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prep time
35 min
cook time
20 min
ready time
55 min
Low Carb Fathead 'Mac' 'n' Cheese
Nothing says comfort food like a rich and creamy bowl of Keto mac and cheese. This low carb adaptation uses fathead dough to create ‘gnocchi’ to replace the macaroni and uses a cream cheese base to thicken the sauce. Utterly indulgent, this is a decadent Keto dinner recipe and makes a great alternative to the real thing. Perfect for the whole family to enjoy!
What is Fathead Dough?
Fathead dough typically consists of a low carb flour, such as almond, mozzarella, cream cheese, and egg. When the fats are melted and combined with the low carb flour, they create a delicious Keto dough. This dough can then be used to create low carb pizza bases, breads, and in this instance – gnocchi! It is a great way to recreate all your favorite dough-based dishes with the added benefit of being rich in fats and low in carbs.
Serving Suggestions
Our Keto Mac and cheese is rich with dairy making it super indulgent. You may prepare this as a Keto dinner, providing 4 hearty portions. This is perfect served with a light low carb salad. If you would like smaller portions, this could be served as a Keto side dish alongside a main of your choice and a selection of low carb veggies. Please be sure to adjust your macros to account for any changes made to the recipe or serving size.
Net Carbs
12.3 g
Fiber
4.6 g
Total Carbs
16.9 g
Protein
36.3 g
Fats
88.4 g
980 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
9 ounce
Butter
2 tablespoon
Parmesan Cheese
2 tablespoon
Mozzarella Cheese
1-¾ cup
Finely Ground Almond Meal Flour by Bob's Red Mill
1-½ cup
Cream Cheese
9 ounce
Garlic
1 clove
Egg
1 medium
Almond Milk Unsweetened by Vitasoy
0.5 cup
Grated Cheese
½ cup
Salt
½ teaspoon
Black Pepper
¼ tsp
Recipe Steps
steps 12
55 min
Step 1
Add the grated mozzarella to a large mixing bowl with 1 tablespoon of butter. Melt together over a double boiler until the mozzarella is thick and gooey. Alternatively, microwave for 45 seconds -1 minute to melt together, stirring halfway through.Step 2
Add the melted cheese and butter mixture to a food processor. Add 1 cup of ground almonds and 1 tablespoon of spreadable cream cheese. Blend together on a high speed until well combined.Step 3
Crack the egg into the food processor. Season everything with salt and pepper and blend again. You will need to scrape down the sides in between. Slowly add another half cup of ground almonds to the food processor until the mixture forms a dough.Step 4
Turn the dough out onto a work surface to rest for 5 minutes. Divide the mixture into even portions and roll into gnocchi shapes – about 1 inch long. You will get about 40 gnocchi from the mixture. Transfer the gnocchi to the fridge while you prepare the sauce.Step 5
Melt 1 tablespoon of butter in a saucepan over a low/medium heat. Crush the garlic. Add the garlic to the pan and sweat gently for 1-2 minutes to soften.Step 6
Add the almond milk, 9 ounces of cream cheese, the grated cheddar and a tablespoon of parmesan to the saucepan. Season with a little salt and pepper to taste. Stir together to combine, melting the cheeses.Step 7
Continue to stir together over a gentle heat until fully combined and warmed through. The sauce will be thick and creamy. Remove from the heat and set aside.Step 8
Fill a large saucepan with water and bring to a boil. Reduce to a simmer and gently lower the gnocchi into the pan. Simmer for 1-2 minutes until the gnocchi float to the surface, drain immediately.Step 9
Select a medium-sized ovenproof dish. Arrange the cooked gnocchi in the bottom of an ovenproof dish. Spread the gnocchi evenly across the base of the dish.Step 10
Spoon the prepared cheese sauce over the gnocchi. Carefully spread the cheese sauce across the gnocchi evenly using the back of a spoon or a spatula. Preheat a grill to high.Step 11
Add the remaining parmesan and remaining ground almonds to a small bowl. Season with a pinch of black pepper. Mix together well to combine.Step 12
Sprinkle the parmesan and almond mixture over the mac and cheese. Make sure to dust everything in an even layer of the seasoned crumb. Place under the grill for 4-5 minutes or until hot through and golden brown on top. Alternatively, you may oven bake until golden and bubbling. Serve hot.
