Keto Coconut Macaroons are a low-carb cookie made with unsweetened shredded coconut, egg whites, almond flour, vanilla extract, butter, and Swerve. It’s quick and works well for a keto-friendly, gluten-free dessert when you want something sweet without the sugar crash. Unlike traditional coconut macaroons that often use condensed milk and lots of sugar, this version swaps in almond flour and Swerve to keep it low carb and lower sugar while still chewy and coconutty.
Do you ever have a craving for a sweet little treat but want it to be healthier? Of course, you do. We all do. These Keto Coconut Macaroons are perfect little keto cookie s with spectacular flavor.
I am a huge coconut fan. I know coconut is one of those tricky ingredients. Not everyone loves it, but at the same time, many people love it. You either love it or you hate it, and I, personally, love it. If you’re like me, then you are going to love these Keto Coconut Macaroons . They’re easily one of my best cookie recipes .
What Makes These Keto Coconut Cookies So Good?
- Fast. Ready in under 30 minutes .
- Easy. Just measure, mix, bake, and eat.
- Low Carb . Only 2 net carbs per serving in this tasty keto dessert recipe .
- Few Ingredients. Only 6 ingredients to make these delicious keto cookies .
- Yummy. Packed with coconut flavor you’ll love.
Are Coconut Macaroons Healthy?
Coconut Macaroons, in their traditional fashion, are not the most healthy dessert option because they can be quite high in sugar, calories, and carbs.
With this Keto Macaroon recipe, you can rest a little easier knowing that you replace traditional flour with almond flour, and granulated sugar is omitted in lieu of Swerve. This keeps them low in carbohydrates and sugar while being lower in calories than a standard coconut macaroon.
Coconut macaroons can be a part of a healthy diet when consumed in moderation and as part of a balanced diet that includes a variety of nutrient-rich foods.
Is Coconut Keto?
Yes! Did you know that coconut is high in iron, zinc, and fiber? That’s right, coconut has quite a few nutritional benefits. That’s what makes me love these Gluten Free Coconut Macaroons even more.
Don’t substitute Coconut flour in place of almond flour for this recipe. They do not act the same, and therefore, are not interchangeable.
Remember, eating better and more low-carb doesn’t mean you need to eliminate your favorite foods and desserts , it just means you need to get smart about how you make them.
Why Use A Sugar Substitute?
If you are on a Keto diet, then you are familiar with the struggle of replacing sugar in baking. Swerve is ideal for cooking and baking because it doesn’t have an aftertaste, and it doesn’t spike your blood glucose level. Swerve has no net carbs, and can be used cup for cup to replace sugar.
What Is The Difference Between A Coconut Macaroon and A Macaron?
Coconut Macaroons
I find Macaroons a lot easier to make since you basically mix in a bunch of ingredients in one pot and you have a super easy keto coconut dessert .
Macaroons are typically coconut-based and have, at the very least, egg whites, coconut, and a sweetener. There are a lot of not-so Keto Coconut Cookie recipes that use condensed milk, so I decided to create one that tastes just as delicious without all of the added sugars.
Coconut Macarons
Macarons, on the other hand, are meringue-based, and let’s face it, are VERY fiddly to make! There’s a reason they’re so expensive to buy because they’re so labor intensive.
The two do not act the same way in recipes, so stick to the way I’ve written this recipe for Keto Coconut Macaroons , and soon, a plateful of delight will be yours–or you could be nice and share.
Where Are Macaroons From?
Macaroons are a type of sweet pastry that has a long history and has been enjoyed by people in various parts of the world for centuries.
Macaroons are believed to have originated in Italy and slowly spread across many European countries, making slight ingredient adjustments as they increased in popularity.
But not this keto recipe . It’s straight from my kitchen in a quaint part of Texas.
Ingredients You’ll Need
- 1/4 Cup Superfine Almond Flour - Adds structure and a delicate nuttiness to the cookies while keeping them light. It also makes the recipe gluten-free.
- 2 cups Unsweetened Shredded Coconut - The star ingredient, providing chewy texture, tropical flavor, and the signature look of coconut macaroons.
- 1 TBS Vanilla Extract - Enhances sweetness and adds warmth, balancing the nutty almond flour and coconut.
- 1 TBS Butter - Contributes richness and moisture, helping the macaroons stay tender instead of dry.
