Keto Carbonara Recipe – Low Carb Cauliflower Cheese and Bacon

This Keto Cauliflower Carbonara recipe made with cauliflower, bacon, and cheese is super easy to make.

Keto cauliflower carbonara is a simple low-carb one-pan dish that you can cook quickly when you’re strapped for time.

Another great one-pan dish to try is our Mexican Casserole, it is delicious!

Ingredients for Keto Cauliflower Carbonara

• 2 ounces of Salted Butter
• 7 ounces of Bacon, diced
• 1 clove of Garlic, finely chopped
• ½ teaspoon of Pepper
• 1 pound (half a medium head) of Cauliflower, cut into small florets
• ¾ cup of Heavy Cream
• ½ cup of Parmesan Cheese shaved
• 1 Egg Yolk

How To Make Keto Carbonara

1. In a non-stick frying pan, sauté the bacon and garlic in the butter for 3-5 minutes over medium heat. Until the bacon is starting to brown.
2. Add the pepper and cauliflower and stir well. Continue to sauté for another 3 minutes
3. Reduce the heat to low and add the cream. Continue cooking until the cream has thickened and the cauliflower is tender. If the sauce is thickening too quickly, add a few tablespoons of water to thin it out and cook the cauliflower quicker.
4. When the cauliflower is tender, turn off the heat and add the Parmesan and egg yolk whilst stirring.
5. Once combined, spoon the cauliflower carbonara into 4 bowls and serve.

Keto Cauliflower Carbonara

Our Cheesy Keto Cauliflower Carbonara recipe with Cheese & Bacon is one quick dish to prepare, and using only one pan makes it a breeze to clean up.

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4.99 from 53 votes

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Course: Dinner

Cuisine: American, Australian, Italian

Cook Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 4 serves

Calories: 554kcal

Author: Gerri

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Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

• ▢ 2 ounces salted butter
• ▢ 7 ounces bacon diced
• ▢ 1 clove garlic finely chopped
• ▢ 1/2 teaspoon Pepper
• ▢ 1 pound Cauliflower cut into small florets
• ▢ 3/4 cup Heavy Cream
• ▢ 1/2 cup Parmesan cheese shaved
• ▢ 1 Egg Yolk

US Customary – Metric

Instructions

• In a non stick frying pan, sauté the bacon and garlic in the butter for 3-5 minutes over medium heat. Until the bacon is starting to brown.
• Add the pepper and cauliflower and stir well. Continue to sauté for another 3 minutes.
• Reduce the heat to low and add the cream. Continue cooking until the cream has thickened and the cauliflower is tender. If the sauce is thickening too quickly, add a few tablespoons of water to thin it out and cook the cauliflower quicker.
• When the cauliflower is tender, turn off the heat and add the parmesan and egg yolk whilst stirring.
• Once combined, spoon the cauliflower carbonara into 4 bowls and serve.

Notes

Nutrition

Serving: 200g | Calories: 554kcal | Carbohydrates: 9g | Protein: 15g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 668mg | Potassium: 506mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 55mg | Calcium: 217mg | Iron: 1mg

Made this recipe?Tag me at @myketokitchen

How To Store Carbonara

This recipe also works well for leftover steamed or roasted cauliflower. Just add the cream at step 2 and allow it to thicken slightly before adding the cauliflower.

This keto carbonara recipe makes 4 servings.

If you want to make a larger batch of this Keto Carbonara recipe adjust the servings above.

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