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If you are craving a creamy, cheesy and comforting bake that still fits a ketogenic lifestyle, this keto cauliflower cheese delivers all the cosy flavour of the classic dish without the carbs. With a rich cheese sauce, tender cauliflower florets and optional crispy bacon, it works just as well as a Sunday roast side, an easy midweek dinner or a batch cook favourite.
This low carb cauliflower cheese is naturally gluten free, filling and packed with healthy fats to keep you satisfied.
Traditional cauliflower cheese relies on a flour thickened roux, which adds unnecessary carbohydrates and spikes blood sugar. This keto version removes flour completely and instead uses full fat dairy like cream cheese, double cream and mature cheddar.
The result is a rich, indulgent cheese sauce that is high in fat, low in carbs and ideal for anyone following a keto or low carb lifestyle.
Key benefits:
No flour or starch
High fat and keto friendly
Naturally gluten free
Keeps you fuller for longer
1 large cauliflower, trimmed and cut into florets
150 g mature cheddar cheese, grated (Red Leicester or a mix also works well)
200 g cream cheese, softened
250 ml double cream
200 g bacon lardons (optional but highly recommended)
4 to 5 spring onions, sliced
1 tsp butter, for frying the bacon
Salt and freshly ground black pepper, to taste
Extra grated cheese
Crushed pork rinds
Paprika or chilli flakes
Preheat your oven to 200 C or Gas Mark 6.
Bring a large pan of salted water to the boil, add the cauliflower florets and simmer for 5 to 10 minutes until just tender. Drain thoroughly and set aside.
Avoid overcooking as the cauliflower will continue to soften in the oven.
Heat the butter in a frying pan over a medium heat. Add the bacon lardons and fry for a few minutes until crispy. Remove from the pan and drain on kitchen paper.
If you are skipping the bacon, you can move straight to the sauce.
In a large bowl, combine the cream cheese, double cream, grated cheddar and spring onions. Stir until smooth and well mixed.
Add the cooked bacon, then season with salt and black pepper to taste.
Gently fold the drained cauliflower into the cheese sauce until fully coated. Transfer the mixture to a large ovenproof dish.
If desired, sprinkle extra grated cheese or your chosen toppings over the top.
Bake in the oven for around 25 minutes until bubbling and golden on top.
Serve hot as a side dish with roast meats, grilled chicken or steak, or enjoy it on its own as a hearty low carb main meal. Leftovers reheat well the next day and are perfect for meal prep.
Based on the full recipe divided into 6 portions. Values may vary depending on brands used.
Calories: 410 kcal
Fat: 37 g
Saturated fat: 23 g
Total carbohydrates: 5 g
Sugars: 2 g
Protein: 17 g