Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes.
Drain the cabbage and set aside.
Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray.
In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard.
Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce.
Cover loosely with foil and bake for 30 minutes in the preheated oven.
Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly.
Nutrition info for 1 serving: 211 calories, 17g fat, 7g carbs, 3g fiber, 9g protein4 net carbs!Keto butter cracker recipe can be found here: thismomsmenu.com/butter-crackers/