Fathead 'Mac' 'n' Cheese

About

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.

Ingredients

9 ounce cream cheese
2 tablespoon butter
2 tablespoon parmesan cheese
1 ¾ cup mozzarella cheese
1 ½ cup finely ground almond meal flour by bob's red mill
1 tablespoon cream cheese
1 clove garlic
1 medium egg
½ cup almond milk unsweetened by vitasoy
½ cup grated cheese
½ teaspoon salt
¼ teaspoon black pepper

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Add the remaining parmesan and remaining ground almonds to a small bowl. Season with a pinch of black pepper. Mix together well to combine.
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.