33+ Easy Keto Cabbage Hashbrown Recipes to Try Today

If you’re following a keto lifestyle, finding tasty, low-carb alternatives to classic comfort foods can be a game-changer.

Enter keto cabbage hashbrowns—a flavorful and versatile dish that allows you to enjoy the crispy texture of traditional hashbrowns without the carbs.

With the mild, slightly sweet flavor of cabbage, combined with eggs and a variety of delicious seasonings and ingredients, keto cabbage hashbrowns are not only satisfying but also packed with nutrients.

In this post, we’re bringing you over 33 mouth-watering keto cabbage hashbrown recipes that will revolutionize your breakfast, lunch, or dinner.

Whether you’re in the mood for a cheesy, spicy, or veggie-packed version, there’s a recipe for every palate.

Ready to give your low-carb meals a delicious twist?

Let’s dive into the world of keto cabbage hashbrowns!

33+ Easy Keto Cabbage Hashbrown Recipes to Try Today

Keto cabbage hashbrowns offer endless possibilities to elevate your low-carb meals.

From savory combinations with bacon, cheese, and even seafood to lighter, vegetable-filled options, these hashbrowns are not only keto-friendly but also full of flavor.

By swapping out traditional potatoes for cabbage, you can enjoy all the comfort of hashbrowns without the carbs—making them perfect for anyone on a keto or low-carb diet.

With more than 33 recipes to explore, you’ll never get bored of this tasty dish.

Experiment with different ingredients, spices, and toppings to find your perfect keto cabbage hashbrown recipe.

Whether it’s for breakfast, lunch, or dinner, these hashbrowns are sure to become a staple in your keto cooking repertoire.

Cheesy Keto Cabbage Hashbrowns

This cheesy keto cabbage hashbrown recipe is a flavorful alternative to traditional hashbrowns, packed with healthy fats and cheese. The cabbage offers a satisfying texture, while the sharp cheddar enhances the flavor, making it an ideal breakfast or snack option.

Ingredients:

• 1 small cabbage, shredded
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter or olive oil for frying

Instructions:

1. Begin by shredding the cabbage using a box grater or a food processor.
2. Place the shredded cabbage in a clean towel or cheesecloth, and squeeze out any excess moisture.
3. In a large bowl, combine the cabbage with shredded cheddar cheese, eggs, almond flour, garlic powder, salt, and pepper.
4. Mix the ingredients thoroughly until they form a thick batter-like consistency.
5. Heat butter or olive oil in a non-stick skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet and flatten with the back of the spoon to form hashbrowns.
7. Cook for 3-4 minutes on each side until golden and crispy.
8. Once done, transfer to a paper towel-lined plate to absorb excess oil.

This cheesy cabbage hashbrown is a great low-carb alternative for those craving a crispy, savory breakfast. The blend of cabbage and cheddar provides a balanced taste that’s perfect for any keto diet. It’s easy to make and incredibly filling, making it a fantastic go-to recipe for those on the ketogenic lifestyle.

Keto Cabbage and Bacon Hashbrowns

If you’re a fan of bacon, this keto cabbage hashbrown recipe is perfect for you. It combines crispy bacon with the crunchy texture of cabbage to create a savory hashbrown dish that is not only low in carbs but also packed with flavor.

Ingredients:

• 1 small cabbage, shredded
• 4 slices of bacon, chopped
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Start by cooking the bacon in a large skillet over medium heat until crispy. Remove from the pan and set aside, leaving the bacon fat in the skillet.
2. In a separate bowl, whisk together the eggs, coconut flour, onion powder, salt, and pepper.
3. Add the shredded cabbage to the bacon fat in the skillet and sauté for about 5 minutes until softened and slightly golden.
4. Add the cooked bacon to the cabbage and mix well.
5. Pour the egg mixture over the cabbage and bacon, stirring to combine.
6. Flatten the mixture into hashbrown-sized portions and cook for about 3-4 minutes per side, until golden brown.
7. Once the hashbrowns are crispy, remove from the skillet and serve.

