Keto Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
983 kcal
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Course
Main Course
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Cuisine
American
Keto Mac and Cheese
Description
This Low-Carb Keto Mac and Cheese starts with seared and oven-roasted chicken thighs seasoned simply with salt, pepper, and paprika. Cauliflower florets are steamed until tender but firm and combined into a sauce made by melting cream cheese in heavy cream, then incorporating cheddar cheese for richness. Adding fresh baby spinach and chives provides freshness and layers of flavor. The dish is typically baked briefly to finish melding the ingredients and developing a gentle crust if desired.
The chicken skin is crisped in the initial sear but can be removed before eating to reduce fat intake. The creamy cheese sauce offers a smooth texture that contrasts with the cauliflower’s slight bite, mimicking the feel of traditional mac and cheese while meeting ketogenic dietary preferences.
Variations suggested include substituting dairy products for non-dairy alternatives to accommodate dietary restrictions and replacing cauliflower with broccoli. Leftovers can be refrigerated for several days or frozen for extended storage, with reheating suggestions to maintain sauce consistency.
Ingredients
- 2 ½ lbs chicken thighs bone-in, skin-on (about 4-6 thighs)
- 3 teaspoon salt
- ¾ teaspoon black pepper ground
- ½ teaspoon paprika
- 2 tablespoon vegetable oil
- 16 oz cauliflower florets If you want, add one extra cup of cooked cauliflower to the pan and mix with the sauce, frozen
- 1 tablespoon butter
- 2 cups heavy whipping cream
- 8 oz cream cheese softened
- 2 cups cheddar cheese If your sauce is not thick enough, add 1 extra cup of cheese to the sauce and mix well until melted before adding the cooked cauliflower to the pan. Or, add ½ teaspoon xanthan gum to the sauce and mix until smooth and thickened, shredded, sharp, white
- 1 cup spinach fresh baby
- 1 tablespoon chives chopped
Instructions
- Preheat the oven to 425° F (220° C). Pat dry the chicken thighs with a paper towel and season them on both sides. NOTE: Make sure to remove the thighs out of the fridge about 30 minutes before cooking!
- Heat oil in a 12-inch cast-iron skillet over medium-high heat and sear chicken thighs skin side down for 3-4 minutes or until browned.
- Flip the thighs and bake for about 18-20 minutes.
- Meanwhile, while the thighs are baking, place cauliflower in a microwave-safe bowl with 2-3 tablespoons of water, cover with a plate, and cook for about 3-4 minutes, or until tender yet firm. Or, follow instructions on the frozen package. Drain well and set aside!
- Transfer the baked chicken to a plate and cover with aluminum foil. If needed, place a cup of water into the pan and scrub the bottom with a wooden spoon to remove excess bits while heating on the stovetop. Pour the water out and dry inside with a paper towel.
- Using the same pan, melt butter over medium heat and whisk in heavy cream, salt and pepper, cream cheese, and cheese until sauce is smooth and has thickened, about 2-4 minutes.
- Lastly, add spinach and let it cook for 1 minute. Add the cooked cauliflower to the pan and coat with the sauce. Arrange the thighs on top, sprinkle chives, and serve our keto cauliflower mac and cheese with chicken.
Notes
- Remove chicken skin before serving to reduce calories if desired.
- Substitute dairy ingredients with non-dairy alternatives for dairy-free or paleo versions.
- Use broccoli instead of cauliflower as an alternative low-carb vegetable.
- Store leftovers in airtight containers in the fridge for 3-4 days or freeze up to 3 months.
- When reheating, add a small amount of heavy cream to restore sauce creaminess as needed.
- Chives can be swapped with other herbs according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 983 kcal
% Daily Value*
| Calories | 983kcal | 49% |
| Carbohydrates | 8g | 3% |
| Protein | 41g | 82% |
| Fat | 88g | 135% |
| Saturated Fat | 45g | 225% |
| Cholesterol | 352mg | 117% |
| Sodium | 1715mg | 71% |
| Potassium | 731mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2820IU | 56% |
| Vitamin C | 38.6mg | 43% |
| Calcium | 395mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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