Who says comfort food can’t be keto? This broccoli cheese bake is both!
Here in the South, we do love our casseroles creamy and our veggies swimming in cheese. Lucky for us, the keto lifestyle doesn’t ask us to give up the good stuff—it leans right into it. This amazing broccoli and cheese casserole is everything a comfort dish ought to be: rich, savory, and wrapped in a molten lava of bubbling cheese bake.
Broccoli and cheese have always made a strong team, but this version takes things a step further. Fresh broccoli florets are folded into a silky sauce made with heavy cream, almond flour, and a generous helping of Monterey Jack and Parmesan. A few sprigs of thyme and just the right touch of seasoning give it a delicate lift, while the browned top brings just enough texture to contrast that decadently creamy base under it.
This is the kind of vegetable casserole that is tasty enough to serve on the side or as the star of the show. It’s simple enough for a busy evening, but special enough to bring to the church supper or holiday table, too. And if you think kids won’t like it, believe me—no one’s turning down a second helping of this.
If you’re looking for something that feels indulgent but fits cleanly into your low-carb lifestyle, this is one to bookmark. What we have here are classic flavors, just reimagined in a way that works for how you’re eating today.
From side dish to showstopper: Keto add-ins to try
Want to make a hearty entrée out of this? Fold in some chopped cooked chicken, smoked sausage, or even crispy bacon bits. I’ve added leftover rotisserie chicken before, and let me tell you, it turned this side dish into a full-on, lip-smacking supper. Want more cheese? Don’t be shy—try swapping in sharp cheddar for bite, a little Gruyère for nuttiness, or even some cream cheese stirred into the sauce for extra richness. You can also toss in a handful of chopped green onions or a dash of red pepper flakes for some added zing and zip. For texture, chopped mushrooms or sautéed bell peppers work beautifully and still keep things keto-friendly.
How do I store leftovers?
Once your casserole cools to room temperature, cover it tightly or transfer it to an airtight container and refrigerate—it’ll stay fresh 3-4 days, tops. To freeze, cool completely, then wrap well in plastic wrap and foil or seal in an airtight freezer container. This casserole freezes well up to 3 months. When reheating, thaw overnight in the fridge, then warm in a 350 °F oven until hot throughout (about 15–20 minutes), or microwave individual portions until fully heated through.
Similar recipes to try
If you’re looking for more casseroles that bring big flavor without so many carbs, these three are worth adding to your weekly rotation. Cheesy Ranch Broccoli & Cauliflower Casserole blends two favorite veggies in a rich, ranch-seasoned cream and cheese sauce that bakes up bubbly and satisfying. For something even heartier, Spinach Artichoke Chicken Casserole is a creamy, crave-worthy twist on the classic dip, all folded into a full meal with rotisserie chicken, broccoli, and a silky sauce of spinach-artichoke dip and heavy cream. And if you’re craving a little spice, Keto Fajita Casserole turns up the heat with juicy chicken, sautéed peppers, onions, queso, and cauliflower rice, giving you all the sizzle of fajitas in an easy one-dish bake.
Low-Carb Broccoli Cheese Casserole
Ingredients
- 4 tablespoons butter
- 2 cloves garlic crushed
- 4 tablespoons almond flour
- 2 cups heavy cream
- 2 cups Monterey Jack cheese grated (divided)
- 1 cup Parmesan cheese finely grated (divided)
- 2 large (or 3 medium) heads of broccoli cut into florets
- 4 sprigs thyme
- Salt and pepper
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a pot over medium heat and add the garlic. Sprinkle in the almond flour and cream. Whisk.
- After the sauce starts to thicken, sprinkle in 1 1/2 cups of the Monterey Jack cheese and 3/4 cups of the Parmesan cheese. Stir.
- Add the broccoli, followed by the thyme, and season with salt and pepper. Gently stir.
- Top with the remaining cheese. Bake the casserole in the oven for 20–25 minutes. Allow to rest for a few moments before serving.
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