Here’s a creamy, cheesy Keto Veggie Casserole with Cauliflower and Broccoli 🥦🧀 — low-carb, comforting, and perfect as a side or meatless main.
🥦 Keto Cauliflower & Broccoli Casserole
🧂 Ingredients
- 3 cups cauliflower florets (bite-size)
- 3 cups broccoli florets
- 2 tbsp butter
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese (divided)
- ½ cup shredded mozzarella
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
Optional add-ins:
- 4 slices cooked bacon, crumbled
- 2 tbsp chopped green onions
👩🍳 Instructions
1️⃣ Prep Veggies
- Preheat oven to 375°F (190°C).
- Steam or microwave cauliflower and broccoli 4–5 minutes until just fork-tender (don’t overcook).
- Drain very well and pat dry to prevent a watery casserole.
2️⃣ Make the Creamy Sauce
- In a skillet over medium heat, melt butter.
- Add garlic and cook 30 seconds.
- Stir in cream cheese and heavy cream.
- Cook until smooth and creamy.
- Remove from heat and stir in 1 cup cheddar + mozzarella until melted.
- Season with salt, pepper, and paprika.
3️⃣ Assemble
- Place drained veggies in a greased baking dish (8×8 or similar).
- Pour cheese sauce over and toss gently to coat.
- Top with remaining ½ cup cheddar (and bacon if using).
4️⃣ Bake
- Bake 20–25 minutes until bubbly and lightly golden on top.
- Broil 1–2 minutes for extra browning if desired.
🧮 Approximate Macros (per serving, 6 servings)
- Net carbs: ~5–6g
- Protein: ~9g
- Fat: ~18g
(Will vary depending on exact ingredients.)
💡 Tips for Best Texture
- Dry the veggies thoroughly — excess moisture is the #1 reason casseroles turn watery.
- Use freshly shredded cheese for smoother melting.
- Add a pinch of red pepper flakes if you like a little heat.
If you’d like, I can also give you:
- A loaded “keto baked potato” style version
- A chicken-added high-protein version
- Or a dairy-free keto alternative 🥦
