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KETO BACON MAC ‘N’ CHEESE

by The Crazy Divaa   ·  8 months ago   ·  
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CAULIFLOWER mackintosh AND CHEESE WITH BACON AND JALAPENOS

Are love mackintosh and cheese however making an attempt to avoid the carbs? My Low Carb Cauliflower mackintosh and Cheese with Bacon and Jalapenos can satisfy your cravings while not sound you out of ketosis–and with no food for beautiful, gluten-free keto entremets.

WHY this is often the simplest KETO CAULIFLOWER mackintosh AND CHEESE RECIPE?
Well, let’s see.

Low Carb. it is a good keto entremets.
Delicious. It’s ooey, gooey, and cheesy.
One-Pot formula. It’s all created in one pan on the stovetop.
Gluten-Free. nice for any families with a protein allergic reaction.
Fast. It’s prepared in below half-hour.

And that, my friends, is why this is often the simplest Keto mackintosh and Cheese formula out there.

HOW DO I SUBSTITUTE CAULIFLOWER FOR PASTA?
I promise you, commutation food with cauliflower during this Keto mackintosh and Cheese formula is therefore straightforward. It’s truly even easier to use cauliflower than food.

CAN YOU EAT mackintosh AND CHEESE ON A KETO DIET?
Well, yes and no. As you recognize, food is mostly too high in carbs to eat a low-carb way. So, finding a delicious, low-carb different to food that has an equivalent flavor profile as mackintosh and cheese makes uptake one in every of your favorite comfort foods doable.

Skip the food and add in cauliflower. Sure, it isn’t ancient, however, I assure you that it’s unbelievably delicious and a good difference.

INGREDIENTS

Coconut oil, for the dish
1 large head cauliflower (about 1 & ⅔ pounds / 750 g), cored and broken into ½-inch (1.25-cm) pieces
⅓ Cup finely chopped fresh parsley (22 g)
6 strips bacon (about 6 oz/170 g), cooked until crisp, then crumbled (reserve the grease)
2 cups unsweetened non-dairy milk (475 ml)
2 Tbsp unflavored gelatin
1 Tbsp fresh lemon juice
1 tsp onion powder
1 tsp finely ground gray sea salt
¼ tsp garlic powder
⅓ Cup nutritional yeast (22 g)
2 large eggs, beaten
2 tsp prepared yellow mustard
2 oz pork dust or ground pork rinds (60 g)

INSTRUCTIONS

01. Preheat the oven to 350°F (177°C) and grease a shallow 1½-quart (1.4-L) casserole dish with coconut oil. Set aside.
02. Place the cauliflower, parsley, and bacon in a large bowl and toss to combine.
03. Place the reserved bacon grease, milk, gelatin, lemon juice, onion powder, salt, and garlic powder in a medium-sized saucepan. Bring to a boil over medium heat, whisking occasionally. Once boiling, continue to boil for 5 minutes.
04. Whisk in the nutritional yeast, eggs, and mustard and gently cook for 3 minutes, whisking constantly.
05. Remove the saucepan from the heat and pour the “cheese” sauce over the cauliflower mixture. (If you’ve overcooked the sauce or didn’t whisk it well enough, you may end up with small pieces of a cooked egg; for an ultra-smooth sauce, pour the sauce through a fine-mesh strainer.) Toss with a spatula until all the cauliflower pieces are coated in the cheese sauce.
06. Transfer the coated cauliflower to the prepared casserole dish and smooth it out with the back of a spatula. Sprinkle the pork dust evenly over the top. Bake for 40 to 45 minutes, until the cauliflower is fork-tender, checking with a sharp knife on the edge of the casserole.
07. Allow sitting for 15 minutes before serving.
08. STORE IT: Keep in an airtight container in the fridge for up to 3 days.
09. REHEAT IT: Microwave until the desired temperature is reached. Or place in a covered casserole dish and reheat in a preheated 300°F (150°C) oven for 10 to 15 minutes, until warmed through. Or reheat in a frying pan, covered, on medium-low.
10. PREP AHEAD: Prepare the cheese sauce up to 2 days in advance. Bring it to a light simmer before continuing with Step 5.
11. SERVE IT WITH: Add a dollop or two of mayonnaise.

NUTRITION (per serving)

Calories 440
Calories from fat 244
Total fat 27 g
Saturated fat 8.8 g
Cholesterol 128 mg
Sodium 973 mg
Carbs 14.6 g
Dietary fiber 6.6 g
Net carbs 8 g
Sugars 4.8 g
Protein 34.6 g

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