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.
- 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
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.
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