Keto Broccoli Cauliflower Casserole

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Creamy and cheesy broccoli cauliflower casserole is a keto dream, full of tender florets and crisp bacon crumbles.

Prep: 30

Cook: 20

Total: 50

Recipe makes approximately 12 servings

Get Recipe Ingredients

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.

Preheat oven to 375° Fahrenheit. Lightly spray 9x13 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.

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.

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.