Ingredients for the Best Smashed Broccoli:

Here’s a quick overview of what you’ll need for this cheesy keto side dish! Scroll down to the printable recipe card at the bottom of the page for exact measurements.

• Broccoli florets – You want to avoid stem pieces as they don’t get as tender and could become chewy. You’ll be steaming these first, so feel free to buy the kind packaged in a steamer bag!
• Unsalted butter, Minced garlic, Garlic salt, Cracked black pepper – We toss the steamed broccoli in this garlic butter mixture before smashing and baking them. If you only have salted butter, you may want to reduce the garlic salt. If you prefer a healthy oil (like olive oil) instead of butter, you could use that instead.
• Shredded parmesan – You want the good quality parmesan that is shredded, not the grated kind in the can. This gets a great crunchy texture that works perfectly with the broccoli! Asiago would be a great substitute.

How to make the BEST smashed broccoli

This easy side dish recipe turns regular broccoli into a delicious kid-friendly side dish that everyone will love! You’ll need a microwave (if using a microwave steamer bag of broccoli) or a steam basket and pot to steam the broccoli. You’ll also need a large baking sheet, a dish towel, heavy-bottomed glass, small mixing bowl, culinary brush, and oven. Here’s a step-by-step guide to making this low-carb broccoli recipe!

Steam broccoli

Preheat the oven to 400 degrees. While it’s warming up, steam the broccoli to an “al dente” texture. You want it to be soft enough to smash but not so much that it becomes mushy. If you have a microwave-safe steamer bag, simply blast for 3-4 minutes. Otherwise, place fresh broccoli into a steamer basket. Bring about 1″ of water to boil in a pot, then add the steamer basket. Place a lid on the pot and allow the broccoli to steam for 5 minutes or until al dente.

Smash broccoli

Pat the broccoli dry with a dish towel, then place each piece on a large baking sheet. Give each floret as much space as possible to give yourself room to work. Using a heavy glass (the bottom of a mason jar works well), smash the broccoli flat on the baking sheet, pressing just enough to flatten the broccoli and increase the surface area.

Add garlic butter and cheese

In a small bowl, combine the melted butter, minced garlic, garlic salt, and black pepper to form a sauce. Brush this sauce onto the smashed broccoli, then sprinkle a small portion of parmesan onto each piece of broccoli. 

Roast

Place the baking sheet pan in the preheated oven and roast 18-20 minutes. You want the edges to be nice and crisp, even quite charred if you enjoy that flavor. Depending on the size of your florets and how much you smash them, yours may need a bit more or less time.

How to serve smashed broccoli

We love eating these crispy bites right out of the oven, sometimes with a squeeze of lemon juice for a little boost of flavor! An extra sprinkle of parmesan, and you’re ready to serve. This is a great side dish to serve instead of fries–They’re crispy and fun to dip in ranch or aioli. Serve them alongside these Lemon Pepper Wings or a Keto Bacon Cheeseburger for a tasty low-carb meal.

More keto recipes to serve with broccoli:

• Juicy Grilled Chicken Thighs
• Keto Chicken Nuggets
• Easy Garlic Butter Steak Bites
• One-Pan Keto Pesto Chicken
• Tuna Melt Chaffle Sandwich

Storage Instructions: 

Allow the broccoli to cool completely, then transfer leftovers to an airtight container. Store in the fridge up to 3 days. I don’t recommend freezing as the broccoli becomes mushy, and the cheese becomes rubbery.

Smashed Broccoli Recipe FAQs

Yield: 4 servings

The Best Smashed Broccoli

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This is the BEST Smashed Broccoli recipe if you love a crispy bite! Tender broccoli is covered in garlic butter and parmesan, then roasted until perfectly crunchy.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 12 ounces fresh broccoli florets
• 2 tablespoons butter, melted
• 1 tablespoon minced garlic
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup good quality shredded parmesan

Instructions

1. Preheat the oven to 400 degrees.
2. Steam the broccoli for 3-4 minutes in a microwave-safe bag or in a steam basket over boiling water. The broccoli needs to be "al dente," soft enough to smash but not mushy.
3. Pat the broccoli dry with a dish towel and place on a large baking sheet.
4. Use a heavy bottom glass to smash the broccoli flat.
5. Combine the melted butter, garlic, garlic salt, and black pepper. Brush the smashed broccoli with the mixture and top with the parmesan.
6. Roast the broccoli 18-20 minutes until crispy.

