Keto Cauliflower Mac And Cheese – 5 Ingredients (Low Carb, Keto, Gluten-Free)

Prep Time

5 min

Prep Notes

These days, low carb cauliflower mac and cheese is my ultimate comfort food. The cheddar cheese sauce is so deliciously rich and creamy! And, it’s super simple, with just three ingredients in the sauce, plus salt and pepper.

Roasted cauliflower makes a great stand-in for macaroni – hence the name, Cauliflower Macaroni and Cheese. It’s still on my list to create a low carb pasta recipe, but until then, the cauliflower does surprisingly well. Particularly because it’s roasted.

You guys, always roast your cauliflower whenever possible! Do not steam it, unless you’re making cauliflower breadsticks or something. Roasting is more flavorful, and you don’t get that steamed cauliflower smell. So. Much. Better. (If you’re looking for another delicious way to enjoy roasted cauliflower, try roasted broccoli and cauliflower with parmesan and garlic, or an easy pesto chicken bake with cauliflower.)

If keto cauliflower mac and cheese isn’t enough, you can lighten up the recipe by using more almond milk and less cream. Or just the opposite, make it more rich by using more cream instead. Coconut milk or coconut cream would also be fine, if you don’t mind some coconut flavor in there. I also like to throw in some garlic or other spices for a more adult version.

Cooking Time

20 min




  • 1   head Cauliflower (cut into small florets)
  • 3  tbsp Butter (divided into 2 tbsp and 1 tbsp)
  •  Sea salt
  •  Black pepper
  • 1  cup Cheddar cheese (shredded)
  • 1/4 cup Heavy cream (or full fat coconut milk spooned out of the can.  The can musn't slosh.  Just get the solid portion)
  • 1/4 cup Unsweetened almond milk (or any milk of choice)


  1. Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper.
  2. Melt 2 tablespoons of butter. In a large bowl, toss together the cauliflower florets with the melted butter. Season with sea salt and black pepper.
  3. Arrange the cauliflower florets on the prepared baking sheet. Roast for about 10-15 minutes, until crisp-tender.
  4. Heat the cheddar cheese, heavy cream, milk, and remaining tablespoon of butter, stirring frequently. (You can do this on the stove in a double broiler, or in the microwave.) Heat until the cheese mixture is smooth. Be careful not to overheat or burn the cheese.
  5. Toss cauliflower with cheese sauce right before serving.


Note: Recipe can be adjust for serving sizes by going to the link at the bottom of the page.