Keto Broccoli Cheese Casserole

This Keto Broccoli Cheese Casserole combines tender broccoli with a rich blend of cheddar, mozzarella, and cream cheese, all bound together in a silky, egg-enriched cream sauce that bakes into a sliceable, comforting dish. Seasoned simply with garlic powder, onion powder, salt, and pepper, it delivers classic cheesy casserole flavor without flour, starch, or breadcrumbs, keeping carbs low and satisfaction high. Perfect as a hearty side or a light main dish, this casserole is ideal for weeknight dinners, meal prep, or potlucks when you want cozy, cheesy comfort that still fits your keto lifestyle.

Course Dinner, Main Course, Side Dish

Cuisine American

Keyword broccoli casserole, cheesy casserole, gluten free, keto, low-carb, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 340kcal

Equipment

9x13-inch Baking Dish
Large pot or steamer
large mixing bowl
Whisk
cheese grater
Oven

Ingredients

For the broccoli base

6 cups fresh broccoli florets cut into bite-size pieces, packed
2 tablespoons butter for greasing the baking dish

For the creamy cheese sauce

4 ounces cream cheese softened and cut into cubes
1 cup heavy cream
3 large eggs room temperature if possible
1 1/2 cups shredded sharp cheddar cheese freshly shredded, divided
1 cup shredded low-moisture mozzarella cheese divided
1 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon fine sea salt or to taste
1/2 teaspoon black pepper freshly ground

Optional garnish and add-ins

4 slices bacon cooked crisp and crumbled, optional
2 tablespoons grated Parmesan cheese for topping, optional
1/4 teaspoon crushed red pepper flakes for heat, optional

Instructions

Preheat the oven to 375°F and generously grease a 9x13 inch baking dish with the butter.
Bring a large pot of salted water to a boil or set up a steamer basket over simmering water.
Cook the broccoli florets until they are tender crisp, about 2 to 3 minutes if boiling or 4 to 5 minutes if steaming, then drain well and pat dry with paper towels to remove excess moisture.
Spread the drained broccoli evenly in the prepared baking dish and let it cool slightly while you make the sauce.
Add the cream cheese and heavy cream to a large mixing bowl and whisk until mostly smooth and well combined.
Whisk in the eggs one at a time until the mixture is silky and fully blended with no streaks of egg.
Stir in the garlic powder, onion powder, salt, and black pepper until the seasonings are evenly distributed throughout the cream mixture.
Fold in 1 cup of the shredded cheddar and 3/4 cup of the shredded mozzarella, reserving the remaining cheeses for the topping.
Pour the creamy cheese mixture evenly over the broccoli in the baking dish, using a spatula to gently nudge it into all the gaps so everything is coated.
Sprinkle the remaining 1/2 cup cheddar and 1/4 cup mozzarella evenly over the top of the casserole, then add the Parmesan and bacon if using.
Place the dish on the center oven rack and bake until the casserole is set through, the edges are bubbling, and the top is golden in spots, about 20 to 25 minutes.
Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up for cleaner slices.
Sprinkle with crushed red pepper flakes if desired, slice into portions, and serve warm as a keto main or side dish.

Notes

For the best texture, avoid overcooking the broccoli before baking so it stays tender but not mushy in the finished casserole. Shred your own cheddar and mozzarella from a block to prevent added starches and to help the cheese melt smoothly without becoming greasy. If making ahead, assemble the casserole, cover tightly, and refrigerate for up to 2 days before baking, then add 5 to 10 extra minutes to the bake time if going straight from the fridge. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and reheat best in a 350°F oven until warmed through, though the microwave works in a pinch. To keep carbs low, serve this casserole alongside simple proteins such as grilled chicken, steak, or sausage instead of starchy sides.

Nutrition