If you’re craving comfort food without the carb crash, this keto broccoli casserole hits the spot. It’s creamy, cheesy, and loaded with tender broccoli, all baked into a bubbly, golden dish. The flavors are simple and satisfying, and it comes together with pantry staples.
Serve it as a side with chicken or steak, or make it the star with a crisp salad on the side. It’s the kind of recipe that works for busy weeknights, meal prep, or holiday tables.
Ingredients
Method
- Prep the oven and pan: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole dish.
- Par-cook the broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Drain well and pat dry with paper towels to remove excess moisture.
- Start the sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
- Make it creamy: Reduce heat to low. Whisk in cream cheese until smooth and melty, about 1–2 minutes.
- Add liquid and season: Slowly pour in the heavy cream, whisking until the sauce is silky. Stir in Dijon, onion powder, smoked paprika, salt, and pepper.
- Stir in cheeses: Add 1½ cups shredded cheddar and the Parmesan. Stir until fully melted and the sauce is thick and glossy. Taste and adjust seasoning.
- Combine with broccoli: Add the drained broccoli to the skillet and fold to coat every floret with the cheese sauce. If your skillet is small, mix in a large bowl.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup cheddar. If using, sprinkle crushed pork rinds or almond flour over the top for crunch. Add bacon now if desired.
- Bake: Bake for 18–22 minutes, until the casserole is bubbling around the edges and the top is golden.
- Rest and serve: Let it sit for 5–10 minutes to set slightly. Garnish with black pepper or chopped parsley and serve warm.
What Makes This Recipe So Good
- Rich and creamy: A velvety cheese sauce coats every bite of broccoli without being heavy.
- Keto-friendly: Low in carbs, high in fat, and naturally gluten-free—no flour needed.
- Simple ingredients: Nothing fancy, just everyday items you probably have on hand.
- Customizable: Swap cheeses, add protein, or tweak the spice level easily.
- Family-friendly: Even picky eaters usually go for cheesy broccoli.
What You’ll Need
- Fresh broccoli florets (about 6 cups; from 2 large heads) or thawed frozen florets
- Cream cheese (4 ounces), softened
- Heavy cream (3/4 cup)
- Shredded cheddar cheese (2 cups), divided
- Grated Parmesan (1/3 cup)
- Butter (2 tablespoons)
- Garlic (2 cloves), minced
- Onion powder (1/2 teaspoon)
- Dijon mustard (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Salt and black pepper to taste
- Crushed pork rinds or almond flour (optional, 1/4 cup) for a crunchy topping
- Chopped cooked bacon (optional, 1/3 cup) for extra flavor
How to Make It
- Prep the oven and pan: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar casserole dish.
- Par-cook the broccoli: Bring a large pot of salted water to a boil.
Add broccoli florets and cook for 2–3 minutes until bright green and slightly tender. Drain well and pat dry with paper towels to remove excess moisture.
- Start the sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
- Make it creamy: Reduce heat to low.
Whisk in cream cheese until smooth and melty, about 1–2 minutes.
- Add liquid and season: Slowly pour in the heavy cream, whisking until the sauce is silky. Stir in Dijon, onion powder, smoked paprika, salt, and pepper.
- Stir in cheeses: Add 1½ cups shredded cheddar and the Parmesan. Stir until fully melted and the sauce is thick and glossy.
Taste and adjust seasoning.
- Combine with broccoli: Add the drained broccoli to the skillet and fold to coat every floret with the cheese sauce. If your skillet is small, mix in a large bowl.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup cheddar.
If using, sprinkle crushed pork rinds or almond flour over the top for crunch. Add bacon now if desired.
- Bake: Bake for 18–22 minutes, until the casserole is bubbling around the edges and the top is golden.
- Rest and serve: Let it sit for 5–10 minutes to set slightly. Garnish with black pepper or chopped parsley and serve warm.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 325°F (165°C) oven until hot, about 15–20 minutes. For single servings, microwave in 30-second bursts, stirring once. If it seems too thick, add a splash of cream.
Benefits of This Recipe
- Low-carb comfort: Satisfies cravings for creamy casseroles without pasta or rice.
- Nutrient-dense: Broccoli brings fiber, vitamin C, vitamin K, and antioxidants.
- High-fat, moderate-protein: Fits well into a keto macro profile.
- Meal-prep friendly: Holds up well for a few days and reheats nicely.
- One-dish convenience: Minimal cleanup and simple steps.
What Not to Do
- Don’t skip drying the broccoli: Excess water waters down the sauce and makes the casserole soupy.
- Don’t boil the broccoli too long: Overcooked florets turn mushy.
Aim for crisp-tender before baking.
- Don’t crank the oven too high: High heat can split the sauce. Stick to the recommended temperature.
- Don’t use pre-shredded cheese only: It often contains anti-caking agents that affect melting. Grate at least some of the cheese yourself for the best texture.
- Don’t skip seasoning: Cheese sauce needs salt, pepper, and a little acidity (Dijon) to taste balanced.
Recipe Variations
- Extra protein: Stir in shredded rotisserie chicken, diced ham, or crumbled sausage.
- Three-cheese upgrade: Swap part of the cheddar for Gruyère, Monterey Jack, or mozzarella for a meltier pull.
- Spicy kick: Add red pepper flakes, a pinch of cayenne, or chopped jalapeños.
- Ranch style: Mix 1 teaspoon ranch seasoning into the sauce and top with bacon.
- Mushroom and broccoli: Sauté sliced mushrooms in butter and fold into the casserole for more depth.
- Herb-forward: Add chopped chives, thyme, or parsley to the sauce for a fresher profile.
- Dairy-light tweak: Use half heavy cream and half unsweetened almond milk, and add 1/4 teaspoon xanthan gum to keep it thick.
FAQ
Can I use frozen broccoli?
Yes.
Thaw it first, then pat very dry. If it seems wet, spread on a baking sheet and bake at 300°F (150°C) for 8–10 minutes to evaporate moisture before mixing with the sauce.
How do I keep the sauce from breaking?
Keep the heat moderate, add the cream slowly, and melt the cheese gently. Avoid boiling once the dairy is in.
If it looks too thick, whisk in a splash of cream to smooth it out.
Is this casserole gluten-free?
Yes, as written it’s naturally gluten-free. If you add a crunchy topping, use crushed pork rinds or almond flour instead of breadcrumbs.
What can I use instead of cream cheese?
Mascarpone works well and melts smoothly. You can also use full-fat ricotta, though the texture will be slightly grainier and may need an extra handful of cheese to thicken.
How many carbs per serving?
Exact macros depend on brands and portions, but a typical serving lands around 5–7 net carbs.
Use your ingredient labels and preferred calculator for precise numbers.
Can I make it ahead?
Yes. Assemble the casserole up to the baking step, cover, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if starting from cold.
What if I don’t like mustard?
Dijon adds subtle depth, not a strong mustard flavor.
If you’d rather skip it, replace with 1 teaspoon lemon juice or apple cider vinegar for balance.
Wrapping Up
Keto broccoli casserole is a simple, reliable dish that brings creamy, cheesy comfort without the carbs. With a short ingredient list and easy method, it’s perfect for busy nights and make-ahead meals. Keep it classic or try one of the variations to match your mood.
Either way, you’ll end up with a warm, satisfying bake that everyone at the table can enjoy.
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