How many carbs are in keto cauliflower gratin?

Each serving has 5.2g net carbs, 312 calories, 10g protein, and 28g fat. This recipe makes 6 servings, making it an easy fit for a ketogenic or low-carb diet.

Can I freeze keto cauliflower gratin?

Yes, but the texture changes slightly. Freeze cooled portions in airtight containers for up to 2 months. Cream-based sauces can separate when thawed, so reheat gently in the oven at 350°F and stir to recombine.

How do I keep the gratin from getting watery?

Cauliflower holds a lot of water, so boil it only until just tender, then drain thoroughly and pat dry with a towel before adding the sauce. Roasting the florets first instead of boiling also reduces moisture.

Keto Cauliflower Gratin: 5.2g Net Carbs

Name: Keto Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 1 large head cauliflower (about 2 lbs), cut into florets; 1 cup heavy cream; 4 oz cream cheese, softened; 1.5 cups shredded sharp cheddar cheese, divided; 0.5 cup grated Parmesan cheese; 2 cloves garlic, minced; 0.5 tsp Dijon mustard; 0.25 tsp ground nutmeg; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp butter

Keto Cauliflower Gratin

Creamy, cheesy keto cauliflower gratin baked until golden and bubbling. A rich low-carb side with just 5.2g net carbs per serving, ready in 45 minutes. Perfect for holidays or weeknight dinners alongside roast chicken, steak, or pork.

Jordan Lee

Head of Nutrition · June 18, 2026

15 min

Prep

30 min

Cook

45 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

5.2g

Net carbs

2.3g

Fiber

7.5g

Total carbs

10g

Protein

28g

Fats

312

Calories

Per serving · makes 6. Values are estimates; brands vary.

ketolow carbcauliflowergratingluten free

This creamy keto cauliflower gratin delivers all the rich, cheesy comfort of a classic potato gratin with a fraction of the carbs. It is the kind of low-carb side that disappears fast at any dinner table.

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the cauliflower florets for 4-5 minutes until just fork-tender, then drain well and pat dry to remove excess moisture.

In a saucepan over medium heat, melt the butter and sauté the minced garlic for 30 seconds until fragrant. Add the heavy cream and cream cheese, whisking until smooth and combined.

Stir in 1 cup of the cheddar, the Parmesan, Dijon mustard, nutmeg, salt, and pepper. Whisk until the cheese melts into a smooth, thick sauce, about 2-3 minutes. Remove from heat.

Spread the drained cauliflower evenly in the baking dish. Pour the cheese sauce over the top, tossing gently to coat every floret.

Sprinkle the remaining 0.5 cup cheddar over the top. Bake for 25-30 minutes until golden, bubbling, and lightly browned on top.

Let rest 5 minutes before serving. Garnish with fresh chopped parsley or chives if desired.

Tips & notes

Patting the cauliflower dry after boiling is key to avoiding a watery gratin. For extra browning, broil for the final 2 minutes, watching closely.

Make ahead by assembling the dish (un-baked) up to a day in advance and refrigerating; add 5-8 minutes to the bake time when cooking from cold.

Swap cheddar for Gruyère or a smoked Gouda for a more traditional, nutty gratin flavor without changing the carb count.

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Frequently asked questions

How many carbs are in keto cauliflower gratin?: Each serving has 5.2g net carbs, 312 calories, 10g protein, and 28g fat. This recipe makes 6 servings, making it an easy fit for a ketogenic or low-carb diet.
Can I freeze keto cauliflower gratin?: Yes, but the texture changes slightly. Freeze cooled portions in airtight containers for up to 2 months. Cream-based sauces can separate when thawed, so reheat gently in the oven at 350°F and stir to recombine.
How do I keep the gratin from getting watery?: Cauliflower holds a lot of water, so boil it only until just tender, then drain thoroughly and pat dry with a towel before adding the sauce. Roasting the florets first instead of boiling also reduces moisture.