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.
Recipe:
Ingredients:
- 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
Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- 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.
- In a large skillet over medium heat, melt the butter.
- Add the almond flour to the skillet and whisk until the mixture is smooth and bubbly.
- Gradually add the heavy cream to the skillet, whisking constantly, until the mixture is thick and creamy.
- 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.
- Add the cauliflower rice and blanched broccoli to the skillet, and stir to combine.
- Transfer the mixture to the prepared baking dish, and sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is hot and golden brown.
- 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
