Loaded Keto Cauliflower Mash Casserole
Let's be honest: giving up potatoes is one of the hardest parts of starting a keto lifestyle. But what if I told you that you could indulge in all the creamy, cheesy, bacon-filled goodness of a loaded baked potato without the carb coma? This Loaded Keto Cauliflower Mash Casserole is the ultimate comfort food hack. By swapping starchy spuds for nutrient-dense cauliflower, we slash the carbs while ramping up the fiber and vitamins C and K. The secret lies in the 'dry' steam method, ensuring your mash is thick and velvety, never watery. We then fold in rich cream cheese, butter, and sharp cheddar, topping it all off with crispy bacon bits. It is the perfect side dish for steak night or a satisfying main course for a lighter evening. Trust me, even the pickiest eaters won't miss the potatoes once they taste this savory, bubbling masterpiece.
The Masterplan
Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish.
Place cauliflower florets in a large steamer basket over boiling water. Steam for 12-15 minutes until fork-tender. Do not boil directly in water to avoid sogginess.
Transfer the hot cauliflower to a food processor or use an immersion blender. Add cream cheese, melted butter, heavy cream, garlic powder, salt, and pepper.
Blend until smooth and creamy. Be careful not to over-process into a liquid; keep some texture if preferred.
Stir in 1 cup of the shredded cheddar cheese and half of the crumbled bacon by hand.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining 0.5 cup cheddar cheese and the remaining bacon crumbles.
Bake for 20-25 minutes until the cheese is melted and bubbling.
Garnish with fresh green onions before serving.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish.
Place cauliflower florets in a large steamer basket over boiling water. Steam for 12-15 minutes until fork-tender. Do not boil directly in water to avoid sogginess.
Transfer the hot cauliflower to a food processor or use an immersion blender. Add cream cheese, melted butter, heavy cream, garlic powder, salt, and pepper.
Blend until smooth and creamy. Be careful not to over-process into a liquid; keep some texture if preferred.
Stir in 1 cup of the shredded cheddar cheese and half of the crumbled bacon by hand.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining 0.5 cup cheddar cheese and the remaining bacon crumbles.
Bake for 20-25 minutes until the cheese is melted and bubbling.
Garnish with fresh green onions before serving.