Keto Cheesy Broccoli
Tender roasted broccoli smothered in a rich, garlicky cheddar cream sauce — pure low-carb comfort. At just 4.3g net carbs and 285 calories per serving, this cheesy broccoli is ready in 30 minutes total and makes the perfect keto side for any dinner.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto cheesy broccoli turns a humble vegetable into the star of the table, with crisp-roasted florets bathed in a velvety cheddar cream sauce. It comes together in one sheet pan and one saucepan, making it an easy weeknight side that even non-keto eaters will fight over.
Ingredients
- 1 lb fresh broccoli florets (about 6 cups)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp salted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 oz cream cheese, softened
- 1 1/4 cups shredded sharp cheddar cheese
- 1/4 tsp paprika
- 1/8 tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F. Toss the broccoli florets with olive oil, salt, and pepper, then spread in a single layer on a sheet pan. Roast for 18-20 minutes, until the edges are crisp and browned.
- 2
While the broccoli roasts, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 3
Pour in the heavy cream and add the cream cheese. Whisk until the cream cheese fully melts and the sauce is smooth, about 2 minutes.
- 4
Reduce heat to low and stir in 1 cup of the shredded cheddar, a handful at a time, whisking until melted and glossy. Stir in the paprika and red pepper flakes.
- 5
Transfer the roasted broccoli to a serving dish and pour the cheese sauce over the top. Sprinkle with the remaining 1/4 cup cheddar and serve hot.
Tips & notes
- For a baked casserole version, combine the roasted broccoli and sauce in a baking dish, top with the reserved cheddar, and broil for 2-3 minutes until bubbly and golden.
- Frozen broccoli works too — thaw and pat very dry first so it roasts instead of steaming, which keeps the dish from turning watery.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of cream to loosen the sauce.
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Frequently asked questions
- How many carbs are in keto cheesy broccoli?
- Each serving has 4.3g net carbs (6.6g total carbs minus 2.3g fiber), along with 285 calories, 10g protein, and 24g fat. This recipe makes 4 servings, so it fits comfortably into a keto or low-carb day.
- Can I make this cheesy broccoli ahead of time?
- Yes. Roast the broccoli and make the sauce separately, then store both in the fridge for up to 4 days. Combine and reheat just before serving, adding a splash of cream to bring the sauce back together.
- What cheese works best for keto cheesy broccoli?
- Sharp cheddar gives the boldest flavor, but Gruyère, Monterey Jack, or a smoked gouda all melt beautifully. Always shred cheese yourself — pre-shredded bags contain starchy anti-caking agents that can add carbs and make the sauce grainy.
