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+ servings

Keto "Hashbrown" Beef Bake

Swapping 2 kinds of cauliflower for the shredded potatoes to make a low-carb & keto version of our popular Hashbrown Beef Bake!
Prep Time10 minutes
Cook Time30 minutes
Servings - 4 servings


  • 12 oz. bag frozen cauliflower florets about 1 1/2 cups
  • 12 oz. bag frozen riced cauliflower about 1 1/2 cups
  • 1/2 lb. ground beef
  • 1/2 Tbsp minced onion
  • 1/2 tsp garlic powder
  • 10 oz. can or box of cream of mushroom soup see note below
  • 3 Tbsp heavy cream
  • 1 1/2 cups shredded cheddar cheese


  • Preheat oven to 400 F. Lightly grease an 8x8-inch baking dish with non-stick cooking spray.
  • In a skillet, brown the ground beef with the minced onion and garlic powder. Drain.
  • Add both cauliflower to the baking dish and gently toss. Add the browned ground beef in with the cauliflower and toss gently to combine.
  • In a small bowl, whisk together the cream of mushroom soup and the heavy cream. Then pour over the top. Toss gently, if needed. Top with shredded cheese.
  • Bake in the preheated oven for 30 minutes, or until cheese has melted and begins to golden.
  • Serve Keto "Hashbrown" Beef Bake with favorite keto sides such as sauteed spinach or steamed broccoli.


*Please note that I used a boxed cream of mushroom soup for this. It would qualify as low-carb and possibly keto. If you need to make your own cream of mushroom soup, use this homemade cream of mushroom soup recipe - subbing almond or coconut flour for the all-purpose flour.