Our Keto Broccoli Cheese Casserole, Aka Broccoli Gratin, is deliciously creamy and makes a great easy-to-make side dish. The sauce is rich, garlicky, and delicious.

Fresh garlic is essential to give the sauce its brilliant flavor. Swapping it out for the jarred minced garlic just doesn’t have the same taste.
Ensure that you drain the broccoli well. Too much water in the dish will do the creamy sauce split.
Ingredients for Keto Broccoli Cheese Casserole

- 1 pound of Broccoli, cut into florets
- 4 ounces of Cream Cheese
- ½ cup of Heavy Cream
- 1 tablespoon of Butter
- 2 large cloves of Garlic, crushed
- ½ teaspoon of Salt
- ½ teaspoon of Black Pepper, ground
- 4 ounces of Cheddar Cheese, grated
How to Make Keto Broccoli Cheese Casserole

- Preheat your oven to 200C/390F.
- Steam or boil the broccoli just enough so that it is still crunchy on the inside. Drain well and place into a large mixing bowl.
- Place the garlic, butter, salt, pepper, cream cheese, and heavy cream in a small saucepan.
- Cook on medium heat for 7-10 minutes while stirring until the cream cheese has melted.
- Add the sauce to the broccoli, along with 2 ounces of the cheddar cheese, and gently mix.
- Pour the mixture into a casserole dish and top with the remaining cheddar cheese.
- Bake in the oven for 20-30 minutes until the cheese is melted and browned.
- Serve immediately.

Keto Broccoli Cheese Casserole (Gratin)
Unit Conversion
Ingredients
- 1 pound broccoli cut into florets
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1 tablespoon butter
- 2 cloves garlic crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper ground
- 4 ounces cheddar cheese shredded
Instructions
- Preheat your oven to 200C/390F.
- Steam or boil the broccoli just enough so that it is still crunchy on the inside. Drain well and place into a large mixing bowl.
- Place the garlic, butter, salt, pepper, cream cheese and heavy cream in a small saucepan.
- Cook on medium heat for 7-10 minutes, while stirring until the cream cheese has melted.
- Add the sauce into the broccoli, along with 2 ounces of the cheddar cheese and gently mix.
- Pour the mixture into a casserole dish and top with the remaining cheddar cheese.
- Bake in the oven for 20-30 minutes until the cheese is melted and browned.
- Serve immediately.
Nutrition

This Keto Broccoli Cheese recipe makes four servings.
Leftover Broccoli Gratin can be stored in the fridge for up to 4 days.
Looking for other great Keto side dishes, why not try some of our other great recipes;
To make a larger batch of Keto Broccoli Cheese, adjust the servings above.
Loved it ate half! Thought I might double up on the sauce next time
Hi Maud, thank you, so glad you loved it.
This looks amazing! Can you replace the heavy cream with light cream?
Hi Julie,
You sure can!
Made this with a little over a pound of broccoli but 2 teaspoons butter, 3 oz cream cheese and about 3 oz cheddar with a sprinkle of parmigiano reggiano cheese over it. Didn’t want to share it with my daughter! Delicious!
I’m so glad you enjoyed it, Renee! It’s a big favorite here too!!
Omg this was amazing. I will never make a different brocoli and cheese casserole again. I did however add a teaspoon of onion powder and paprika for personal preference but the hubby and I love it. Thank you for posting it.
I’m so glad you enjoyed it, Frances!! Thank you for your kind words 🙂
Just made this tonight and it was really good! Thanks
This is SOOO good!!
This is the best cheese broccoli I have ever had and my 6 yo LOVED it. He kept asking for more. I will definitely make this again. I would recommend this recipe if you are looking for something creamy to do with your broccoli.
The flavor is amazing.
Thank you!
Thank you for your kind words, Natasha!
I hope this is the start of a lifelong love of veggies for your kiddo!
It was easy to make.and tasty