Creamy, gooey and absolutely scrumptious. This low carb Keto Mac and cheese is the perfect side dish for any occasion. It definitely needs to make an appearance on your Thanksgiving table.
2 no sugar added bacon slices
2 small cauliflower heads, cut into florets
2 tbsp grass-fed butter
1 tbsp coconut flour, sifted
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp mustard powder
4 ounces gruyere cheese, grated
2 ounces mozzarella cheese, grated
10 ounces shredded cheddar cheese, divided
salt and pepper
First, preheat your oven to 400˚F. Place the bacon slices on a sheet pan, transfer to the oven and cook until the bacon is crisp about 15 minutes. Remove the bacon from the oven, dice or crumble into small pieces and set aside to cool.
Now, place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Bring the water to a boil, add the cauliflower florets, cover and steam until the cauliflower is fork-tender, about 12-15 minutes. Remove the cauliflower from the heat and set aside.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the coconut flour and whisk to combine. Cook for a couple of minutes while stirring continuously. Reduce the heat to medium-low and slowly add the heavy cream to the pan. Whisk the mixture until smooth. Bring to a simmer, add the nutmeg and mustard powder, stir and continue to simmer for a couple of minutes.
Now, slowly add the gruyere, mozzarella and 5 ounces of cheddar cheese to the pan. Whisk the mixture until the cheese is melted and the sauce is smooth about 5-7 minutes. Season with a couple pinches of salt and pepper to taste.
Add the cauliflower to the cheese sauce and gently toss to make sure the cauliflower the well coated.
Turn the oven to the highest setting on broil.
Add an equal amount of the cauliflower mixture into each ramekin. Add the remaining 5 ounces of grated cheddar cheese on top and sprinkle the bacon pieces on top of the cheese. Transfer to the oven and cook for 7-10 minutes or until the cheese is melted with golden brown edges.
Remove from the oven and allow to cool for a few minutes and serve. Leftovers will last in the fridge for up to 4 days.
You can certainly sub macaroni for cauliflower if you’re not following a low carb lifestyle. Simply follow all the steps other steps for this recipe and use cooked macaroni instead of cauliflower.
- Serving Size: 8
- Calories: 328
- Fat: 36.9g
- Carbohydrates: 5.4g
- Fiber: 2.2g
- Protein: 17.7g
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