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
- 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.
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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Print Pin Share EmailServings: 4 serves
Calories: 554kcal
Unit Conversion
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
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
How do you store carbonara?
Store carbonara in the fridge for up to 3 days but do not freeze.
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.
