I present a Cheesy Broccoli Casserole that’s a healthy low carb Keto Broccoli Cheddar side, loaded with broccoli and cheese and finished in about 15 minutes, ideal for quick weeknight menus.
I wasn’t planning on falling for a side dish, but this Cheesy Broccoli Casserole did it. Packed with bright broccoli florets and a smooth hit of cream cheese, it somehow feels indulgent without the guilt.
It’s the sort of recipe that makes you pause and wonder why simple food can be so clever. Perfect for a quick Keto Broccoli Cheddar pick or to sneak extra veggies onto the table, it’s low carb and done fast.
I keep thinking of tiny tweaks, which is probably why I make it way more than I should.
Ingredients
- Broccoli: High in fiber and vitamin C, gives bulk and mild earthy flavor
- Cream cheese: Rich, creamy fat and protein, makes the dish silky and slightly tangy
- Sharp cheddar: Bold flavor, brings protein and calcium, gives that ooey gooey melt
- Eggs: Bind everything together, add protein and structure so it slices clean
- Sour cream or Greek yogurt: Adds tang and creaminess, Greek yogurt boosts protein, it’s lighter
- Bacon optional: Smoky salty crunch if you want, adds fat and an addictive savory hit
- Almond flour or crushed pork rinds: Crunchy topping, low carb option, gives nutty or porky texture
- Parmesan: Sharp salty notes, adds umami and depth, small amount goes far
- Onion and garlic: Sweet and savory aromatics, add flavor complexity without making it sweet
Ingredient Quantities
- about 4 cups broccoli florets chopped (fresh or frozen, thawed)
- 8 ounces cream cheese softened
- 1/2 cup sour cream or plain Greek yogurt
- 2 large eggs lightly beaten
- 1 1/2 cups sharp cheddar cheese shredded, divided
- 1/4 cup grated Parmesan cheese
- 1 small yellow onion finely chopped
- 1 clove garlic minced
- 2 tablespoons butter melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 4 slices bacon cooked crisp and crumbled (optional)
- 2 tablespoons almond flour or crushed pork rinds for topping (optional)
How to Make this
1. Preheat oven to 375°F and grease an 8×8 inch baking dish or line it with foil for easier clean up.
2. Prep the broccoli: if frozen thaw and squeeze out as much water as you can with paper towels, if fresh chop into florets and steam or microwave 3 to 4 minutes until bright green and just tender, then pat dry.
3. Cook the bacon until crisp, drain and crumble, set aside. Melt the 2 tablespoons butter, use about 1 tablespoon to sauté the finely chopped onion over medium heat until soft (3 to 4 minutes), add the minced garlic and cook 30 seconds, then remove from heat and save the other tablespoon of melted butter for the topping.
4. In a large bowl beat the softened cream cheese until smooth, stir in the sour cream (or Greek yogurt) and the lightly beaten eggs until combined.
5. Add 1 cup of the shredded sharp cheddar, the grated Parmesan, kosher salt, black pepper and the smoked paprika if using; mix until mostly smooth, it’s ok if there are a few little lumps.
6. Fold the drained broccoli, the sautéed onion and garlic, and the crumbled bacon into the cheese mixture until everything is coated. Taste and adjust salt or pepper if needed.
7. Spread the mixture into the prepared baking dish and smooth the top, then sprinkle the remaining 1/2 cup shredded cheddar evenly over the top.
8. If using, toss the 2 tablespoons almond flour or crushed pork rinds with the reserved melted butter and sprinkle that over the cheese, you can also add a few extra bacon crumbs on top.
9. Bake 20 to 25 minutes until the casserole is set and bubbly; if you want a browner top pop it under the broiler for 1 to 2 minutes but watch it closely.
10. Let the casserole rest about 5 to 10 minutes so it firms up, then scoop and serve warm.
Equipment Needed
1. 8×8 inch baking dish (or line with foil for easier clean up)
2. Large mixing bowl
3. Electric hand mixer or a sturdy spatula for beating the cream cheese (either works)
4. 10 inch skillet for cooking the bacon and sautéing the onion
5. Chef’s knife and a cutting board
6. Measuring cups and spoons
7. Box grater for shredding the cheddar and grating Parmesan
8. Colander plus paper towels or a clean kitchen towel to drain and press the broccoli
9. Oven mitts and a rubber or silicone spatula for spreading and serving
FAQ
Cheesy Broccoli Casserole Recipe Substitutions and Variations
- Cream cheese: swap equal amount mascarpone or full fat ricotta (blitz ricotta smooth). Gives a slightly lighter, less tangy texture; add a pinch of salt if needed.
- Sour cream / Greek yogurt: use the same amount crème fraîche or full fat plain yogurt. Mayo works in a pinch but it will taste different, so only use if desperate.
- Eggs: for egg-free binding use flax eggs — 2 tbsp ground flax + 6 tbsp water (let sit 5 min) replaces 2 large eggs; texture will be a bit denser.