This keto cabbage and bacon hashbrown recipe brings together the richness of bacon with the crunchy texture of cabbage. The coconut flour and eggs create a light yet satisfying dish that is perfect for breakfast or even as a side dish for lunch or dinner. The bacon adds a smoky, savory flavor that complements the cabbage, making each bite irresistible.

Spicy Keto Cabbage Hashbrowns

For those who enjoy a bit of heat in their meals, these spicy keto cabbage hashbrowns deliver just the right amount of kick. With a blend of spices and a touch of heat, these hashbrowns are a great way to spice up your keto breakfast or snack time.

Ingredients:

• 1 small cabbage, shredded
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 2 tablespoons coconut flour
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 tablespoons avocado oil for frying

Instructions:

1. Shred the cabbage and squeeze out the excess moisture using a clean towel or cheesecloth.
2. In a large bowl, combine the cabbage with the chopped jalapeño, Parmesan cheese, eggs, coconut flour, paprika, cayenne pepper, salt, and pepper.
3. Mix well until everything is evenly combined.
4. Heat avocado oil in a skillet over medium heat.
5. Scoop the cabbage mixture into the skillet and flatten to form hashbrowns. Cook for 3-4 minutes per side until golden brown and crispy.
6. Once done, transfer the hashbrowns to a plate lined with paper towels to absorb excess oil.

These spicy keto cabbage hashbrowns are a flavorful twist on the classic recipe. The combination of jalapeño and cayenne pepper adds a satisfying level of heat, while the Parmesan cheese brings in a rich, savory flavor. These hashbrowns are perfect for anyone who loves bold flavors and wants to enjoy a keto-friendly, low-carb meal with a bit of spice.

Garlic and Herb Keto Cabbage Hashbrowns

If you’re a fan of garlic and fresh herbs, this recipe is the perfect keto-friendly hashbrown alternative. The cabbage pairs beautifully with the savory herbs, making it a flavorful addition to your breakfast or dinner menu.

Ingredients:

• 1 small cabbage, shredded
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/4 cup almond flour
• 2 large eggs
• Salt and pepper to taste
• 2 tablespoons butter for frying

Instructions:

1. Shred the cabbage and remove excess moisture using a clean kitchen towel or cheesecloth.
2. In a large bowl, combine the cabbage with minced garlic, parsley, thyme, almond flour, eggs, salt, and pepper.
3. Mix everything together until the cabbage is evenly coated and the mixture becomes a sticky batter.
4. Heat butter in a non-stick skillet over medium heat.
5. Scoop spoonfuls of the cabbage mixture into the skillet and flatten slightly with the back of a spoon to form hashbrowns.
6. Cook for 3-4 minutes on each side until golden brown and crispy.
7. Once cooked, transfer the hashbrowns to a paper towel-lined plate to absorb any excess oil.

These garlic and herb keto cabbage hashbrowns are packed with fresh flavors, thanks to the aromatic herbs and garlic. They’re crispy on the outside while soft and flavorful on the inside. This dish offers a delicious way to enjoy the health benefits of cabbage with the added richness of fresh herbs, making it an excellent choice for any meal.

Keto Cabbage Hashbrowns with Avocado

For a creamy and rich twist on your regular cabbage hashbrowns, this keto recipe combines the light crunch of cabbage with the creaminess of ripe avocado. It’s a healthy, satisfying meal that’s perfect for breakfast or a light lunch.

Ingredients:

• 1 small cabbage, shredded
• 1 ripe avocado, mashed
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and use a kitchen towel to squeeze out any excess moisture.
2. In a large bowl, combine the shredded cabbage, mashed avocado, eggs, coconut flour, cumin, turmeric, salt, and pepper.
3. Stir well to form a thick mixture.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Spoon the cabbage mixture into the skillet, flattening slightly with the back of the spoon.
6. Cook for 3-4 minutes per side, flipping gently until both sides are golden brown and crispy.
7. Once done, place the hashbrowns on a paper towel to absorb any excess oil before serving.