Notes

Remember, the cooking time will vary based on how large your broccoli florets are and how much you smash them.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 124Total Fat: 8.8gCholesterol: 22.5mgSodium: 348.8mgCarbohydrates: 6.8gNet Carbohydrates: 4.5gFiber: 2.3gSugar: 1.6gProtein: 6.4g

The post The Best Smashed Broccoli appeared first on The Best Keto Recipes.

How do you get even the pickiest eater to enjoy their veggies? You serve it with a creamy homemade cheddar cheese sauce of course! Broccoli and cheddar is a fantastic combo that is a staple in our household. In the winter Broccoli Cheddar Soup is a weekly staple. In the summer these amazing foil packs are on repeat. This simple side dish is one that you will find yourself coming back to time and time again. Steamed broccoli is paired with a simple 6 ingredient cheese sauce that is pure comfort food. This sauce is so versitle and pairs perfectly with other meats and vegetables!

Why you’ll love this recipe:

• Versatile – This is the perfect basic cheese sauce! It goes with anything… Steamed broccoli, roasted veggies, pretzel bites, burgers, spaghetti squash… So many opportunities! You could even add different spices to fit different cuisines better (maybe taco seasoning for nachos or pepper blends for a spicy kick).
• Quick & Easy – The sauce itself takes about 10-15 minutes depending on your preferred consistency and flavor! There are no expensive ingredients, special appliances, or complicated steps. The sauce requires just a small pot and a heating source!
• Low-carb, Keto, Nut-free, & Gluten-Free – A serving of the sauce has 123 calories, 10.7 grams of fat, 2.3 grams of carbs, and 4.3 grams of protein. For keto folks who rely on good doses of fat for energy, this is a great addition to meals!

Cheese Sauce Ingredients

Here’s a quick overview of what you’ll need for the recipe. Scroll down to the printable recipe card for the exact measurements.

• Half-n-half and Unsalted butter – This makes the base of the creamy sauce. If you only have salted butter, you may not need to add any with your seasonings.
• Dijon mustard, Garlic powder, Onion powder, Salt (to taste) – General, all-purpose flavor. Feel free to add some paprika for a little kick if you’d like.
• Shredded cheddar cheese – If you shred it from a block of cheese, you’ll save a little in carbs and have a smoother melt. If you wanted some spice, you could replace half with pepper jack.
• Broccoli – I used fresh broccoli because we love the texture, but you could use frozen broccoli instead (it may require an extra minute of steaming, check that it’s fork-tender). This sauce is also great with cauliflower, green beans, asparagus, and more!

How to Make Cheese Sauce for Broccoli

In addition to the ingredients listed above you will just need a sauce pot and spatula. This easy, cheesy side dish is super easy and quick! Here’s a step-by-step guide for making this cheese sauce recipe.

Steam Broccoli

Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes. When the broccoli has reached your desired tenderness remove from heat and set aside. Remember, the cooking times may vary depending on the size of your florrets.

Make Sauce

While the broccoli is steaming, heat a medium-sized pot or saucepan on medium heat. Add heavy cream cream and butter, then warm for about 5 minutes, stirring frequently. Add Dijon mustard, garlic powder, and onion powder, then stir until combined. Finally, pour in the cheese and stir continuously until the cheese is melted. Taste and add salt if needed.

Combine

Once the sauce is smooth and broccoli is fork-tender and bright green, we’re ready to serve! Remove the broccoli from the steamer basket and serve with the cheese sauce either on the side or drizzled all over.

How to serve cheese sauce

This easy cheese sauce is great as a topping or a dip! Serving in little cups with the broccoli lets everyone decide how much cheese they prefer, but drizzling it all over the broccoli is easy and super delicious! We love this as a side with Air Fryer Salmon or Garlic Butter Steak Bites for a quick, low-carb meal ready in about 20 minutes. It also goes perfectly with Crock Pot Ribs and Mashed Cauliflower!

More veggies that go with cheese sauce:

• Air Fryer Green Beans (4.8 net carbs)
• Keto Roasted Radishes (1.3 net carbs)
• Parmesan Roasted Cauliflower (3.5 net carbs)
• Crispy Keto Fries (6.1 net carbs)

Store

Both the cheese sauce and the broccoli can be kept in the fridge in an airtight container for up to 5 days, but they should be stored separately for the best texture.

Can I freeze cheese sauce?