- 4 Egg Whites - Act as the binder, whipping into a light foam that holds the coconut mixture together while giving the macaroons their chewy yet airy texture.
- 1/4 Cup Swerve - A sugar substitute that sweetens the macaroons without added sugar, keeping them low-carb and keto-friendly while still tasting indulgent.
HOW TO MAKE KETO COCONUT MACAROONS
- Mix together almond flour, coconut, coconut oil or butter, and vanilla extract, and set aside in a large bowl.
- Beat together the egg whites and Swerve in a stand mixer until stiff peaks form.
- Gently fold together the egg white mixture with the dry ingredients.
- Spoon the Coconut Macaroon batter onto a baking sheet to get 10 to 12 scoops, about a quarter cup size.
- Bake at 375F for 15 to 16 minutes until the tops get lightly browned. Remove and cool completely.
- Serve.
Tips And Tricks
Keto coconut macaroons are simple to make, but a few helpful tricks will ensure they turn out perfectly chewy, sweet, and golden every time.
- Whip egg whites properly. Beat them until soft peaks form. This gives the macaroons structure and keeps them from spreading.
- Use unsweetened shredded coconut. Sweetened coconut adds unnecessary sugar; unsweetened keeps the recipe keto-friendly.
- Don’t skip the parchment. Lining your baking sheet prevents sticking and helps the bottoms crisp without burning.
Coconut Macaroons With Chocolate
One of the most popular flavor variations for these Coconut Macaroons is to add a touch of chocolate for another layer of flavor.
If you want to add a little chocolate to your bite, melt some sugar free chocolate chips and dunk the bottoms of your coconut macaroons in it. This will add a unique touch to your keto dessert without adding too many carbs or calories.
How Long Do They Last?
These crave-worthy keto coconut macaroons are good for about a week when stored in an airtight container. But I promise you’ll eat them all way before they go bad.
Can You Freeze Them?
Yes, you can absolutely freeze keto coconut macaroons, and it’s a great way to keep them fresh for longer. Once the macaroons have completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking.
They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply let the macaroons thaw at room temperature or warm them gently in the oven for a few minutes to restore their chewy texture.
Coconut macaroons usually turn out dry or crumbly because they were overbaked (even 2–3 extra minutes can dry out shredded coconut), the recipe used very dry unsweetened shredded coconut without enough moisture, or there wasn’t enough binder/fat (egg whites, butter/coconut oil) to keep them chewy. For keto coconut macaroons, this can happen more easily because there’s no sweetened condensed milk to add moisture. Pull them when the edges are just golden, and the centers still look a little soft, let them cool completely to set. If the mix looks sandy before baking, stir in 1–2 teaspoons of egg white to loosen it.
To make keto coconut macaroons chewier, aim for more moisture and less bake-dryness. Use fine-shred unsweetened coconut (it binds better than long flakes), don’t overbake, and let them cool completely to set. If your batter looks dry or crumbly, mix in 1–2 teaspoons of egg white (or a small extra spoon of melted butter/coconut oil) to hydrate the coconut before baking, and avoid packing the mounds too tightly so they stay tender instead of dense.
Using sweetened vs unsweetened shredded coconut changes both sweetness and texture in coconut macaroons. Sweetened coconut is moister and already sugary, so macaroons tend to bake up softer and chewier with easier binding, while unsweetened coconut is drier and less sweet, so it can turn out more crumbly or dry unless the recipe adds enough binder/fat and you avoid overbaking. For keto coconut macaroons, you’ll always use unsweetened coconut, which means you typically need tighter control of moisture (and sometimes a tiny extra splash of egg white) to keep that chewy center.
Usually, the batter is too wet (too much egg white/fat,) or the oven isn’t hot enough. Chill the scooped mounds 10–15 minutes before baking, keep scoops uniform, and bake on a lined sheet so they set quickly.
More Low Carb Desserts
- Blackberry Coconut Bake - It’s super easy to make and low carb as well.
- Coconut Pandan Chia Seed Pudding - It’s super yummy and is done in just 10 minutes!
- Gluten-Free Spiced Keto Cookies - They’re so good you’ll hardly believe they’re keto!
- Keto Almendrados Cookies recipe - A popular Spanish almond cookie and they’re so good!
