Keto Broccoli Casserole
This rich and creamy keto broccoli casserole is a delicious addition to any meal. It's so quick to make and makes the perfect comfort food!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
- 1 1/4 lb broccoli (cut into florets)
- 2 tbsp. 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 tbsp. yellow mustard
- 1 tsp. dried basil
- 1 tsp. sea salt
- 1/2 tsp. black pepper
Preheat your oven to 350F (180°C).
Cut the broccoli into florets, grate the cheese, and mince the garlic. This recipe comes together in minutes so having the ingredients prepared already and on hand makes this recipe a breeze.
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 then add the grated cheeses, garlic, mustard, basil, and 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 all of the melted cheese sauce over the broccoli florets.
Mix the broccoli and cheese sauce together until all the broccoli florets are well coated with the cheese sauce. Sprinkle over a handful of grated mozzarella cheese.
Bake the keto broccoli casserole 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. Serve as a vegetable side dish with some grilled chicken or by itself as a delicious main meal.
Calories: 351kcal | Carbohydrates: 9.8g | Protein: 10.2g | Fat: 30.5g | Saturated Fat: 19.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.4g | Trans Fat: 0g | Cholesterol: 94.2mg | Sodium: 585.7mg | Potassium: 202mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 147.8IU | Vitamin C: 66.8mg | Calcium: 59.7mg | Iron: 4.7mg | Net carbs: 6.6g