Keto Kugelis. The only question here is: Do you like bacon? This is an old Lithuanian/Polish dish and is probably made differently by as many people as there are who make it. Originally a peasant dish made with bacon, grated potatoes, and onions with lots of eggs and milk, it is still made (mostly) the same way today. Yes, I have onions in mine but have subbed daikon radish for the high carby potatoes and heavy cream for milk and in one word it…is…delicious. With the invention of some modern appliances like a food processor this is pretty easy to make, it makes a lot and I think I know why. Way back when as mostly people lived on farms and had lots of little mouths to feed, Kugelis could feed a small army of (children) farm workers and…all the ingredients were not only inexpensive, they were readily available on any farm. I can’t imagine this this but the women grated the potatoes and the onions on the smallest holes on probably what was some really old grater. It will look like a pudding before you cook it but rest assured it is not after it has baked. I guarantee you will not be able to tell any difference between this keto kugelis and any other high carby original and if you have leftovers? Put a couple of eggs on top and eat it for a super hearty breakfast.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 Lbs Daikon Radish (Or About 8 Cups Shredded)
- 1 Lb Bacon
- 1 Medium Grated Onion (Shallots)
- 6 T Melted Butter
- 8 Beaten Eggs
- ½ C Heavy Cream
- 1 T Flaxseed Meal
- 1 T Ground Chia Seeds
- 2 t Salt
- 1 t Pepper
- ½ t Nutmeg (Optional But Good)
- Sour Cream (Garnish)
- Green Onion Tops (Garnish)
- Preheat the oven to 350°.
- Sauté the bacon leaving all fat in pan. Crumble cooled bacon and put into a large bowl.
- Grate onion in processor on smallest grate possible. Add to bacon.
- Peel, grate, & rinse daikon radish squeezing out all excess water. Add to bowl.
- Add melted butter & bacon fat to bowl.
- Add heavy cream, rest of ingredients and mix well.
- Pour into ungreased 10”x10” or 9”x13” pan and bake for 50-60 minutes.
- 12 Servings
- 284 Calories, 10.4g Protein, 24.2g Fat, 4.8g Carbs, 2.0g Fiber, 2.8g Net Carbs
- If you don’t have a small hole grater then process by pulsing for 3-4 seconds twice which ought to get you what you want for texture.
- Wait until you smell your kitchen as this cooks…unbelievable.