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This Keto Broccoli Mac and Cheese With Bacon includes all the good parts of normal mac and cheese—including a silky sauce and a crispy top—without the carb overload!
Back in my heavy carb eating days, homemade mac and cheese was a big deal. While I grew up with the Blue Box version, having that combination of perfectly al dente noodles, cheese sauce, and buttery bread crumbs elevated the dish into something truly special.
But let’s be honest: a really good mac and cheese takes some effort. You need a bazillion pans (my estimate) to cook and drain noodles, get the breadcrumbs perfectly buttery, and whip up a lump-free cheese sauce. I wanted the cheesy taste without all the legwork—so this Keto Broccoli Mac and Cheese With Bacon was born.
Keto Broccoli Mac and Cheese With Bacon: Cauliflower mac’s tastier cousin
You’ll see keto cauliflower mac and cheese recipes everywhere on Pinterest—but since I just like broccoli better, I made it the starring vegetable in this dish. I like the contrast of flavors better, but cauliflower is still a perfectly acceptable substitute in this recipe.
Many of the keto cauliflower mac and cheese recipes out there just throw together the veggies and cheese sauce without much else, so this Keto Broccoli Mac and Cheese With Bacon has some upgrades. To make this dish ring truer to the original mac that I loved, it needed a crispy breadcrumb-like top. Enter one of my favorite keto snacks and recipe ingredients… pork rinds!
We used Epic Pork Rinds for this recipe because they’re our absolute favorite, but your favorite brand on-hand will do. We happened to only have the barbecue flavored kind when we developed this recipe—and the flavors complimented the dish perfectly! Highly recommend. If you don’t want to go to all the work of grinding up pork rinds, you can go the ultra-easy route and get these pre-crushed (and carb-free) “Pork Panko” crumbs. That way you won’t accidentally snack on those crispy little guys while you prep your dish.
This recipe also uses frozen broccoli because this mac is supposed to be as quick and easy as possible: to thaw, just run under some warm water for a few minutes and make sure all the water gets squeezed out. If you’d like to use fresh broccoli, though, you can just parboil it and blot it dry with paper towels so you won’t get a watery sauce.
And as you can tell from the title, we added bacon… because it just works. Use bacon bits if you’re feeling especially lazy. Enjoy this awesome quick keto dinner!
Approximate nutrition facts per serving (about 1/6 of this recipe):
Saturated fat: 23g
Total carbs: 5.3g
Net carbs: 3.3g
- 6 oz bacon (about 6 slices), chopped
- 12 oz frozen broccoli florets, thawed
- 2 oz cream cheese
- 1 cup heavy cream
- 2 cups shredded cheese (I used sharp cheddar, but a blend with gruyere would also be amazing), divided
- 1/4 tsp mustard powder (this is the brand we used)
- 1/4 tsp onion powder
- 1 tsp garlic powder
- 40 grams pork rinds or cracklings (about 10 extra large pork rinds, or up to 20 small ones), or more to taste (we swear by Epic pork rinds)
- to taste: salt, pepper