Low Carb Cheddar Broccoli Casserole

This creamy low carb cheddar broccoli casserole is a keto-friendly comfort dish that skips pasta, rice, and breadcrumbs while staying rich and satisfying. Tender-crisp broccoli is folded into a smooth cheddar and heavy cream sauce, then baked until bubbly and golden for the ultimate cheesy, low carb casserole.

Course Main Course, Side Dish

Cuisine American

Keyword broccoli casserole, cheddar broccoli, gluten free, keto, low-carb

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Equipment

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

Ingredients

For the broccoli

2 pounds fresh broccoli florets cut into bite-size pieces
1 tablespoon fine sea salt for blanching water

For the creamy cheddar sauce

2 tablespoons unsalted butter
1 cup heavy whipping cream
4 ounces full-fat cream cheese cut into cubes and softened
2 cups shredded sharp cheddar cheese freshly shredded, divided
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg optional but recommended
1 teaspoon fine sea salt or to taste
1/2 teaspoon black pepper freshly ground

Optional crunchy topping

2 tablespoons salted butter melted
1/3 cup crushed pork rinds

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 bright green and just tender but still crisp, then drain well in a colander and let steam dry for several minutes so excess moisture evaporates.
Spread the drained broccoli evenly in the prepared baking dish and set aside while you make the cheese sauce.
Add the unsalted butter and heavy whipping cream to a large saucepan over medium heat and warm until the butter is melted and the cream is steaming but not boiling.
Whisk in the cream cheese cubes and cook, whisking frequently, until the cream cheese is fully melted and the mixture is smooth and slightly thickened.
Reduce the heat to low and whisk in 1 and 1/2 cups of the shredded cheddar cheese along with the Parmesan, stirring until the cheeses are completely melted and the sauce is thick and velvety.
Season the cheese sauce with garlic powder, onion powder, smoked paprika, nutmeg if using, salt, and black pepper, then taste and adjust seasoning if needed.
Pour the hot cheese sauce evenly over the broccoli in the baking dish and use a spatula to gently fold and coat all of the florets without breaking them down too much.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
For the optional crunchy topping, stir the melted salted butter together with the crushed pork rinds in a small bowl until well coated, then scatter the mixture evenly over the cheese layer.
Bake the casserole for 18 to 22 minutes until the cheese is melted, the edges are bubbling, and the topping is lightly golden and crisp.
Let the casserole rest for 5 to 10 minutes to set slightly, then serve warm as a main dish or a hearty side.

Notes

For the best texture, avoid overcooking the broccoli during blanching so it stays tender with a slight bite after baking. Shredding your own cheddar from a block melts more smoothly and helps keep carbs lower by avoiding anti-caking starches. This casserole reheats well; store leftovers in an airtight container in the refrigerator for up to 4 days and reheat at 350°F until warmed through.

Nutrition