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This easy Keto Broccoli Casserole is comfort food packed with healthy veggies and cheesy goodness. It’s a rich, creamy, delicious side dish that’s sure to please a crowd!
Keto broccoli casserole is definitely one of the best comfort foods out there.
After all, who doesn’t love crispy, roasted broccoli topped with a creamy, rich cheese sauce? Bake it all together for a vegetable casserole that’s so delicious and satisfying, you may find yourself making it again and again!
This recipe is also so simple to make. You can enjoy it as a quick and easy meal, or throw it together as a side dish while you’re cooking the main course. How great is that?
Plus, you can feel good knowing that there’s plenty of low-carb, nutrient-dense, healthy broccoli in every bite!
How to make keto broccoli casserole
This recipe is as simple as making the cheese sauce on the stove, adding the chopped broccoli to a small casserole dish, pouring the cheese sauce on top, and baking until bubbly and golden!
Here are the step-by-step instructions for making this tasty casserole:
Step 1: Preheat your oven to 350F (180°C).
Step 2: Cut the broccoli into florets, grate the cheese, and mince the garlic.
Step 3: Add the butter, cream cheese, and cream to a pot over medium heat. Stir occasionally until everything has melted together.
Step 4: Turn down the heat and add the grated cheeses, garlic, mustard, basil, salt, and pepper. Stir well until the cheese has melted completely and the mixture is smooth and creamy.
Step 5: Add the broccoli florets to a square casserole dish and spread them around evenly.
Step 6: Pour the melted cheese sauce over the broccoli florets and stir to combine, ensuring all of the broccoli florets are well-coated.
Step 7: Sprinkle a handful of grated mozzarella cheese on top.
Step 8: Bake for 30 minutes at 350F until the top is bubbly and slightly browned. Remove from the oven and allow to cool for 5-10 minutes before serving.
Your delicious broccoli and cheese casserole is ready to enjoy.
This is one dish that’s sure to be a crowd-pleaser. No one will ever guess that it’s low in carbs and so easy to make!
Variations
Looking for a few more ways you could make this cheese and vegetable casserole?
Feel free to throw in some other vegetables, or replace the broccoli entirely! Cauliflower, mushrooms, asparagus, onions, and bell peppers are all great low-carb vegetables that work wonderfully in this rich, cheesy bake.
You can also play around with the herbs and spices depending on your tastes. Simply add them to the cheese sauce while it simmers on the stove.
For example, you could add in some cayenne pepper or chili flakes to give this casserole a bit of spice. Or, add some Italian herbs or fresh parsley for another layer of flavor.
Don’t hesitate to get creative and make this dish your own!
Baking for a crowd
Not only is this recipe a crowd-pleaser, but it’s also very easy to prepare for a crowd!
To feed a large group, simply double or triple the recipe. You can make a thicker casserole, or split the mixture up into smaller casserole dishes. Just be aware that you may need to adjust the baking time to account for the larger recipe size.
You can also save yourself some time in the kitchen by preparing this recipe a couple hours or even a day in advance. Make the cheese sauce, pour it over the broccoli in the baking dish, mix it together, and top with the mozzarella. Then, cover and refrigerate.
When you’re ready to bake, let the casserole sit at room temperature for about 5-10 minutes, then bake as normal! It’s so easy and means you don’t have to spend much time in the kitchen if you have friends or family over.
Broccoli and cheese casserole nutrition
Because of the macronutrients for this dish, it’s perfect for anyone following a low carb or keto way of eating!
The full bake makes six servings. At that size, each serving has 350 calories, 31 grams of fat, 9.8 grams of carbs, and 3.2 grams of fiber. This means there are only 6.6 grams of net carbs per serving.
Pair it with a low-carb protein main course like my prosciutto wrapped chicken breast with cream cheese or easy baked salmon with lemon-garlic butter for an unforgettable meal!
Storage
Leftovers can be stored covered in the refrigerator for 3-4 days.
To reheat, I recommend letting the casserole sit at room temperature for about 30 minutes, then placing the dish back in the oven at 350F until the top starts to bubble.
Other healthy keto recipes
Looking for more delicious recipes that are great for a low-carb, high-fat way of eating? Here are a few more dishes I know you’ll love:
You can also check out this roundup I created of 10 delicious keto fat bomb recipes for even more keto inspiration!
Once you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Broccoli Casserole
Ingredients
- 1 1/4 lbs. broccoli, (cut into florets)
- 2 tablespoon unsalted butter
- 8 oz cream cheese
- 1/2 cup heavy whipping cream
- 1 cup white cheddar cheese, (grated)
- 1/4 cup mozzarella cheese, (grated)
- 2 cloves garlic, (minced)
- 1 tablespoon yellow mustard
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350F (180°C).
- Cut the broccoli into florets, grate the cheese, and mince the garlic.
- Add the butter, cream cheese, and cream to a pot over medium heat. Stir occasionally until everything has melted together.
- Turn down the heat and add the grated cheeses, garlic, mustard, basil, salt, and pepper. Stir well until the cheese has melted completely and the mixture is smooth and creamy.
- Add the broccoli florets to a square casserole dish and spread them around evenly.
- Pour the melted cheese sauce over the broccoli florets and stir to combine, ensuring all of the broccoli florets are well-coated.
- Sprinkle a handful of grated mozzarella cheese on top.
- Bake for 30 minutes at 350F until the top is bubbly and slightly browned. Remove from the oven and allow to cool for 5-10 minutes before serving.
Denise
This was good (and I’ve also made it with cauliflower) but I think that for accurate nutritional information, you should list the weight as well as the volume of the ingredients.
Mary
I am going to make this recipe and I want to add chicken breasts cubed. Should I cook them first or do you think I can put the pieces in raw? Thanks
Christel Oerum
That sounds delicious. If they are in small enough pieces they should cook through. But just to be certain I would dig out a piece and check that it’s cooked through before serving the dish
Tina
We’ve just finished eating it and it’s amazing! I actually made it a full meal casserole by adding roasted chicken cubed in it. It’s a beautiful flavor.
miriam
can u substitute coconut cream for the whipping cream?
do u have to whip it?
Christel Oerum
You don’t have to whip it, but I’m not sure if coconut cream would work for this recipe
Lilian
I would like to make a question, if I may:
Should the broccoli e pre-cooked or raw?
Thank you.
Christel Oerum
we use raw broccoli