Keto Broccoli Casserole with Parmesan and Bacon

Broccoli is not my favorite vegetable, not even in my top ten, but a creamy sauce loaded with Parmesan changes that entirely. Keto broccoli casserole with parmesan and bacon is creamy, cheesy, and genuinely easy to make.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

This is different from my other broccoli casserole, this one is a pure side dish, no turkey, built on heavy cream instead of cream cheese.

Chef Jenn’s Take on Broccoli Casserole with Parmesan and Bacon

Do not overcook the broccoli, steam it just a few minutes until it is bright green with still some crunch. There is nothing worse than mushy broccoli in a dish like this.

Fry the bacon first and remove all but a tablespoon of the fat. Sautee the onion and garlic in the butter and that reserved bacon fat until translucent, about 5 minutes. Add the cream and simmer for 2 to 3 minutes to thicken slightly, then thicken it further with xanthan gum if you want, no more than a quarter teaspoon, it is entirely optional. Return the bacon to the pan, stir in the Parmesan, then fold in the drained, steamed broccoli. Pour into a casserole dish, top with mozzarella, and bake until bubbly and golden brown.

Gouda, havarti, Swiss, or pepper jack all work in place of mozzarella if you want to switch things up, and a pinch of red pepper flakes adds heat if you want it.

One reader specifically singled out the Parmesan crust on top as the highlight of this dish, and I genuinely agree, that brown, cheesy topping is something else.

What You’ll Love About Broccoli Casserole with Parmesan and Bacon

• That golden, Parmesan-crusted topping alone is worth making this for.
• Creamy, cheesy, and genuinely easy to make.
• A great side that can steal the show at any dinner.

Ingredients

• Broccoli – Fresh, cut into florets. Frozen works too, thawed and drained very well.
• Bacon – Chopped.
• Butter – Salted.
• Onion – Diced.
• Garlic – Minced.
• Heavy whipping cream – Full fat.
• Mozzarella cheese – Gouda, havarti, Swiss, or pepper jack all work as substitutes.
• Parmesan cheese – Good quality, grated.
• Xanthan gum – Optional, no more than 1/4 teaspoon.

How To Make This Keto Broccoli Recipe

Wash and trim the broccoli and steam it for about 3 minutes in the microwave on high or until the broccoli is bright green but still quite crunchy.

Chop the bacon and fry it in a skillet. Set the bacon aside and remove all but 1 tbsp of bacon fat from the pan.

Add the butter to the pan and sautee the onion and garlic in the bacon fat until the onion is translucent, about 5 minutes.

Add the cream to the skillet and simmer for 3-4 minutes, allowing it to thicken slightly. Thicken with a pinch of xanthan gum if you like it a bit thicker.

Add the bacon to the cream, and toss with the well-drained broccoli. Season with salt and pepper. Stir in the parmesan cheese.

Pour this bacon, cream, broccoli mixture into an oven-safe casserole dish. Top with mozzarella and parmesan and bake at 400-F until the top is bubbly and brown. About 10 minutes.

Make It A Meal

Keep the rest of the plate simple so this can be the star, like with Bacon-Wrapped Pork Tenderloin or Garlic Steak & Mushrooms.

For more broccoli recipes, Broccoli Salad with Bacon and Keto Beef and Broccoli are both worth adding to the rotation.

Storage

This can be frozen, but once thawed the broccoli releases water and the sauce can turn a bit soupy. If that does not bother you, freeze in a freezer-safe container or zipper-top bag for up to 3 months, then thaw and reheat in the microwave. Otherwise, this is best enjoyed fresh from the oven.

Frequently ASked Questions