Photo of a wooden spoon diving into a Keto Broccoli Casserole.
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Keto Broccoli Casserole

Broccoli and cheese are a match made in heaven, and this Low Carb Broccoli Casserole is my idea of a perfect side dish.
Prep Time15 mins
Cook Time34 mins
Total Time49 mins
Course: Side Dish
Cuisine: American
Keyword: broccoli
Servings: 8
Calories: 242.38kcal
Author: Wendy Polisi

Ingredients

  • 6 cups chopped broccoli about 2 heads
  • 1/3 cup chopped onions
  • 1 teaspoon minced garlic
  • 8 ounces cream cheese softened
  • 1/3 cup ranch dressing or any keto-friendly purchased version
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded cheddar cheese
  • 1/4 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 1/2 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.

Nutrition

Calories: 242.38kcal | Carbohydrates: 7.44g | Protein: 8.53g | Fat: 20.69g | Saturated Fat: 9.82g | Cholesterol: 52.07mg | Sodium: 358.77mg | Potassium: 284.57mg | Fiber: 1.96g | Sugar: 2.71g | Vitamin A: 1000.5IU | Vitamin C: 61.83mg | Calcium: 200.99mg | Iron: 0.79mg