Low Carb Classic Baked Mac & Cheese
Indulge in the comforting flavors of classic mac and cheese without the guilt with this Low Carb Classic Baked Mac & Cheese recipe. Perfect for keto dieters and low-carb enthusiasts, this dish swaps traditional pasta for tender cauliflower florets, drenched in a rich, creamy sauce made with heavy cream, sharp cheddar, Parmesan, and cream cheese. A golden almond flour crumble and gooey mozzarella topping add irresistible crunch and meltiness to every bite. Ready in under an hour, this easy-to-make recipe is a satisfying dinner side or main course that delivers all the indulgence with none of the carbs. Whether you're hosting or meal prepping, this dish promises to impress!
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Recipe Information
Ingredients
- 1 large head Cauliflower florets
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 0.25 cup Almond flour
- 0.5 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil and add a pinch of salt.
Chop the cauliflower into bite-sized florets, then add them to the boiling water. Cook for about 5-7 minutes until they become slightly tender but not mushy. Drain well and set aside.
In a large saucepan, heat heavy cream over medium heat until it begins to simmer. Add the cream cheese and stir continuously until completely melted and incorporated into the cream.
Reduce the heat to low and gradually add the shredded cheddar cheese and Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth.
Stir in garlic powder, onion powder, salt, and black pepper to the cheese mixture. Adjust the seasoning to taste.
Combine the cheese sauce with the drained cauliflower florets in a large mixing bowl, ensuring the cauliflower is evenly coated.
Transfer the cauliflower and cheese mixture into a greased casserole dish.
In a small skillet, melt butter over medium heat, then add the almond flour. Stir continuously for about 2-3 minutes until the mixture becomes golden brown.
Sprinkle the toasted almond flour mixture over the cauliflower mac and cheese, then add the shredded mozzarella on top.
Bake in the preheated oven for about 20 minutes until the top is golden and bubbly.
Let the dish sit for about 5 minutes before serving. Enjoy your deliciously creamy low carb mac and cheese!
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.4 g | 338% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 5111 mg | 222% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.5 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3202 mg | 246% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2257 mg | 48% | |
*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.
