Keto Broccoli Cauliflower Casserole
Posted: 12/29/23
Updated: 01/21/25
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Full of tender florets and crispy, crumbled bacon, this cheesy broccoli cauliflower casserole is a total keto dream. The veggies are tossed in a rich mixture of sour cream, cream cheese, and heavy cream, then everything’s layered together in a casserole dish and baked until hot and melty. It’s a side dish that’s SO easy to make and will have everyone reaching for seconds!
What Makes This Recipe So Good
- Three types of melty cheese, savory bacon crumbles, tangy sour cream, and tender broccoli and cauliflower florets – what could be better?!
- It’s a great dish if you need to use up fresh broccoli or cauliflower, but it works perfectly for those bags of frozen veggies in the back of your freezer, too! Honestly, those steamer bags are the perfect way to make this recipe even easier. I don’t know about you, but I’ll take all the help I can get!
- Keto broccoli cauliflower casserole is one recipe you can really have some fun with. Switch up the types of cheeses you use (I love a good pepperjack for some punch), season the veggies with different spices, use a BBQ bacon… really make it your own!
Chef’s Tips
- If you’ve never steamed broccoli or cauliflower before, we’ve got a super easy-to-follow write-up on it here! You can also use frozen veggies that come in microwaveable steamer bags – just follow the instructions on the packaging.
- I highly recommend you shred your own cheese straight from the block. Prepackaged shredded cheeses use fillers and starches to prevent clumping, which add unnecessary carbs AND keep the cheese from melting properly. Shredding your own is super easy and quick!
You’ll Love These Keto Recipes, Too
- Keto Whipped Cream
- Chick-fil-A Style Keto Chicken Nuggets (with Keto Chick-fil-A Sauce)
- Keto Smothered Pork Chops
- Perfect Keto Lemon Curd (4 Ingredients)
- Keto Gumbo
- Whipped Cottage Cheese (Sweet or Savory)
- 2-Ingredient Keto Magic Shell
- Cheesy Keto Green Beans
- Keto Tamales
- Cheesy Italian Sausage & Bell Pepper Casserole
- Tangy Keto Lemon Bars
- Keto Tacos with Homemade Keto Tortillas
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Keto Broccoli Cauliflower Casserole
Creamy and cheesy broccoli cauliflower casserole is a keto dream, full of tender florets and crisp bacon crumbles.
servings
Ingredients
For the Keto Broccoli Cauliflower Casserole
- 1 small head fresh broccoli chopped into florets, approximately 2-3 cups
- 1 small head fresh cauliflower chopped into florets, approximately 2-3 cups
- ½ cup full-fat sour cream
- 4 ounces full-fat cream cheese softened but not hot
- ¼ cup heavy whipping cream at room temperature
- ½ cup shredded fresh mozzarella see Notes
- ½ cup shredded fresh cheddar see Notes
- 2 ounces sweet onion half of 1 small onion, diced; optional
- 8 slices bacon cooked, crumbled
- salt to taste
- freshly cracked black pepper to taste
For the Topping
- ½ cup shredded fresh mozzarella see Notes
- ½ cup shredded fresh cheddar see Notes
Equipment
- Oven
- Large saucepan optional, see Notes
- water optional, see Notes
- Steamer basket optional, see Notes
- medium bowl
- 9×13 casserole dish
- neutral-flavored cooking spray
- Large mixing bowl
- Silicone spatula
Instructions
To Steam the Broccoli and Cauliflower
- Fill large saucepan with 2 to 3 inches water. Place steamer basket in saucepan. Note: Water should not touch bottom of steamer basket. Leave approximately 4 to 5 inches between top of water and bottom of basket.
- Place saucepan on stovetop over high heat. Bring water to rapid boil, then add broccoli florets (from 1 small head fresh broccoli) to steamer basket. Immediately reduce heat under saucepan to medium.
- Steam broccoli, uncovered, 5 to 7 minutes, or until florets can be easily pierced with fork, then transfer broccoli to medium bowl and set aside.
- Refill saucepan with water as needed and return steamer basket to saucepan. Make sure top of water does not touch bottom of steamer basket.
- Return saucepan to stovetop and increase heat to high, then allow water to begin boiling rapidly. Once boiling, add cauliflower florets (from 1 small head fresh cauliflower) to steamer basket and immediately reduce heat under saucepan to medium.
