Keto Broccoli Casserole
A rich, bubbling broccoli casserole bound in a triple-cheese cream sauce with crisp bacon and a Parmesan crust. At just 4.8g net carbs and 358 calories per serving, this low-carb comfort side is ready in 45 minutes and disappears at any keto dinner table.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This creamy, cheesy broccoli casserole is the low-carb side that earns a spot on the holiday table and the weeknight rotation alike. Crisp bacon, a velvety three-cheese sauce, and tender broccoli come together in one dish for pure keto comfort.
Ingredients
- 5 cups broccoli florets, cut into bite-size pieces (about 1 1/2 lb)
- 8 slices bacon, cooked crisp and crumbled (reserve drippings)
- 4 oz cream cheese, softened and cubed
- 1 cup heavy whipping cream
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- 1
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil and blanch the broccoli for 2 minutes, then drain very well and pat dry to avoid a watery casserole.
- 2
In a saucepan over medium heat, melt the butter, add the garlic, and cook 30 seconds until fragrant. Pour in the heavy cream and add the cubed cream cheese, whisking until smooth and melted.
- 3
Reduce heat to low and stir in 1 cup of the cheddar, the onion powder, salt, pepper, and red pepper flakes. Whisk until the sauce is thick and glossy, then remove from heat.
- 4
Spread the blanched broccoli evenly in the baking dish and stir in half the crumbled bacon. Pour the cheese sauce over the top, tossing gently to coat every floret.
- 5
Top with the remaining 1/2 cup cheddar, the Parmesan, and the rest of the bacon. Bake uncovered for 25 to 30 minutes, until golden and bubbling at the edges.
- 6
Let rest 5 minutes before serving so the sauce sets and slices cleanly.
Tips & notes
- Drying the broccoli thoroughly is the single most important step — excess water thins the sauce and makes the casserole soupy.
- To make it vegetarian, skip the bacon and use 3 tbsp butter to build the sauce; net carbs stay roughly the same while calories and protein drop slightly.
- Store covered in the fridge up to 4 days. Reheat individual portions in the microwave or the whole dish at 350°F for 15 minutes. It freezes well before baking — thaw overnight, then bake as directed.
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Frequently asked questions
- How many carbs are in keto broccoli casserole?
- Each serving has 4.8g net carbs (6.0g total carbs minus 1.2g fiber), along with 358 calories, 13.8g protein, and 32.2g fat. This recipe makes 8 servings.
- Can I make this broccoli casserole ahead of time?
- Yes. Assemble it fully, cover, and refrigerate up to 24 hours before baking — add about 5 extra minutes in the oven since it starts cold. You can also freeze the unbaked casserole, thaw overnight, and bake as directed.
- Can I use frozen broccoli instead of fresh?
- Absolutely. Thaw the frozen broccoli completely and press out as much water as possible with paper towels or a clean kitchen towel. Skip the blanching step entirely, since frozen broccoli is already partially cooked.
