When you think of Sundaes, you do not think of beef! However, this does taste amazing. A definite need to have on the recipe list for any serious keto-diet adherent. Try it at least once, and we think you will be back for more.



4 Servings

Prep time

30 minutes

Cooking time

3 hrs 30 mins


1103 kcal


  • 1 tbsp ghee or coconut oil

  • 1 (4lbs / 64oz) boneless beef chuck roast

  • Fine sea salt and ground black pepper

  • 1 cup tomato sauce

  • ½ cup beef bone broth

  • ½ cup coconut vinegar or apple cider vinegar

  • 1 tbsp chili powder

  • 2 cloves garlic, minced

  • 2 cups beef or chicken bone broth

  • 1 medium head cauliflower

  • ¼ cup grated Parmesan cheese

  • 30g (1 oz) cream cheese (2 tbsp), softened, or more if desired

  • 1 clove garlic, smashed to a paste

  • ⅛ tsp ground black pepper for garnish

  • 1 cup shredded cheddar cheese

  • 8 cherry tomatoes


  • Heat the ghee in a Dutch oven over medium-high heat to braise the beef. Season the roast liberally with salt and pepper on all sides. Brown the roast on all sides in the pot, about 2 minutes per side.
  • Reduce the heat to medium-low, then add the tomato sauce, 1/2 cup broth, and vinegar. Season with chilli powder, garlic, and salt and pepper to taste. Cover and cook for 3 hours, or until the meat is fork-tender.
  • In the meantime, prepare the “ice cream” topping: Fill a stockpot halfway with broth and bring to a boil over high heat. Cut the cauliflower florets into bite-sized pieces after cored. Cover and steam the florets for about 6 minutes, or until fork-tender. Drain thoroughly; do not allow the cauliflower to cool. Pat it dry with several layers of paper towels. Puree the hot cauliflower with the Parmesan, cream cheese, garlic, and pepper in a high-powered blender or food processor until smooth. Set aside the topping.
  • Divide the beef into 8 sundae cups or bowls by slicing or shredding it. Drizzle some of the Dutch oven sauce over the meat, then top with the “ice cream,” shredded cheddar cheese, and a cherry tomato.
  • Refrigerate leftovers in separate airtight containers for up to 3 days. In a skillet over medium heat, reheat the beef for 3 minutes, or until warmed through. In a saucepan over medium heat, reheat the cauliflower topping for about 3 minutes, or until warmed through.
  • Recipe Notes
    The cauliflower topping can be made up to 3 days ahead of time and refrigerated in an airtight container until ready to assemble the sundaes.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories1103
  • % Daily Value *
  • Total Fat 91.1g 141%
    • Saturated Fat 81.7g 409%
  • Sodium 142mg 6%
  • Total Carbohydrate 64.3g 22%
    • Sugars 40.4g
  • Protein 10.5g 21%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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