Loaded Keto Cauliflower Casserole Recipe
All the flavors of a loaded potato – bacon, chives, and cheese, but in a cauliflower casserole.
Servings 8 servings
Calories 297kcal
Equipment
Ingredients
- 1 large cauliflower head, cut into florets
- 1 cup Monterey Jack Cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled, divided
- 3/4 cup sour cream
- 1/4 cup cream cheese, room temperature
- 2 tsp brown mustard
- 1 tbsp fresh parsley, finely chopped
- 2 tsp fresh chives, finely chopped
- 1/2 tsp pink salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 large green onions, chopped and divided
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 casserole dish with non-stick cooking spray.
- Place cauliflower florets and 3 tablespoons of water in a large microwave safe bowl. Cover with damp paper towels and microwave 7-8 minutes, steaming until tender. (Steps shown in video above)
- Meanwhile, in another large bowl, combine half of each cheese, half of the bacon, half of the green onions sour cream, cream cheese, mustard, herbs and spices, mixing well. Add the steamed cauliflower florets and the water from the bowl, tossing gently until coated.
- Transfer mixture to prepared baking dish and top with remaining cheese, green onions and bacon.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes or until cheese is bubbly and beginning to brown. If desired broil for 1-2 minutes at the end for browned crispy cheese topping!
- Garnish with green onion and serve immediately.
- Best stored in an air tight container in the fridge up to 5 days.
Notes
Net Carbs: 5g
Serving Size: 1/8th Casserole
Yields: 8 Servings
Nutrition
Calories: 297kcal | Carbohydrates: 7g | Protein: 13g | Fat: 25g | Fiber: 2g