- Almond Flour Cookies recipe - They’re simple, delicious and keto cookie with only 5 ingredients.
- Keto Peanut Butter Cookies - A low carb twist on a classic cookie recipe.
- Low Carb Chocolate Chip Cookies - Everything you love about traditional chocolate chip cookies without all of the carbs.
You can’t beat a sweet treat that’s low carb and gluten-free. Coconut Macaroons have always been a favorite dessert of mine. However, when I adjusted them to be healthier, keto cookies , I couldn’t stop making them. If you love them as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest.
Coconut Macaroons | Keto Macaroon Recipe
Equipment
- Mixing Bowl
- KITCHENAID STAND MIXER
- Baking Sheet
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
Ingredients
- ▢ 1/4 cup ( 28 g ) Superfine Almond Flour
- ▢ 2 cups ( 186 g ) Unsweetened Shredded Coconut
- ▢ 1 tablespoon ( 1 tablespoon ) vanilla extract
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
- ▢ 4 ( 4 ) egg whites
- ▢ 1/4 cup ( 45.5 g ) Swerve
Instructions
- Preheat an oven to 375F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
- Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture.
- Spoon the mixture onto the cookie sheet to get 10-12 scoops.
- Bake for 15-16 minutes until the coconut tops start to brown lightly.
- Remove from oven and let cool before removing from the cookie sheet.
Watch The Video
- Do not substitute anything for the almond flour
- Mix the egg whites and Swerve together just until stiff peaks form.
- Coconut is good for a Keto diet!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Keto Coconut Macaroons are a low-carb cookie made with unsweetened shredded coconut, egg whites, almond flour, vanilla extract, butter, and Swerve. It’s quick and works well for a keto-friendly, gluten-free dessert when you want something sweet without the sugar crash. Unlike traditional coconut macaroons that often use condensed milk and lots of sugar, this version swaps in almond flour and Swerve to keep it low carb and lower sugar while still chewy and coconutty.
Do you ever have a craving for a sweet little treat but want it to be healthier? Of course, you do. We all do. These Keto Coconut Macaroons are perfect little keto cookie s with spectacular flavor.
I am a huge coconut fan. I know coconut is one of those tricky ingredients. Not everyone loves it, but at the same time, many people love it. You either love it or you hate it, and I, personally, love it. If you’re like me, then you are going to love these Keto Coconut Macaroons . They’re easily one of my best cookie recipes .
What Makes These Keto Coconut Cookies So Good?
- Fast. Ready in under 30 minutes .
- Easy. Just measure, mix, bake, and eat.
- Low Carb . Only 2 net carbs per serving in this tasty keto dessert recipe .
- Few Ingredients. Only 6 ingredients to make these delicious keto cookies .
- Yummy. Packed with coconut flavor you’ll love.
Are Coconut Macaroons Healthy?
Coconut Macaroons, in their traditional fashion, are not the most healthy dessert option because they can be quite high in sugar, calories, and carbs.
With this Keto Macaroon recipe, you can rest a little easier knowing that you replace traditional flour with almond flour, and granulated sugar is omitted in lieu of Swerve. This keeps them low in carbohydrates and sugar while being lower in calories than a standard coconut macaroon.
Coconut macaroons can be a part of a healthy diet when consumed in moderation and as part of a balanced diet that includes a variety of nutrient-rich foods.
Is Coconut Keto?
Yes! Did you know that coconut is high in iron, zinc, and fiber? That’s right, coconut has quite a few nutritional benefits. That’s what makes me love these Gluten Free Coconut Macaroons even more.
Don’t substitute Coconut flour in place of almond flour for this recipe. They do not act the same, and therefore, are not interchangeable.
Remember, eating better and more low-carb doesn’t mean you need to eliminate your favorite foods and desserts , it just means you need to get smart about how you make them.
Why Use A Sugar Substitute?
If you are on a Keto diet, then you are familiar with the struggle of replacing sugar in baking. Swerve is ideal for cooking and baking because it doesn’t have an aftertaste, and it doesn’t spike your blood glucose level. Swerve has no net carbs, and can be used cup for cup to replace sugar.
What Is The Difference Between A Coconut Macaroon and A Macaron?
