Keto Broccoli and Cheese Casserole is the creamy, comfort-food side dish you’ve been missing on the ketogenic diet. Try this recipe for an easy low-carb side dish casserole dish that’s as delicious as it is easy to make.
Combine fresh broccoli with sharp Cheddar and a bit of cream cheese for one of the best keto side dishes you’ve ever had! Convert even broccoli-haters with this tasty recipe!
Easy Keto Broccoli Cheese Casserole Recipe
Broccoli and cheese is one of those classic flavor combinations that even pickiest of eaters can’t resist. A comforting and nutritious casserole packed with broccoli and cheese is sure to be a winner at your dinner table.
This Cheesy Broccoli Casserole features tender broccoli smothered in a rich and creamy homemade cheddar cheese sauce. What could be better? Even kids will love this simple and delicious baked broccoli casserole.
This broccoli casserole is fast enough to make on a weeknight — but it’s also a great recipe to prepare ahead of time, and serve when you’re ready. I like to serve this broccoli casserole as a side dish with roasted chicken or grilled steak!
Ingredients in Keto Broccoli Cheese Casserole
You won’t find any canned cream of mushroom soup, here. Instead, the star of this recipe is healthy, fresh broccoli.
For this recipe, you’ll need:
- Broccoli. I like to use fresh broccoli, but you could use frozen if you’re in a pinch.
- Cream Cheese. Full fat is just fine.
- Sour Cream.
- Cheddar Cheese. I buy pre-shredded to save time, but you can grate your own.
- Optionally, a crunchy topping. In other casserole recipes, I’ve used a mixture of almond flour and grated parmesan cheese, flavored with a pinch of onion powder.
Carbs in Broccoli
Broccoli is a healthy and nutritious vegetable, making it perfect for the keto diet or any other way of eating. Broccoli is a great source of vitamins, minerals, fiber, and even protein!
1 cup of raw broccoli contains:
- Calories: 30
- Protein: 3 grams
- Carbs: 6 grams
- Sugar: 2 grams
- Fiber: 3 grams
- Net Carbs: 3 grams
How to Make Low Carb Cheesy Broccoli Casserole
Making this cheesy broccoli casserole is pretty simple.
The first thing to do is preheat the oven to 350F. Prepare a casserole dish with non-stick spray.
Then, if you are starting with fresh broccoli, you’ll want to parboil or steam it. Wash and chop the head of broccoli into small florets. Then, in a large pot of boiling water, boil the broccoli florets for 4-5 minutes, until crisp-tender. Drain, and set aside.
While the broccoli is cooking, you can start making the sauce. In a large mixing bowl, stir together the softened cream cheese, sour cream, 1 cup of shredded cheese, garlic powder, salt, and pepper. Mix well until combined.
Add the broccoli, and stir to coat. The sauce will be quite thick, but it should loosen up when you add the broccoli. If it still seems too thick, you can thin it out a bit with some heavy cream or chicken stock.
Next, spoon the broccoli into a casserole dish, and top with the remaining 1/2 cup of cheese. If you wanted to add some extra Parmesan cheese or almond flour to make a crunchy topping, now is the time to add it.
Finally, bake the casserole in the oven for 14 to 20 minutes, or until bubbly and lightly browned on top.
How to Store and Reheat Broccoli Cheese Casserole
One of the great things about this casserole, and other casseroles in general, is that they can be made ahead of time. By mixing up the ingredients the day before, you can save yourself time when you’re throwing a holiday meal or dinner party.
To make ahead: I love that this broccoli and cheese casserole can be assembled in advice, then popped into the oven right before you’re ready to serve it. There are two ways you can do this. The first is to make and bake the casserole a day ahead of time. Cool, cover tightly with foil, and store in the fridge. Reheat, covered, at 350F until hot and bubbly. The second way is to prepare the casserole and refrigerate it unbaked until you are ready to bake. Then, bake at 350F until hot and bubbly.
To freeze: Bake the casserole and let it cool completely. Wrap the cooled dish with plastic wrap and/or foil, and freeze. To thaw, place in the refrigerator overnight. Bake the thawed, uncovered broccoli casserole in a 350F degree oven for 20 minutes, or until it’s hot in the center.
To reheat in the oven: Place the casserole in a 350F degree oven until hot and bubbly.
Other Keto Broccoli Side Dishes
If you like broccoli, here are some other keto veggie side dishes to try.
- Easy Oven Roasted Broccoli
- Creamy Garlic Keto Broccoli with Bacon
- Keto Broccoli Salad with Bacon and Cheese
- Low-Carb Broccoli Cheese Soup
- 8 cups broccoli florets (about 2 large heads)
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 cups cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 350F. Prepare a casserole dish with non-stick spray.
- In a large pot of boiling water, boil the broccoli florets for 4-5 minutes, until crisp-tender. Drain, and set aside.
- In a large mixing bowl, stir together the softened cream cheese, sour cream, 1 cup of cheese, garlic powder, salt, and pepper. Mix well until combined. Add the broccoli, and stir to coat.
- Spoon the broccoli into a casserole dish, and top with the remaining 1/2 cup of cheese. Bake in the oven for 15 to 20 minutes, or until bubbly and lightly browned on top.
If you want to add a crispy topping to this casserole, mix together 1/4 cup of grated Parmesan cheese with 2 tbsp of almond flour, and sprinkle over the top before baking.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 349 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 74mg Sodium: 601mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 7g Sugar: 5g Sugar Alcohols: 0g Protein: 15g
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