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an oval casserole dish filled with keto cauliflower mac and cheese that has had a serving removed.
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5 from 1 vote

Keto Cauliflower Mac and Cheese

Tender roasted cauliflower is the perfect stand-in for macaroni in this delicious low carb recipe for Keto Cauliflower Mac and Cheese.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: American
Servings: 5 servings
Calories: 386kcal
Author: Dane & Becky

Equipment

Ingredients

  • 1 head cauliflower cut into small florets
  • 2 tablespoons avocado oil
  • Kosher salt to taste
  • Black pepper to taste
  • ½ cup heavy cream
  • 3 ounces cream cheese softened
  • 1 cup cheddar cheese blend shredded, plus more for topping
  • 1 tablespoon unsalted butter
  • 1 ounce crushed pork rinds about ⅓ cup, optional

Instructions

  • Preheat and oven to 425 degrees F. Line a baking sheet with foil or parchment paper and set aside. Spray a 1-quart baking dish with cooking spray and set aside.
  • In a large bowl, toss the cauliflower florets with oil, salt, and pepper.
  • Spread the cauliflower on the prepared baking sheet and roast for 20-25 minutes, until golden and crisp-tender. Remove the cauliflower from the oven and reduce the heat to 375 degrees F.
  • In the last 5 minutes of the cauliflower cook time, set a large saucepan over medium heat. Heat the cream to a low simmer, then decrease heat to low.
  • Stir in the cheeses and butter until melted.
  • Remove the pan from the heat, then fold in the roasted cauliflower. Taste and season as desired.
  • Serve as is, or transfer the mixture to the prepared baking dish.
  • Sprinkle the top evenly with additional cheddar and crushed pork rinds and bake, uncovered, for 12-15 minutes, or until golden.

Notes

  • Ensure you cut the cauliflower florets into uniform bite size pieces. This promotes even cooking and makes the dish easier to eat.
  • You can skip the baking step and enjoy this as a stovetop keto cauliflower mac and cheese.
  • Store leftovers in an airtight container in the fridge for 2-3 days. This dish is best eaten right away though, as the texture of the sauce will change after refrigeration.

Nutrition

Serving: 1 | Calories: 386kcal | Carbohydrates: 7g | Protein: 14g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 422mg | Fiber: 3g | Sugar: 4g