These keto cabbage hashbrowns with avocado are incredibly creamy and satisfying. The avocado adds a luxurious texture, while the spices like cumin and turmeric bring depth to the dish. The crispy exterior pairs perfectly with the creamy interior, offering a unique combination of textures that make for a delightful low-carb meal.

Keto Cabbage Hashbrowns with Sausage

This hearty keto cabbage hashbrown recipe features savory sausage that pairs wonderfully with the crispiness of cabbage. It’s a filling, flavorful dish that’s perfect for a breakfast that will keep you satisfied until lunchtime.

Ingredients:

• 1 small cabbage, shredded
• 2 sausage links (preferably keto-friendly, without fillers), crumbled
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons avocado oil for frying

Instructions:

1. In a skillet, cook the sausage over medium heat until fully cooked and crispy. Remove and set aside.
2. Shred the cabbage and use a towel to squeeze out the excess moisture.
3. In a large mixing bowl, combine the cabbage, crumbled sausage, eggs, Parmesan cheese, paprika, salt, and pepper. Stir until well combined.
4. Heat avocado oil in a non-stick skillet over medium heat.
5. Scoop spoonfuls of the mixture into the skillet and flatten with a spoon to form hashbrowns.
6. Cook for about 3-4 minutes per side until golden and crispy.
7. Once cooked, remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.

These keto cabbage hashbrowns with sausage are a hearty and filling option that combines the savory flavors of sausage with the crisp texture of cabbage. The Parmesan cheese adds an extra layer of richness, making this dish perfect for those who need a more substantial meal. It’s an ideal keto breakfast or brunch choice that will fuel you for the day ahead.

Keto Cabbage Hashbrowns with Mushrooms

For a rich, earthy flavor, this keto cabbage hashbrown recipe incorporates sautéed mushrooms. The combination of cabbage and mushrooms creates a hearty and satisfying hashbrown that’s perfect for breakfast or a savory side dish.

Ingredients:

• 1 small cabbage, shredded
• 1 cup mushrooms, finely chopped
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons butter for frying

Instructions:

1. Shred the cabbage and squeeze out excess moisture with a clean towel or cheesecloth.
2. In a skillet, melt butter over medium heat and sauté the chopped mushrooms until soft and browned, about 5 minutes.
3. In a large bowl, mix the shredded cabbage, sautéed mushrooms, eggs, almond flour, rosemary, salt, and pepper until well combined.
4. Heat more butter in the skillet over medium heat.
5. Spoon the cabbage mixture into the skillet, flattening it into hashbrowns. Cook for about 3-4 minutes on each side until golden brown and crispy.
6. Once done, place the hashbrowns on a paper towel to absorb excess oil.

These keto cabbage hashbrowns with mushrooms offer a deep, savory flavor with the earthy taste of mushrooms complementing the cabbage. The rosemary adds a fragrant note that enhances the overall dish, making it a perfect savory option for any meal. The crispy texture combined with the soft mushroom interior makes every bite satisfying.

Crispy Keto Cabbage Hashbrowns with Bell Peppers

For a colorful and vibrant twist, these keto cabbage hashbrowns include bell peppers. The sweetness of the peppers balances the cabbage’s earthy flavor, creating a delicious and visually appealing dish that’s perfect for breakfast or as a side dish.

Ingredients:

• 1 small cabbage, shredded
• 1/2 bell pepper, finely diced (use any color)
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and use a towel to remove any excess moisture.
2. Dice the bell pepper and set aside.
3. In a large bowl, mix the cabbage, bell pepper, eggs, coconut flour, chili powder, salt, and pepper until everything is well incorporated.
4. Heat olive oil in a skillet over medium heat.
5. Scoop spoonfuls of the mixture into the skillet, flattening them slightly to form hashbrowns.
6. Cook for 3-4 minutes on each side until golden brown and crispy.
7. Remove the hashbrowns from the skillet and place them on a paper towel to drain excess oil.

