Low-Carb Cheesy Broccoli Bake

Low-Carb Cheesy Broccoli Bake

For adults and kids alike - cheesy broccoli always makes a perfect side dish, especially when it involves a crunchy topping! Perfectly seasoned, crunchy, and low carb - great for keto lovers!


Serves 4


1 pound broccoli crowns, cut into florets

2 tablespoons butter

¼ cup cream cheese

½ tablespoon dijon mustard

½ cup milk of choice

1½ cups shredded mild cheddar cheese, plus more for topping

1 cup shredded applewood smoked cheddar, plus more for topping

½ teaspoon smoked paprika

½ teaspoon garlic powder

salt and pepper, to taste

1-60g bag Whisps Italian Herb Cheese Crumbs



Preheat the oven to 375℉. 

Bring a large pot of salted water to a boil over high heat. Add the broccoli florets, blanching for just 2-3 minutes, until bright green. Strain and transfer the florets to a medium casserole dish and set aside. 

Melt the butter in a saucepan over medium heat. Once melted, add the cream cheese, mustard, and milk. Bring to a low boil, whisking to break up the cream cheese. Remove the pan from the heat and add the cheese, smoked paprika, garlic powder, and season with salt and pepper to taste. Whisk together until the cheese is melted and a creamy sauce is formed.  

Pour the cheese sauce over the broccoli, and mix well. Generously top with the Whisps Italian Herb Cheese Crumbs, and bake for 20-25 minutes, just until broccoli is tender and cheese is bubbly. Serve hot.

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