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Keto Cauliflower Mac and Cheese

Close-up of bubbling, cheesy Keto Cauliflower Mac and Cheese baked in a white casserole dish.
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A simple recipe for creamy, low-carb mac and cheese using cauliflower instead of pasta. This dish delivers classic cheesy flavor while staying keto-friendly.

Ingredients

Scale
  • 1 medium head cauliflower, cut into small florets
  • 4 tablespoons butter
  • 4 ounces cream cheese, cubed
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Steam or boil the cauliflower florets until tender-crisp, about 5 to 7 minutes. Drain well and place the cooked cauliflower into the prepared baking dish.
  3. In a medium saucepan over medium heat, melt the butter. Add the cream cheese and stir until mostly melted.
  4. Pour in the heavy cream. Stir constantly until the mixture is smooth and begins to simmer lightly.
  5. Remove the saucepan from the heat. Stir in the cheddar cheese and Monterey Jack cheese until completely melted and the sauce is smooth.
  6. Season the cheese sauce with salt, pepper, and nutmeg, if using. Taste and adjust seasoning as needed.
  7. Pour the cheese sauce evenly over the cauliflower in the baking dish. Gently stir to coat all the florets.
  8. Bake for 15 to 20 minutes, or until the sauce is bubbly and the top is lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • For extra flavor, add 4 slices of cooked, crumbled bacon before baking.
  • You can substitute Gruyere cheese for the Monterey Jack for a nuttier flavor profile.
  • If you prefer a stovetop version, skip the baking step and simmer the coated cauliflower in the sauce for 5 minutes before serving.

Nutrition

Find it online: https://cookerykings.com/keto-cauliflower-mac-and-cheese-recipe/