These crispy keto cabbage hashbrowns with bell peppers are both vibrant and flavorful. The bell peppers add a sweet crunch, complementing the cabbage perfectly. The light spiciness from the chili powder enhances the dish, making it a great option for those who enjoy a bit of zest in their meals.

Keto Cabbage Hashbrowns with Zucchini

For a refreshing twist on the classic cabbage hashbrowns, this recipe includes zucchini. The zucchini adds moisture to the hashbrowns, creating a soft interior with a delicious crispy exterior. It’s perfect for anyone looking for a light yet satisfying keto meal.

Ingredients:

• 1 small cabbage, shredded
• 1 medium zucchini, shredded
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons ghee or butter for frying

Instructions:

1. Shred both the cabbage and zucchini. Place the zucchini in a clean towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the shredded cabbage, zucchini, eggs, almond flour, Italian seasoning, salt, and pepper. Mix until well combined.
3. Heat ghee or butter in a skillet over medium heat.
4. Scoop spoonfuls of the mixture into the skillet and flatten slightly to form hashbrowns.
5. Cook for 3-4 minutes on each side until golden and crispy.
6. Once done, transfer to a plate lined with paper towels to absorb any excess oil.

These keto cabbage hashbrowns with zucchini offer a lighter, moisture-packed version of the classic hashbrown. The zucchini keeps the hashbrowns tender inside, while the crispy exterior provides a satisfying crunch. The Italian seasoning adds a touch of herby flavor that enhances the dish, making it a deliciously unique keto option.

Keto Cabbage Hashbrowns with Spinach

This keto cabbage hashbrown recipe incorporates spinach, adding a nutritional boost with the vitamins and minerals from leafy greens. The spinach enhances the flavor of the cabbage, creating a well-rounded, savory dish perfect for breakfast or as a side.

Ingredients:

• 1 small cabbage, shredded
• 1 cup fresh spinach, finely chopped
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and squeeze out excess moisture using a kitchen towel or cheesecloth.
2. Chop the spinach and add it to a bowl with the shredded cabbage.
3. In a separate bowl, beat the eggs and then combine them with the coconut flour, garlic powder, salt, and pepper. Stir well.
4. Add the egg mixture to the cabbage and spinach, and mix until all ingredients are evenly coated.
5. Heat olive oil in a skillet over medium heat.
6. Scoop the mixture into the skillet, pressing it slightly to form hashbrowns.
7. Cook each side for about 3-4 minutes until crispy and golden brown.
8. Remove from the skillet and place the hashbrowns on paper towels to drain excess oil.

These keto cabbage hashbrowns with spinach offer a healthy, satisfying breakfast or side dish. The spinach adds a nutrient-packed element, while the cabbage provides the familiar crunch and texture you expect from a hashbrown. The garlic powder enhances the flavor, making this dish both delicious and filling.

Keto Cabbage Hashbrowns with Feta Cheese

If you love the tangy flavor of feta, this keto cabbage hashbrown recipe is the perfect choice for you. The creamy and tangy feta cheese pairs beautifully with the crispy cabbage, making for a savory dish that’s full of flavor.

Ingredients:

• 1 small cabbage, shredded
• 1/4 cup crumbled feta cheese
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons butter for frying

Instructions:

1. Shred the cabbage and remove excess moisture by squeezing it in a clean towel.
2. In a bowl, combine the shredded cabbage with the crumbled feta, eggs, almond flour, oregano, salt, and pepper.
3. Mix everything together until the ingredients are well incorporated.
4. Heat butter in a non-stick skillet over medium heat.
5. Spoon the mixture into the skillet, flattening it slightly to form hashbrowns.
6. Cook for 3-4 minutes per side until golden brown and crispy.
7. Once done, transfer the hashbrowns to a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with feta cheese are rich and flavorful, with the tang of feta complementing the earthy cabbage. The feta adds a creamy texture and a bit of saltiness that pairs perfectly with the crispy hashbrowns. It’s a deliciously unique option for anyone looking to enjoy a low-carb breakfast or side dish.

