The Best Keto Mac And Cheese

Ingredients

• 1 tbsp melted unsalted butter, ghee or olive oil (15 ml)
• 2 tbsp flax meal (14 g/ 0.5 oz)
• 4 tbsp water (60 ml)
• 2 tbsp almond flour (12 g/ 0.4 oz)
• 1 ¹/₂ tsp coconut flour (4 g/ 0.2 oz)
• 1 tsp psyllium powder
• pinch of sea salt
• ¹/₂ tsp gluten-free baking powder
• 1 small cauliflower, cut into florets (400 g/ 14.2 oz)
• 2 packs shirataki penne or fettuccine (400 g/ 14.2 oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• 1 cup cream cheese or soft goat cheese (240 g/ 8.5 oz)
• 1 tsp mustard powder
• 1 clove garlic, minced
• 1 cup grated Gruyere cheese or hard cheese of choice (115 g/ 4 oz)
• 1 cup grated mozzarella cheese (115 g/ 4 oz)
• 1 tsp sea salt (or less, depending on the cheese you use)
• ¹/₂ cup grated parmesan cheese (45 g/ 1.6 oz)

Instructions

1. To make the English muffin, melt the butter in a ramekin in the microwave just until melted. In a small bowl, mix almond flour, flax meal, coconut flour, psyllium powder, salt and baking powder. Add the water and stir until combined. Microwave for 1 minute and 30 seconds to 2 minutes. Use a spatula to loosen the edges and invert. Let it cool down and then cut into small pieces or break into crumbles.
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.
2. Cut the cauliflower in small florets. Place in a steamer pot and cook until tender, for 8 to 12 minutes. Remove the lid and let the steam escape. Place the cauliflower in a casserole dish large enough to hold all of the ingredients.
3. Meanwhile, prepare the shirataki noodles by following the instructions here. (First you'll need to drain and rinse the shirataki, then boil in water with vinegar for a few minutes, and finally cook in a dry pan. It will only take a few minutes.)
4. Once cooked, add 2 tablespoons of butter and toss to combine.
5. Make the cheese sauce. Place the cream and butter into a small sauce pan and gently heat up. Add cream cheese, mustard powder, minced garlic and salt (you may need less salt depending on the cheese you use). Stir to combine and then add freshly grated Gruyere cheese (or any hard cheese of choice) and mozzarella. Stir until melted and bring to a simmer. Once you see bubbles, take off the heat. Mix until smooth and creamy.
6. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). To assemble the casserole, place the prepared shirataki into the casserole dish and toss to combine with the cooked cauliflower florets. Pour the cheese sauce all over and combine with a spatula.
7. Sprinkle with grated parmesan cheese and the diced or crumbled English muffin.
8. Place in the oven and bake for about 30 minutes, rotating the tray halfway to ensure even browning.
9. Remove from the oven and set aside for 5 minutes to cool before serving. Eat warm or let it cool down and store in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat before serving.

Nutrition (per serving, about 170 g/ 6 oz side dish)