Creamy Keto Chow Baked Cauliflower & Cheese
Casseroles are a weeknight failsafe, and this one is just as delicious as it is quick and easy.
Servings: 12 pieces
Calories: 155.5kcal
Ingredients
- 2 large eggs
- 1 serving Savory Chicken Soup Keto Chow (or 1 scoop)
- 1 cup almond milk
- 1/2 cup heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
- 1 lb. cooked and cooled riced cauliflower, as dry as possible (leftover roasted cauliflower works great too)
- 2 1/4 cups your favorite shredded cheese such as Cheddar or Monterey jack
Instructions
- Preheat oven to 350℉ and grease a 9 X 13 baking pan.
- In a large mixing bowl, beat together the eggs, then add the Keto Chow, dry spices, milk, and heavy cream. Mix well until there are no lumps.
- Stir in the riced cauliflower and 2 cups of the shredded cheese; reserve the remaining 1/4 cup.
- Spread the mixture into the greased baking pan. Top with the remaining cheese.
- Bake for approximately 35 minutes, or until the casserole is set and beginning to brown on the top.