KETO Cauliflower Risotto

I LOVE, LOVE, LOVE risotto.  I love how decadent, rich and full of flavor it is.  Traditional risotto (like this recipe) is not KETO friendly but when you use cauliflower rice it becomes VERY KETO friendly.  

One skillet is all you need

The beauty of risotto is that it is typically made all on one pan.  This makes it a perfect side dish for a busy weeknight or lazy weekend.  

This time around I went with a simple parmesan risotto but if you wanted to add in some mushrooms or bacon you would cook them in the skillet before you add in the cauliflower rice.  This way the flavors just build on one another.  The base of this risotto is a little onion and garlic with butter, everything is better with butter… right?

Oh so creamy & rich

The beauty of having risotto on KETO is that the heavy cream is a welcome addition.  In my onion the addition of heavy cream to risotto is truly what makes a risotto irresistible.   It adds a richness and a velvety creaminess to each bite.  

If you do not have heavy cream you can use half & half… whatever you have on hand.

Don’t forget the cheese

Most risottos will have a bit of cheese in them… for this dish I used parmesan.  I love the saltiness and the extra little bite it brings to the dish.   If you wanted you could use asiago or pecorino romano.  

I prefer an Italian cheese for my risotto’s but whatever you prefer feel free to use.  I have seen goat cheese or even blue cheese used before.

Risotto in no time

6 servings

KETO Cauliflower Risotto

KETO Cauliflower Risotto is the perfect low carb side for dinner tonight. It comes together super quick and is loaded with tons of yummy flavor.

5 minPrep Time

20 minCook Time

25 minTotal Time

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5 based on 1 review(s)

Recipe Image


2 tablespoons butter
1/2 cup onion, chopped
2 garlic cloves, minced
12 oz bag cauliflower rice, I used frozen
1 teaspoon salt
1 teaspoon pepper
1 cup chicken stock
1 cup heavy cream
1 1/2 cup parmesan cheese, shredded
Optional Toppings
Fresh herbs, chopped
Additional parmesan cheese
Bacon Crumbles


In a large saucepan melt butter over medium heat
Add in onion and cook for 3-4 minutes, or until it begins to soften
Add in garlic and cook an additional 1 minute
Stir in cauliflower rice, salt and pepper
Add in chicken stock and bring to a low simmer
Cook until liquid is absorbed, stirring often, about 5-6 minutes
Stir in heavy cream and 1 cup of parmesan cheese
Cook for an additional 4-5 minutes, stirring often, or until mixture is at desired consistency, should be fairly thick and creamy
Add in remaining cheese and place into serving bowl
Top with any additional toppings you prefer
Serve immediately


Each serving has 4 net Carbs as based on the Carb Manager App



1821 cal


159 g


35 g


70 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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One Comment

  • Brittany Gibson

    OMG. This. Is. AMAZING!! We bbq'd some elk steak and tossed it on top. Tasted more like Alfredo to me, I had to force myself to stop eating. Thank you for this delicious recipe!!

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