Yes, this cheese sauce can be frozen up to 3 months! It’s best to store in an airtight container (make sure to leave some extra room so it can expand without breaking your jar). You’ll get the best texture if you defrost the sauce overnight in the fridge, then reheat using the directions below.

Reheat

For the best texture, I like to reheat the broccoli and sauce separately. To reheat the sauce quickly, microwave at 50% power in 20-second increments, stirring between each blast for even reheating. Broccoli can be air fried (350 degrees, 2-5 minutes), baked (350 degrees 5-8 minutes), or microwaved (about a minute… but beware, it makes the scent super strong).

If you love this healthy side dish, check out these easy keto recipes!

• Broccoli Cheddar Muffins – The BEST side dish with some low-carb tomato soup or as a breakfast or snack! These are easy to freeze and reheat, too.
• Crispy Smashed Brussels Sprouts – This comes with an amazing aioli dipping sauce, but it’s great with queso, too!
• Air Fryer Squash – We LOVE how easy this is! Just a few ingredients and about 10 minutes, and you have a delicious, healthy side dish.
• Bacon Cheddar Cauliflower Tots – Crispy, tender, and just the right amount of salty for the perfect snack!
• Cheesy Bacon Wrapped Asparagus – These are great as an appetizer or side dish! The everything bagel seasoning adds a great twist on an old favorite.

Broccoli and Cheese Sauce FAQs

Yield: 4 servings

Cheese Sauce for Broccoli

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This quick Cheese Sauce for Broccoli is a low-carb, healthy side dish to add to any meal! The creamy 6-ingredient sauce is mild, ready in 15 minutes, and the perfect topping for veggies.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 cups broccoli florets
• ½ cup half n half
• 1 tbsp unsalted butter
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ cup shredded cheddar cheese
• Salt to taste

Instructions

1. Place the broccoli in a steamer basket and set it inside a pot filled with 2 inches of water. Bring to a simmer and cover for 7-8 minutes, until broccoli is tender and bright green.
2. Meanwhile, make the cheese sauce. Add the cream and butter to a medium pot or saucepan and heat over medium for about 5 minutes, stirring frequently. 
3. Add the Dijon mustard, garlic powder, and onion powder and stir until combined. 
4. Add the shredded cheese and stir continuously until the cheese is melted and the sauce is smooth. Taste and add salt to taste. 
5. Remove the broccoli from the steamer basket and serve with the cheese sauce, either on the side or drizzled all over! 

Notes

• I found this recipe was really good without any added salt, my husband liked it better with ¼ tsp of salt added. Either way, it’s delicious! 
• Leftovers should be stored with broccoli and cheese sauce separate in the fridge for up to 3 days. Reheat in the microwave in 15-second increments so as not to burn or overcook the sauce. If you like crispy broccoli, reheat it in the air fryer. 
• This sauce would make a great dip for pretzels or even as a mac n cheese sauce! 
• The sauce thickens slightly as it cools, just heat it up gradually if needed to get it back to pouring consistency. 
• Nutrition values for cheese sauce + broccoli: Calories: 146 grams, Total Fat: 11 grams, Cholesterol: 32.2 milligrams, Sodium: 166.4 milligrams, Carbohydrates: 6.8 grams, Fiber: 1.8 grams, Sugar: 2.5 grams, Protein: 6.2 grams, Net Carbs: 5 grams

Nutrition Information:

Yield:

4

Serving Size:

1/4th of sauce only (see notes for nutrition values including broccoli)
Amount Per Serving: Calories: 123Total Fat: 10.7gCholesterol: 32.2mgSodium: 143.9mgCarbohydrates: 2.3gNet Carbohydrates: 2.2gFiber: 0.1gSugar: 1.3gProtein: 4.3g

The post Cheese Sauce for Broccoli appeared first on The Best Keto Recipes.

Lemon chicken is a refreshing dish that combines tender bites of chicken with the bright, tangy flavors of lemon. Boneless chicken breasts are marinated in lemon juice and flavorful seasonings, then cooked to perfection. My variation of lemon chicken includes fresh cauliflower and broccoli which balances well with the savory and succulent chicken.

The dish can be served as a complete meal since it includes protein and vegetables. Alternatively, it pairs well alongside a variety of side dishes such as rice, zoodles, pasta, or a fresh salad.

