Keto Loaded Broccoli Casserole

The Keto Loaded Broccoli Casserole is a creamy, cheesy, and bacon-packed bake where broccoli is the star of the dish. Tender broccoli florets are folded into a rich sauce made from cheddar, mozzarella, cream cheese, butter, and heavy cream, then topped with more cheese and crispy bacon for a classic "loaded" flavor without the high-carb potatoes. Baked until thick, bubbly, and golden, this satisfying casserole delivers comforting textures, smoky depth, and plenty of keto-friendly fats in every bite, all while keeping carbs low for an easy weeknight dinner or crowd-pleasing side.

Course Dinner, Main Course, Side Dish

Cuisine American, Keto, Low Carb

Keyword bacon casserole, cheesy broccoli, gluten free, keto casserole, loaded broccoli

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Equipment

9x13-inch Baking Dish
Large Pot
large skillet
Mixing bowl
Whisk
Colander

Ingredients

For the broccoli base

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

For the creamy cheese sauce

4 ounces cream cheese softened and cut into cubes
3/4 cup heavy cream
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese optional but recommended for extra flavor
1/3 cup sour cream full fat
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

For the bacon and topping

6 slices thick-cut bacon cooked crisp and crumbled, divided
1/2 cup shredded sharp cheddar cheese for topping
1/4 cup shredded mozzarella cheese for topping
2 tablespoons sliced green onions optional, for garnish

Instructions

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
Bring a large pot of water to a boil, season generously with the kosher salt, and add the broccoli florets.
Blanch the broccoli for about 2 to 3 minutes until bright green and just tender but still crisp, then drain well in a colander.
Spread the drained broccoli in an even layer in the prepared baking dish and pat it dry with paper towels if it looks wet to prevent a watery casserole.
While the broccoli drains, cook the bacon in a large skillet over medium heat until very crisp, then transfer to a plate lined with paper towels and crumble when cool enough to handle.
Discard all but about 1 tablespoon of the bacon grease from the skillet if desired, or wipe the skillet clean, and return it to low heat.
Add the butter and cream cheese to the warm skillet and cook over low heat, stirring frequently, until the cream cheese is melted and mostly smooth.
Whisk in the heavy cream and sour cream until the mixture is smooth and gently simmering, making sure there are no large lumps of cream cheese remaining.
Remove the skillet from the heat and stir in the cheddar, mozzarella, and Parmesan until melted into a thick, creamy sauce.
Season the sauce with garlic powder, onion powder, smoked paprika, sea salt, and black pepper, tasting and adjusting the seasoning as needed for a bold, savory flavor.
Fold about two thirds of the crumbled bacon into the cheese sauce, reserving the remaining bacon for topping the casserole.
Pour the hot cheese and bacon sauce evenly over the broccoli in the baking dish, using a spatula to gently toss and coat all of the florets in the sauce.
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top of the sauced broccoli mixture to create a cheesy topping layer.
Scatter the reserved crumbled bacon over the cheese topping so each serving has plenty of smoky crunch.
Bake the casserole for 15 to 20 minutes until the cheese is melted, the edges are bubbling, and the top is lightly golden in spots.
If you prefer a more browned top, broil the casserole on high for 1 to 2 minutes, watching closely to prevent burning.
Remove the casserole from the oven and let it rest for about 5 minutes to thicken slightly and make serving easier.
Garnish with sliced green onions if using, then scoop into bowls or plates and serve warm as a hearty keto main or side dish.

Notes

For meal prep, assemble the casserole through adding the cheese and bacon topping, cover tightly, and refrigerate for up to 2 days before baking, adding a few extra minutes to the bake time if going into the oven cold. To keep the texture from becoming watery, drain the blanched broccoli very well and avoid overcooking it before baking. Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat in a 350°F oven or toaster oven until hot for the best cheesy texture, or use the microwave for convenience if needed. You can swap some of the cheeses for gruyère, Monterey Jack, or pepper jack, and you can stir in diced cooked chicken or browned sausage to turn this into a complete one-pan keto meal while still keeping carbs low.

Nutrition