Coconut Macaroons
I find Macaroons a lot easier to make since you basically mix in a bunch of ingredients in one pot and you have a super easy keto coconut dessert .
Macaroons are typically coconut-based and have, at the very least, egg whites, coconut, and a sweetener. There are a lot of not-so Keto Coconut Cookie recipes that use condensed milk, so I decided to create one that tastes just as delicious without all of the added sugars.
Coconut Macarons
Macarons, on the other hand, are meringue-based, and let’s face it, are VERY fiddly to make! There’s a reason they’re so expensive to buy because they’re so labor intensive.
The two do not act the same way in recipes, so stick to the way I’ve written this recipe for Keto Coconut Macaroons , and soon, a plateful of delight will be yours–or you could be nice and share.
Where Are Macaroons From?
Macaroons are a type of sweet pastry that has a long history and has been enjoyed by people in various parts of the world for centuries.
Macaroons are believed to have originated in Italy and slowly spread across many European countries, making slight ingredient adjustments as they increased in popularity.
But not this keto recipe . It’s straight from my kitchen in a quaint part of Texas.
Ingredients You’ll Need
- 1/4 Cup Superfine Almond Flour - Adds structure and a delicate nuttiness to the cookies while keeping them light. It also makes the recipe gluten-free.
- 2 cups Unsweetened Shredded Coconut - The star ingredient, providing chewy texture, tropical flavor, and the signature look of coconut macaroons.
- 1 TBS Vanilla Extract - Enhances sweetness and adds warmth, balancing the nutty almond flour and coconut.
- 1 TBS Butter - Contributes richness and moisture, helping the macaroons stay tender instead of dry.
- 4 Egg Whites - Act as the binder, whipping into a light foam that holds the coconut mixture together while giving the macaroons their chewy yet airy texture.
- 1/4 Cup Swerve - A sugar substitute that sweetens the macaroons without added sugar, keeping them low-carb and keto-friendly while still tasting indulgent.
HOW TO MAKE KETO COCONUT MACAROONS
- Mix together almond flour, coconut, coconut oil or butter, and vanilla extract, and set aside in a large bowl.
- Beat together the egg whites and Swerve in a stand mixer until stiff peaks form.
- Gently fold together the egg white mixture with the dry ingredients.
- Spoon the Coconut Macaroon batter onto a baking sheet to get 10 to 12 scoops, about a quarter cup size.
- Bake at 375F for 15 to 16 minutes until the tops get lightly browned. Remove and cool completely.
- Serve.
Tips And Tricks
Keto coconut macaroons are simple to make, but a few helpful tricks will ensure they turn out perfectly chewy, sweet, and golden every time.
- Whip egg whites properly. Beat them until soft peaks form. This gives the macaroons structure and keeps them from spreading.
- Use unsweetened shredded coconut. Sweetened coconut adds unnecessary sugar; unsweetened keeps the recipe keto-friendly.
- Don’t skip the parchment. Lining your baking sheet prevents sticking and helps the bottoms crisp without burning.
Coconut Macaroons With Chocolate
One of the most popular flavor variations for these Coconut Macaroons is to add a touch of chocolate for another layer of flavor.
If you want to add a little chocolate to your bite, melt some sugar free chocolate chips and dunk the bottoms of your coconut macaroons in it. This will add a unique touch to your keto dessert without adding too many carbs or calories.
How Long Do They Last?
These crave-worthy keto coconut macaroons are good for about a week when stored in an airtight container. But I promise you’ll eat them all way before they go bad.
Can You Freeze Them?
Yes, you can absolutely freeze keto coconut macaroons, and it’s a great way to keep them fresh for longer. Once the macaroons have completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking.
They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply let the macaroons thaw at room temperature or warm them gently in the oven for a few minutes to restore their chewy texture.
Coconut macaroons usually turn out dry or crumbly because they were overbaked (even 2–3 extra minutes can dry out shredded coconut), the recipe used very dry unsweetened shredded coconut without enough moisture, or there wasn’t enough binder/fat (egg whites, butter/coconut oil) to keep them chewy. For keto coconut macaroons, this can happen more easily because there’s no sweetened condensed milk to add moisture. Pull them when the edges are just golden, and the centers still look a little soft, let them cool completely to set. If the mix looks sandy before baking, stir in 1–2 teaspoons of egg white to loosen it.
