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keto mac and cheese

Keto Mac and Cheese

This keto mac and cheese recipe is the ultimate low carb comfort food to satisfy those cravings. Eating healthy is not easy, but this cheesy dish will definitely help!
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Keyword: keto mac and cheese, low carb mac and cheese, keto comfort food, keto macaroni and cheese recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 servings
Calories: 229kcal


  • 24 oz cauliflower florets
  • 1 cup heavy cream
  • 2 tbsp butter
  • 3 oz cream cheese
  • 1 1/2 cups mozzarella cheese 1 cup for the sauce and 1/2 cup for topping
  • 1 1/2 cups cheddar cheese 1 cup for the sauce and 1/2 cup for topping
  • 1/2 chicken bouillon cube
  • 2 tsp granulated garlic
  • 1 tsp paprika powder
  • 4 strips bacon cooked and chopped
  • 1/2 cup parmesan cheese
  • fresh parsley for garnishing


  • 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!


  • Cook the cheese sauce just until ingredients have melted. It will finish cooking in the oven.
  • If you don’t like cheddar or mozzarella cheese, use any kind of cheese you prefer.
  • Top with crushed pork rinds or any kind of toasted keto bread crumbs you have on hand for a crunch if you’d like.
  • I ended up not adding any salt to my low carb mac and cheese recipe because I felt there was adequate salt from the bouillon cube, cheese and bacon. However, you may taste the cheese sauce and add more salt to taste if you feel it is needed.


Calories: 229kcal | Carbohydrates: 5g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 333mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 27mg | Calcium: 258mg | Iron: 1mg