First, start by adding the cauliflower florets to a pot of boiling water.
Boil the cauliflower for 5-7 minutes or until fork tender. Drain in a colander and set aside for now.
Preheat the oven to 375 degrees F.
Pour the heavy cream in a pot over medium heat.
Add the cream cheese and butter and whisk until combined.
Add half of the chicken bouillon cube, granulated garlic and paprika to the cream mixture. Taste for flavor and add salt if needed. Stir to combine.
Whisk in 1 cup of cheddar cheese and 1 cup of mozzarella cheese. Stir until melted.
Add the cauliflower to the cheese sauce and stir to coat each floret completely in the sauce.
Generously grease a 9×13 baking dish.
Pour the cauliflowers and cheese sauce into the baking dish and top with the rest of the cheddar and mozzarella cheese.
Top with parmesan cheese and bake uncovered at 375 degrees F for 15 minutes.
While the keto macaroni and cheese is baking, cook the bacon to your desired doneness and chop in small pieces.
Broil the mac and cheese for the last 3-5 minutes. Keep an eye on it so it does not burn.
Top with fresh parsley and crispy bacon, serve and enjoy!