To make keto coconut macaroons chewier, aim for more moisture and less bake-dryness. Use fine-shred unsweetened coconut (it binds better than long flakes), don’t overbake, and let them cool completely to set. If your batter looks dry or crumbly, mix in 1–2 teaspoons of egg white (or a small extra spoon of melted butter/coconut oil) to hydrate the coconut before baking, and avoid packing the mounds too tightly so they stay tender instead of dense.
Using sweetened vs unsweetened shredded coconut changes both sweetness and texture in coconut macaroons. Sweetened coconut is moister and already sugary, so macaroons tend to bake up softer and chewier with easier binding, while unsweetened coconut is drier and less sweet, so it can turn out more crumbly or dry unless the recipe adds enough binder/fat and you avoid overbaking. For keto coconut macaroons, you’ll always use unsweetened coconut, which means you typically need tighter control of moisture (and sometimes a tiny extra splash of egg white) to keep that chewy center.
Usually, the batter is too wet (too much egg white/fat,) or the oven isn’t hot enough. Chill the scooped mounds 10–15 minutes before baking, keep scoops uniform, and bake on a lined sheet so they set quickly.
More Low Carb Desserts
- Blackberry Coconut Bake - It’s super easy to make and low carb as well.
- Coconut Pandan Chia Seed Pudding - It’s super yummy and is done in just 10 minutes!
- Gluten-Free Spiced Keto Cookies - They’re so good you’ll hardly believe they’re keto!
- Keto Almendrados Cookies recipe - A popular Spanish almond cookie and they’re so good!
- Almond Flour Cookies recipe - They’re simple, delicious and keto cookie with only 5 ingredients.
- Keto Peanut Butter Cookies - A low carb twist on a classic cookie recipe.
- Low Carb Chocolate Chip Cookies - Everything you love about traditional chocolate chip cookies without all of the carbs.
You can’t beat a sweet treat that’s low carb and gluten-free. Coconut Macaroons have always been a favorite dessert of mine. However, when I adjusted them to be healthier, keto cookies , I couldn’t stop making them. If you love them as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest.
Coconut Macaroons | Keto Macaroon Recipe
Equipment
- Mixing Bowl
- KITCHENAID STAND MIXER
- Baking Sheet
- STAINLESS STEEL MEASURING CUPS
- Measuring Spoons
Ingredients
- ▢ 1/4 cup ( 28 g ) Superfine Almond Flour
- ▢ 2 cups ( 186 g ) Unsweetened Shredded Coconut
- ▢ 1 tablespoon ( 1 tablespoon ) vanilla extract
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
- ▢ 4 ( 4 ) egg whites
- ▢ 1/4 cup ( 45.5 g ) Swerve
Instructions
- Preheat an oven to 375F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
- In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
- Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture.
- Spoon the mixture onto the cookie sheet to get 10-12 scoops.
- Bake for 15-16 minutes until the coconut tops start to brown lightly.
- Remove from oven and let cool before removing from the cookie sheet.
Watch The Video
- Do not substitute anything for the almond flour
- Mix the egg whites and Swerve together just until stiff peaks form.
- Coconut is good for a Keto diet!
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Coconut Macaroons | Keto Macaroon Recipe
Ingredients
- 1/4 cup Superfine Almond Flour
- 2 cups Unsweetened Shredded Coconut
- 1 tablespoon vanilla extract
- 1 tablespoon Butter
- 4 egg whites
- 1/4 cup Swerve
Instructions
Preheat an oven to 375F. Line a 9 x 13 cookie sheet with parchment paper and set aside.
In a large bowl, mix together almond flour, coconut, coconut oil or butter, and vanilla extract and set aside.
Using the whisk attachment on your stand mixer, beat together the egg whites and Swerve until stiff peaks form.
Gently fold the egg whites into the almond flour mixture.
Spoon the mixture onto the cookie sheet to get 10-12 scoops.
Bake for 15-16 minutes until the coconut tops start to brown lightly.
Remove from oven and let cool before removing from the cookie sheet.
Do not substitute anything for the almond flour
Mix the egg whites and Swerve together just until stiff peaks form.
Coconut is good for a Keto diet!