Keto Cabbage Hashbrowns with Sweet Italian Sausage

For a more robust and savory option, this keto cabbage hashbrown recipe features sweet Italian sausage. The sausage adds rich, savory flavor, making this dish not only a great breakfast but also a filling lunch or dinner.

Ingredients:

• 1 small cabbage, shredded
• 2 sweet Italian sausage links (removed from casing)
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon fennel seeds (optional, for an extra Italian flavor)
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Cook the sausage in a skillet over medium heat, breaking it into small crumbles until fully cooked.
2. Shred the cabbage and squeeze out any excess moisture.
3. In a large bowl, combine the shredded cabbage, cooked sausage, eggs, coconut flour, fennel seeds (if using), salt, and pepper.
4. Mix everything until well combined.
5. Heat olive oil in a skillet over medium heat.
6. Scoop the mixture into the skillet and flatten to form hashbrowns. Cook for about 3-4 minutes on each side, until golden and crispy.
7. Remove from the skillet and place on paper towels to absorb excess oil.

These keto cabbage hashbrowns with sweet Italian sausage offer a hearty, flavorful twist. The sausage adds savory depth, while the fennel seeds contribute a touch of Italian flair. It’s a filling, satisfying meal perfect for anyone on a keto diet looking to enjoy a rich, flavorful dish.

Keto Cabbage Hashbrowns with Broccoli

For a vegetable-packed version of keto cabbage hashbrowns, this recipe incorporates broccoli. The slight crunch of broccoli adds a fresh contrast to the cabbage, while still keeping the dish low-carb and delicious.

Ingredients:

• 1 small cabbage, shredded
• 1 cup broccoli florets, finely chopped
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons butter for frying

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. Finely chop the broccoli florets and set aside.
3. In a large bowl, combine the shredded cabbage, chopped broccoli, eggs, almond flour, garlic powder, salt, and pepper.
4. Mix until well combined into a sticky batter.
5. Heat butter in a skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet and flatten with a spoon to form hashbrowns.
7. Cook for 3-4 minutes on each side until golden and crispy.
8. Once done, transfer the hashbrowns to a paper towel-lined plate to absorb excess oil.

These keto cabbage hashbrowns with broccoli offer a great way to sneak in extra veggies while keeping the dish flavorful and filling. The crunchy broccoli adds texture, while the garlic powder enhances the overall taste. This is a great choice for anyone looking to increase their veggie intake without sacrificing taste.

Keto Cabbage Hashbrowns with Parmesan and Garlic

This keto cabbage hashbrown recipe is loaded with the savory flavors of garlic and Parmesan cheese. The rich taste of the Parmesan combined with the garlic creates an irresistible, crispy hashbrown that will become a favorite in any low-carb meal rotation.

Ingredients:

• 1 small cabbage, shredded
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup coconut flour
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and squeeze out the excess moisture.
2. In a large bowl, combine the cabbage with the Parmesan cheese, eggs, coconut flour, minced garlic, salt, and pepper.
3. Stir everything together until the mixture is well incorporated.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Scoop the mixture into the skillet and flatten gently to form hashbrowns.
6. Cook for 3-4 minutes per side until golden brown and crispy.
7. Once cooked, transfer the hashbrowns to a plate lined with paper towels to absorb any excess oil.

These keto cabbage hashbrowns with Parmesan and garlic are flavorful and satisfying. The savory Parmesan provides a rich, umami taste, while the garlic adds a bold kick. These hashbrowns are crispy on the outside and tender on the inside, making them the perfect side dish or breakfast option.

Keto Cabbage Hashbrowns with Chives and Sour Cream

For a fresh and creamy twist, this keto cabbage hashbrown recipe features chives and sour cream. The chives add a mild onion flavor, while the sour cream brings a creamy richness that pairs perfectly with the crispy cabbage.