- Bacon (optional): use smoked tempeh, coconut bacon, or chopped cooked ham for the smoky/salty hit, or just omit and stir in 1/2 tsp smoked paprika for smokiness.
Pro Tips
1. Get the broccoli as dry as humanly possible. If it was frozen, thaw it and squeeze or press in a clean dish towel or lots of paper towels until it stops dripping. Fresh broccoli is easier if you steam it just until bright green then blot it dry. Too much water makes the casserole weepy and stops it from firming up.
2. Soften and smooth the cream cheese first. Microwave it for 10 to 15 seconds if needed, then beat it until silky before adding the other ingredients. Little lumps ruin the texture, and when it’s smooth it bakes more evenly. Also beat the eggs lightly by themselves first, so you don’t get streaks.
3. Don’t be shy with the aromatics and seasoning. Let the onion brown a bit longer than you think, and taste the filling before you bake to correct salt and pepper. A tiny pinch of mustard powder or a splash of hot sauce can make the cheese taste brighter if it feels flat.
4. Make the top texturally interesting and let it rest. Toss the almond flour or crushed pork rinds with melted butter and sprinkle them on top for crunch, then broil for one to two minutes only if you want extra color. After baking give it five to ten minutes to set so it scoops cleanly; rushing it makes a mushy mess.
Cheesy Broccoli Casserole Recipe
I present a Cheesy Broccoli Casserole that's a healthy low carb Keto Broccoli Cheddar side, loaded with broccoli and cheese and finished in about 15 minutes, ideal for quick weeknight menus.
6
servings
440
kcal
Equipment: 1. 8×8 inch baking dish (or line with foil for easier clean up)
2. Large mixing bowl
3. Electric hand mixer or a sturdy spatula for beating the cream cheese (either works)
4. 10 inch skillet for cooking the bacon and sautéing the onion
5. Chef’s knife and a cutting board
6. Measuring cups and spoons
7. Box grater for shredding the cheddar and grating Parmesan
8. Colander plus paper towels or a clean kitchen towel to drain and press the broccoli
9. Oven mitts and a rubber or silicone spatula for spreading and serving
Ingredients
about 4 cups broccoli florets chopped (fresh or frozen, thawed)
8 ounces cream cheese softened
1/2 cup sour cream or plain Greek yogurt
2 large eggs lightly beaten
1 1/2 cups sharp cheddar cheese shredded, divided
1/4 cup grated Parmesan cheese
1 small yellow onion finely chopped
1 clove garlic minced
2 tablespoons butter melted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
4 slices bacon cooked crisp and crumbled (optional)
2 tablespoons almond flour or crushed pork rinds for topping (optional)
Directions
- Preheat oven to 375°F and grease an 8×8 inch baking dish or line it with foil for easier clean up.
- Prep the broccoli: if frozen thaw and squeeze out as much water as you can with paper towels, if fresh chop into florets and steam or microwave 3 to 4 minutes until bright green and just tender, then pat dry.
- Cook the bacon until crisp, drain and crumble, set aside. Melt the 2 tablespoons butter, use about 1 tablespoon to sauté the finely chopped onion over medium heat until soft (3 to 4 minutes), add the minced garlic and cook 30 seconds, then remove from heat and save the other tablespoon of melted butter for the topping.
- In a large bowl beat the softened cream cheese until smooth, stir in the sour cream (or Greek yogurt) and the lightly beaten eggs until combined.
- Add 1 cup of the shredded sharp cheddar, the grated Parmesan, kosher salt, black pepper and the smoked paprika if using; mix until mostly smooth, it’s ok if there are a few little lumps.
- Fold the drained broccoli, the sautéed onion and garlic, and the crumbled bacon into the cheese mixture until everything is coated. Taste and adjust salt or pepper if needed.
- Spread the mixture into the prepared baking dish and smooth the top, then sprinkle the remaining 1/2 cup shredded cheddar evenly over the top.
- If using, toss the 2 tablespoons almond flour or crushed pork rinds with the reserved melted butter and sprinkle that over the cheese, you can also add a few extra bacon crumbs on top.
- Bake 20 to 25 minutes until the casserole is set and bubbly; if you want a browner top pop it under the broiler for 1 to 2 minutes but watch it closely.
- Let the casserole rest about 5 to 10 minutes so it firms up, then scoop and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 193g
- Total number of serves: 6
- Calories: 440kcal
- Fat: 37g
- Saturated Fat: 24.2g
- Trans Fat: 0.7g
- Polyunsaturated: 2.7g
- Monounsaturated: 8.3g
- Cholesterol: 145mg
- Sodium: 690mg
- Potassium: 397mg
- Carbohydrates: 7.8g
- Fiber: 2g
- Sugar: 3.2g
- Protein: 15.4g
- Vitamin A: 1000IU
- Vitamin C: 55mg
- Calcium: 337mg
- Iron: 1.2mg
