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prep time
10 min
cook time
15 min
ready time
25 min
Low Carb Parmesan Air Fried Caulifower w Bacon Cheese Dip
Satisfy your need for a snack with a crispy, crunchy, nutritious, and cheesy recipe! Make this Keto snack for yourself on an easy weekday afternoon or even have it prepared for the kids when they’re done with school. If you have guests over, this is a delicious group appetizer, whether your guests are Keto or not. Healthy, low-carb cauliflower is soaked in cream and breaded in parmesan cheese. When it’s fried in an air fryer, the cauliflower becomes al dente and the parmesan breading turns golden brown and crispy. A cheesy cheddar dip is made with chopped bacon and thickened with cream cheese for pairing with the cauliflower. You can quickly whip up the dip while the cauliflower fries, so everything is finished about the same time. Enjoy this finger food while you dip it into the warm bacon cheese dip to satisfy your cravings.
Reheating The Dip
The bacon cheese dip can be easily stored in an airtight container in your refrigerator for up to 5 days. When you want to re-heat the dip, it’s best if you avoid microwaving. Microwaving the dip will make it too hot too fast, causing the dip to separate. Transfer the refrigerated dip to a pot to reheat over the stove. Be patient, and heat the dip over a low heat setting. Again, heating up too hot too fast will separate your dip. If the dip separates a little anyway, pour about ½ teaspoon of cold heavy cream into the dip as you stir to bring it back together.
Make This A Keto Vegetarian Recipe
The only ingredient that includes animal protein in this recipe is the bacon. You can easily omit the bacon and still have a delicious cheese dip for your fried cauliflower. If you omit the bacon, double the amount of butter you use in the recipe. Follow the remaining directions as normal. If you want to add an extra layer of flavor to the cheese dip while keeping it vegetarian, add a dash of worcestershire sauce, horseradish, hot sauce, or liquid smoke to the dip when you stir in the heavy cream and water. This will make up for that smokey flavor and depth you may lose when omitting the bacon.
Jessica L.
Net Carbs
5.3 g
Fiber
3.3 g
Total Carbs
8.6 g
Protein
16.7 g
Fats
31.8 g
379 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower
10 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Cream Heavy Whipping
1.5 tbsp
Parmesan cheese, fresh (hard)
1 tbsp, grated
Bacon
1 oz
Butter, unsalted
0.5 tbsp
Cream Heavy Whipping
1.5 tbsp
Water
2 fl oz
Cheddar cheese, natural
0.5 cup, shredded
Cream cheese
1 oz
Recipe Steps
steps 4
25 min
Step 1
Turn on your air fryer to 350 degrees and have it preheat for about 7 minutes. While it’s preheating, cut the cauliflower into large florets. You should have about 4-5 large florets per serving. Make sure to cut out any thick, hard pieces of core. In a mixing bowl, toss the florets with salt and pepper. Then, toss the florets with the first amount of heavy cream until the cauliflower has soaked it up and has a thin coating of cream all over.Step 2
Transfer the coated cauliflower florets to a large Ziploc bag. If there’s any excess cream dripping, let it drip off the florets before adding to the bag. Fill the bag with grated parmesan cheese and seal the bag with air trapped inside. Shake the bag around until the parmesan adheres to all the cauliflower. Dump the breaded cauliflower out onto your air fryer trays. Line the trays with parchment paper first if needed.Step 3
Cook the cauliflower in your air fryer for 15 minutes, no rotating needed. While the cauliflower is cooking, make the bacon cheese dip. Chop either whole slab bacon or thick-sliced bacon into small bits. Add the bacon bits to a small pot and cook the bacon over medium-high heat until the fat releases and the bacon is crispy. Reduce the stove heat to low and melt the butter in the pot. Follow by stirring the cream and water into the pot.Step 4
You can raise the stove heat lightly to heat the pot until the liquid begins to bubble. Do not let the pot reach a simmer. While the liquid is hot, stir the cheddar cheese into the pot until it melts. Then, add the cream cheese to the pot and continually stir until that’s melted as well. Keep the heat on very low as you stir until the dip thickens. If you see the dip begin to separate, take it off the stove immediately and rapidly stir until it comes back together. Pour the finished dip into a serving container to cool slightly and finish thickening. Serve 4-5 pieces of cauliflower with about ⅓ c dip per person.
