Go Back
Stroller Envy

Keto Broccoli Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups broccoli florets
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar
  • 3/4 cup grated Parmesan, divided
  • 3 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup pork rinds, measured before crushing
  • 3 tablespoons butter, melted
  • 1 teaspoon oil, for dish

Method
 

  1. Preheat oven to 350°F; grease a 9x13-inch baking dish.
  2. Cut 6 cups of broccoli florets into bite-sized pieces.
  3. Blanch broccoli in a large pot of boiling salted water 2-3 minutes until bright green and slightly tender but crisp.
  4. Drain and immediately transfer to an ice bath to stop cooking. Drain well and pat dry.
  5. Mix 8 oz softened cream cheese, 1 cup sour cream, 2 cups shredded sharp cheddar, ½ cup grated Parmesan, 3 minced garlic cloves, ½ teaspoon onion powder, a pinch of nutmeg, 1/2 teaspoon salt, and ½ teaspoon black pepper in a large bowl.
  6. Fold in the blanched broccoli until evenly coated.
  7. Spread mixture evenly in prepared dish.
  8. Crush 1 cup pork rinds into fine crumbs in a small bowl; mix with 3 tablespoons melted butter and ¼ cup grated Parmesan.
  9. Sprinkle topping evenly over casserole.
  10. Bake 25-30 minutes until edges bubble, topping is golden brown, and center reaches 165°F.
  11. Rest 5 minutes before serving.
  12. Refrigerate leftovers promptly; reheat to 165°F.

Notes

Equipment: 9x13-inch baking dish, large pot, instant-read thermometer.
Serving size: one 8th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.