Say hello to your favorite mashed cauliflower recipe! This oh-so-yummy Keto Mashed Cauliflower with Cream Cheese recipe will make you forget all about potatoes thanks to the extra creaminess from cream cheese and heavy whipping cream. This recipe is perfect for the holidays and “just because”!
Did you ever think that you’d be eating mashed cauliflower?! And that you’d LIKE it?! In my previous carb-filled life, I would have never guessed that mashed cauliflower could come anywhere near the flavor or texture of mashed potatoes, but I have to admit: it is DARN good. Especially when you take it to the next level and make this Keto Mashed Cauliflower with Cream Cheese recipe!
This version is extra-creamy and flavorful and will, I assure you, be loved by all who try it. It’s perfect for the upcoming holiday season! Even die-hard potato fans won’t be able to resist a serving of this once they enjoy that first creamy bite.
Bonus points: it’s super easy to make! Want to see just how easy? Let me run you through the process…
How to Make Cream Cheese Keto Mashed Cauliflower + Tips
This is just a quick overview of how to make this keto mashed cauliflower recipe. For the recipe in detail, scroll to the recipe card at the end of the post.
First, steam your cauliflower florets. See the sections later in the post for two different methods for steaming cauliflower.
TIP: When I say cauliflower florets, I really mean florets — don’t include any (or much) of the stems. The florets puree the easiest and will give you the creamiest mashed cauliflower.
Then, drain the excess moisture from your cauliflower florets.
TIP: If you want to go the extra mile, you can squeeze the moisture out of the florets with a cheesecloth. This will give you an even better texture!
Once your cauliflower is ready to go, combine all remaining ingredients except almond milk into a small bowl.
Then add your steamed cauliflower to a food processor and pour in combined ingredients.
TIP: If you don’t have a food processor, an immersion blender will work too.
Process/blend to your desired texture. (I like mine with a little texture, but you can blend as smooth as you’d like.)
TIP: If you like your mashed cauliflower a little thinner, you can use a little unsweetened almond milk at this step to thin it out.
Your Cream Cheese Keto Mashed Cauliflower is ready to serve! Garnish with a little parsley, if desired.
How to Steam Cauliflower Florets with a Steamer Basket
- Fit a large saucepan with a steamer basket insert.
- Add salted water to just below the steamer basket and bring water to a boil.
- When the water is boiling, add cut cauliflower florets, reduce water to a simmer, and place lid on the saucepan.
- Allow cauliflower to simmer for 10-15 minutes until fork tender. (You want very soft cauliflower for mashed cauliflower, so you’ll likely be on the higher end of this range.)
How to Steam Cauliflower Florets without a Steamer Basket
- Fill a large saucepan with 1″ water and cut cauliflower florets.
- Bring water to a boil and place lid on the saucepan.
- Allow cauliflower to cook for 10-12 minutes until fork tender. (You want very soft cauliflower for mashed cauliflower, so you’ll likely be on the higher end of this range.)
Can I Use Cauliflower Rice in this Recipe?
If you prefer, you can use riced cauliflower (fresh bagged or frozen) to make this low carb mashed cauliflower. Just be sure to cook the riced cauliflower until it is tender and drain any excess moisture.
Nutrition Facts for Keto Cream Cheese Mashed Cauliflower
Per serving:
- 147 calories
- 13g fat
- 3.5g protein
- 3.3g net carbs
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Keto Mashed Cauliflower with Cream Cheese
Ingredients
- 1 lb cauliflower florets
- 2 1/2 tbsp cream cheese
- 2 1/2 tbsp butter
- 2 tbsp heavy whipping cream
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder optional
- 1/8 tsp dried parsley optional
- Unsweetened almond milk to thin up to 1/4 cup, if needed
Instructions
- Steam cauliflower florets (see Notes for directions).
- After cauliflower is steamed, combine the remaining ingredients except for almond milk in a small bowl.
- Add the steamed, drained cauliflower to a food processor.
- Add the combined ingredients to the cauliflower and pulse or blend to desired texture. If needed, add unsweetened almond milk to thin.
Notes
- Fit a large saucepan with a steamer basket insert.
- Add salted water to just below the steamer basket and bring water to a boil.
- When the water is boiling, add cut cauliflower florets, reduce water to a simmer, and place lid on the saucepan.
- Allow cauliflower to simmer for 10-15 minutes until fork tender. (You want very soft cauliflower for mashed cauliflower, so you’ll likely be on the higher end of this range.)
- Fill a large saucepan with 1″ water and cut cauliflower florets.
- Bring water to a boil and place lid on the saucepan.
- Allow cauliflower to cook for 10-12 minutes until fork tender. (You want very soft cauliflower for mashed cauliflower, so you’ll likely be on the higher end of this range.)
- When I say cauliflower florets, I really mean florets — don’t include any (or much) of the stems. The florets puree the easiest and will give you the creamiest mashed cauliflower.
- If you prefer, you can use riced cauliflower (fresh bagged or frozen) to make this low carb mashed cauliflower. Just be sure to cook the riced cauliflower until it is tender and drain any excess moisture.
- If you want to go the extra mile, you can squeeze the moisture out of the florets with a cheesecloth. This will give you an even better texture!
- If you don’t have a food processor, an immersion blender will work too.
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this blog, you’ll find recipes and tips that will help you live a delicious low-sugar and low-carb life. Thanks for visiting!
I’ve made this like 20 times now and its by far the best recipe I’ve found. I’ve had a range of thick to soupy and any way they come out they still taste great.
Thank you so much, Audra! 😊♥