Description

This Keto “Tatertot” Casserole is a delicious low-carb twist on the classic comfort food. Featuring ground beef, cauliflower in place of traditional tater tots, and a rich, creamy cheddar cheese sauce, this casserole offers all the comforting flavors without the carbs. Topped with a crunchy almond flour or pork rind crust, it’s perfect for a satisfying family meal that’s keto-friendly and full of flavor.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef (80/20 for juiciness)
1 small onion, diced
2 cloves garlic, minced
4 cups cauliflower florets (fresh preferred), steamed and chopped into tater tot-sized pieces

Sauce

4 oz cream cheese
½ cup heavy cream
1 ½ cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
Salt and pepper, to taste

Topping

½ cup almond flour or crushed pork rinds (for crispy topping)

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Instructions

Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked and nicely browned. Add the diced onion and minced garlic, cooking until fragrant and the onion becomes soft. Stir in Worcestershire sauce, salt, and pepper to season. Once everything is combined, remove the skillet from heat.
Prepare the Cauliflower: Steam the cauliflower florets until they are tender but still hold their shape. Chop them into small pieces about the size of traditional tater tots to replicate the classic texture.
Make the Cheese Sauce: Warm the heavy cream and cream cheese gently in a saucepan, stirring constantly until smooth and creamy. Gradually add the shredded cheddar cheese while stirring continuously to create a velvety, cohesive cheese sauce.
Combine Ingredients: In a large mixing bowl, combine the browned meat mixture, chopped cauliflower, and cheese sauce. Stir thoroughly to ensure everything is evenly coated and well incorporated.
Assemble and Bake: Transfer the combined mixture into a greased baking dish. Evenly sprinkle the almond flour or crushed pork rind topping over the surface to form a crunchy crust. Place in a preheated oven set to 375°F (190°C) and bake for 20–25 minutes until the casserole is bubbly and the topping turns golden brown.

Notes

You can substitute almond flour with crushed pork rinds depending on your dietary preferences and desired texture.
Make sure to steam the cauliflower until tender but not mushy to maintain a pleasant texture in the casserole.
This casserole can be prepared ahead and stored in the refrigerator before baking to save time on busy days.
For added flavor, consider sprinkling some smoked paprika or chili flakes in the meat mixture.
Let the casserole rest for 5 minutes after baking to set and cool slightly for easier serving.