Overall, this lemon chicken is a versatile and flavorful dish that showcases the vibrant taste of lemons while highlighting the tender and juicy qualities of chicken. You will love how quick, easy, and refreshing this dish is!

Ingredients for Lemon Pepper Chicken

This is a quick overview of the ingredients you will need for this dish. I’ve also provided some suggestions for alternative ingredients if you need to make substitutions. To make this simple chicken dish you will need:

• Chicken Breast: other cuts of chicken such as chicken tenderloins or boneless, skinless chicken thighs will also work.
• Vegetables: you will need broccoli, cauliflower, and fresh garlic. If you prefer to use only broccoli or cauliflower instead of mixing the two that will also work.
• Oil: any neutral oil such as olive oil or avocado oil works in this recipe.
• Lemon: you will need fresh lemon juice, bottled can work in a pinch.
• Spices: lemon pepper, onion powder, garlic powder, salt, pepper, and fresh parsley
• White Wine: a dry white wine such as Sauvignon Blanc. Alternatively, if you prefer not to use wine chicken or vegetable broth will also work.

How to Make Lemon Pepper Chicken

This recipe is super easy to make, but it does have a few different steps. There is marinating and browning the chicken, then seasoning and cooking the vegetables, then adding everything together. To make this super easy to follow I’ve documented the entire process so you can see each step. To make this chicken and broccoli you will need to follow the steps below:

Marinate the Chicken

Cut the chicken into small bite sized 1 inch cubes. Add the chicken to a bowl with part of the olive oil, minced garlic, lemon juice, and seasonings. Mix everything together & let sit for 15 minutes to marinade. You want to be sure those spices are spread evenly over the chicken so each bite is loaded with flavor!

Season and Cook the Vegetables

In a large bowl, toss broccoli and cauliflower with lemon pepper seasoning, salt, and pepper. Heat the oil in a large non-stick skillet over medium heat. Add the seasoned broccoli & cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with lemon juice.

Brown the Chicken

Keep the now-empty pan on the stove (no need to clean it). Pour the wine into the pan and use your mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan. This method is called deglzing the pan. Next, add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F on an instant-read thermometer.

Combine

Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for 5 minutes, to rewarm the veggies.

Serve

Serve this chicken and vegetable dish immediately while warm. Garnish with fresh parsley and dig in! I serve this as a complete meal. However, if you’d like to stretch the dish further it works quite well with some of these side dishes:

• Low Carb Red Lobster Biscuits: just 2 net carbs each and will help you get your carb fix if you are following a keto or low carb diet.
• Wedge Salad: everyone loves a cool, crisp salad and it pairs so well with these flavors.
• Cucumber Salad: this dish also uses fresh lemon and herbs making it a perfect complement to the chicken.
• Cacio e Pepe Zoodles: a great way to add more veggies to this meal!

Storage

Before storing the chicken allow it to cool completely. Next, store in an airtight container up to 3 days. I don’t recommend freezing as the cauliflower and broccoli will have altered textures that may be unpleasant. 

To reheat, simply microwave individual portions for 30-second increments at 50% power (which prevents the chicken from drying out). To reheat the entire dish, return to a skillet, cover, and warm on medium-low until heated throughout (stir occasionally to prevent sticking). You may want to add a splash of white wine to the skillet to add a bit of moisture and flavor to the dish.

Tips for the Best Lemon Chicken

• Choose fresh lemons: Opt for juicy and ripe lemons to get the most vibrant flavor. Squeeze the lemons just before using them to retain their freshness.
• Marinate the chicken: Marinating the chicken in lemon juice and other seasonings will infuse it with flavor and help tenderize the meat.
• Uniform size: be sure to get the chicken and broccoli as close to the same size as possible so everything cooks through in a timely manner.

Recipe FAQ

One Pan Chicken Recipes

• One Pan Jalapeno Chicken: the perfect cheesy comfort food with just 5 net carbs per serving!
• Easy Butter Chicken: This recipe is perfect for beginners and includes step-by-step photos!
• Pesto Chicken Bake: This easy dish has just 2.5 net carbs per serving, making it a low carb, keto-friendly dinner that is impressive enough for guests! 
• Creamy Garlic Chicken: Seasoned, pan-seared chicken is cooked in a rich, creamy, garlic sauce you will love!
• Crock Pot Crack Chicken: This easy chicken recipe is loaded with ranch, bacon, and cheese, making it perfect for salads, wraps, sandwiches, and more!

