A keto take on traditional mac and cheese, this recipe is so creamy and rich, you won't even miss the pasta! Just cook the cauliflower and then mix it with 3 types of cheese, bacon, and seasonings for a filling Keto Mac and Cheese. A diabetes-safe treat that takes 30 minutes to make and can work as a main dish or a scrumptious side.
Preheat oven to 375˚F.
Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil.
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp. Drain cauliflower in colander and set aside.
Butter a 9x13 baking dish; set aside.
Pour milk in the same pot that you used for the cauliflower, and set over medium heat. Add the cream cheese to the milk and whisk until cream cheese is completely melted.
Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce.
Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle pork rinds mixture in an even layer over the cauliflower.
Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly.
In the meantime, dice the bacon and fry to a desired crispness. Garnish with prepared bacon and fresh parsley. Serve.
Source: Diethood
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Tips: Use fat free shredded cheeses, fat free cream cheese, regular panko crumbs, turkey bacon, and fat free milk to reduce fat content.
Serving Size 4 servings
- Amount Per Serving
- Calories 605
- % Daily Value *
- Total Fat 48g74%
- Saturated Fat 27g135%
- Cholesterol 139mg47%
- Sodium 961mg41%
- Potassium 649mg19%
- Total Carbohydrate 13g5%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375˚F.
Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil.
Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp. Drain cauliflower in colander and set aside.
Butter a 9x13 baking dish; set aside.
Pour milk in the same pot that you used for the cauliflower, and set over medium heat. Add the cream cheese to the milk and whisk until cream cheese is completely melted.
Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce.
Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle pork rinds mixture in an even layer over the cauliflower.
Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly.
In the meantime, dice the bacon and fry to a desired crispness. Garnish with prepared bacon and fresh parsley. Serve.
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