Cheesy Keto Broccoli Bake

The Cheesy Keto Broccoli Bake is a creamy, indulgent, and low-carb comfort dish that combines tender broccoli florets with a rich, gooey cheese sauce made from cheddar, mozzarella, and heavy cream. Baked until bubbly and golden on top, it delivers all the satisfaction of a classic broccoli casserole without flour, breadcrumbs, or other carb-heavy fillers. Seasoned simply with garlic powder, onion powder, salt, and pepper, this bake is perfect as a keto-friendly side or a light main dish and reheats beautifully for easy meal prep.

Course Main Course, Side Dish

Cuisine American

Keyword Broccoli, Casserole, Cheese, gluten free, keto, low-carb, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 290kcal

Equipment

9x13-inch Baking Dish
Large Pot
Colander
large mixing bowl
Whisk
Oven

Ingredients

For the broccoli base

6 cups fresh broccoli florets cut into bite-size pieces, about 2 medium heads
1 tablespoon fine sea salt for blanching water, not all will be absorbed

For the creamy cheese sauce

1 cup heavy whipping cream
4 ounces cream cheese cut into small cubes, softened
1 cup shredded sharp cheddar cheese freshly grated if possible
1/2 cup shredded mozzarella cheese low-moisture, part-skim or whole milk
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste

For topping

1/2 cup shredded sharp cheddar cheese for topping
1/2 cup shredded mozzarella cheese for topping
1/4 teaspoon smoked paprika optional, for color and flavor

Instructions

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish with butter or nonstick spray.
Bring a large pot of water to a boil, season generously with the tablespoon of salt, and add the broccoli florets.
Blanch the broccoli for about 2 to 3 minutes until it turns bright green and is just tender but still crisp, then immediately drain it in a colander and rinse with cold water to stop the cooking.
Pat the drained broccoli dry with clean kitchen towels or paper towels to remove excess moisture and spread it evenly in the prepared baking dish.
Add the heavy cream and butter to a medium saucepan and warm over medium heat until the butter is melted and the cream is steaming but not boiling, whisking occasionally.
Whisk in the cream cheese cubes until fully melted and smooth, lowering the heat as needed to prevent the mixture from simmering vigorously.
Stir in the shredded cheddar and mozzarella a handful at a time, whisking constantly until the cheeses are melted and the sauce is thick and creamy.
Season the cheese sauce with garlic powder, onion powder, salt, and black pepper, then taste and adjust the seasoning if needed to make it boldly flavored.
Pour the hot cheese sauce evenly over the broccoli in the baking dish, using a spatula to gently toss and coat the florets so the sauce seeps between the pieces.
Sprinkle the remaining shredded cheddar and mozzarella evenly over the top of the sauced broccoli and dust lightly with smoked paprika if using.
Bake the broccoli bake for 18 to 22 minutes until the edges are bubbling and the top is melted and starting to turn golden brown in spots.
For a deeper golden crust, place the dish under the broiler for 1 to 2 minutes, watching closely to prevent burning, then remove from the oven.
Let the cheesy broccoli bake rest for 5 minutes to thicken slightly before scooping into portions and serving hot.

Notes

For extra protein, you can fold in cooked diced chicken, crumbled bacon, or cooked ground sausage with the broccoli before adding the cheese sauce, keeping in mind that any additions should be low carb to remain keto friendly. The dish can be assembled ahead of time, covered tightly, and refrigerated for up to 24 hours before baking, and you may need to add a few extra minutes to the bake time if starting from cold. Leftovers store well in an airtight container in the refrigerator for up to 5 days and can be reheated in a 350°F oven until warmed through or gently in the microwave in short bursts to avoid overcooking the cheese.

Nutrition