Keto Loaded Cauliflower Mac and Cheese With Bacon
This Keto Loaded Cauliflower Mac and Cheese is creamy, cheesy, comforting, and packed with the flavors of a loaded baked potato. Tender cauliflower is coated in a rich cheddar cheese sauce, then topped with crispy bacon, extra cheese, green onions, and optional sour cream.
Serve it as a low-carb side dish, pair it with steak or chicken, or enjoy a larger portion as a cozy lunch.
Jump to Recipe Print RecipeWhy You’ll Love This Cauliflower Mac and Cheese
- Rich and creamy
- Made without traditional pasta
- Loaded with cheddar cheese and bacon
- Approximately 6 net carbohydrates per serving
- Easy to prepare
- Great for meal prep
- Family-friendly
- Perfect for holidays and cooler weather
- Easy to turn into a complete meal
Ingredients You’ll Need
Exact measurements are included in the recipe card below.
Cauliflower: Cut the florets into small, evenly sized pieces. Smaller florets are easier to coat with cheese sauce and create a texture closer to macaroni.
Bacon: Adds smoky flavor and the classic loaded-baked-potato finish. Check packaged bacon for added sugar when necessary.
Butter: Forms the base of the cheese sauce and adds richness.
Cream cheese: Helps thicken the sauce and gives it a smooth, creamy texture.
Heavy whipping cream: Creates a rich sauce without using flour or a traditional roux.
Sharp cheddar cheese: Freshly shredded cheddar melts more smoothly and provides a stronger cheese flavor.
Mozzarella: Adds extra creaminess and helps create a stretchy, melted texture.
Garlic powder, onion powder, and smoked paprika: Add savory flavor and a mild smoky finish.
Xanthan gum: Optional. Only a very small amount is needed if the sauce requires additional thickening.
Green onions and sour cream: Optional toppings that give the casserole its loaded flavor.
Equipment You’ll Need
Useful tools for this recipe include:
- Large saucepan
- Large skillet
- 9×13-inch baking dish
- Steamer basket
- Box grater
- Silicone spatula
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
How to Make Keto Loaded Cauliflower Mac and Cheese
1. Prepare the Cauliflower
Remove the outer leaves and thick stems from the cauliflower.
Cut it into small, bite-sized florets and rinse thoroughly.
Keep the pieces close in size so they cook evenly.
2. Cook the Bacon
Place the bacon in a large skillet over medium heat.
Cook until crisp, then transfer it to a paper-towel-lined plate.
Let it cool and crumble it into small pieces. Reserve about one-third for the topping.
3. Steam the Cauliflower
Place the cauliflower in a steamer basket.
Steam for approximately five to seven minutes, until fork-tender but still firm enough to hold its shape.
Avoid overcooking because very soft cauliflower can become watery and mushy after baking.
4. Dry the Cauliflower
Transfer the cooked cauliflower to a tray lined with paper towels or a clean kitchen towel.
Pat it gently and let it rest for about five minutes.
Removing excess moisture is important for a thick cheese sauce.
5. Make the Cheese Sauce
Place a large saucepan over low heat.
Add the butter, softened cream cheese, and heavy whipping cream.
Stir until the butter melts and the cream cheese becomes smooth.
Do not let the mixture boil.
6. Add the Seasonings
Stir in the garlic powder, onion powder, smoked paprika, and black pepper.
Wait until the bacon and cheese have been added before deciding whether the sauce needs salt.
7. Melt the Cheese
Remove the saucepan from direct heat.
Add two cups of the cheddar cheese about ½ cup at a time, stirring until each addition melts.
Add the mozzarella and continue stirring until the sauce is smooth.
8. Adjust the Thickness
Let the sauce rest for one to two minutes.
If it still seems thin, sprinkle in ⅛ teaspoon of xanthan gum while whisking continuously.
Wait before adding more because xanthan gum continues thickening as it sits.
9. Combine Everything
Place the dried cauliflower in a large mixing bowl.
Pour the cheese sauce over it and add about two-thirds of the bacon.
Fold gently until the cauliflower is evenly coated.
10. Assemble the Casserole
Preheat the oven to 375°F.
Lightly grease a 9×13-inch baking dish and spread the cauliflower mixture evenly inside.
Top with the remaining ½ cup of cheddar and the reserved bacon.
11. Bake
Bake uncovered for 15 to 20 minutes, until the cheese is melted and the edges are bubbling.
For a more golden top, broil for one to two minutes while watching closely.
12. Add the Loaded Toppings
Let the casserole rest for about five minutes.
Top with sliced green onions, sour cream, and freshly cracked black pepper.
Serve warm.
How to Prevent Watery Cauliflower Mac and Cheese
Do not overcook the cauliflower. Steam only until fork-tender.
Dry it thoroughly. Moisture left on the florets will thin the sauce.
Keep the sauce thick. It should coat the back of a spoon before being added to the cauliflower.
Bake uncovered. This allows excess moisture to evaporate.
Let it rest before serving. The sauce continues thickening as the casserole cools slightly.
Tips for a Smooth Cheese Sauce
- Use full-fat cream cheese.
- Shred the cheddar from a block.
