This easy Loaded Keto Cauliflower Casserole is packed with bacon, cream cheese, sour cream, shredded cheese, and green onions. It’s a great low carb side dish! You can also make this recipe vegan!
We’re loving this easy Loaded Keto Cauliflower Casserole as a perfect low carb side dish! Cauliflower recipes are usually shunned but we happen to LOVE them. I think most of you agree since you love our Keto Sticky Sesame Cauliflower and our Keto Street Style Cauliflower. No boring mashed cauliflower here (even though our Keto Mashed Cauliflower is 💣 – recipe in our cookbook but also coming to the site this fall).
Ingredients in this keto loaded cauliflower casserole
- bacon
- head of cauliflower – either fresh or frozen cauliflower will work – if short on time buy frozen and steam the cauliflower florets in the microwave
- cream cheese
- sour cream
- spices: garlic powder, onion powder, dried parsley, salt and pepper
- shredded cheddar cheese
- shredded Monterey Jack
- green onions
How to make low-carb cauliflower casserole
- Preheat the oven to 375°F.
- Heat a cast-iron skillet (10.25” or larger) over medium heat. Cook the bacon pieces until cooked through, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Drain fat from skillet.
- In a large bowl, mix together the cream cheese, sour cream, dry seasonings, half the bacon, half the cheese, half the green onions, and the salt. Mix well then add in the cauliflower and mix again until combined.
- Transfer the mixture to the skillet and top with remaining cheese and bacon. Bake for 15 minutes, and then broil on high for 3-5 minutes to brown the cheese on top. Remove from the oven and garnish with remaining green onions. Serve immediately.
What makes a loaded cauliflower casserole keto?
Ah, the age-old question of what’s keto and what’s not. Since there is no specific “keto food” keto simply refers to things that can be easily eaten on a very low-carb diet. Yeah, you could eat one small piece of fried chicken and be in ketosis, but that’s not easy. Just because this casserole can be called keto-friendly, doesn’t mean it’s only for folks who eat a low-carb keto diet.
Dairy-Free options
Easy! Make these swaps:
- use vegan cream cheese – we like Kite Hill
- use vegan sour cream – we like Forager
- use vegan shredded cheese – Violife all the way!
Want to take it a step further and make this recipe not only dairy-free but vegan? You can leave out the bacon or use a vegan alternative.
Key tools used in this recipe
- Cast Iron Skillet [budget option, heirloom splurge option]
- Cutting Board
- Wooden Spoon
- Chef’s Knife
You can also use a baking dish or another casserole dish instead of a skillet.
Nutritional information
As always, you can find the full nutrition info breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card (listed per serving). You can find the serving size/yield at the top of the recipe card. You should always double-check your ingredients since different ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish. Next, divide the total weight by the number of servings. We can’t provide this information as your cooking style will vary from ours and your ingredients may be different brands than ours which can skew values.
Looking for more keto recipes for casseroles? We have you covered! Click the images below for the other recipes.
Keto Jalapeño Popper Casserole Keto BBQ Chicken Casserole 
Keto Italian Sub Sandwich Casserole Keto Cheesy Hashbrown Casserole Keto Cheeseburger Casserole Keto Broccoli Casserole Keto Pizza Casserole Keto Fajita Casserole Skillet
Loaded Keto Cauliflower Casserole
Ingredients
- 6 slices of bacon chopped
- 1 lb cauliflower florets steamed
- 8 ounces cream cheese softened
- 4 ounces sour cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon freshly ground pepper
- 8 ounces freshly shredded mild cheddar divided
- 6 ounces freshly shredded Monterey Jack divided
- 5 green onions chopped
Instructions
- Preheat the oven to 375°F.
- Heat a cast-iron skillet (10.25” or larger) over medium heat. Cook the bacon pieces until cooked through, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Drain fat from skillet.
- In a large bowl, mix together the cream cheese, sour cream, dry seasonings, half the bacon, half the cheese, half the green onions, and the salt. Mix well then add in the cauliflower and mix again until combined.
- Transfer the mixture to the skillet and top with remaining cheese and bacon. Bake for 15 minutes, and then broil on high for 3-5 minutes to brown the cheese on top. Remove from the oven and garnish with remaining green onions. Serve immediately.
will be making this soon can i use mushrooms / vegan cream cheese / coconut cream and vegan cheeses as am a vegan finally i got your newsletter for my gmail and this recipe perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya