Low Carb Keto”Risotto” Recipe


1 head of Cauliflower
4 rashers of bacon (grass-fed/organic if possible)
2tbsp  of white white
1 cup Bone stock
1 knob Butter
2 cloves crushed Garlic
2-3 Leeks
Mushrooms (optional)
2tbsp Boursin Cheese
1 cup Frozen peas
1 tbsp Lemon zest


Grate the head of Cauliflower and add with a little butter to the stock pot. Cook for around 5 mins and then add the stock. Continue to cook until softened.

In a separate pan sauté leeks and mushroom and garlic.

When cooked add them to your Cauliflower, add the white wine and mix, continuing to cook, gently stir and adding more stock as needed.

During this time either in the oven or frying pan cook your bacon. When it’s ready how you like it, cut it up with some scissors and add to the pot.

Cook until the cauliflower has softened. Then turn off the heat, add the frozen peas and transfer to the oven for 15 mins to bake 200c in an oven-safe dish.

Once bubbling, you can remove from oven and stir in your grated lemon zest and Boursin cheese( as much as you would like)

You can also add fresh herbs such as dill if you wish.

Now dig in and enjoy, guilt-free and without the bloat!

I would love to know what you thought of this recipe, let me know in the comments below!