Comments
LavenderBlueDilly 3 years ago
Help! I am confused by the cheeses in the ingredient list. I want to make this but where it says how much mozzarella to use it shows a picture of fresh mozzarella but you’re told to use grated mozzarella and the two things aren’t the same texture and I think would not react the same way to cooking. Also, the ingredient list says how much grated cheese to use but it doesn’t say it should be cheddar. You find out that it is cheddar when you read the instructions for the recipe.
MsDachshund a year ago
You are correct about the mozzarella. I recommend getting a block of mozzarella and grating it yourself for best results.
Tamikatt69 3 years ago
Do you think this could be used with a pasta maker?
MsDachshund a year ago
I’ve wondered about that myself but I haven’t tried it yet.
Lindsay 3 years ago
So delicious but very heavy - i says 4 serving but i thought 8 servings - don’t need a lot to feel full
maryjaneduty 3 years ago
This is really amazing. Some people said it was too rich, I'd suggest working with less garlic if that's the case. I love garlic so I've added more. Also, if you're expecting this to taste like cheesy gnocchi - then OMG you'll be in heaven. My son loves this stuff and steals the leftovers every time. PS. The leftovers are great, even cold! This is becoming regular at our house.
Anonymous 4 years ago
Terrible.
Kellyboerner 4 years ago
Terrible
Sonia 4 years ago
I will try and make for my guests on Eid. I paired it with cauliflower rice and we have Chapli kebabs made from beef in northern areas in Pakistan. So this was such a delightful revelation!
recipewriter 4 years ago
Thanks again :)
Sonia 4 years ago
Simply amazing!!!
recipewriter 4 years ago
Thank you! :)
Bella6158 4 years ago
I’m excited to try this! 10 carbs is great cause I only eat one meal a day and then a couple of snacks! I need Mac and cheese in my life!
recipewriter 4 years ago
I hope you enjoy the recipe :)
Anonymous 4 years ago
I tried this recipe tonight. The first 2 or 3 bites were wonderful. That was all I could eat because it is so VERY rich. I will definitely try it again after a few alterations to make it less rich. If I succeed, I will post the changes.
Alj 4 years ago
Wow! This was phenomenal!! We were in the mood for macaroni & cheese after 3 months of not having any. This absolutely hit the spot! I used a pampered chef bakeware for the oven and warmed it ahead of time. It made the “gnocchi” browned & a little crispy which was AMAZING! Takes some work ahead of time, but this will be a recipe we make again. Thank you so much!! (Ps it is rich but it keeps you to only eating the serving size! Eat low in carbs the rest of the day and this is not an issue for macros!)
recipewriter 4 years ago
Thank you very much, glad you liked it :)
Jjgirl1000 4 years ago
This was so rich I could barely eat it.
maryjaneduty 3 years ago
Maybe use less garlic next time.
Martine 4 years ago
I split the recipe in half and it worked out good. Pretty filling!
Anonymous 5 years ago
how many would make a serving? Also can you add them to liquid, as to use in Chicken & dumplings?
Alj 4 years ago
I’d bake them after boiling to be a little crispy so they stay together if you put them back into liquid? Maybe even add them right before you have the soup. That’s what I’d personally do! They might be a little too doughy if you keep them in the liquid after cooking.
Meri 4 years ago
My math says approximately 10 when you divide 40 gnocchi by 4 servings. The gnocchi should work fine in chicken & dumplings. They'll just cook alot faster than traditional dumplings.
Kreiselmeier 5 years ago
This was awesome! My kids miss mac and cheese so much! Great idea with the fat head dough
recipewriter 5 years ago
Thanks so much! I'm glad you all enjoyed the recipe.