Keto Jalapeño Popper Cauliflower Mac and Cheese Recipe
Looking for a low-carb comfort food that doesn’t skimp on flavor? This Keto Jalapeño Popper Cauliflower Mac and Cheese has it all—creamy cheese sauce, crispy bacon, a little heat from jalapeños, and tender cauliflower that soaks it all up. Whether you make it as a side dish or a satisfying main, one thing’s for sure: this dish will be a hit at the table!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 as a main dish, 6 as a side 1x
Ingredients
- 1 large head of cauliflower, cut into bite-sized pieces
- 8 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese (a cheddar blend works great)
- ½ cup heavy cream
- 5 strips of bacon, cooked and crumbled (save the grease!)
- 3 tsp bacon grease (or butter, if you don’t have bacon grease)
- 2 jalapeños, minced (or adjust based on how spicy you like it)
- 2 tbsp butter
- 1–2 tbsp hot water (optional, to thin the sauce if needed)
- Salt and pepper to taste
- Optional: Fresh cilantro for garnish
Instructions
Chop your cauliflower into small florets. Toss them in a microwave-safe bowl, cover, and microwave for about 7–8 minutes until the pieces are tender but still firm. If you’d rather steam them, go for it—just make sure they aren’t soggy.
Pro Tip: Skip boiling. Extra water will mess with your cheese sauce, and no one wants a watery dish.
Heat a skillet over medium heat. Melt 2 tablespoons of butter and add those 3 teaspoons of bacon grease. (If you don’t have bacon grease, just use more butter.) Toss in the minced jalapeños and cook them for 2–3 minutes. They should be soft and smell amazing.
Now for the magic. Add the softened cream cheese to the skillet and stir until it’s completely melted and smooth. Slowly pour in the heavy cream, stirring constantly. Next, sprinkle in the shredded cheddar cheese a little at a time. Let each handful fully melt before adding the next. If the sauce feels a bit thick, stir in 1–2 tablespoons of hot water to thin it out.
Pro Tip: You want the sauce creamy and pourable, but still thick enough to cling to the cauliflower.
Take your cooked cauliflower and toss it right into the skillet. Gently stir so every piece gets coated in that rich, cheesy goodness.
Chef’s Note: Be careful not to break up the cauliflower while mixing—it should still have a bit of crunch.
Finally, stir in the crumbled bacon. Save a little for garnish if you want to make it extra pretty. Give everything a taste and adjust with salt and pepper as needed. For a finishing touch, sprinkle on some fresh cilantro (optional but recommended) and get ready to dig in!
Notes
Tips and Tricks
- Want it spicier? Use more jalapeños or leave the seeds in. You can even sprinkle in some chili flakes for an extra kick.
- Milder version? Swap out jalapeños for diced bell peppers. Same pop of color, way less heat.
- Fancy it up: Sprinkle some extra cheese on top and pop it under the broiler for 3–5 minutes. You’ll get a golden, bubbly crust that’s irresistible.
How to Serve
- Pair this with grilled chicken, steak, or salmon for a complete meal.
- Serving at a party? It works great as a shareable side next to roasted veggies or a big green salad.
Storing & Reheating
- Storing: Put leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Reheating: Warm it up in the microwave in 30-second bursts, stirring between each round. Or heat it on low on the stovetop and add a splash of cream to keep it saucy.
- Freezing: Not the best idea—cauliflower can get mushy after thawing. Stick to making it fresh when you can.