I'll happily admit it: side dishes are often my favorite part of the meal. This Keto
Broccoli Casserole is one I make again and again, with tender broccoli coated in
creamy ranch and cream cheese, then loaded with cheddar and Parmesan. It's
cheesy, comforting, and easy enough for a weeknight, but holiday-worthy, too.
This Broccoli Cheese Casserole takes me back to childhood, but in a creamier cheesier way.
This is a fresher take on traditional broccoli casserole, which is often made with canned soup.
It's one of my favorite kid-friendly casserole recipes that comes together easily.
How to Make Keto Broccoli Casserole
- First, preheat your oven to 350 degrees. Bring a large pot of water to a boil. Fill another bowl with ice water. Add the broccoli to the boiling water and cook for 1 ½ minutes. Drain and immediately plunge in a bowl of ice water. Drain and transfer to a dry bowl.
2. Next, spray a small skillet with oil and add the onions. Cook for 6 minutes, and then add the garlic. Transfer to the bowl with the broccoli. While the onions are cooking, combine the cream cheese, ranch, and cayenne pepper in the food processor. Process until smooth. Toss with the broccoli mixture and transfer to an 8 x 8 casserole dish.
3. Finally, top with cheese and bake for 25 minutes.
Serving Suggestions
This recipe is a great side to most anything! I like to serve it with simple things - like a marinated steak, air fryer chicken, or grilled chicken. It also goes great with turkey and lamb, making it great for the holidays.
Slow Cooker Instructions
Yes. To make Keto Crock-Pot Broccoli Cheese Casserole, prepare the dish through step 5, and then transfer to a slow cooker. Cook on high for 2 ½ to 3 hours.
More Keto Broccoli Recipes
- Keto Broccoli Cheese Soup is the kind of comfort food that never gets old. Creamy and cheesy, it is like a hug in a bowl.
- Low Carb Broccoli Salad is a flavor-packed side that is great for meal prep. It works just as well on a busy weeknight as it does the holidays.
- For a hearty casserole that even the kids will love, it doesn't get much better than this Chicken Broccoli Casserole.
Keto Broccoli Cheddar and Cream Cheese Casserole
Ingredients
- 6 cups chopped broccoli about 2 heads
- ⅓ cup chopped onions
- 1 teaspoon minced garlic
- 8 ounces cream cheese softened
- ⅓ cup ranch dressing or any keto-friendly purchased version
- ¼ teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
- ¼ cup grated parmesan
Instructions
- Preheat oven to 350 degrees.
- Bring a large pot of water to boil. Fill a large bowl with ice water. Carefully add the broccoli to the boiling water. Cook for 1 ½ minutes. Drain and immediately add to the bowl of ice water. Drain and transfer to a dry bowl.
- Spray a small skillet with oil and add the onions. Cook for 6 minutes. Add the garlic and cook for 1 minute longer. Transfer to the bowl with the broccoli.
- While the onions are cooking, combine the softened cream cheese, ranch dressing, and cayenne pepper in your food processor. Process until smooth.
- Add the cream cheese sauce to the bowl with the broccoli, and toss until combined.
- Transfer to a 8 x 8 baking dish. Top with cheese.
- Cook for 25 minutes, until the cheese is melted and the top is bubbling.
CiCi says
Have you tried to make this in an Air Fryer and, if so, how did you adjust the total baking time? I can figure out the 'saute' of the onions and garlic.
Wendy Polisi says
I haven't tried it. In general you want to reduce your temperature by 25 to 50 degrees, and cut the baking time by around 30%.