Keto with Kimberly

Makes about four servings: Macros per serving: 320 calories, 6 grams of net carbs, 27 grams of fat, and 12 grams of protein

This recipe is very similar to the one of my book, Keto Confidence: Recipes, Reflections, and Information!

Ingredients:

1 medium head of cauliflower, cut into small florets (or a large bag of frozen cauliflower florets

1 cup of shredded sharp cheddar cheese

1/2 cup of shredded mozzarella cheese

1/4 cup of grated Parmesan cheese

4 oz. of softened cream cheese

1/4 cup of heavy cream

Salt and pepper to taste

1 tsp. of Dijon mustard (optional but delicious)

Paprika or crushed pork rinds for topping (also optional)

Directions:

Steam or boil cauliflower florets until they are fork-tender (about 5 to 7 minutes), then drain well.

In a saucepan over medium heat, combine cream cheese and heavy cream. Stir until smooth.

Add in cheddar, mozzarella, and Parmesan cheese. Stir until it is all melted together and creamy.

Add salt and pepper to taste along with the Dijon mustard if you are adding it.

Fold in the cooked cauliflower until coated in cheesy goodness.

Optional: Pour into a baking dish, sprinkle with paprika or crushed pork rinds, and broil for 3 to 5 minutes until bubbly and golden on top.

Craving comfort food doesn’t have to derail your goals because this mac and cheese is both cozy and keto.