Keto Cauliflower Gratin
Published January 10, 2021 • Updated June 2, 2025
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Unbelievably creamy and cheesy, this keto cauliflower gratin will be the most requested side dish at your table. It's hard to believe the main ingredient is cauliflower!
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Ingredients
1 pound cauliflower florets -
3 tablespoons butter
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3 tablespoons almond flour
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1 cup heavy cream
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1 teaspoon salt
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1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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1/2 cup shredded sharp cheddar cheese
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1/2 cup shredded gruyere cheese
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6 slices of bacon, crumbled
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1 teaspoon fresh thyme
Step by Step Instructions
Step by Step Instructions
Squeeze out moisture
Remove florets and place in between two layers of paper towels or clean towels. Gently press the excess moisture out of the florets. Set aside.
Melt butter
In a saucepan, melt butter over medium heat. Stir in almond flour and cook for 30 seconds.
Make the sauce
Slowly whisk in heavy cream. Add salt, onion powder, garlic powder and pepper. Bring to boil, then reduce to a simmer until thick (about 5-7 minutes).
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use frozen cauliflower instead of fresh florets?
Yes! Thaw and drain it really well first. Extra moisture is the enemy of a creamy gratin, so squeeze it dry in paper towels before adding it.
What can I substitute for heavy cream to make this dish lighter?
Half-and-half works, but the sauce won't be quite as thick and creamy. I'd stick with heavy cream for the best texture.
How can I store leftovers of the keto cauliflower gratin?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 for about 10 minutes so the cheese gets bubbly again.
Can I make this gratin dairy-free?
Coconut cream works as a swap for heavy cream, and dairy-free cheese shreds will melt into the sauce. The flavor will be different, but it still works.
What can I use instead of almond flour if I have a nut allergy?
Coconut flour works, but use about a quarter of the amount since it absorbs way more liquid. So if the recipe calls for 2 tablespoons of almond flour, use about 1.5 teaspoons of coconut flour.
This recipe was perfect! I cooked a head of cauliflower for 2 minutes in my instapot. I am excited to try more recipes!!😊
This recipe is delicious! The whole family loved it. I roasted the cauliflower instead of steaming to avoid issues with moisture. It was perfect.
How long did you roast it?
How far ahead do you make this recipe? Do you bake it and leave it in the refrigerator and then bake in oven again to heat it up when you want to serve it?
I didn't bake it. I assembled it the day before and baked it the of. You can probably assemble it 1-2 days ahead of time
What size casserole dish do you use? I will need to double the recipe for Thanksgiving so want to use a large enough dish. Thanks!
It was a bit smaller than an 8x10 dish. So double the recipe and use an 8x10 or 9x13 casserole dish
H-E-B ? And your recipes sound delicious! Definitely gonna try some this thanksgiving.
Hi Laurinda! Let me recommend https://www.ketofocus.com/recipes/keto-pumpkin-pie/ and https://www.ketofocus.com/recipes/keto-chaffle-stuffing/..
Lastly, if search for "Thanksgiving" I have a ton of options!
This sounds perfect for my keto diet but even for company. I think it could be used for broccoli too, don't you think? I am hoping to try it soon. Loved the video about 10 things to keep in your fridge, never knew about macadamia milk and will try that. Thanks I ve just suscribed.
Made this today. It is very good, but way too powerful. I went back and added another pound of califlower and mixed it all up again and it was a much better balance. Also, it was too salty. Next time I would leave the salt out completely. Between the butter, bacon and cheese, it is salty enough. With that said it was delicious and so filling. It kept me full and not eating a bunch of other junk for hours. The guyere and thyme makes this so great.
This looks yummy. Do you think this could be made dairy free ?
You could use nut milk and maybe some vegan cheese. Or just omit the cheese.