Cauliflower Mac & Cheese Recipe (Keto, Gluten‑Free, 4g Carbs)
Ultra-creamy keto cauliflower mac and cheese made with a 3-cheese sauce, crispy bacon, and cauliflower rice instead of pasta. Ready in 15 minutes, freezer-friendly, and only 4g net carbs per serving.
Equipment
- Whisk
- Large Mixing Bowl
- 9x9 inch baking dish
- Measuring cups and spoons
- Paper towels
Ingredients
- 4 cups frozen cauliflower rice 500 g
- 1 ½ cups heavy cream 360 ml
- 4 oz cream cheese 113 g, softened
- 1 ½ cups shredded cheddar cheese 150 g
- ½ cup shredded gouda cheese 50 g
- 3 tbsp butter 42 g
- 1 tsp garlic powder
- ½ cup real bacon bits 60 g
- to taste salt
- to taste black pepper
- Optionnel
- 2 tbsp crushed pork rinds for topping (optional)
- 1 tbsp chopped fresh parsley for garnish (optional)
Instructions
- Microwave the cauliflower
- Microwave the frozen cauliflower rice on HIGH for 5 minutes. Drain very well using paper towels. The drier the cauliflower, the creamier the sauce will be. If using fresh cauliflower, steam florets for 6–7 minutes, pat dry, then chop finely.
- Make the cheese sauce
- In a large microwave-safe bowl, combine the heavy cream, cream cheese, and butter. Microwave for 3 minutes, then whisk until smooth. Add the shredded cheddar and gouda, microwave for 2 more minutes, and stir until fully melted and creamy.
- Season the sauce
- Stir in the garlic powder, salt, black pepper, and bacon bits. Taste and adjust seasoning as needed.
- Combine and serve (or bake)
- Mix the hot cauliflower rice with the hot cheese sauce until everything is well coated. Serve immediately for a creamy version, or transfer to a 9x9 inch baking dish and bake at 375°F (190°C) for about 10 minutes until the top is lightly golden and bubbly.
Notes
For best results, make sure the cauliflower rice is very dry. I recommend using good paper towels for this.
To get that perfect creamy texture, a sturdy whisk makes all the difference.
👉 Shop the tools:
Cauliflower rice
Pyrex bowls
Bacon bits
Keto Guide