Keto Broccoli Casserole with Parmesan and Bacon
The sauce is BOSS in this dish! It's creamy with just the right amount of cheese, and the garlic gives it such a great flavor!
Servings: 6 servings
Calories: 240kcal
Ingredients
- 6 cups broccoli florets
- 5 slices bacon chopped
- 2 tablespoons butter
- 1/2 cup onion diced
- 2 cloves garlic minced
- 3/4 cup heavy whipping cream
- 3/4 cup mozzarella cheese
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon xanthan gum optional
Instructions
- Steam the broccoli until bright green but still has a bit of crunch to it. About 3 minutes in the microwave in a bowl with 1/4 cup of water and covered tightly with plastic wrap.
- Fry the bacon in a skillet until crisp. Set the bacon aside and remove all but 1 tbsp of bacon fat.
- Add the butter, onions, and garlic and sautee until the onion is translucent. About 5 minutes at medium high heat.
- Add the cream to the skillet and simmer for 2-3 minutes to thicken slightly. Thicken with xanthan gum if you like.
- Return the bacon to the pan and add the parmesan cheese. Combine well. Add the drained and steamed broccoli and stir to coat. Season with salt and pepper.
- Put the broccoli and cream mixture into a casserole dish. Top with the mozzarella cheese and bake at 400-F for about 5 minutes until hot and bubbly and the cheese is golden brown. Serve!
Notes
Recipe Card Tips
- Don't overcook the broccoli, steam it just until bright green with some crunch left.
- Reserve the bacon fat after frying, and use it along with butter to sautee the onion and garlic for extra flavor.
- Use xanthan gum sparingly, no more than 1/4 teaspoon, if you want a slightly thicker sauce.
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 9g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 429mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1249IU | Vitamin C: 83mg | Calcium: 189mg | Iron: 1mg | Net Carbohydrates: 6g