Cauliflower mixed with this rich, creamy sauce, it'll give teh best keto mac and cheese you've ever tested.
Preheat oven to 375 deg
Fill a medium pot with about 1 inch of water. Fit a steamer basket into the pot and bring the water to a boil over hight heat. Add the cauliflower, cover and reduce heat to medium. Cook for 10 minutes until the cauliflower is tender.
Place the butter and almond flour in a medium saucepan and warm over medium low heat stirring continously until thickened, 1 minute. Add the almond milk, paprika, salt, and pepper: Whisk to combine. Raise the heat to a medium and bring to a boil, stirring every 30 seconds. Then reduce the heat to low and simmer for about 10 minutes, whisking regularly. Place the beaten egg in a small bowl. Slowly add 1 tablespoon of the sauce to the egg, mixing continously to avoid scrambling the egg. Repeat with 4 or 5 more tablspoons of the sauce, then stir the warm mixture back into the sauce.
Reserving 1/4 cup of the cheese, graduall add the rest to the sauce, stirring regularly. When the cheese is melted, add the cauliflower. Transfer to a 9x9 inch baking dish. Sprinkle with the reserved chees and bake until the cheese is bubbling and golden brown. About 20 minutes.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 29 | ||
Calories from Fat: 24 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 81.8mg | 3 % | |
Potassium 27.9mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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