An easy keto casserole recipe with bacon, cheese, and a cauliflower base.
Cook this meal as a low-carb, gluten-free breakfast, lunch or dinner. It also makes an excellent side dish.
Have you tried our Broccoli Cheese Bites or our Mexican Cauliflower Rice? they’re delicious.
Ingredients for Keto Bacon Casserole
- 1 medium head of Cauliflower
- 3 ounces of Butter
- ½ teaspoon of Salt
- ½ teaspoon of Pepper
- ½ pound of Bacon, sliced into strips
- 2/3 cup of Parmesan Cheese, shredded
- 1/3 cup of Mozzarella Cheese, shredded
If you’re up to it you can try and add your own favorite ingredients to create your own keto casserole version, if you do we’d love to see it.
How To Make Keto Bacon Casserole
- Preheat oven to 200C/390F.
- Boil a pot of water and add the cauliflower, cook for 5-8 minutes until the cauliflower is tender.
- Drain the cauliflower well and return to the warm pot. Add the butter, salt and pepper.
- Blend with a stick blender until the cauliflower is a smooth puree. Set aside.
- In a non-stick frying pan, sauté the bacon until crispy. Add the bacon grease along with half of the bacon into the cauliflower puree.
- Add half of the parmesan cheese into the cauliflower puree and mix well.
- Pour the cauliflower mixture into a casserole dish. We used this pie dish.
- Top with the remaining bacon, parmesan cheese, and mozzarella cheese.
- Bake in the oven for 20 minutes, until the cheese, is melted and browning.
- Remove from the oven and serve.
Keto casserole is great to make with leftovers from other recipes or with simple readily available low-carb food from the store.
Keto Bacon Casserole
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Ingredients
- 1 medium Cauliflower
- 3 ounces Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 pound bacon sliced into strips
- 2/3 cup Parmesan cheese shredded
- 1/3 cup mozzarella cheese shredded
Instructions
- Preheat oven to 200C/390F.
- Boil a large pot of water and add the cauliflower, cook for 5-8 minutes until the cauliflower is tender.
- Drain the cauliflower well and return to the warm pot. Add the butter, salt and pepper.
- Blend with a stick blender until the cauliflower is a smooth puree. Set aside.
- In a non-stick frying pan, sauté the bacon until crispy. Add the bacon grease along with half of the bacon into the cauliflower puree.
- Add half of the parmesan cheese into the cauliflower puree and mix well.
- Pour the cauliflower mixture into a casserole dish.
- Top with the remaining bacon, parmesan cheese and mozzarella cheese.
- Bake in the oven for 20 minutes, until the cheese is melted and browning.
Notes
Nutrition
If you like our low-carb cheese and bacon casserole give our Mexican One Pot Keto Casserole a try, we’re sure you’ll love it.
To make a larger batch of this bacon casserole adjust the amounts in the recipe card above.
why does the recipe ingredients not mention sour cream yet the video clearly shows it added to the cauliflower and it isn’t blended? is there a reason for this
Hi Brian,
This recipe does not have a video of how to make it. You might be thinking about our Cauliflower Bake recipe.
Wow, made this today for dinner and my husband and I loved it. To be honest, the Italian Seasoning through me off a little but I decided to try it anyway. Super glad I did because now we have another dish to add to our “Keto Kitchen”
Thank you for all you do.
xx
Hi Rhonda,
I’m glad you gave it a shot. Thank you for your kind words, and stopping by to let us know 🙂
I am new to your site and I am enjoying checking out all the GREAT recipes and information. This is looks yummy. I am going to make it tomorrow. I have some cauli rice in the fridge. Do you think if I steam to cook that I can use it in place of the fresh cauliflower?? Thanks for all the hard work you put into this site.
Hi Dita,
I think the cauliflower rice would work well, I would suggest adding a little water or chicken stock to help it blend smoothly. Thank you for your kind words 🙂
Gerri