Sat. Jun 1st, 2024
Keto Broccoli Casserole

Broccoli casserole is a classic comfort food that is often made with high-carb ingredients such as white rice, cream of mushroom soup, and breadcrumbs. However, with a few modifications, you can make a keto-friendly version of broccoli casserole that is just as tasty! This recipe uses cauliflower rice instead of white rice and swaps out the cream of mushroom soup for a creamy cheese sauce, making it a perfect side dish for anyone following a ketogenic diet.



  • 1 head of broccoli, cut into small florets
  • 1 bag of cauliflower rice (about 12 ounces)
  • 1/4 cup unsalted butter
  • 1/4 cup almond flour
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded cheddar cheese
  • Salt and black pepper, to taste


  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes, or until they are bright green and slightly tender. Drain and set aside.
  3. In a large skillet over medium heat, melt the butter.
  4. Add the almond flour to the skillet and whisk until the mixture is smooth and bubbly.
  5. Gradually add the heavy cream to the skillet, whisking constantly, until the mixture is thick and creamy.
  6. Stir in the Parmesan cheese and 1 cup of the shredded cheddar cheese, and continue to stir until the cheese is melted and the sauce is smooth.
  7. Add the cauliflower rice and blanched broccoli to the skillet, and stir to combine.
  8. Transfer the mixture to the prepared baking dish, and sprinkle the remaining shredded cheddar cheese on top.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is hot and golden brown.
  10. Serve hot and enjoy your keto broccoli casserole!

Nutrition Facts:

This recipe makes eight servings, and the nutrition facts per serving are as follows:

  • Calories: 320
  • Fat: 28g
  • Protein: 11g
  • Carbs: 7g
  • Fiber: 3g
  • Net Carbs: 4g

By admin

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