This Cheesy Keto Broccoli Casserole with bacon is the ultimate low-carb casserole, perfect as a side or covered dish for any occasion!
What’s your favorite holiday side dish? When I think of Thanksgiving or Christmas my mind jumps to broccoli casserole, sweet potato casserole, green beans casserole, and well, basically ALL the casserole recipes. Pure comfort food at its finest.
Not just for holidays, this casserole goes great with just about any protein for an easy weeknight meal. Want to make it a main meal? Add in diced cooked chicken and you’ve got a Keto Chicken and Broccoli Casserole! How awesome is that?! Rotisserie chicken works great in this.
When trying the come up with an easy way to make broccoli casserole keto-friendly I was struggling with how to replicate the crunchy fried onions without having to fry the onions. Enter, Moon Cheese. Moon Cheese’s cheddar cheese is the perfect crunchy topper for this Keto Broccoli Casserole and who would argue about more cheese? Cheese > Fried Onions.
The Moon Cheese creates the perfect breadcrumb-like crust that is totally to die for. Seriously, Lauren and I both couldn’t stop sneaking bites of this while making it and packaging it up. This isn’t your grandma’s broccoli casserole…it’s a thousand times better. Don’t tell her we said that though…
Here’s how to make keto broccoli casserole:
You’ll start with either fresh or frozen broccoli florets. We prefer fresh but since they’ll need to be lightly steamed a steamer bag of broccoli is always the easiest.
HOW to steam fresh broccoli fast:
Simply place the florets in a bowl with a few tablespoons of water and cover with a damp tea towel. Microwave for 3 minutes until tender. Easy as that!
After that, you’ll mix up the broccoli with the cream cheese, sour cream, shredded cheese, bacon(!), and spices in a mixing bowl to make a delicious cheese sauce. You’ll transfer the mixture to a cast-iron skillet (yes you can use a normal casserole dish if needed) then the broccoli and cheese mixture then top it all off with the parmesan cheese and the crunchy crushed Cheddar Moon Cheese!
Pop the baking dish into the oven and bake away until bubbly. This dish is ready in less than 30 minutes!
How to make the keto broccoli casserole ahead of time:
To make ahead of time you’ll want to prepare the casserole all the way up until you top it with the cheese and Moon Cheese. Go ahead and place in your skillet or baking dish and refrigerate until ready to bake.
This can be done 1-2 days in advance. Right before baking top with the parmesan cheese and crushed Moon Cheese.
How to store broccoli casserole:
This casserole will keep well in the refrigerator for 3-4 days after baking. Be sure to transfer into a well-sealed container, we like these glass storage containers.
How to freeze broccoli casserole:
Yes! You can freeze the cooked casserole. Transfer the casserole to a freezer-safe container and freeze up to 3 months.
To reheat simply place in the oven for 20-25 minutes until bubbly. You can also reheat in a skillet over medium heat on the stovetop.
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.
In search of other keto side dishes? Take a look at these!
- Easy Garlic Butter Green Beans
- Keto German Cauliflower Salad
- Keto Creamed Spinach
- Keto Charred Broccoli
- Keto Brussels Sprouts with Bacon
Cheesy Keto Broccoli Casserole with Bacon
- 1 ½ lbs broccoli florets steamed
- 4 slices cooked bacon crumbled
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup grated Parmesan cheese
- 1 2 oz bag Moon Cheese Cheddar, crushed
- Preheat oven to 350° F.
- Add the cream cheese, sour cream, shredded cheddar, garlic powder, salt, and pepper to a small bowl and mix well to combine. Add in the broccoli florets and bacon, toss to combine.
- Transfer the mixture to a 10” cast iron skillet and sprinkle the Parmesan and crushed Moon Cheese over the top. Transfer to the oven and bake for 40 minutes until bubbly. At the end of 40 minutes turn the broiler on high and continue to broil for 5 minutes until browned. Serve immediately.