How many carbs are in keto cauliflower mac and cheese?

The carb count for keto cauliflower mac and cheese typically ranges from 5-7 grams of net carbs per serving. This is a fraction of the carbs found in traditional mac and cheese, which can have around 39 grams per serving. The main ingredient, cauliflower, keeps the carb count low while providing a satisfying base for the dish.

How do I prevent my dish from becoming watery?

To avoid a watery dish, ensure you drain the cauliflower well after roasting. Patting it dry with a paper towel helps remove excess moisture. Roasting instead of boiling also adds flavor and reduces water content. Additionally, make sure your cheese sauce is thickened properly before combining with the cauliflower.

Why is my cheese sauce grainy or clumpy?

A grainy cheese sauce often results from overheating, which causes the fat to separate. Keep the heat medium-low and stir frequently for a smooth, creamy texture. Using freshly grated cheese rather than pre-shredded cheese can also improve the meltability and consistency of your sauce.

Can I freeze keto cauliflower mac and cheese?

While you can freeze this dish for 1-2 months, be aware that the texture of the cauliflower may become mushy upon thawing. This happens due to the crystallization of water in the cauliflower. For best results, consume the dish fresh or after refrigeration within a few days, reheating gently to maintain creaminess.

Keto Cauliflower Mac and Cheese

Description

Rich and decadent, this keto-friendly dish is the perfect comfort food.

Ingredients

Scale

1 large head cauliflower, cut into florets

1 tablespoon olive oil

1 cup heavy cream

8 ounces cream cheese, diced

1 ½ cups shredded extra-sharp cheddar cheese, divided

1 cup shredded smoked gouda cheese

1 teaspoon garlic powder

1 teaspoon ground mustard

½ teaspoon sea salt

¼ teaspoon fresh ground black pepper

¼ teaspoon cayenne pepper (optional)

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and arrange cauliflower florets in a single layer.

2. Drizzle with olive oil and toss. Bake for 18 minutes.

3. Meanwhile, heat cream to a simmer in a saucepan over medium heat, whisking often.

4. Stir in cream cheese and cook until melted.

5. Reduce heat to low. Add ¾ cup cheddar cheese and gouda cheese, stirring until melted.

6. Sprinkle with garlic powder, ground mustard, salt, black pepper, and cayenne pepper.

7. Add roasted cauliflower to the pot and toss to coat.

8. Transfer to a 9 x 9 casserole dish. Top with remaining cheddar cheese.

9. Bake for 20 minutes. Broil for additional browning if desired.

Notes

For a spicier dish, increase cayenne pepper.

Use fresh cauliflower for best texture.

Prep Time: 15
Cook Time: 38
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 568.75 kcal
Sugar: 4.15 g
Sodium: 857.76 mg
Fat: 50.54 g
Saturated Fat: 29.73 g
Unsaturated Fat: 20.81 g
Trans Fat: 0 g
Carbohydrates: 9.2 g
Fiber: 1.96 g
Protein: 21.95 g
Cholesterol: 170.54 mg