Low Carb Mac and Cheese Dog Casserole
Satisfy your comfort food cravings without the carb overload with this Low Carb Mac and Cheese Dog Casserole—a creative twist on traditional mac and cheese that’s both indulgent and keto-friendly! Featuring tender cauliflower florets as a low-carb pasta alternative, this dish is smothered in a rich, creamy cheese sauce made with cream cheese, heavy cream, sharp cheddar, and Parmesan. Sautéed, bite-sized hot dogs bring a fun and hearty upgrade, while a crunchy almond flour topping adds the perfect finishing touch. Ready in under an hour, this protein-packed casserole is ideal for weeknight dinners or meal prep, delivering all the cheesy goodness you love with a low-carb makeover!
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 2 large Eggs
- 0.5 cup Heavy cream
- 4 ounces Cream cheese
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Hot dogs (low-carb, no sugar added)
- 1 tablespoon Butter
- 2 tablespoons Almond flour
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Bring a large pot of water to a boil, add the cauliflower florets, and cook for 5-7 minutes until tender. Drain well and pat dry with paper towels to remove excess moisture.
In a medium saucepan, melt the cream cheese over low heat. Stir in the heavy cream until smooth. Then gradually add 1 1/2 cups of shredded cheddar cheese and the Parmesan cheese, stirring until melted and creamy.
Season the cheese sauce with garlic powder, onion powder, paprika, salt, and black pepper. Mix well and remove from heat.
Slice the hot dogs into bite-sized pieces and sauté them in 1 tablespoon of butter over medium heat for about 3-4 minutes until lightly browned. Set aside.
Whisk the eggs in a small bowl and add them to the cheese sauce. Mix quickly to incorporate, ensuring the sauce is not overly hot to avoid scrambling the eggs.
In a large mixing bowl, combine the cauliflower, cheese sauce, and sliced hot dogs. Stir until everything is evenly coated.
Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
In a small bowl, combine the almond flour with 1 tablespoon of melted butter to create a crumbly topping. Sprinkle this mixture over the casserole for a crunchy finish.
Bake in the preheated oven for 20-25 minutes until bubbly and golden brown on top.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.2 g | 344% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 6915 mg | 301% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2371 mg | 182% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1204 mg | 26% | |
*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.
