Creamy Baked Shallots

About

These Keto baked shallots make a deliciously rich and creamy low carb veggie dish. Our Keto side recipe is prepared with banana shallots, heavy cream, soft cream cheese, tangy parmesan and a hint of garlic. This low carb dish is perfect for serving alongside roasted or grilled meats to add extra fats and flavor to your meal.

Can I Make This Vegetarian?

Our creamy Keto topping is prepared with cream, cream cheese, and grated parmesan. If you would like to make the dish vegetarian, you can swap the parmesan for an alternative, grated hard Italian cheese without rennet. Please be sure to adjust your macros to account for any changes made to the original recipe.

Is There an Alternative to Shallots?

Shallots can come in a range of different shapes and sizes. We have used banana shallots (also known as echalion shallots) for this Keto recipe, as they have a natural sweetness and are a good size for holding the creaming topping. If you prefer, you may use Jersey shallots or even onions or leeks in place of the banana shallots. Please be sure to adjust cooking times and macros as needed for smaller or larger vegetables.

Ingredients

5 fl oz cream heavy whipping
4 Shallot shallot
2 tablespoon parmesan cheese, dry (grated)
1 tablespoon cream cheese
½ teaspoon garlic powder
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Peel the shallots and slice off the tough ends. Add the shallots to a saucepan of boiling water. Simmer for 6-7 minutes or until fork tender. Drain the shallots reserving 1/5 cup of the cooking liquid. Set the shallots and liquid aside to cool.
Preheat the oven to 400 degrees Fahrenheit. While the shallots are cooling, add the cream, cream cheese, garlic powder, salt, pepper, and half the parmesan to a bowl. Whisk together to combine until smooth.
Slice the cooled shallots in half lengthwise. Add the cooled reserved cooking liquid to the bowl with the cream mixture. Stir well to combine. Arrange the shallot halves in an even layer in a medium oven dish. Spoon over the cream and cheese mixture. Scatter over the remaining parmesan.
Transfer the tray to the oven. Bake for 20 minutes or until the shallots are tender and the top is lightly golden and bubbling. Serve the dish warm with your preferred Keto mains.