Keto Cauli Mac

Ketopig’s Cauliflower Mac and Cheese


Ketopig's Cauliflower Mac and Cheese

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Keto, Low Carb and Paleo
Author: Ketopig


What You Need

  • 1 Big Head Cauliflower
  • 1 Cup Heavy Cream
  • 2 Tbsp Cream Cheese
  • 2 Tsp Mustard Powder
  • 1 Tsp Garlic Powder
  • 1/4 Tsp White Pepper
  • 1 Tsp Arrowroot Powder (Optional)
  • 1 Cup Cheddar Cheese
  • 1/2 Cup Cheddar cheese (Topping)
  • 1/4 Cup Parmesan cheese (Topping)
  • 1/4 Sprinkle Smoked Paprika (Topping)
  • 1/2 Pound Bacon (Topping)
  • 2-3 Stalks Green Onions (Topping)



    Turn oven tempter to 350 degrees F.

    • Clean and cut the florets. Steam the florets for 10 minutes over medium heat or until soft. 
      Keto Cauli Mac
    • To make sauce pour the heavy cream in a heavy bottom pot. Add the cream cheese, mustard powder, smoked paprika, garlic, white pepper and whisk. 
      Keto Cauli mac
    • Add the 1 cup of cheddar to the cheese sauce and mix until melted. 
      Keto Cauli Mac
    • Remove the florets from the heat and put in a baking dish. Pour the cheese sauce over the florets.
      Keto Cauli Mac
    • Sprinkle on the smoked paprika, 1/2 cup shredded cheddar cheese, 1/4 cup parmesan cheese and bacon. Save the green onions until after you take out of the oven.
      Keto Cauli Mac
    • Bake in the oven for 10 minutes.
      Keto Cauli Mac


    I prefer to steam the florets because it's the easiest and fastest way to have dinner on the table in less than thirty minutes. The cauliflower holds water if you boil it. I have also baked it before adding the cheese sauce and it seems like a lot of unnecessary work and time.
    I like using the mustard powder because it compliments the cheese sauce without the vinegar from regular bottled mustard. 
    Depending on what kind of cheese you use you may or may not need the arrowroot powder. For example the pre-shredded cheese has thickeners in it to keep it from sticking together, you won't need the arrowroot but if you're like me and you shred your own quality grass fed cheese you may want that tsp of arrowroot powder. I've made it without just to see and it's not as thick. It really isn't something to worry about if you don't have arrowroot handy. 
    I also tried mascarpone cheese in this recipe instead of cream cheese and it was so delicious creamy and rich.  

    Keto Cauli Mac

    Keto Cauli Mac

    Keto Cauli Mac

    Keto Chicken Alfredo Sauce

    Need a fast dinner idea? This was last minute for me and didn’t take but 30 minutes to prep and cook. The sauce is so creamy that you will think you’re splurging!

    What you will need

    1 Pound chicken chopped

    1 Small onion

    Salt and pepper

    2 tbsp butter

    10 oz Cream cheese

    1 Cup of heavy cream

    3/4 Cup fresh parmesan cheese

    4-5 Garlic cloves chopped

    2 tsp Arrowroot powder (optional)

    2 tsp Dry basil (optional)

    A pinch of parsley to top it with

    1 medium head of cauliflower chopped and steamed (this only takes minutes depending how much you have)


    I use avocado oil, but substitute any health oil that you like. Chop all of the veggies first and set them aside. Chop the chicken into bite-sized pieces. In a big pan over medium heat, add your oil. When the oil is hot, add the onions and chicken. Season the chicked with salt and pepper to your liking. Let cook most of the way through before adding the garlic in and let cook about five minutes longer. Then, add the cream cheese, heavy cream and parmesan cheese and mix well. Start to steam the cauliflower at this point; it will not take long at all.

    Once the sauce is at a light bubble, add in the basil and arrowroot, mixing well to melt the cheeses.

    Do not cook the cauliflower with the sauce because the cauliflower holds too much water and you will have runny sauce and not be a happy pig!



    Keto Lasagna

    How many of the keto-style cabbage lasagna recipes have you tried and come away with underwhelmed? Well, this Italian girl is here to bring out the full flavor in this classic dish while keeping your insulin level low!

    Our family loves full flavored dishes, so this recipe includes healthy portions of prebiotic garlic and onion that you’ll cook along with whatever grass fed meat you want for the filling.

    One thing I did find with this recipe was that you would be better off making smaller pieces of the cabbage instead of leaving it as whole leaves. It will not cut with a fork like you would think. Unless you prefer using a knife with every bite, cut the leaves into pieces to make for an experience close to the real thing!

    Let me know what you think in the comments below, and pig out keto-style!

    What you will need

    1 pound of grass fed beef/lamb

    32 ounces ricotta cheese

    1 small head of cabbage

    1 small onion

    2-4 garlic cloves

    2 cups of parmesan cheese

    3 eggs

    1/4 cup parsley

    1/3 cup Italian seasoning

    25 ounces pasta no sugar added sauce (I used organic roasted garlic)

    30 ounces mozzarella


    Start by browning the onions, garlic and beef (we used lamb and it was so good) in gee or butter. While thats going, start to boil some water for your cabbage. Once your water is at a boil, add in cabbage. It wont take long to cook the cabbage! Add the ricotta, parmesan, Italian seasonings, 3 eggs and parsley to a bowl and mix well then set aside. Once your meat has browned, add in the sauce and cook on low while you dry and cut the cabbage. Then you are ready to assemble this lasagna!

    This is the fun part and you can really do it up how you like. I put down some meat sauce first, then some cabbage and on top of that some cheese. Repeat until it’s amazing. I did wait to add all the mozzarella on top with some extra parmesan. Note: if you do not dry the cabbage well you will have watery lasagna. You can make this recipe without cabbage also, I would just add more cheese layers and or different veggies… Just slice em up! Yummy!

    Bake at 375 degrees for 35 minutes, for the last five minutes turn up temp to 450 to brown the top! This recipe will make 10 huge servings.