Imagine tucking into a creamy, cheesy bowl of comfort food, without that pasta-driven carb crash.
You might be thinking, "Mac and cheese? On keto? Pull the other one!" But what if I told you at Heylo, we've cracked the code?
Our Keto Cauliflower Mac and Cheese recipe is about to blow your mind. It's rich, it's indulgent, and it's 100% low-carb and keto-friendly. Who says you can't have your favourite mac and cheese on a low-carb diet?!
At Heylo, we love a good low-carb twist on a classic. One serving of this cheesy delight packs 19.5g of protein and only 11.7g of carbs, with 2.5g of fibre. At 578 calories, it's a hearty meal that fits surprisingly well into your macros.
We've swapped the traditional macaroni for tender cauliflower florets, smothered in a rich, multi-cheese sauce. The result? A dish that's every bit as satisfying as the original, without the carb overload.
This easy recipe lets you indulge in ultimate comfort food without derailing your low-carb lifestyle. It's perfect for cozy nights in, family dinners, or anytime you need a cheesy pick-me-up.
Love what you see? Save this recipe, share it with your cheese-loving mates, or print it out and stick it on your fridge. Your future comfort-food-craving self will thank you!
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Keto Cauliflower Mac and Cheese Recipe
Heidi Normanton
4
5 minutes
45 minutes
578
American
Dinner
A keto meal that will warm you from this inside in the colder months
Mac and cheese poses a problem for the low-carb dieter, but by swapping out the macaroni for florets of cauliflower, you've solved that problem in an instant - and lets face it, who doesn't love cauliflower cheese?
Ingredients
- 1 large head cauliflower cut into florets
- 240ml cup heavy cream
- 225g of cream cheese diced
- 125g Grated cheddar cheese
- 85g Grated smoked gouda cheese
- 1 teaspoon ground mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (optional)
Directions
Preheat oven to 170 degrees celcius. Line a baking sheet with parchment paper and arrange the cauliflower florets in a single layer.
Drizzle with oil and toss. Bake for 18 minutes.
Meanwhile, heat the cream to a simmer in a saucepan over medium heat whisking often. Stir in cream cheese. And cook until the cream cheese melts.
Reduce heat to low. Stir in the ¾ cup of the cheddar cheese and the gouda cheese.
Add the cauliflower to the pot and toss to coat. Transfer the mixture to a 9 x 9 casserole dish. Top with the remaining ¾ cup of cheddar cheese.
Sprinkle with the garlic powder, ground mustard, salt, black pepper, and cayenne pepper. Cook until the cheese melts, about 3 or 4 minutes.
Bake for 20 minutes. If desired, you can broil for a few minutes to brown the top.
