Keto Cauliflower Mac and Cheese
This low-carb favorite combines roasted cauliflower florets with a velvety cheese sauce that’s rich, flavorful, and keto-approved. Whether you're meal prepping, cutting back on carbs, or want a hearty dish that won’t weigh you down, this recipe hits the spot.
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 2 tbsp butter unsalted
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 tbsp cream cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 pinch salt & pepper to taste
- 2 tbsp almond flour (optional topping)
- 1 tbsp chives or parsley (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Blanch Cauliflower: Bring a large pot of salted water to a boil. Add cauliflower and boil for 5–6 minutes, until just tender. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt butter. Stir in the heavy cream, cream cheese, garlic powder, paprika, salt, and pepper. Whisk until smooth.
- Add the Cheeses: Reduce heat to low and stir in the cheddar and mozzarella cheese. Mix until fully melted and silky.
- Combine Cauliflower & Sauce: Gently fold in the drained cauliflower florets until coated evenly with the cheese sauce.
- Bake It: Pour the mixture into your baking dish. If using almond flour, sprinkle it evenly on top for a crumbly texture. Bake for 15–18 minutes until bubbling and golden on top.
- Garnish & Serve: Remove from the oven, garnish with chopped herbs, and dig in!
Notes
Estimated Nutritional Facts (Per Serving)
- Calories: 340 kcal
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 7g
- Net Carbs: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg
- Sodium: 420mg
- Calcium: ~300mg
- Potassium: ~500mg