Ingredients:

• 1 small cabbage, shredded
• 2 tablespoons fresh chives, chopped
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup sour cream
• Salt and pepper to taste
• 2 tablespoons avocado oil for frying

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. In a large bowl, combine the shredded cabbage, chopped chives, eggs, almond flour, sour cream, salt, and pepper.
3. Mix until everything is evenly combined and the mixture forms a thick batter.
4. Heat avocado oil in a skillet over medium heat.
5. Scoop spoonfuls of the mixture into the skillet and flatten them to form hashbrowns.
6. Cook for about 3-4 minutes on each side, until crispy and golden brown.
7. Once cooked, transfer the hashbrowns to a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with chives and sour cream offer a rich, creamy flavor that complements the crispiness of the cabbage. The chives add a subtle, onion-like taste, while the sour cream provides a creamy texture. This combination makes for a delicious, satisfying keto-friendly meal perfect for any time of day.

Keto Cabbage Hashbrowns with Bacon

For a savory, hearty keto breakfast or side dish, these keto cabbage hashbrowns with bacon are the perfect choice. The crispy bacon adds a smoky, salty flavor that complements the mild cabbage, making every bite irresistible.

Ingredients:

• 1 small cabbage, shredded
• 4 slices of bacon, cooked and crumbled
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. Cook the bacon in a skillet until crispy, then crumble into small pieces and set aside.
3. In a large bowl, combine the shredded cabbage, crumbled bacon, eggs, coconut flour, onion powder, salt, and pepper. Mix well.
4. Heat olive oil in a non-stick skillet over medium heat.
5. Spoon the mixture into the skillet and flatten slightly to form hashbrowns.
6. Cook for about 3-4 minutes on each side until golden brown and crispy.
7. Once cooked, place the hashbrowns on a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with bacon are the ultimate in savory comfort food. The bacon’s smoky flavor infuses the cabbage, creating a rich, satisfying meal. Perfect for breakfast, brunch, or as a side dish, these hashbrowns are crispy on the outside with a tender interior.

Keto Cabbage Hashbrowns with Avocado and Lime

For a fresh, light twist on keto cabbage hashbrowns, this recipe features avocado and a squeeze of lime. The creamy avocado adds richness, while the lime brings a zesty kick, making this dish refreshing and flavorful.

Ingredients:

• 1 small cabbage, shredded
• 1 ripe avocado, mashed
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons coconut oil for frying
• Juice of half a lime

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. Mash the avocado in a separate bowl.
3. In a large bowl, combine the shredded cabbage, mashed avocado, eggs, almond flour, cumin, salt, and pepper. Mix well.
4. Heat coconut oil in a skillet over medium heat.
5. Spoon the mixture into the skillet, flattening slightly to form hashbrowns.
6. Cook for 3-4 minutes per side until golden brown and crispy.
7. Once cooked, transfer the hashbrowns to a paper towel-lined plate to drain excess oil. Squeeze lime juice over the top before serving.

These keto cabbage hashbrowns with avocado and lime are refreshing and creamy with a perfect balance of flavors. The avocado makes them rich and smooth, while the lime brightens the entire dish. This is an ideal meal for anyone looking for a light, refreshing, and nutritious option on a keto diet.

Keto Cabbage Hashbrowns with Cheddar and Jalapeño

If you enjoy a bit of heat, these keto cabbage hashbrowns with cheddar and jalapeño will spice up your breakfast or meal. The sharp cheddar cheese pairs well with the heat from the jalapeño, creating a flavorful dish that’s both spicy and cheesy.

Ingredients:

• 1 small cabbage, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1 jalapeño, deseeded and finely chopped
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. In a bowl, combine the shredded cabbage, cheddar cheese, jalapeño, eggs, almond flour, paprika, salt, and pepper. Stir until the mixture is well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the mixture into the skillet, flattening them into hashbrowns.
5. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Once done, transfer the hashbrowns to a paper towel-lined plate to absorb any excess oil.

These keto cabbage hashbrowns with cheddar and jalapeño are the perfect combination of cheesy, spicy, and crunchy. The cheddar adds richness, while the jalapeño gives just the right amount of heat. This dish makes for a flavorful and satisfying meal that’s sure to wake up your taste buds.