Yield: 6

Lemon Pepper Chicken and Veggies

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Our new favorite weeknight meal is this Lemon Pepper Chicken and Veggies! This dish is made in one pan and is full of bright, bold flavors that everyone loves!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 pounds boneless skinless chicken breast, cut into 1” cubes
• 4 cups broccoli florets, (1 medium head broccoli)
• 4 cups cauliflower florets, (1 small head cauliflower)
• 1⁄4 cup extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1⁄4 cup lemon juice, divided
• 3 tablespoons lemon pepper seasoning
• 1 teaspoon EACH onion powder, garlic powder, kosher salt (Diamond Crystal)
• 3⁄4 teaspoon ground black pepper
• 3 tablespoons chopped parsley
• 1⁄4 cup white wine

Instructions

1. Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
2. In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
3. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
4. Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
5. Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
6. Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
7. Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies. Sprinkle the remaining 1 tablespoon of parsley as garnish.

Notes

You can marinate the chicken the night before and place it in the fridge. Take it out of the
fridge 10 minutes before cooking!

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Nutrition Information:

Yield:

6

Serving Size:

About 1 1/2 cups
Amount Per Serving: Calories: 324Total Fat: 13gCholesterol: 117mgSodium: 542mgCarbohydrates: 10.2gNet Carbohydrates: 6.7gFiber: 3.5gSugar: 3.3gProtein: 40g

The post Lemon Pepper Chicken and Veggies appeared first on The Best Keto Recipes.

Broccoli Salad with Bacon

Easy, delicious keto Broccoli Salad has the best of all worlds! Salty bacon, sharp cheese, healthy broccoli, and crunchy nuts bring a ton of texture and flavor to every bite! Creamy mayonnaise, sugar-free sweetener, and apple cider vinegar combine to make a sweet and tangy dressing that you’ll absolutely love. This salad is all about balancing opposites — Soft cheese with crunchy nuts, salty bacon with a sweet dressing. It’s an easy, super flavorful salad that everyone will love!

It’s perfect for potlucks or lunches because it doesn’t need to be warmed before eating! It would be fantastic for a dish at a cook out, too! Technically, you could skip cooking entirely if you choose to buy bacon bits… But I do think the fresh bacon taste is worth the effort. If you know you’ll be in a rush, just cook the bacon up to 3 days in advance!

Ingredients for Keto Broccoli Salad

Here’s a quick overview of what you’ll need. For exact measurements, just keep scrolling down to the printable recipe card!

• Fresh broccoli florets, cheddar cheese cubes, crumbled bacon, chopped almonds, and red onion
• Mayonnaise, sweetener (monk fruit if keto, sugar if not keto), apple cider vinegar

Can I use frozen bacon?

No, I would not recommend using frozen bacon in this recipe. Thawed broccoli will not have the crunchy texture we’re looking for in this salad, and it would add too much moisture. I can only recommend using fresh broccoli (or fresh cauliflower if you don’t have broccoli).

How to make Broccoli Salad with Bacon

• In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
• Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
• Stir in the dressing until everything is covered well. Serve chilled.

Obviously, this is a super simple recipe (even kids could prepare this!). All you need to do is mix, chill, and serve!

Can you make salad ahead of time?

This salad is best when eaten within about 24 hours of cooking, even though you technically could eat it up to 3 days later. The longer the dressing is on the salad, the less crunchy the bacon and broccoli will be. If you are meal prepping this for lunches, I recommend having your salad in a jar for each day, separate from your dressing. The day you plan to eat it, just add a bit of dressing and shake!

Substitutions and Tips: 

• If you’re not a fan of bacon, you can replace it with something else! Ham, chicken, even sundried tomatoes could add their own delicious twists.
• Try it with cauliflower instead of broccoli! It changes the texture and flavor a little bit, but a cauliflower salad is delicious, too! It’s a great option when the store is out of broccoli.
• Try different cheeses. Pepper Jack can add a little spice while mozzarella adds a milder taste. Feta would add some more tang that would make this an amazing side for Greek dishes! Shredded cheese is an okay substitute, but it doesn’t hold up as well in this salad.
• If you love crunch, wait to add the bacon until right before serving, then toss to coat one more time. The longer the bacon is in the dressing, the softer it will be.
• If you prefer softer or cooked broccoli, you can quickly parboil it. Boil the broccoli for just 1 minute, then transfer to ice water. Once cool to the touch, dry as much as possible and assemble salad as described.
• If you don’t have apple cider vinegar, you could replace it with lemon juice. The taste won’t be quite as robust, but it is still a very tasty, worthwhile option!
• Use a granular sweetener. I used the granular monk fruit sweetener, and granular sugar would work as well. Golden or brown sugar monk fruit can be used instead, but it will add a slightly different flavor.

