Low Carb/Keto Coleslaw

With Hidradenitis Suppurativa, diet can sometimes trigger flare-ups and outbreaks. My two food triggers are gluten and processed sugar, so I really love doing the Keto diet which eliminates both these things. Not only does it help keep my flares at bay, but I’ve lost over 60lbs while doing it too! Double the win!

However, the Keto diet can be high in processed fats, dairy, red meat, and nightshades, so it might not be the best for other HS warriors that have those items as triggers. If you’re like me and can handle dairy, here’s a low carb/Keto Coleslaw recipe! I love pairing it with low carb/Keto boneless buffalo and BBQ chicken wings (I’ll post the recipe for these soon too).

Makes 4 servings

Prep time: 5 minutes
Refrigeration time: 2-4 hours (can also be served immediately)

Ingredients for low carb/keto coleslaw

• ½ cup mayonnaise
• ¼ cup sour cream
• 6 tbsp Swerve
• ½ tsp white wine vinegar
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp lemon juice
• 1 14oz prepackaged shredded cabbage/carrot mix coleslaw bag (I usually use Dole’s Classic Coleslaw)

Directions for low carb/keto coleslaw

1. Combine and mix together the Swerve, salt, and black pepper in a large bowl with a fork or spoon.
2. Add in the mayonnaise, sour cream, white wine vinegar, and lemon juice. Thoroughly mix with your fork or spoon and make sure there are no clumps in the dressing.
3. Add in your prepackaged shredded cabbage/carrot coleslaw bag and mix thoroughly until everything is combined.

You can serve immediately if you like your coleslaw crunchy, or you can refrigerate it for 2-4 hours before serving, if you like it on the soggier side. If you think there’s too much liquid, you can drain some out too.

This recipe was inspired and modified from Low Carb Love.