Cheesy Baked Broccoli
Tender broccoli baked under a creamy cheddar sauce until bubbly and golden. A comforting low-carb side at 5 grams of net carbs per serving.
Baked broccoli under a blanket of cheese
This is the side that gets kids and picky adults to eat their broccoli. Tender florets bake under cheddar and a creamy sauce until the top bubbles and browns, so every bite carries as much cheese as vegetable.
Steam or roast the broccoli only until just tender before it goes under the cheese, since it keeps cooking in the oven and you do not want it mushy. Cream cheese and heavy cream make the sauce cling instead of sliding off into the dish.
It bakes in one dish and works for a weeknight side or a low-carb potluck plate.
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Ingredients
- 1 large head broccoli, cut into florets (net carbs →)
- 2 ounces cream cheese (net carbs →)
- 1/2 cup heavy cream (net carbs →)
- 1 1/2 cups shredded cheddar cheese (net carbs →)
- 1/4 cup grated parmesan cheese (net carbs →)
- 2 cloves garlic, minced (net carbs →)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit and grease a baking dish.
- 2Steam the broccoli florets for about 4 minutes, until just tender but still bright green, then drain well.
- 3In a saucepan over low heat, warm the cream cheese, heavy cream, and garlic, whisking until smooth, then stir in half the cheddar and the parmesan with the salt and pepper.
- 4Fold the broccoli into the cheese sauce and transfer it to the baking dish, then top with the remaining cheddar.
- 5Bake for 15 to 18 minutes, until the cheese is melted and bubbling and the top is golden.
Nutrition (per serving)
Recipe FAQ
How many carbs are in cheesy broccoli?
This baked version has about 5 grams of net carbs per serving. Broccoli brings roughly 3 grams of net carbs per cup, and the cheese and cream add richness without adding much to the carb count, so a hearty portion stays keto-friendly.
Can I make this ahead and reheat it?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to a day, then bake as directed, adding a few extra minutes since it starts cold. Leftovers reheat well in the oven or microwave, though the broccoli softens a little more each time.
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