This versatile cheesy keto polenta is hearty and satisfying, with only 4g net carbs per serving! Customize it with different cheeses and serve in a variety of delicious ways!
Prep Time:5 minutes
Cook Time:12 minutes
Total Time:17 minutes
Yield:4 servings 1x
Category:keto side dishes
4 heaping cups raw cauliflower florets
3 tablespoons heavy whipping cream
2 tablespoons butter
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 tablespoon granulated erythritol sweetener
1/2 cup finely grated parmesan cheese
1/4 cup superfine blanched almond flour
1/4 cup unsweetened almond milk
3 – 5 drops yellow food coloring (optional)
Combine the cauliflower, heavy whipping cream, butter, salt, pepper, garlic powder, and erythritol in a microwave safe bowl.
Microwave on high, uncovered, for 8 – 10 minutes, or until fork tender.
Transfer the cauliflower and liquids to a blender or food processor, and blend until mostly smooth.
Return to the bowl and stir in almond flour, parmesan cheese, almond milk, and food coloring if using.
Heat in the microwave for an additional 2 minutes.
Stir and serve hot, garnished with more grated cheese if desired.
Approximate net carbs per serving = 4g.
Since microwaves vary, if yours is very powerful test out the cauliflower at 6 to 8 minutes so it doesn’t overcook. Alternatively, if your microwave is kind of wimpy, it may take up to 12 minutes or longer to achieve a fork tender cauliflower that will be easy to blend.