Description
Make this simple, high-fat, low-carb broccoli casserole featuring a rich, creamy cheese sauce. This recipe fits well into a ketogenic diet plan.
Ingredients
Scale
- 4 cups fresh or frozen broccoli florets
- 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish.
- If using fresh broccoli, steam or boil the florets until tender-crisp, about 5 minutes. Drain well. If using frozen, thaw and drain thoroughly.
- In a large bowl, combine the softened cream cheese, heavy cream, 3/4 cup of the cheddar cheese, Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Fold in the cooked broccoli florets and crumbled bacon, if using. Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is set in the center.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a thicker sauce, use full-fat block cream cheese rather than whipped.
- You can substitute Gruyère cheese for some of the cheddar for a different flavor profile.
- This recipe is naturally gluten free because it uses no flour thickeners.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 3
- Protein: 16
- Cholesterol: 85