Packed with flavor, this keto broccoli casserole brings together the goodness of broccoli, creamy cheeses, and a blend of keto-friendly ingredients for cheesy goodness - a dish that's both indulgent and guilt-free.
1largebroccolicut into florets, (6-8 cups), blanched
Instructions
In a large pan, melt the butter over medium heat, then add the garlic and cook for 1 minute, stirring constantly.
Add the chicken broth, heavy cream, sour cream, and salt, and stir until smooth.
Bring to a low simmer, then add the softened cream cheese cubes and stir until melted and smooth.
Remove from heat, add half the cheddar cheese, and stir until melted.
Add the blanched broccoli and stir to coat in the sauce.
Transfer to a medium casserole dish, then top with remaining cheese. Cover with aluminum foil for best results.
Bake in the preheated oven for 20 minutes or until the cheese is melted to a golden brown and the sauce is bubbling.
Allow the casserole to cool for 10 minutes for the sauce to thicken before serving.
Notes
Ensure the broccoli is blanched before incorporating it into the casserole. This not only preserves its vibrant green color but also ensures the perfect texture.
Use steamed broccoli if you don't have any blanched broccoli on hand.
If you use frozen broccoli, be sure to thaw before cooking. If you don't thaw it, the casserole could become watered down.