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.
Want 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 gets topped 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.