Broccoli Cheddar Casserole

Recipe by Mandy Pagano

Recipe originally published on on 3/3/19. It has been lightly edited for re-publication.


Broccoli Cheddar Casserole, topped with crunchy crushed Ritz crackers, was a staple growing up but is full of non-keto ingredients. Now, you can enjoy this classic dish in a completely keto-friendly way!

Notes: Feel free to change up the cheese, as desired. I used cheddar, because that's how I've always eaten broccoli cheese casserole, but a good quality smoked variety would be super nice in this dish. If you prefer florets to cut broccoli, just be sure to chop it into bite-sized pieces. For fresh broccoli, I would consider blanching prior to assembling the casserole.

[tasty-recipe id="2698"]

Broccoli Cheddar Casserole

  •  Author: Mandy Pagano
  •  Prep Time: 10 minutes
  •  Cook Time: 35 minutes
  •  Total Time: 45 minutes
  •  Yield: 8 servings
  •  Method: Baked
  •  Cuisine: American
  •  Keywords: cheese, comfort-food, easy, quick


  • 1 tbsp. (1/2 oz/ 14 g) butter
  • 1/4 c onion, diced
  • 1/3 c celery, diced
  • 2 cloves garlic, minced
  • 2 square packages (20 oz/ 567 g total) frozen cut broccoli, defrosted and drained
  • 1/2 c cheddar, shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground mustard powder
  • 1/2 c (4 fl oz/ 118 ml) heavy cream
  • 1/2 c (4 fl oz/ 118 ml) mayonnaise
  • 1 oz (28 g) pork rinds, crushed
  • 1/4 c parmesan cheese, grated
  • 2 tbsp (1 oz/ 28 g) butter, melted


  • Preheat oven to 350 degrees F and grease a casserole dish.
  • In a small sauce or sauté pan, heat 1 tbsp. butter over medium until hot. Sauté onion, celery, and garlic until just translucent. Transfer to a mixing bowl.
  • Add the broccoli and cheddar to the mixing bowl and toss to combine with the cooked vegetables.
  • In a small bowl, combine the heavy cream, mayonnaise, and seasonings and mix well. Stir into the broccoli mixture, toss to coat, and spread into a casserole dish.
  • Combine the crushed pork rinds with the parmesan cheese and sprinkle evenly over the top of the casserole. Drizzle evenly with melted butter.
  • Bake the casserole for 35 minutes, or until it is bubbly and the topping is crisp and golden.
  • Remove from the oven and serve hot.


  • Serving Size: 1/8 recipe
  • Calories: 217.2 cal
  • Fat: 24.1 g
  • Carbohydrates: 5.5 g
    • Fiber: 2.3 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 3.2 g
  • Protein: 4.3 g

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