Keto Cauliflower & Jalapeno Popper (Mac & Cheese)

What could be more comforting than a mac & cheese? Rediscover this classic in the keto way!

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


  • 1 Large head of cauliflower cut into florets
  • ¾ C. Heavy whipping cream
  • 4 oz. Cream cheese
  • 1 + ¼ C. Shredded cheddar cheese divided
  • 1 Large jalapeno seeded and finely chopped
  • ½ C. Bacon pieces
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Add 1 cup of the shredded cheddar cheese to the pot, and whisk until combined.
  5. Mix the jalapeno and bacon pieces into the cheese mixture, and remove from the heat. Add salt and pepper to taste.
  6. Pour the cheese mixture over the cauliflower florets, and toss to coat.
  7. Add the mixture to a 9×9 baking dish, and top with the remaining ¼ cup of shredded cheddar cheese.
  8. Bake the mac and cheese for 20-25 minutes until browned and bubbling.
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