You want dinner that hits like comfort food but keeps your carbs in check? This is the move: smoky bacon, tender broccoli, and a creamy, cheesy sauce that feels indulgent but plays nice with your macros. No weird ingredients, no culinary degree required, just straight-up flavor that makes you forget it’s “healthy.” It’s the kind of dish that gets scraped clean and leaves people asking for the recipe.
Pro tip: make extra, because leftovers mysteriously vanish.
Why You'll Love This Recipe
- Ridiculously satisfying: Crisp bacon + creamy cheese + roasted broccoli = the trifecta of comfort.
- Legit low-carb: Designed for keto, not the “accidentally kinda low-carb” crowd.
- Weeknight-friendly: Minimal prep, one pan for the bake, and zero culinary gymnastics.
- Meal-prep gold: Reheats like a dream and tastes even better the next day.
- Customizable: Swap cheeses, tweak heat, add protein—this casserole is flexible, not fussy.
Ingredients
- 6 cups broccoli florets (fresh preferred; about 2 medium heads)
- 8 slices thick-cut bacon, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or Gruyère (for melt and stretch)
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup sour cream (optional but recommended for tang)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper (more to taste)
- 1/2 tsp kosher salt (adjust for bacon saltiness)
- Pinch red pepper flakes (optional, for heat)
- 2 tbsp grated Parmesan (for topping)
The Method – Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or similar.
- Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon; reserve 1–2 tbsp bacon fat in the pan.
- Par-cook the broccoli: Steam or microwave florets until just tender-crisp (about 3–4 minutes).
Drain well and pat dry so the sauce doesn’t get watery.
- Build the cream base: In the skillet with bacon fat, add butter. Once melted, sauté garlic for 30 seconds until fragrant (don’t burn it). Lower heat.
- Make it creamy: Stir in cream cheese, heavy cream, and sour cream.
Whisk gently until smooth and unified.
- Flavor it up: Add Dijon, smoked paprika, pepper, red pepper flakes (if using), and salt. Taste the sauce—adjust seasoning now. This is your flavor foundation.
- Cheese melt: Off heat, stir in half the cheddar and half the mozzarella until melted and glossy.
- Assemble: Add broccoli and most of the bacon to the sauce; fold to coat. Transfer to the baking dish.
- Top it: Sprinkle remaining cheddar, mozzarella, Parmesan, and the rest of the bacon over the top.
- Bake: 15–18 minutes, until bubbling at the edges.
For extra golden top, broil 1–2 minutes—watch closely.
- Rest and serve: Let it sit 5 minutes to thicken. Garnish with chives or parsley if you’re feeling fancy.
How to Store
- Fridge: Cool completely, then store airtight for 4 days. Reheat at 325°F until warmed through or microwave in short bursts.
- Freezer: Portion into freezer-safe containers; freeze up to 2 months.
Thaw overnight in the fridge and reheat covered at 325°F. Note: texture stays good, but fresh is best.
- Meal prep tip: Bake in individual ramekins for quick microwave lunches. Zero sharing required, IMO.
Why This is Good for You
- Keto-aligned macros: High fat, moderate protein, very low net carbs—ideal for ketosis and steady energy.
- Broccoli benefits: Fiber, vitamin C, vitamin K, and sulforaphane compounds that support cellular health.
Your mom was right.
- Protein + satiety: Bacon and cheese add protein and fat, keeping you full and reducing snack attacks.
- Electrolyte-friendly: Salted bacon and cheese help maintain sodium levels, which is helpful on keto.
Pitfalls to Watch Out For
- Watery casserole: Don’t skip drying the broccoli. Excess moisture dilutes the sauce and kills the vibe.
- Oversalting: Bacon and cheese are salty. Taste the sauce before adding more salt.
- Burned garlic: Keep heat moderate when sautéing.
Burnt garlic = bitter sauce. Hard pass.
- Cheese clumps: Melt cheese off heat into the warm cream base. Boiling breaks it and gets grainy.
- Overbaking: You’re reheating and melting, not dehydrating.
Pull it when it’s bubbling and lightly golden.
Alternatives
- Dairy tweaks: Swap mozzarella with Gruyère for nutty flavor, or use pepper jack for a spicy edge.
- No bacon? Use pancetta, smoked sausage slices, or cooked chicken thigh. Veg-only? Add sautéed mushrooms for umami.
- Veg swaps: Cauliflower florets, Brussels sprout halves (par-roasted), or zucchini (salt and drain first).
- Lactose-lighter: Use lactose-free cream and aged cheeses (more lactose-friendly).
Skip sour cream and add extra cream cheese.
- Egg-boosted: For a sturdier, quiche-like bake, whisk in 2 beaten eggs to the sauce before folding in broccoli.
- Herb and spice profiles: Try Italian seasoning + red pepper flakes, or cumin + chili powder for Tex-Mex vibes.
FAQ
Is this casserole actually keto?
Yes. It’s mostly broccoli, bacon, and high-fat dairy. Net carbs stay low per serving, especially if you keep portions reasonable and skip carb-heavy sides.
Can I use frozen broccoli?
You can, but thaw and drain thoroughly, then pat dry.
Roast it on a sheet pan for 8–10 minutes to evaporate excess moisture before mixing with the sauce.
What’s the best cheese combo for flavor and melt?
Cheddar for sharpness + mozzarella or Gruyère for melt. Add a little Parmesan on top for a salty, umami crust. Balance is everything.
How do I make it spicier?
Use pepper jack, add extra red pepper flakes, or stir in a teaspoon of hot sauce to the cream base.
Want smoke and heat? Chipotle powder works wonders.
Can I make this ahead?
Absolutely. Assemble fully, cover, and refrigerate up to 24 hours.
Bake 5–10 minutes longer from cold, covered for the first half, then uncover to brown.
How many servings does this make?
Typically 6 generous servings as a main, 8 as a side. If you’re feeding athletes or teenagers, assume fewer. You’ve been warned.
How do I keep the sauce smooth?
Warm the dairy gently, melt cheese off heat, and avoid boiling.
If it looks too thick, whisk in a splash of cream; too thin, add a bit more cheese.
Can I make it without pork?
Yes—use turkey bacon, smoked chicken, or skip meat and add sautéed mushrooms and a dash of liquid smoke for depth.
My Take
This Keto Broccoli & Bacon Casserole is the kind of “set it and forget it” dinner that still feels chef-level. It’s forgiving, fast, and wildly satisfying—basically the weeknight MVP. If you want an easy win that keeps you full and happy without carb creep, this is it.
And FYI, the broil at the end? That crispy, bubbly top is the mic drop.