Keto Cabbage Hashbrowns with Salmon and Dill

This keto cabbage hashbrown recipe pairs the mild, earthy flavor of cabbage with the richness of salmon and the freshness of dill. It’s a flavorful, protein-packed dish that’s perfect for breakfast or a light lunch.

Ingredients:

• 1 small cabbage, shredded
• 1/2 cup cooked salmon, flaked (can be canned or fresh)
• 2 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon dill weed
• Salt and pepper to taste
• 2 tablespoons butter for frying

Instructions:

1. Shred the cabbage and squeeze out any excess moisture.
2. Flake the cooked salmon into small pieces.
3. In a large bowl, combine the shredded cabbage, flaked salmon, eggs, almond flour, dill, salt, and pepper.
4. Mix everything together until well combined.
5. Heat butter in a skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet, flattening to form hashbrowns.
7. Cook for 3-4 minutes on each side until crispy and golden brown.
8. Once done, transfer to a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with salmon and dill offer a light yet filling option, combining the delicate flavors of fish with the comforting texture of hashbrowns. The dill adds freshness, enhancing the overall taste. It’s a satisfying way to incorporate more healthy fats and proteins into your keto diet.

Keto Cabbage Hashbrowns with Tomato and Basil

For a fresh, Mediterranean-inspired twist, these keto cabbage hashbrowns are loaded with juicy tomato and fragrant basil. The combination of the tangy tomato and aromatic basil enhances the cabbage, creating a deliciously light yet satisfying dish.

Ingredients:

• 1 small cabbage, shredded
• 1/2 cup cherry tomatoes, finely diced
• 2 tablespoons fresh basil, chopped
• 2 large eggs
• 1/4 cup coconut flour
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Shred the cabbage and remove any excess moisture.
2. Dice the cherry tomatoes and chop the basil.
3. In a large bowl, combine the shredded cabbage, tomatoes, basil, eggs, coconut flour, salt, and pepper.
4. Stir well to incorporate all ingredients.
5. Heat olive oil in a skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet and press down to form hashbrowns.
7. Cook for about 3-4 minutes on each side until golden brown and crispy.
8. Once cooked, transfer to a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with tomato and basil are fresh, light, and full of flavor. The juicy tomato adds a burst of sweetness, while the basil gives it a fragrant, herbaceous kick. It’s a perfect dish for anyone looking for a Mediterranean-inspired, low-carb meal.

Keto Cabbage Hashbrowns with Chicken and Pesto

Combining chicken and pesto into keto cabbage hashbrowns brings a savory, herby twist to this dish. The pesto provides a rich, garlicky flavor that complements the tender chicken and crispy cabbage, creating a well-balanced, delicious meal.

Ingredients:

• 1 small cabbage, shredded
• 1/2 cup cooked chicken breast, shredded
• 2 tablespoons pesto sauce
• 2 large eggs
• 1/4 cup almond flour
• Salt and pepper to taste
• 2 tablespoons avocado oil for frying

Instructions:

1. Shred the cabbage and remove excess moisture.
2. Shred the cooked chicken breast into small pieces.
3. In a large bowl, combine the shredded cabbage, chicken, pesto sauce, eggs, almond flour, salt, and pepper.
4. Mix everything well until fully combined.
5. Heat avocado oil in a skillet over medium heat.
6. Scoop spoonfuls of the mixture into the skillet, flattening slightly to form hashbrowns.
7. Cook for 3-4 minutes on each side until crispy and golden brown.
8. Once cooked, transfer to a paper towel-lined plate to drain excess oil.

These keto cabbage hashbrowns with chicken and pesto are packed with flavor, offering a satisfying meal that’s both rich and savory. The pesto adds a burst of garlic and herbiness, while the chicken gives it a hearty, protein-packed finish. It’s a great way to enjoy a low-carb, high-protein meal that’s bursting with Mediterranean flavor.

Note: More recipes are coming soon!