This easy keto broccoli casserole makes the perfect side dish. Fresh broccoli and homemade cheese sauce come together quickly for a keto casserole dish the whole family will love!
It’s a low-carb broccoli casserole that is so delicious that even picky eaters will request it. I mean, who wouldn’t want a cheesy broccoli casserole?
Whether you are on a keto diet or just looking for a way to use fresh broccoli florets in an easy recipe, this cheesy casserole is one to add to your meal prep.
Made with simple ingredients, this is a recipe to bring to the dinner table on busy weeknights and for a holiday dinner.
Clocking in at only 4.3 net carbs, this is a keto broccoli casserole you will be proud to serve.
Plus, it’s easy to make and doesn’t require any hard-to-find ingredients.
Enjoy comfort food while on a ketogenic diet. The best part is that even if you’re not doing keto, it’s a recipe that the entire family will embrace.
Be sure to check out our round-up of keto casseroles for more tasty options.
Keto Broccoli Casserole
If you want a low-carb side dish that sneaks more broccoli into your diet, you’ll want to give this keto casserole a try.
Broccoli recipes that feature cheesy goodness are what this mama loves sharing with her family.
My family loves it when I make homemade cheesy dishes, and this recipe was no exception! It was all they raved about at the table.
This low carb broccoli casserole is one of those no-brainer sides for any occasion.
You could even enjoy this as a complete meal, a keto vegetarian meal, or add some cooked chicken cut into small pieces to the casserole.
And by all means, add it to your keto meal planning rotation for an easy keto broccoli cheese casserole.
Ingredients Needed For This Keto Broccoli Casserole
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The following are the ingredients needed to make this delicious side dish: a keto casserole. Note that the full recipe card is at the bottom of the page, as well as the nutritional information.
- Heavy cream
- Garlic powder
- Black pepper
- Smoked paprika
- Grated Parmesan cheese
- Cream cheese, softened
- Shredded sharp cheddar cheese
- Fresh broccoli florets
How To Make Keto Broccoli Casserole
Making this keto broccoli casserole recipe is simple and doesn’t take much prep work! You’ll start by making the keto cheese sauce.
In a large saucepan, sauté the onions with the butter until they’re translucent on medium-high heat.
Then you’ll add in the spices, and while whisking, pour in the heavy whipping cream. Continue whisking until the sauce starts to thicken, then reduce to medium heat.
Next, you’ll add the cream cheese, parmesan, and part of the shredded cheddar cheese. Stir until the cheeses melt and combine into the sauce. At this point, you can take your sauce off the heat and set it aside.
Then, boil water in a 5-quart pot, add your broccoli florets, and cook for about 2 to 3 minutes. Once the broccoli is slightly tender, drain the broccoli well.
Note that the steamed broccoli will continue to cook in the oven in the casserole, so do not overcook.
In a large bowl, add the broccoli and half the cheese sauce and combine well.
Transfer this mixture to your prepared casserole dish, top with the remaining cheese sauce and shredded cheese, and bake for 30 to 40 minutes until the cheese is browned.
If you have any, you can store leftovers in the refrigerator in an airtight container for up to 3 days or even freeze for up to 3 weeks.
I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
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- 2 cups of heavy cream
- 1/4 cup of unsalted butter
- 1 small onion finely chopped
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/2 teaspoon of smoked paprika
- 1/4 cup of grated parmesan cheese
- 2 ounces of cream cheese softened
- 2 cups of shredded cheddar cheese, divided
- 7 cups of fresh broccoli florets cut into bite-size pieces (about 2 small broccoli heads)
- Preheat oven to 350 F degrees.
- Butter well an 11x7 inch baking dish.
- Over medium heat, cook the onions with the butter until soft and translucent.
- Add the spices and stir in the heavy cream while whisking until the sauce starts to thicken.
Add the softened cream cheese, grated parmesan, and 1 cup of shredded cheddar cheese. Stir the sauce until melted and all the ingredients are well incorporated. Set it aside.
- Boil water over medium-high heat in a 5-quart pan and cook the broccoli until crisp and slightly tender, about 2-3 minutes. The broccoli will continue to cook in the oven. Drain the broccoli well. In a large bowl, combine the broccoli and half the prepared cheese sauce.
- Transfer the casserole to the buttered baking dish. Top with the remaining cheese sauce and the reserved shredded cheddar cheese. Bake for 30-40 minutes until the cheese is lightly brown.
- Store leftovers in the refrigerator in a well-covered container for up to 3 days. Freeze for up to 3 weeks.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 28.7gSaturated Fat: 17.5gCholesterol: 95mgSodium: 390mgCarbohydrates: 6.9gNet Carbohydrates: 4.3gFiber: 2.6gSugar: 1.7gProtein: 11.2g