How to store Broccoli Salad

This salad is safe to eat up to 3 days after combining (stored in an airtight container in the fridge), but I recommend eating within the first 24 hours to keep the best texture. If you want it to stay fresh longer, keep the salad and the dressing separate in the fridge. When ready to serve (or a few hours before), add your dressing and toss to coat.

I would not recommend freezing this. 

What to serve with Keto Broccoli Salad

This broccoli salad fits so many different needs and occasions! For the holidays, serve with a Turkey Breast, Rosemary Garlic Keto Rolls, and Keto Cranberry Sauce. Don’t forget the Easy Keto Sausage Stuffing and Cheesy Cauliflower Casserole! If you’re taking this for lunch, you could add super easy no-cook lunch options like Prosciutto Skewers, Italian Pinwheels, or a Turkey Lettuce Wrap.

Entrees like Bacon Wrapped Pork Tenderloin, Roast Chicken, Salmon with Jalapeno Lime Butter, or a Keto Bacon Cheeseburger would be fantastic with this salad. You could add in other sides like Keto Mashed Cauliflower, Keto Roasted Radishes, or Keto Cheddar Garlic Biscuits.

More keto broccoli recipes:

• Air Fryer Broccoli
• Cheddar Roasted Broccoli
• Keto Broccoli Cheddar Bites
• Air Fryer Frozen Broccoli

Want more? Check out this list of the BEST Broccoli Recipes. Not all of them are keto, but most of them are!

More easy keto side dishes:

• Easy Asian Cucumber Salad
• Air Fryer Brussels Sprouts
• Keto Bacon Wrapped Cabbage
• Fried Cabbage with Bacon

Yield: 11

Broccoli Salad with Bacon

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This Broccoli Salad with Bacon is the perfect quick and easy side dish! This keto salad has about 4 net carbs per serving and is always a crowd pleaser!

Prep Time 5 minutes

Ingredients

• 8 cups broccoli florets
• 1 cup sharp cheddar cheese cubes
• 3/4 cup cooked, crumbled bacon (about 6 thick cut slices cooked)
• 1/2 cup chopped salted almonds
• 1/3 cup red onion, chopped
• 1/2 cup mayonnaise
• 1 tablespoon sweetener (monkfruit if keto or sugar if not low carb)
• 1 tablespoon apple cider vinegar

Instructions

1. Combine the broccoli, cheddar, bacon, almonds and red onion in a large bowl.
2. In a small bowl combine the mayonnaise, sweetener, and apple cider vinegar.
3. Stir in the dressing until everything is covered well. Serve chilled.

Nutrition Information:

Yield:

11

Serving Size:

About 1 cup
Amount Per Serving: Calories: 202Total Fat: 16.8gCholesterol: 23.8mgSodium: 270mgCarbohydrates: 6.8gNet Carbohydrates: 4.2gFiber: 2.6gSugar: 1.8gProtein: 7.7g

The post Broccoli Salad with Bacon appeared first on The Best Keto Recipes.

Andouille Sausage Recipe

This easy keto meal is going to be making a regular appearance on your table! Smoky andouille sausage is combined with fresh broccoli and crunchy cauliflower, seasoned with delicious Old Bay seasoning and topped with sharp cheddar cheese! Packed into a foil packet, this andouille sausage recipe can be made in the oven or on the grill. This is the ultimate easy recipe- there’s very little prep and virtually no clean up!

In only 20 minutes, you can have this andouille sausage recipe on the table! Pair with a Basil Whiskey Sour or a Keto Mint Julep and pretend you’re in the Big Easy! By using a classic Cajun meat, this meal delivers on taste without going heavy on the carbs. This andouille sausage recipe is perfect for camping, grilling or any night of the week!

What is Andouille Sausage?

Andouille sausage is famously associated with Louisiana and their amazing Cajun cuisine. This sausage is heavily spiced using pepper, onions, garlic, thyme and cayenne. The sausage is then smoked twice, giving it that recognizable flavor. Double smoking the sausage gives the meat a very even flavoring while providing a great undertone of smokiness.

