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Keto Mac and Cheese
5 from 12 votes

Keto Mac and Cheese

Keto Mac and Cheese replaces traditional pasta with cauliflower florets combined with a rich cheese sauce and baked chicken thighs. The recipe blends heavy cream, cream cheese, and cheddar cheese to create a creamy sauce that coats the cooked vegetables and complements roasted chicken. Fresh spinach and chives add color and subtle herbaceous notes, making this dish a hearty and satisfying low-carb alternative.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Calories: 983 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. 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.
  3. Flip the thighs and bake for about 18-20 minutes.
  4. 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!
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 983

% 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.