Coconut Macaroons | Keto Macaroon Recipe https://twosleevers.com/keto-coconut-macaroons/
I wanted to try my luck with creating a cauliflower recipe, and I ended up creating a Baked Cauliflower with Cheese. This ooey, gooey, low-carb cauliflower dish will have you begging for more!
Why You’ll Love This Recipe
- Fast. Only 30 minutes of cook time for a tasty side dish.
- Easy. A simple pour and cook recipe.
- Low Carb. An unbelieveable 2 net carbs per serving.
- Vegetarian. Trying to eat less meat or prefer to keep it out of your diet entirely? This is incredibly filling and can double as a main course.
Ingredients You’ll Need
- Riced cauliflower, (see note)
- Ghee - you can also sub coconut oil for this recipe
- Kosher Salt
- Ground Black Pepper
- Heavy Whipping Cream
- Cream Cheese
- Sharp cheddar cheese
Do You Have To Use Riced Cauliflower?
Absolutely not! I prefer it if you’re wanting that feels more like loaded baked potatoes or creamy macaroni and cheese. However, if you’re a veggie lover or are short on time, using cauliflower florets is just as tasty.
How To Make Riced Cauliflower Casserole
I miss cheesy, ooey-gooey things, filled with soft, comforting pasta. I’ve been seeing all these wonderful cauliflower recipes about and so many of them have been picked up, modified, posted, etc. that I’m not even sure to whom I should be giving credit for this recipe because I’ve read so many of them. But I sort of winged the proportions as I always do, and this is what I ended up with.
But first, a note about ricing cauliflower. I’ve seen lots of recipes for " cauliflower rice “. I miss my rice so I thought I’d try this. Well, it ain’t rice, but it will do in a pinch.
So here’s the best way to rice the cauliflower for the cauliflower casserole . First, Put the florets in a blender with plenty of water, and pulse it a few times until the cauliflower is all chopped up. Then get a large strainer, and pour the mixture through it and drain thoroughly, and voila! You’re left with even and small riced bits of cauliflower.
For this low carb side dish , I used a half head of cauliflower. I made Roasted Cauliflower with the other half. First I went ahead and cooked all of it in a pan with some ghee , salt, pepper, and water. Then I removed 1.5 cups to make this recipe and mixed the leftover with cilantro and lime juice to get a “rice” out of it like the picture below.
It’s a keto-friendly recipe because of the high-fat content. It’s also very kid-friendly but you do have to eat it hot. Tasted cold it’s meh, but when it’s hot and cheesy, it’s quite wonderful.
How Long Does It Last?
For best results, try to enjoy this cauliflower casserole within 3-4 days of baking it. It will stay safe to eat for up to 5 days, but the texture of the cauliflower will begin to change and the flavor will become more pungent the longer it stays in the refrigerator.
What To Serve It With
Honestly, next to everything is tasty with this low carb dish. The flavor is mild, but tasty and the texture can double as pasta or rice if you’re eating low carb.
Here are some of my favorite things to pair this cheesy cauliflower with:
- Air Fryer Pork Chops
- Keto Chicken Tenders
- Beef Barbacoa
More Low Carb Side Dishes
If you’re living a low carb lifestyle and want a little more variety in your dinner routine, try some of my other popular low carb recipes:
- Air Fryer Brussels Sprouts
- Mushroom Side Dish With Bacon
- Air Fryer Broccoli
- Instant Pot Spaghetti Squash
Baked Cauliflower WIth Cheese
Ingredients
- ▢ 1.5 cup ( 160.5 g ) riced cauliflower , (see note)
- ▢ 1 teaspoon ( 1 teaspoon ) Ghee , or coconut oil
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Black Pepper
- ▢ 1/3 cup ( 79.33 g ) Heavy Whipping Cream
- ▢ 1 tablespoon ( 1 tablespoon ) Cream Cheese
- ▢ 1/3 cup ( 37.67 g ) shredded sharp cheddar cheese
- ▢ 1/3 cup ( 83.33 g ) Water
Instructions
- Cook riced cauliflower along with the ghee, salt and pepper and scant 1/3 cup water until the cauliflower is soft.
- Pour the cooked cauliflower into a small glass pan and mix in all the other ingredients except 2 tablespoons of grated cheese.
- Use this to top off the casserole.
- Bake in a 350 oven for 25 mins until the cheese is melted and the sides have browned.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
