Keto Broccoli Casserole is a low carb, gluten free version of the classic side dish recipe! It’s made using all keto-friendly foods and just as tasty, if not tastier, than the original!
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Let’s talk about cheese. Ooey, gooey, melty, delicious cheese!
I love it, obviously. Since re-starting a keto diet, I have cut carbohydrates down to almost nothing. I have eliminated gluten, no problem. And, to the best of my ability and knowledge, I do not consume soy. But, I just can not cut out dairy.
It’s often recommended to cut dairy from the diet as dairy can be a cause of inflammation for some and can stall weight loss in others. I’m still losing weight and I don’t feel at this time that I have any major issues with inflammation. Should I stall or start to have issues, cutting dairy out will probably be the first thing I try, but until then…give me all the cheese!
Which brings me to this recipe for Keto Broccoli Casserole. And, I must say, this is my favorite keto recipe to date!
Where Did the Idea of a Keto Broccoli Casserole Come From?
Broccoli Casserole made an appearance in my parents home on holidays. Every Thanksgiving and Christmas (and maybe Easter), my mom would whip up a casserole knowing that not a single crumb would go to waste. I told you – I love this stuff.
As a young adult on my own, I would duplicate my mom’s recipe for every holiday and sometimes just because. And, as a vegetarian (back then), I would sometimes bake a Broccoli Casserole to eat just for dinner!
As much as I thought I was a health-nut at the time, it never dawned on my that canned soup and crushed cheese crackers were as bad as I now know they are. I had a healthy metabolism and no signs of PCOS at the time.
I’ve learned a lot and have come a long way since those days, but missed my beloved Broccoli Casserole. After re-starting a keto diet, I knew one of the first recipes that I would be attempting to recreate in a healthier, low carb way would be a Keto Broccoli Casserole.
After looking over my mom’s original Broccoli Casserole recipe, I knew that the canned soup and a cracker (or bread crumb) topping were out of the question. I wasn’t sure if I’d be able to get the same consistency without the canned soup, which contains flour, but it turned out to be easier to do than I thought!
This Keto Broccoli Casserole contains only “real” ingredients. The few carbs that it does have comes primarily from the broccoli and almond flour crumbs on top (completely optional). An added bonus is that it’s also gluten free. And, of course, it’s just as easy to make as the original!
Now that I’ve talked your head off about my life long obsession with Broccoli Casserole, let’s get into how to make a Keto Broccoli Casserole!
How to Make Keto Broccoli Casserole
Prep!
Preheat your oven to 350°F. Butter or grease the inside of a medium size casserole dish.
Chop the broccoli by adding it to the bowl of a food processor and pulse just a few times. Shred the cheddar cheese.
Create!
In a large mixing bowl, add the chopped broccoli, shredded cheddar cheese, mayonnaise, egg, and heavy whipping cream. Mix thoroughly until evenly combined.
Spoon the broccoli mixture into the prepared casserole dish. Spread evenly and pack it down so that it’s nice and smooth on top.
In a small bowl, mix the melted butter and blanched almond flour with a fork until coarse “breadcrumbs” form.
Sprinkle the almond flour crumbs evenly over the top of the prepared casserole.
Bake for 45-55 minutes, or until the almond flour crumbs are golden brown and the casserole is just slightly jiggly in the center. It will set more as it cools.
Present!
Serve warm, as is. Enjoy!
Tips and Techniques for Making Keto Broccoli Casserole
- You can usually find already chopped broccoli available in either the produce or frozen food sections of most grocery stores. While, fresh is always best, frozen can be used. Just be sure to thaw it first.
- Always shred cheese from a block rather than buying a bag of shredded cheese which contains starch to keep it from sticking together. The starch not only adds carbohydrates, it also keeps the cheese from melting nicely.
- Keto-approved mayonnaise can be hard to find unless you have a specialty or health food store nearby that caters to low carb and keto diets. You can find a few different brands on Amazon.com. Simply CLICK HERE for the list. If you are on a strict keto-diet, you want to avoid soybean and canola oils.
How to Store Leftover Keto Broccoli Casserole
- Leftover Keto Broccoli Casserole can be stored in an air-tight container in the refrigerator. Use within 3-5 days.
- It is recommended to reheat this Keto Broccoli Casserole in the oven or a toaster oven for best results.
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Keto Broccoli Casserole
Ingredients
- 4 cups chopped broccoli
- 8 ounces sharp cheddar cheese * shredded from block
- 1 cup keto-approved mayonnaise
- 1 egg
- 1/4 cup heavy whipping cream
- 2 tablespoons unsalted butter * melted (optional)
- 3/4 cup blanched almond flour (optional)
Instructions
- Preheat your oven to 350°F. Butter or grease the inside of a medium size casserole dish.
- Chop the broccoli by adding it to the bowl of a food processor and pulse just a few times.
- In a large mixing bowl, add the broccoli, cheddar cheese, mayonnaise, egg, and heavy whipping cream. Mix until evenly combined.
- Pour the mixture into the prepared casserole dish. Spread evenly and pack it down so that it's nice and smooth on top.
- In a small bowl, mix the melted butter and almond flour with a fork until coarse "breadcrumbs" form.
- Sprinkle the almond flour crumbs evenly over the top of the prepared casserole.
- Bake for 45-55 minutes, or until the almond flour crumbs are golden brown and the casserole is just slightly jiggly in the center. It will set more as it cools.
Notes
Tips and Techniques for Making Keto Broccoli Casserole
- You can usually find already chopped broccoli available in either the produce or frozen food sections of most grocery stores. While, fresh is always best, frozen can be used. Just be sure to thaw it first.
- Always shred cheese from a block rather than buying a bag of shredded cheese which contains starch to keep it from sticking together. The starch not only adds carbohydrates, it also keeps the cheese from melting nicely.
- Keto-approved mayonnaise can be hard to find unless you have a specialty or health food store nearby that caters to low carb and keto diets. You can find a few different brands on Amazon.com. Simply CLICK HERE for the list. If you are on a strict keto-diet, you want to avoid soybean and canola oils.
How to Store Leftover Keto Broccoli Casserole
- Leftover Keto Broccoli Casserole can be stored in an air-tight container in the refrigerator. Use within 3-5 days.
- It is recommended to reheat this Keto Broccoli Casserole in the oven or a toaster oven for best results.
Frankie Pinnix says
This recipe sounds amazingly easy & delicious! Can’t wait to try!
Gabi says
I love the ease of this vegetarian recipe which needs just a few ingredients. The almond flour crumbles are the “cherry on the cake”:)
Edyta at Eating European says
What a great Keto recipe. I would have never thought about making a topping from almond flour! This recipe is a keeper.
Jessica Formicola says
I just love this idea! A healthy way to start off the year. Making this recipe for dinner this week!
Heidy L. McCallum says
Very interesting idea, I keep hearing a lot about this Keto diet and have been looking at recipes. I might give this a try and see how it goes. It looks pretty good.
Jacqueline Meldrum says
So it’s like a quiche with a crumble topping instead of a pastry base. Nice idea.