Keto Cheesy Broccoli and Cauliflower Casserole Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 10 reviews
A creamy, cheesy keto-friendly casserole featuring tender broccoli and cauliflower florets cooked in a rich blend of cream cheese, cheddar, and spices, slow-cooked to perfection with an optional crispy bacon topping.
Total Time:5 hours 15 minutes
Yield:6 servings
Ingredients
Vegetables
2 cups broccoli florets
2 cups cauliflower florets
Cheese Mixture
1 cup shredded cheddar cheese
1 cup cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken broth
Seasonings
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Optional Topping
1/2 cup crumbled bacon
Instructions
Prepare Cheese Mixture: In a large bowl, combine cream cheese, heavy cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the mixture is smooth and well incorporated.
Combine Vegetables and Cheese: Place the broccoli and cauliflower florets into the crockpot. Pour the prepared cheese mixture over the vegetables and stir gently to ensure even coating.
Add Toppings: Sprinkle the shredded cheddar cheese evenly over the top of the vegetable mixture. If using, add the crumbled bacon on top as well.
Cook Casserole: Cover the crockpot with its lid and cook on low heat for 5 hours or on high heat for 3 hours. Cooking until the vegetables are tender and the cheese is fully melted.
Serve: Once cooked, serve the casserole warm directly from the crockpot and enjoy the creamy, cheesy flavors.
Notes
For a vegetarian version, omit the bacon topping.
You can substitute the chicken broth with vegetable broth to keep it vegetarian friendly.
Make sure the cream cheese is softened for easier mixing.
If you prefer a thicker casserole, reduce the heavy cream slightly.
Leftovers can be refrigerated and reheated in the microwave or oven.
This recipe is naturally low in carbs, making it suitable for keto diets.
