Keto Colcannon is the perfect low carb spin on traditional Irish mashed potatoes. It is packed with flavor, nutrients, and goes with all sorts of meals.
If you are a fan of mashed potatoes but are looking for a keto substitute that still tastes amazing, this colcannon recipe is for you! Low carb comfort food for the entire family.
I love Irish cooking, and it’s a tradition to eat colcannon on St. Patrick’s Day. Don’t worry though; you can eat it any time of year. This low carb version made with cauliflower and cabbage is buttery, and irresistible and there is no guilt. Talk about a win!
You will be happy to know you just need 3 ingredients and you can whip up a batch of Irish colcannon in no time. I love side dishes that are quick and easy, and this one only takes about 15 minutes to make!
Serve colcannon as a side dish with corned beef, Irish stew, roast, ham, or any other dishes you want. It honestly goes with pretty much everything so give it a try this St. Patrick’s Day and then make it as a simple keto side dish all year long.
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What Is Colcannon?
Colcannon is a traditional Irish dish that consists of mashed potatoes, milk, butter, kale, or cabbage, and it’s seasoned with salt and pepper. Our low carb spin on this classic dish calls for cauliflower instead of potatoes, so it is more keto-friendly.
We have also opted to leave out the milk because the dish is much lower carbs without it. If you wanted milk of some sort, you can go with heavy whipping cream or almond milk.
Using cauliflower doesn’t change the flavor much, and most people aren’t even going to realize it’s not made with potatoes. It’s a great dish for getting all sorts of nutrients without as many carbs.
What Ingredients Are In Keto Colcannon?
How To Make Keto Colcannon:
- Boil a large pot of water and add cauliflower. Allow the cauliflower to boil for 10 minutes or when it’s done, and you can break it apart with a fork easily.
- Melt 1 tablespoon of butter into a large skillet while the cauliflower is cooking. Then add cabbage to the skillet and saute until the cabbage is tender, which takes around 5-7 minutes.
- Drain the water off the cooked cauliflower by letting it sit in a strainer for several minutes.
- Place the cauliflower into the pot and add the cabbage and butter. Mash until it’s creamy and smooth like mashed potatoes and serve with salt.
Tips For the Best Results
- It’s essential to thoroughly drain the cauliflower. If you don’t, it will be water, soggy and not near as flavorful.
- Don’t overcook the cauliflower. If you do, then it’s not going to be as nutritious or taste as good. It’s best to keep a close watch on it and remove it and strain as soon as the tough stems can be easily pierced with a fork.
Can I Add Extra Ingredients To The Irish Colcannon Recipe?
Yes, of course, you can add some extra ingredients to this colcannon recipe if you want. This is a wonderful dish as is but it’s completely fine to add in a few things here and there. Here are a few ideas to get you started:
- Bacon – Many traditional recipes for Irish Colcannon have bacon, and it’s understandable! Bacon makes everything taste better. Just cook it, so it’s crispy and add some crumbles to the mashed colcannon.
- Garlic – Saute some minced garlic and add it to the dish after you have mashed it. It’s so delicious, and you can never go wrong adding in a few cloves of garlic. Start with one or two teaspoons.
- Onions – You can opt for some diced white onions or top it with some chopped green onions, either way, it is amazing. Try it both ways and see what you like best!
- Ghee – Instead of using butter, you could always substitute it for ghee. Use the same amount as the recipe calls for, and you’ll be all set.
Can I Use Frozen Cauliflower?
Yes, you can use frozen cauliflower instead of fresh if you want. The flavor will be the same no matter which route you take. However, you may need to adjust the boiling time for frozen. Just keep an eye it, so it doesn’t overcook and make sure to drain it thoroughly!
Do I Have To Use Cabbage When Making Colcannon Mash?
No, you don’t have to use cabbage when making this colcannon recipe. If you don’t like cabbage or simply don’t have any, you can still make this dish! Just substitute the cabbage for kale or chard and cook it the same way as the cabbage.
How Do You Store Colcannon?
Allow it to cool all the way down, then put it in a sealed container with a tight-fitting lid. It will last 3-4 days in the refrigerator and tastes great leftover too! This makes it perfect for meal planning, as well.
You can also keep the mashed colcannon in the freezer. Just cool it down, place it in a freezer-safe bag or container, and it will last up to 3 months. It’s a great idea to label any leftover food you freeze with the name and date, so you don’t forget how long it’s been in there.
How Do You Reheat Colcannon?
If it’s frozen, you will need to defrost in the refrigerator overnight or until it’s thawed. It’s easy to reheat colcannon on the stovetop by adding it to a saucepan and warming it up with medium-high heat.
You can add in a little bit of heavy whipping cream or butter, so it’s not so thick. Depending on how much leftover you have will affect how much whipping cream or butter to add. Start with 1 tablespoon and add more if necessary.
Another option is to warm it in the microwave. Place it in a microwave-safe bowl and cover it with a paper towel. Then heat it up for 1-2 minutes. Give it a stir, and if it’s not hot all the way through, heat it for another minute or two.
What Nutrients Are In Keto Colcannon?
Each serving of keto colcannon is filled with yummy nutrients that you can feel good about eating. Just a few of the nutrients you will get are vitamin K, vitamin C, fiber, protein, vitamin B6, iron, riboflavin, and TONS more! Plus, it’s also full of antioxidants too. So eat it up, and you will be glad you did.
Looking for More St. Patrick’s Day Recipes?
- Irish Deviled Eggs — KETO!
- Corned Beef Cabbage Rolls
- Irish Egg Rolls
- Irish Potato Bites
- Leprechaun Cookies
- Mint Ice Cream Oreo Tart
- Mint Oreo Lasagna
- 36 ounces Cauliflower, chopped
- 6 ounces Cabbage, cut into thin 1-inch long slices
- 4 tablespoons Butter, divided
- Salt to taste
- Bring a large pot of water to a boil. Add cauliflower and let boil for approximately 10 minutes. You will know that the cauliflower is done when it is soft enough to easily break apart with a fork.
- While the cauliflower cooks melt 1 tablespoon of butter in a large skillet. Add the cabbage and saute for 5-7 minutes until softened.
- Once the cauliflower has finished cooking pour into a strainer and thoroughly drain the water. Let it sit for several minutes to remove as much water as possible!
- Pour the cauliflower back into the empty pot and add the cabbage and the remaining butter. Mash together until it is a mashed potato consistency.
- Add salt to taste and serve.