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!
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!
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
- 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
- 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.
pj olson says
This is incredibly delicious. Just the flavor & comfort I’m craving on my keto plan.
Debra S Burney says
Can you use frozen broccoli
Christel Oerum says
That should be fine but I’d thaw it first
Just made it ate a serve. Way too much cream cheese- it took away from the other flavours. Will try again with 1/4 to no cream cheese and substitute for cream. The basil was lovely tho
Giselle Hinds says
Just made… agree the cream cheese is to overwhelming, when I make again I will only use 2oz
This was the best recipe broccoli and cheese I have found. I needed to use some rotisserie chicken so added that, about. 3/4 cup, and added chicken broth.
Kat Presko says
That sounds great. Amazing receipe, I agree!!! 🙂
The nutrition facts say that there is 96% of Saturated Fat. Is that in one serving or the entire dish?
Christel Oerum says
Everything in the nutrition card is per serving. So with one serving, you’d hit 96% of the daily recommended level (Percent Daily Values are based on a 2000 calorie diet)
D. Ward says
This was pretty good. I did add a few more spices to it (paprika and Italian seasoning). The sauce was very thick. I used a little chicken broth to thin it out some. I also added some diced onion to the butter, cream and cream cheese. My 3-year old loved it. Will make again.
Can this be made ahead of time and frozen?
Christel Oerum says
I haven’t tried that but I think it could work
How much is each serving?
Christel Oerum says
The servings are listed on the recipe card right above the ingredients. This is 6 servings so you’d cut the dish into 6 portions
Stephanie Agler says
I combined broccoli and cauliflower this recipe is decadent.
I am just learning about cooking for diabetes and thought that one key piece of advice was to reduce cheese, and cream. Can you explain why this recipe is still on for diabetics?
Christel Oerum says
Usually, the focus is on carbohydrates as that’s the macronutrient that will impact blood sugar the most. If you’re not managing your diabetes with insulin your doctor has most likely advised you to keep your carbohydrate levels relatively low. Another thing some are advised (will depend on your health) is to be mindful of sodium content.
If you have other medical issues, outside diabetes, that would require you to limit dairy this recipe would probably not be optimal for you