- Keep the heat low.
- Remove the pan from direct heat before adding cheese.
- Add the cheese gradually.
- Do not boil the sauce.
- Use xanthan gum sparingly.
Easy Variations
Chicken Cauliflower Mac and Cheese
Fold two to three cups of cooked shredded chicken into the cauliflower before baking.
Buffalo Chicken Version
Add two cups of cooked chicken and ¼ cup of buffalo sauce to the cheese mixture.
Top with blue cheese crumbles if desired.
Jalapeño Bacon Version
Add one finely chopped jalapeño, extra bacon, and a little additional smoked paprika.
Garlic Parmesan Version
Replace ½ cup of cheddar with grated Parmesan.
Add an extra garlic clove and ½ teaspoon of Italian seasoning.
Meatless Version
Leave out the bacon and add sautéed mushrooms, roasted garlic, or extra green onions.
What to Serve With Cauliflower Mac and Cheese
This dish pairs well with:
- Grilled chicken
- Garlic butter steak
- Baked salmon
- Pork chops
- Keto meatloaf
- Bunless burgers
- Roasted chicken
- Garlic butter shrimp
- Turkey burgers
- BBQ chicken
It also works well as a holiday side dish.
How to Store and Reheat Leftovers
Allow the casserole to cool before transferring it to an airtight container.
Refrigerate for up to four days.
Reheat individual portions in the microwave at reduced power or warm them in a covered baking dish at 350°F.
Add a small splash of heavy cream if the sauce becomes too thick.
Can You Freeze Cauliflower Mac and Cheese?
Yes, although cauliflower and dairy sauces may become slightly softer after thawing.
Freeze cooled portions in airtight containers for up to two months.
Thaw overnight in the refrigerator and reheat slowly. Stirring in a little cream or shredded cheese may help restore the texture.
Frequently Asked Questions
Is cauliflower mac and cheese keto-friendly?
It can fit into a keto eating plan when prepared without traditional pasta, flour, breadcrumbs, or added sugar.
Can I make it without bacon?
Yes. Omit the bacon and add extra green onions, mushrooms, roasted garlic, or another low-carb topping.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will likely be thinner. Heavy cream creates the richest and thickest result.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese usually melts more smoothly because packaged cheese often contains anti-caking ingredients.
Why did my cheese sauce turn grainy?
The heat may have been too high, or the cheese may have been added too quickly. Remove the pan from direct heat and add cheese gradually.
Can I prepare it ahead of time?
Yes. Assemble the casserole without baking, cover it, and refrigerate for up to 24 hours.
Add several minutes to the baking time when starting with a cold casserole.
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Keto Loaded Cauliflower Mac and Cheese
Ingredients
Equipment
Method
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cut the cauliflower into small, evenly sized florets. Rinse and drain thoroughly.
- Cook the bacon in a large skillet over medium heat until crisp.
- Transfer the bacon to a paper-towel-lined plate. Let it cool, then crumble it. Reserve approximately one-third for the topping.
- Steam the cauliflower for five to seven minutes, until fork-tender but not overly soft.
- Transfer the cauliflower to a paper-towel-lined tray and pat it dry. Let it rest for approximately five minutes.
- Place a large saucepan over low heat.
- Add the butter, cream cheese, and heavy cream.
- Stir until the butter melts and the cream cheese becomes smooth.
- Add the garlic powder, onion powder, smoked paprika, and black pepper.
- Remove the saucepan from direct heat.
- Add two cups of cheddar cheese about ½ cup at a time, stirring until melted after each addition.
- Add the mozzarella and stir until the sauce is smooth.
- If needed, whisk in ⅛ teaspoon xanthan gum and let the sauce rest for one to two minutes.
- Place the dried cauliflower in a large mixing bowl.
- Pour the cheese sauce over the cauliflower.
- Add approximately two-thirds of the crumbled bacon.
- Fold gently until the cauliflower is evenly coated.
- Transfer the mixture to the prepared baking dish.
- Top with the remaining ½ cup of cheddar and the reserved bacon.
- Bake uncovered for 15 to 20 minutes, until melted and bubbling.
- Broil for one to two minutes for a more golden top, watching closely.
- Let the casserole rest for approximately five minutes.
- Top with green onions, optional sour cream, and black pepper before serving.
Notes
- Do not overcook the cauliflower.
- Pat the steamed cauliflower dry before adding the cheese sauce.
- Use freshly shredded cheese for the smoothest texture.
- Keep the heat low and do not boil the sauce.
- Use xanthan gum sparingly.
- Nutrition does not include optional sour cream.
- Bacon, cheese, and cream cheese brands may affect sodium and carbohydrate values.
- Cooked chicken may be added to turn this side dish into a complete meal.
Estimated Nutrition Per Serving
Based on eight servings without optional sour cream:- Calories: approximately 410
- Protein: approximately 16 g
- Fat: approximately 35 g
- Saturated fat: approximately 19 g
- Total carbohydrates: approximately 9 g
- Dietary fiber: approximately 3 g
- Net carbohydrates: approximately 6 g
- Sugar: approximately 4 g
- Sodium: approximately 680 mg
