This Broccoli Cheese Casserole is a fun new take on an old classic. It’s low-carb, keto-friendly, and so delicious! Serve it as a side dish or a main dish.
Broccoli and cheese are such a timeless combination. I’m thankful that I can get my children to eat broccoli without smothering it with cheese, but since it’s the holiday season, I thought I’d make a super comforting Broccoli Cheese Casserole that is low-carb and keto-friendly.
If you know me, you know I’m neither low-carb nor keto. But recently, I’ve been trying to cut back on carbs and can’t remember the last time I cooked regular rice. I’ve been loving cauliflower rice, and I thought it would be great in this Broccoli Cheese Casserole. I used chopped almonds as a crispy topper instead of breadcrumbs, and they add such great flavor.
My Broccoli Cheese Casserole Recipe
I don’t remember my mom ever making a traditional broccoli cheese casserole, so I made this one up myself. Besides cheddar cheese, it’s light and healthy, so you can feel good about eating it!
This casserole can be enjoyed as a side or main dish. It would be great for the holiday table or a cozy dinner. I’ve also considered mixing it with some pasta, which isn’t low-carb but still tasty!
Why Your Body Will Love This Flavorful Casserole
- Heart Health – The fiber in broccoli helps us maintain healthy blood sugar and cholesterol levels. (It’s also great for the digestive system.)
- Immune Support – Broccoli contains a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. It also contains many antioxidants that further support the immune system.
- Digestive Health – Cauliflower is high in fiber, which helps digestion run smoothly and keeps the belly feeling full for longer. It also contains prebiotic fiber, which feeds the beneficial bacteria in your gut.
Broccoli Cheese Casserole Ingredients
- Broccoli – I like to use fresh broccoli and cut the florets into small, bite-sized pieces so they’re easy to eat and cook faster. If you’re using frozen broccoli, make sure to cook all the water out so the casserole isn’t soggy.
- Cheese – I like sharp white cheddar cheese because I love its flavor. You can use any kind of cheese, though.
- Cauliflower Rice – I subbed cauliflower rice for regular rice to make it low-carb and more of a vegetable side dish. You can make your own cauliflower rice or buy it frozen.
- Toasted Almonds – Instead of topping my casserole with bread crumbs, I used chopped, toasted almonds, and it’s so good! They add a nice flavor and also help keep it low-carb.
How To Make This Broccoli Cheese Casserole
- Preheat the oven to 400 degrees F. Heat a large, oven-safe pan over medium heat and add one teaspoon of olive oil, broccoli, and a pinch of salt. Cook until the broccoli is tender, 10 minutes. Remove it from the pan and add one teaspoon of olive oil and shallot to the remaining. Cook until the shallot starts to brown, and then add garlic and cook for another minute or two.
- Add cauliflower rice, mix together, and cook until heated through. Add broccoli, almond milk, and 1 cup cheese. Season with salt and pepper to taste, and mix until everything is combined. Top with the remaining 1/2 cup of cheese and chopped almonds. Bake until bubbly and cheese is melted, 25-30 minutes.
Cheesy Broccoli Casserole Recipe Tips
- I like to start by cooking the broccoli in a pan with olive oil and salt. I prefer the broccoli to retain some crunch, so you don’t want it to get completely soft.
- This recipe would be great to add to pasta if you aren’t worried about carbs.
- You’ll know it’s ready when the cheese is bubbly and melty.
- You can make this recipe vegan by using a vegan cheese alternative.
- It will stay fresh in the fridge for up to five days and can be reheated in the oven or microwave.
Do you have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking for more cozy, nourishing vegetarian meals?
High-Protein Tofu and Black Bean Enchilada Skillet
Parmesan Crusted Gnocchi with Broccoli and White Beans
Broccoli Cheese Casserole {Keto Friendly, Low Carb}
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This Broccoli Cheese Casserole is low carb, keto friendly and so delicious! Enjoy as a side or main dish!
Ingredients
- 2 teaspoons olive oil, divided
- 6 cups broccoli florets, small diced
- 1 large shallot, diced
- 2–3 cloves garlic, minced
- 12 ounces cauliflower rice, or about 2 cups
- 1 1/2 cups grated cheese, I used sharp white cheddar, divided
- 1/4 cup unsweetened almond milk
- 1/2 cup diced toasted almonds, I blended mine in a food processor
- Salt and pepper
Instructions
- Pre-heat oven to 400 degrees F. Heat a large, oven safe, pan over medium heat and add one teaspoon olive oil, broccoli and a pinch of salt. Cook until broccoli is tender, 10 minutes. Remove broccoli from pan, add remaining one teaspoon olive oil and shallot. Cook until shallot is starting to brown and then add garlic and cook for another minute or two.
- Add in cauliflower rice, mix together and cook until heated through. Add broccoli, almond milk and 1 cup cheese. Season with salt and pepper, to taste and mix until everything is combined. Top with remaining 1/2 cup of cheese and chopped almonds. Bake until bubbly and cheese is melted, 25-30 minutes.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side, Gluten Free
- Method: Stovetop, Oven
- Cuisine: American
This was delish! I love your recipes! They are inspiring me to cook again!
Yah!! That is SO nice to hear!!
Sounds like a great side dish or could be added to make a main dish BOWL (my favourite way of eating). One comment – if you are really wanting to cut down the carbs I would use maybe 1/2 a regular onion rather the shallot which surprisingly has a lot more carbs than cooking onions (although I would agree it would be tastier choice).
I had no idea! Thanks for the tip!
Very delicious and EASY to make. It’s better than the original broccoli rice casserole that has way more calories, and it is so healthy with the addition of the rice. And, it’s a one-dish dinner! I’ll be warming it up all week for lunch.
Yah!! So glad you liked it!