Keto Classic Baked Macaroni and Cheese
Indulge in the creamy, cheesy delight of Keto Classic Baked Macaroni and Cheese—a low-carb twist on a beloved comfort food that’s perfect for ketogenic lifestyles! By swapping traditional pasta for tender cauliflower florets, this recipe delivers all the gooey, rich flavors you crave without the carbs. A velvety cheese sauce made with cream cheese, heavy cream, and a blend of sharp cheddar and Parmesan brings indulgence to every bite, while a sprinkling of paprika-seasoned almond flour creates a golden, crispy topping straight from the oven. Whether served as a standalone meal or paired with your favorite keto sides, this baked dish is a crowd-pleaser that’s ready in just an hour. Perfect for family dinners or meal prep, savor the keto-friendly comfort of classic macaroni and cheese reimagined!
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Recipe Information
Ingredients
- 1 Cauliflower (large head)
- 2 tablespoons Butter
- 4 ounces Cream Cheese
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese (shredded)
- 1 cup Parmesan Cheese (grated)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 1 teaspoon Dijon Mustard
- 0.25 cup Almond Flour
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Cut the cauliflower into small florets, discarding the leaves and core.
Steam cauliflower florets in a large pot with a steamer basket for 5-7 minutes, until just tender but still firm.
Drain the cauliflower well and set aside.
In a large saucepan over medium heat, melt the butter.
Add cream cheese and stir until melted and smooth.
Gradually add heavy cream while stirring, then bring the mixture to a gentle simmer.
Reduce heat to low and gradually whisk in 1 1/2 cups of cheddar cheese and all of the Parmesan cheese until the cheese is completely melted and the sauce is smooth.
Stir in garlic powder, onion powder, salt, pepper, and Dijon mustard.
Gently fold in the drained cauliflower to coat with the cheese sauce.
Transfer the mixture to a baking dish, spreading it out in an even layer.
In a small bowl, mix almond flour and paprika together.
Sprinkle 1/2 cup of the remaining cheddar cheese on top of the cauliflower, and evenly distribute the almond flour mixture on top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Allow the dish to cool slightly before serving. Enjoy your comforting Keto Classic Baked Macaroni and Cheese!
Nutrition Facts
Calories |
3665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 175.6 g | 878% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 22.2 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4575 mg | 352% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
