Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or baking dish with olive oil.

In a large mixing bowl, combine ground beef, eggs, almond flour, Parmesan cheese, diced onion, garlic, sugar-free ketchup, Worcestershire sauce, salt, pepper, smoked paprika, and Italian seasoning.

Mix gently with clean hands or a spatula until just combined. Avoid overmixing, as this can make the meatloaf dense.

Transfer the mixture into the prepared loaf pan and gently press it into shape. Optionally, spread a thin layer of sugar-free ketchup on top.

Cover loosely with foil and bake for 35 minutes. Remove foil and bake for an additional 15–20 minutes until the internal temperature reaches 160°F (71°C).

Remove from the oven and let rest for 10 minutes. This helps the juices redistribute and makes slicing easier.

While the meatloaf rests, bring a large pot of salted water to a boil. Add cauliflower florets and cook for 10–12 minutes until fork-tender.

Drain thoroughly using a colander. Excess water can make the mash watery, so let the cauliflower steam-dry for a minute.

Transfer cauliflower to a food processor. Add butter, heavy cream, cream cheese, garlic powder, salt, and pepper.

Blend until smooth and creamy. Taste and adjust seasoning as needed.