KETO Broccoli & Cauli Casserole

This KETO Broccoli and Cauli Casserole is hands down my most favorite side I have made since on my KETO journey.  I am a HUGE fan of broccoli and I am becoming a big fan of cauliflower so bringing the 2 together is perfect!

Load it Up

One the first side dishes I made when I started my KETO path was my Loaded Cauliflower Casserole.  It is still one of my favorites and I make it often, but this Broccoli and Cauliflower Casserole is definately my new go to.  

To amp it up a bit I used sour cream, ranch seasoning and mayo.  This combo adds a creaminess to the dish while still letting the veggies be the stars.  Of course I did throw in some bacon and cheese as well, because why not?

Perfect for a crowd (or just a few)

This is definately a dish you could take to a pot luck and no one would ever guess it was a KETO friendly dish.  It is so decadent and rich that people would be feeling guilty for enjoying it…I don’t know about you but I love dishes like that.

If you are not cooking for a crowd no worries, it reheats really well.  I actually love it the next day just as much as the first.

Are there any options?

Of course there are options.  If you don’t love broccoli you can use all cauliflower or add in another veggie of your choice.  You could also add in additional veggies such as peppers, garlic or onion.  Just make sure to add in the extra carbs as needed.

You could also change up the cheese if you would like.  You could use a pepper jack cheese or a a gryere cheese.  Any one that you prefer would work.  Make it perfect for you and your family & friends.

You need to make this NOW


Serves 8 servings


KETO Broccoli & Cauli Casserole

KETO Broccoli and Cauli Casserole is the perfect side that everyone is sure to love. It is loaded with tons for flavor and only has 4 net me you need to make this ASAP

10 minPrep Time

40 minCook Time

50 minTotal Time

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1 medium head cauliflower, chopped
2 cups broccoli florets, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons ranch seasoning
8 bacon slices, cooked and chopped
1 cups shredded cheese (i used monterey jack)


Spray a 9x13 pan with nonstick spray, set aside
Preheat oven to 425
Line a rimmed baking sheet with parchment paper
Spread chopped veggies into a single layer
Drizzle with olive oil
Season with salt & pepper, tossing to make sure everything is coated
Roast in oven for 10-15 minutes, or until broccoli is just starting to brown
In a large bowl whisk together sour cream, mayonnaise, ranch seasoning and 1/2 of the chopped bacon
Add in roasted veggies to sour cream mixture, tossing to combine
Spread into prepared pan
Top with remaining bacon and cheese
Cover pan with aluminum foil and place back into oven
Cook for 20 minutes, remove foil and continue baking until cheese begins to brown (about 10 minutes)
Remove and serve


Each serving is 4 net Carbs as based on the Carb Manager App



153 cal


14 g


3 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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