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Keto Broccoli Casserole - Creamy, Cheesy, and Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh broccoli florets (about 6 cups, from 2 large heads or 24 oz bagged florets)
  • Cream cheese (8 oz, softened)
  • Sour cream (1 cup)
  • Heavy cream (1/3 cup)
  • Shredded sharp cheddar cheese (2 cups, divided)
  • Grated Parmesan (1/2 cup)
  • Butter (2 tablespoons)
  • Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
  • Onion powder (1/2 teaspoon)
  • Dijon mustard (1 teaspoon)
  • Smoked paprika (1/2 teaspoon; optional but delicious)
  • Cooked bacon, crumbled (1/2 cup; optional)
  • Crushed pork rinds or almond flour (1/2 cup for topping)
  • Fresh chives or parsley (for garnish; optional)
  • Kosher salt and black pepper
  • Olive oil or avocado oil (for greasing the dish)

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil or butter.
  2. Par-cook the broccoli. Steam or blanch the florets for 3–4 minutes until bright green and just tender. Drain well and pat dry to remove excess moisture. Dry broccoli helps prevent a watery casserole.
  3. Make the creamy base. In a large bowl, combine softened cream cheese, sour cream, and heavy cream. Mix until smooth.
  4. Season it up. Stir in garlic, onion powder, Dijon, smoked paprika, 1 1/2 cups cheddar, and Parmesan. Add 1 tablespoon melted butter. Season with 1 teaspoon salt and 1/2 teaspoon pepper (adjust to taste).
  5. Fold in the broccoli. Add the drained, dried florets to the bowl and gently toss to coat every piece with the sauce. If using bacon, fold it in now.
  6. Assemble. Spread the mixture evenly in the greased baking dish. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Make a crunchy topping. In a small bowl, mix crushed pork rinds (or almond flour) with 1 tablespoon melted butter and a pinch of salt. Scatter over the casserole for extra crunch.
  8. Bake. Place on the center rack and bake for 18–22 minutes, until the edges are bubbling and the top is golden.
  9. Rest and serve. Let the casserole sit for 5–10 minutes so it sets. Garnish with chopped chives or parsley. Serve warm.