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Broccoli Au Gratin
This cheesy broccoli casserole with crispy low carb topping is the best!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Author:
Easy Low Carb
Equipment
Small Food Processor
Saucepan
Skillet
Ingredients
Topping
1
slice
keto bread
1
tablespoon
butter
melted
¼
cup
parmesan cheese
shredded
Broccoli
3 ½
cups
broccoli florets
approx. one large head
1
cup
water
Sauce
2
ounces
cream cheese
cubed
1
cup
heavy cream
½
teaspoon
onion powder
1 ½
cup
cheddar cheese
shredded
¼
teaspoon
salt
or more to taste
⅛
teaspoon
pepper
Instructions
Preheat oven to 375°F
Blend keto bread in a food processor until it becomes crumbs. Mix with melted butter and parmesan cheese. Set aside.
Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat.
Cover broccoli and steam 4-6 minutes. Remove & place in a bowl. Cover to keep warm.
In a medium saucepan, heat heavy cream, onion powder, salt and pepper to boiling. Reduce heat and let simmer 2 minutes.
Stir in cream cheese until melted. Remove from heat and stir in cheddar cheese.
Spread broccoli evenly in the bottom of a 2 qt baking dish. Pour cheese sauce over the broccoli. Sprinkle with bread crumb mixture.
Bake for 20-25 minutes until top is golden and the cheese is bubbly.
Notes
Broccoli au gratin will keep for up to 5 days in the refrigerator.
Portions can be frozen for up to 4 weeks.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
7
g
|
Protein:
12
g
|
Fat:
31
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
92
mg
|
Sodium:
448
mg
|
Potassium:
246
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1415
IU
|
Vitamin C:
48
mg
|
Calcium:
312
mg
|
Iron:
1
mg