EASY Keto Cauliflower Mac and Cheese! Low Carb Jalapeno Popper Mac & Cheese Idea – Quick – Healthy – Baked Ketogenic Diet Recipe

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Keto cauliflower mac and cheese you won’t be able to stop eating.

Homemade low carb keto jalapeno popper mac and cheese.

Super easy keto recipe for creamy, yummy, cheesy mac and cheese.

This is one of the BEST keto mac and cheese recipes.

Cheesy mac and cheese with a touch of spice then add a little bacon for the most delicious keto meal.

This makes a great keto dinner, keto lunch, keto side dishes or just when you want a little something to hold you over.

Even if you have family, friends and kids that don’t follow a ketogenic diet / lifestyle they will love this low carb mac and cheese recipe.

This keto friendly recipe doesn’t use riced cauliflower instead it uses cauliflower florets.

This is a baked keto cauliflower casserole with a delicious cauliflower mac and cheese sauce with a hint of jalapeno.

If you are ready for a great tasting grain free and gluten free mac & cheese then check out this easy to follow ketogenic diet recipe!

Check out these

Keto Mac & Cheese Recipes

Preheat the oven to 350 degrees.

Place the cauliflower florets into a pot of water over medium-high heat on the stove, and cook at a boil for 5 minutes until crispy tender.

Drain and rinse immediately in cold water.

In a pot over medium heat on the stove, add the heavy whipping cream and cream cheese.

Cook the mixture down until well blended and thickened slightly.

Add 1 cup of the shredded cheddar cheese to the pot, and whisk until combined.

Mix the jalapeno

and bacon pieces into the cheese mixture, and remove from the heat.

Add salt and pepper to taste.

Pour the cheese mixture over the cauliflower florets, and toss to coat.

Add the mixture to a 9×9 baking dish, and top with the remaining ¼ cup of shredded cheddar cheese.

Bake the mac and cheese for 20-25 minutes until browned and bubbling.

Serve

Enjoy

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Keto Jalapeno Popper Mac And Cheese
Ingredients

Instructions

Preheat the oven to 350 degrees.
Place the cauliflower florets into a pot of water over medium-high heat on the stove, and cook at a boil for 5 minutes until crispy tender. Drain and rinse immediately in cold water.
In a pot over medium heat on the stove, add the heavy whipping cream and creamy cheese. Cook the mixture down until well blended and thickened slightly.
Add 1 cup of the shredded cheddar cheese to the pot, and whisk until combined.
Mix the jalapeno and bacon pieces into the cheese mixture, and remove from the heat. Add salt and pepper to taste.
Pour the cheese mixture over the cauliflower florets, and toss to coat.
Add the mixture to a 9×9 baking dish, and top with the remaining ¼ cup of shredded cheddar cheese.
Bake the mac and cheese for 20-25 minutes until browned and bubbling.

Recipe Notes

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 5
Net Carbs: 5 net carbs per serving

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