook for about 3 minutes on each side, until crispy and golden brown.
  • Do not disturb them too much while frying; let them crisp properly before flipping.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet for best crispiness. Can freeze and reheat later for a quick meal.
Keyword Breakfast Recipe, Cauliflower Rice, Healthy Hash Browns, Keto Hash Browns, Low-Carb Breakfast