Low Carb Mac and Cheese Cup
Indulge in the creamy comfort of this **Low Carb Mac and Cheese Cup**, a guilt-free alternative to the classic favorite! Perfect for keto and low-carb lifestyles, this recipe swaps traditional pasta for tender cauliflower florets, smothered in a velvety cheese sauce made with cheddar, cream cheese, and a hint of garlic and paprika for a flavorful twist. These baked bites are portioned into convenient muffin cups, making them an ideal snack, appetizer, or side dish for any occasion. With a prep time of just 15 minutes and a crispy, bubbly cheese topping baked to perfection, these mac and cheese cups deliver all the decadence without the carbs. Serve them fresh from the oven for a crowd-pleasing dish that’s both wholesome and satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Cauliflower florets
- 100 grams Cheddar cheese, shredded
- 50 grams Cream cheese
- 60 milliliters Heavy cream
- 15 grams Butter
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Paprika
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of water to a boil and add the cauliflower florets. Cook for about 5 minutes until tender, but not mushy. Drain and set aside.
In a small saucepan over medium heat, melt the butter.
Add the heavy cream and cream cheese to the saucepan, stirring continuously until the mixture is smooth and the cream cheese has melted completely.
Stir in the garlic powder, onion powder, paprika, salt, and black pepper into the cheese sauce.
Remove the saucepan from the heat and stir in half of the shredded cheddar cheese until melted and fully combined.
Place the cooked cauliflower in a mixing bowl and pour over the cheese sauce, mixing well to ensure the cauliflower is well-coated with the sauce.
Grease or line four muffin tin cups.
Divide the cauliflower mixture among the four portions of the muffin tin, filling them evenly.
Top each cup with the remaining shredded cheddar cheese.
Bake in the preheated oven for about 15 minutes or until the cheese on top is bubbly and golden brown.
Remove from oven and let them rest for a few minutes before serving.
Carefully remove the mac and cheese cups from the muffin tin, using a spoon if necessary, and serve hot.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 821 mg | 63% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 819 mg | 17% | |
*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.
