Place the cauliflower and broccoli florets on a non stick baking tray and toss with olive oil and salt. Roast in the oven for 10 minutes. Add the chopped bacon and bake for a further 20 minutes until the bacon is cooked and slightly crisp.
Meanwhile, in a sauce pan heat the butter and garlic over medium heat.
Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, ½ cup (60g) of mozzarella, cream cheese, and ½ of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tablespoon of almond milk (or water) if you prefer a thinner sauce.
Add the broccoli, cauliflower and bacon to a baking dish. Pour over the cheese sauce and top with the remaining cheddar and mozzarella.
Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
I like to top my Keto mac n cheese with cracked black pepper and 1 teaspoon of chopped chives. If you are a bacon person, you could also sprinkle over more chopped streaky bacon!Store in the fridge for up to 3 days. This recipe freezes well, too. One portion contains 7.9 g net carbs.