Low Carb Turnip Cake (Lo Bak Go)

Reimagine a classic Cantonese delicacy with this Low Carb Turnip Cake (Lo Bak Go), a keto-friendly twist on a beloved dim sum favorite. Made with grated daikon radish, almond and coconut flour, and aromatic fillings like Chinese sausage, dried shiitake mushrooms, and shrimp, this recipe offers the same savory, umami-packed flavors with a fraction of the carbs. The turnip cake is delicately steamed until set, then optionally pan-fried to achieve a golden, crispy exterior—ideal for brunch, snack time, or as an appetizer. Perfect for those following a low-carb or gluten-free diet, this healthier version retains all the authentic taste and texture of the original. Impress your guests and satisfy your cravings with this guilt-free dim sum delight!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 600 grams daikon radish
• 100 grams almond flour
• 20 grams coconut flour
• 5 pieces dried shiitake mushrooms
• 1 link Chinese sausage (lap cheong)
• 30 grams dried shrimp
• 2 stalks green onion
• 2 cloves garlic
• 1 teaspoon sesame oil
• 1 tablespoon coconut aminos (or soy sauce for non-strict low carb)
• 0.25 teaspoon white pepper
• 0.5 teaspoon salt
• 300 milliliters water
• 2 tablespoons oil for cooking

Directions

Step 1

Peel and finely grate the daikon radish. Place the grated daikon in a pan along with 300 milliliters of water. Simmer on medium-low heat for about 10 minutes, stirring occasionally, until the radish softens and some liquid is released. Let it cool slightly, then strain to remove any excess liquid but reserve the liquid for later use.

Step 2

Soak the dried shiitake mushrooms in warm water for 15-20 minutes until softened. Drain, remove the stems, and finely dice the mushrooms.

Step 3

Soak the dried shrimp in warm water for 10 minutes, then drain and finely chop them.

Step 4

Dice the Chinese sausage into small pieces. Finely mince the garlic and chop the green onions.

Step 5

Heat 2 tablespoons of oil in a pan over medium heat. Add the Chinese sausage and cook for 2-3 minutes until lightly browned. Add the dried shrimp, diced shiitake mushrooms, minced garlic, and green onions. Stir-fry for another 2-3 minutes until fragrant. Remove from heat and set aside.

Step 6

In a large mixing bowl, combine the almond flour, coconut flour, sesame oil, coconut aminos, white pepper, and salt. Add the reserved daikon cooking liquid (around 180-200 milliliters) and mix until a smooth batter forms.

Step 7

Add the cooked radish, sautéed mixture, and any juices from the pan into the batter. Mix well to combine.

Step 8

Grease a 9-inch (23 cm) round or square heatproof dish. Pour the radish mixture into the dish and spread it evenly.

Step 9

Place the dish in a steamer over boiling water. Cover and steam on medium-high heat for 45 minutes. Check periodically to ensure there is enough water in the steamer.

Step 10

Once done, remove the dish from the steamer and let the turnip cake cool to room temperature. Refrigerate for at least 2 hours or until firm.

Step 11

To serve, cut the turnip cake into slices or rectangles. Optionally, pan-fry the slices in a bit of oil over medium heat until golden and crispy on both sides before serving.

Nutrition Facts

Serving size	(1253.8g)

Amount per serving	% Daily Value*
Calories	1716.3

Total Fat 123.8g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 10.7g
Cholesterol 192mg	0%
Sodium 3624.0mg	0%
Total Carbohydrate 118.5g	0%
Dietary Fiber 43.4g	0%
Total Sugars 23.3g
Protein 61.4g	0%

Vitamin D 770IU	0%
Calcium 476.3mg	0%
Iron 10.5mg	0%
Potassium 2824.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 13.4%

Carbs: 25.8%