Trust us! You’re not going to believe that this bacon risotto is low-carb/keto when you taste it. It’s creamy, cheesy, and packed with bacony goodness!
This is our fourth low-carb/keto risotto recipe and for good reason! It’s the perfect filling and satisfying option when you’re missing those carb heavy dishes!
After creating our previous risotto dishes, we knew we wanted to do a bacon risotto. The flavors of bacon combined with the creamy cheesy sauce sounded like a match made in heaven!
Honestly, we believe that bacon makes anything better and it was no exception when it came to risotto!
The only snafu we noticed when creating this recipe was that if the bacon fat wasn’t cooked down enough in the beginning, it left quite a greasy mess.
So with that in mind, we were able to perfect the dish with just the right amount of bacon flavor without all the grease.
I’m sure when you try this recipe, you will be blown away at how cauliflower makes the perfect rice substitute for this low carb risotto.
Even family members couldn’t tell the difference and some actually prefer it to regular rice!
Even if you don’t follow a low-carb/keto diet, let’s get real, cauliflower is a much much healthier option than white rice so when given the choice, why not pick healthy right?
But trust me when I say as simple as a dish can get. If you can stir fry a few ingredients together, you can definitely achieve this recipe! All that and each serving comes in at ~6g net carb making it an great low-carb/keto option for you!
For this recipe, all the ingredients should be available at your local supermarket.
Now, let’s get started!
Prepping Time 2M
Cook Time 8M
Total Time 10M
Net Carb/Serving ~6g
Servings 2
Ingredients
- 2 tbsp Butter
- 4 Slices Bacon
- 3 Cups Cauliflower Rice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle of Shredded Parmesan (Optional)
Directions
1) Gather all the ingredients.
2) Chop bacon into 1/4″ pieces and set aside.
3) Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate (to soak up excess oil) and transfer.
4) Using the same Teflon frying pan, melt butter over medium heat. Once butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
5) After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
6) Top with shredded Parmesan cheese and serve hot!
Hope you enjoy your low-carb/keto Chicken Mushroom Risotto!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Keto Low Carb Bacon Risotto
Ingredients
- 2 tbsp Butter
- 4 Slices Bacon
- 3 Cups Cauliflower Rice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle Shredded Parmesan Optional
Instructions
- Gather all the ingredients.
- Chop bacon into 1/4" pieces and set aside.
- Add bacon pieces into a Teflon frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate and transfer.
- Using the same Teflon frying pan, melt butter over medium heat. Once butter is melted, stir in cauliflower and cook until tender, approximately 3 minutes.
- After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
- Top with shredded Parmesan cheese and serve hot!
Video
Nutrition
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