- Steam cauliflower, uncovered, approximately 10 minutes or until florets can be easily pierced with fork. Transfer steamed cauliflower to medium bowl with broccoli and set aside to cool.
To Prepare the Keto Broccoli Cauliflower Casserole
- Preheat oven to 375° Fahrenheit. Lightly spray 9×13 casserole dish with neutral-flavored cooking spray and set aside.
- Add ½ cup full-fat sour cream, 4 ounces full-fat cream cheese, ¼ cup heavy whipping cream, ½ cup shredded fresh mozzarella, and ½ cup shredded fresh cheddar to large mixing bowl. Stir ingredients together until well incorporated.
- Once combined, add steamed broccoli, steamed cauliflower, 2 ounces sweet onion (optional), 8 slices bacon (cooked and crumbled), salt (to taste), and freshly cracked black pepper (to taste) to mixing bowl. Gently stir together ingredients until fully incorporated, making sure all ingredients are well blended and vegetables are fully coated in sour cream mixture.
- Transfer mixture to casserole dish. Spread mixture out across bottom of dish in one flat, even layer, making sure to reach edges and corners of dish.
- Sprinkle ½ cup shredded fresh mozzarella and ½ cup shredded fresh cheddar evenly across top of broccoli cauliflower layer. Cover casserole dish with aluminum foil.
To Bake and Serve the Keto Broccoli Cauliflower Casserole
- Place covered dish in preheated oven. Bake casserole 20 minutes or until cheese is melted and bubbly.
- Carefully remove casserole dish from oven and set aside. Let casserole stand 5 minutes, then serve warm.
Notes
- Steaming Vegetables: For faster prep, use frozen broccoli and cauliflower florets that you can steam in the microwave.
- Cheeses: I highly recommend you shred your own cheese straight from the block. Prepackaged shredded cheeses use fillers and starches to prevent clumping, which add unnecessary carbs AND keep the cheese from melting properly.
Nutrition Information
Serving: 1serving | Calories: 212kcal | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.02g | Total Carbs: 5g | Fiber: 1g | Sugar: 2g | Net Carbs: 4g | Vitamin C: 33mg | Cholesterol: 48mg | Sodium: 274mg | Potassium: 212mg | Calcium: 151mg | Iron: 0.5mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Thank you so much for including the measurements not only at the beginning of the recipe but in the preparation area of the recipe.
So much easier to follow along when you’re reading the instructions from your phone.
I didn’t have to keep scrolling back to the top to read the amounts.
I will be making this today.
We’re so glad they were helpful! Be sure to let us know how it turned out! 😊
Your recipes don’t give a serving size so how do you calculate calories & such will NO PORTION SIZE????
Hi, Chris! Did you read the text right beneath the nutrition information? There we include instructions for figuring out the weight of a serving size, if that’s how you’d like to measure your portions.
As written, this recipe is intended to make 12 servings. The serving size is 1/12 of the entire yield.
The nutrition information shown is approximated based on the specific ingredients we used and reflects 1 serving out of 12 total servings.
This is just yummy! I have made this ahead and it was delicious. Everyone loved it. I also like most of the ideas that people have shared to make it their own.
We’re so glad everyone enjoyed it! Thanks for sharing, David.
Made this several times. Once in a while I will use a California mixed frozen bag of veggies. Very tasty and also very easy and quick.
Ooh, that sounds like a delicious addition! Thanks for sharing, CeeGee!
I realized I didn’t have sour cream so I substituted french onion dip. It came out great!
Ooh, that sounds like a delicious substitute! So glad you enjoyed it, Lee!
Have you ever made this as a make ahead dish?
We have not! It should work, just be sure to bring the dish to room temperature before baking or adjust bake time as needed. Let us know if you tried it!
My family loved this! I added a sprinkling of fried onions (canned) and Panko bread crumbs, along with a few tiny dots of butter on top during the last 5 minutes….face it a delightful crunch!
Hi, Sandy! Love the crunch you added- it sounds like a wonderful addition! Glad you enjoyed the dish, and thanks for sharing!
Very tasty. I made this with shredded chicken.
That sounds great! So glad you enjoyed. Thanks for the review, Kathy!