Craving mac and cheese but staying low-carb? Good news—you don’t have to give it up! This keto-friendly version delivers all the creamy, cheesy goodness you love without the carb-heavy pasta.
By swapping traditional macaroni for nutrient-rich cauliflower and using a rich, high-fat cheese sauce, you can enjoy a comforting, guilt-free bowl of mac & cheese while staying in ketosis.
Cauliflower is the perfect stand-in for pasta—it’s mild, absorbs flavor well, and has a tender bite when cooked. Plus, it’s packed with fiber and antioxidants while keeping carbs low.
Ingredients:– 1 head cauliflower, cut into bite-sized floret– 2 tbsp butter– 1 cup heavy cream– 1 cup shredded cheddar cheese
– ½ cup shredded mozzarella or gouda– ¼ cup grated parmesan– ½ tsp garlic powder– ½ tsp paprika– Salt & pepper to taste
Cook the Cauliflower: Steam or boil cauliflower florets for about 5 minutes until fork-tender, then drain well.
Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in cheddar, mozzarella, parmesan, garlic powder, and paprika. Mix until smooth and creamy.
Combine & Serve: Toss the cooked cauliflower in the cheese sauce until fully coated. Transfer to a baking dish, broil for 3-5 minutes for a golden crust (optional), and enjoy!