Creamy, cheesy, and bubbling hot, this ham and cheese bake delivers all the cozy comfort of your favorite Hot Pocket—without all those carbs.
There’s just something irresistible about the pairing of ham and cheese. I mean, I love just about anything with ham and cheese in it—from a stuffed chicken breast, to a buttery croissant, to a gooey Hot Pocket pulled fresh out of the oven. It’s a flavor combination that never goes out of style, no matter how you dress it up. But these days, like many of my readers, I’m more mindful about eating cleaner and keeping things keto-friendly.
Of course, eating keto doesn’t mean giving up those familiar comforts. I still crave that bite where the ham is smoky and savory, the cheese stretches into long strings, and there’s just enough tang to balance out the richness. That craving is what led me to create this ham and Swiss casserole—my answer to all the ham-and-cheese lovers who don’t want to derail their keto goals just to enjoy those flavors.
Instead of layering ham and cheese between slices of bread, I leaned into fresh broccoli florets. That choice wasn’t just about cutting carbs—it was about adding real texture and freshness to the dish. The broccoli brings a tender crunch, soaks up the creamy Dijon-spiked sauce, and turns what could have been a guilty indulgence into a hearty, balanced, and satisfying main dish.
And let me tell you, when the Swiss cheese melts into that cream sauce, wrapping around smoky ham and broccoli in a bubbly blanket of flavor, you won’t give bread a second thought. This casserole doesn’t feel like a substitute—it feels like its own kind of comfort food classic, one I’m proud to add to my collection of go-to keto recipes.
Great keto add-ins for this amazing keto casserole
This casserole is already a hit as written, but you can really get creative with some keto add-ins that take this meal next level, too. If you love a little heat, toss in a handful of pickled jalapeños or a pinch of crushed red pepper before baking—the gentle spice cuts beautifully through the richness. For extra smokiness, add a sprinkle of smoked paprika right over the Swiss, or swap in a smoked Gouda to deepen the flavor. Bacon bits or pancetta can double down on the porky goodness, while sautéed mushrooms bring earthy depth that pairs perfectly with Swiss cheese.
How do I store leftovers?
To store, let the dish cool completely, then cover tightly or portion into airtight containers. Store in the refrigerator for up to 4 days. For longer storage, wrap individual portions in plastic wrap and then slip them into freezer-safe bags, pressing out all the air—freeze up to 2 months. To reheat, place a portion in a microwave-safe dish, cover loosely, and warm on medium power for 1–2 minutes, stirring halfway, until heated through. Or, for the best texture, reheat in a 350°F oven for 15–20 minutes until bubbly again.
Similar recipes to try
If you’d love another melty ham and cheese classic, this Low-Carb Cheesy Ham Chowder wraps smoky ham and gooey cheese into a thick, creamy bowl of comfort. For a yummy casserole kids adore, try this Keto Fajita Casserole, featuring sizzling, juicy chicken, peppers, onions, and queso baked together. When you’re craving pizza, this amazing Crock-Pot Keto Supreme Pizza Casserole layers sausage, pepperoni, and bubbling cheese into the ultimate low-carb pizza fix.
Keto Ham Casserole With Swiss Cheese And Broccoli
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup mayonnaise
- 5 ounces plain Greek yogurt
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar substitute
- 1/2 teaspoon poppy seeds optional
- 3 cups (1 pound) ham cut into small pieces
- 12 ounces fresh broccoli florets
- 4 ounces Swiss cheese shredded
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch baking dish and set aside.
- In a small bowl, combine the cream cheese, mayonnaise, and Greek yogurt until evenly mixed and smooth. You may use a hand mixer for this but it is not necessary.
- Add the Dijon, Worcestershire, brown sugar substitute, and poppy seeds and mix until combined.
- Add the chopped ham and broccoli florets to the mixture and toss until everything is evenly coated. Transfer to the baking dish.
- Top with the shredded Swiss cheese.
- Bake for 25 minutes untl the cheese is melted and slightly browned. Let rest 5 minutes before serving.
I don’t keep yogurt on hand. But, I do have sour cream. Would that be a good substitute?
Hey Laura, Yes! Sour cream is a great substitute for Greek yogurt in this recipe.