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Keto Cheesy Broccoli Casserole

Close-up of a thick slice of Keto Cheesy Broccoli Casserole with a creamy base and melted cheddar cheese topping.
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A simple, creamy, and low-carb baked casserole featuring broccoli and a rich cheese sauce, perfect for a ketogenic diet.

Ingredients

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  • 4 cups fresh or frozen broccoli florets, cooked and drained
  • 4 tablespoons unsalted butter
  • 4 ounces cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish.
  2. If using fresh broccoli, steam or boil the florets until tender-crisp. Drain them well. If using frozen, thaw and drain thoroughly.
  3. In a medium saucepan over medium heat, melt the butter.
  4. Add the softened cream cheese and whisk until smooth.
  5. Pour in the heavy cream, salt, pepper, and garlic powder. Stir constantly until the mixture is smooth and just begins to simmer. Do not boil.
  6. Remove the saucepan from the heat. Stir in 1.5 cups of the cheddar cheese and all of the Monterey Jack cheese until the sauce is fully melted and creamy.
  7. Fold the drained broccoli florets into the cheese sauce until they are evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • Squeeze excess moisture from the cooked broccoli using a paper towel or clean kitchen cloth for the best texture.
  • You can substitute Gruyere cheese for Monterey Jack for a nuttier flavor.
  • For a slightly thicker sauce, add 1 tablespoon of almond flour with the heavy cream.

Nutrition

Find it online: https://whiskdaily.com/keto-cheesy-broccoli-casserole-recipe/