This also levels out the spices within the meat, so while it is full of seasoning, you typically are not sweating after eating it! Andouille sausage is the signature meat used in dishes such as jambalaya or gumbo. In the US, andouille sausage recipes are generally made with pork butt, which is just the pork shoulder.

Is Andouille Sausage spicy?

Andouille sausage does have a kick to it, but since it’s double smoked, the flavor is balanced out. This means that while you will be able to taste the spice in the meat, most people won’t be overwhelmed by it. For reference, chorizo is considered to be the hotter of the two sausages. Of course, this is all relative to what your personal tolerance for spicy food is. But if you’ve ever had traditional Cajun sausage before, you’ve probably had andouille sausage!

How do you make Foil Packet Meals?

First, warm your grill to about 400 degrees. Fill your foil packet with your veggies, andouille sausage and sprinkle with your seasoning. Meet your foil and seal the edges tightly. Fold one more time, but be sure that you are leaving enough room in your foil packet for the heat to flow. Grill for 7 minutes, flip and cook for 7 more minutes.

Carefully open your foil packets (they will be hot!) and add your cheese. Seal the foil packet and add back to the grill and cook for 2-3 more minutes. Remove from heat and enjoy!

Can I make this in the oven?

Absolutely! This andouille sausage recipe works great in the oven. Prepare your foil packets as described above and seal, while being sure to leave enough room for air circulation. In a 400 degree oven, cook for 7 minutes and then flip and cook for 7 more minutes. Carefully open your foil packet and add your cheese. Seal and cook for 2-3 more minutes. Allow to cool before serving.

How many carbs are in this recipe?

This easy weeknight meal is packed with flavor. The spicy Cajun seasoning of the andouille sausage is complimented perfectly by the Old Bay. By putting everything into a foil packet, your veggies and meat will be cooked until tender, then sprinkled with cheddar cheese. This low carb recipe comes out to only 6.2 net carbs, making it perfect for your keto diet!

Other Foil Packet Recipes

• 12+ Easy Foil Pack Recipes
• Sausage Broccoli Cheddar Foil Packs (keto + low carb)
• Keto Sausage and Cabbage Foil Packs
• Foil Pack Green Beans

Yield: 4

Andouille Sausage Foil Packets

Print

These Andouille Sausage Foil Packets are loaded with cajun flavor! Enjoy grilled sausage, vegetables and cheese in a quick and easy foil packet recipe for about 6 net carbs!

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Ingredients

• 4 cups broccoli florets
• 4 cups cauliflower florets
• 1 teaspoon Old Bay Seasoning (or any other cajun blend)
• 1 (14 ounce) package Johnsonville Andouille Smoked Sausage
• 1 cup shredded cheddar cheese

Amount Per Pack

• 1 cup broccoli florets, 1 cup cauliflower florets, 1/4 teaspoon Old Bay, 1 cup sliced sausage, 1/4 cup of cheese

Instructions

1. Heat gas or charcoal grill to high heat, about 400 degrees.
   Cut 4 (12x12-inch) sheets of heavy-duty foil.
2. Fill each foil pack with 1 cup broccoli, 1 cup cauliflower, 1/4 teaspoon Old Bay and 1 cup of sliced sausage.
3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
4. Place packs on grill, cook 7 minutes. Flip foil packs and cook 7 more minutes.
5. Carefully open packs and sprinkle each pack with 1/4 cup of shredded cheddar cheese. Using tongs tent the foil pack over the foil pack allowing the cheese to melt. Cook 2-3 more minutes and remove from heat.

Nutrition Information:

Yield:

4

Serving Size:

1 Foil Pack
Amount Per Serving: Calories: 460Total Fat: 37gCholesterol: 32mgSodium: 247mgCarbohydrates: 8.5gNet Carbohydrates: 6.2gFiber: 2.3gSugar: 2gProtein: 22g

The post Andouille Sausage Foil Packets appeared first on The Best Keto Recipes.

Keto Egg Muffins

If you need a delicious, easy, low-carb breakfast, look no further! These Keto Egg Muffins are super tasty, very filling, and come together ridiculously easily! While these are similar to my Ham & Cheese Quiche Cups, I bulked them up with steamed broccoli for a nutritious boost! Naturally gluten free and grain free, these are perfect for kids as well!

These keto muffins are perfect for meal prepping because they freeze easily, can be customized for different preferences, and taste deliciously fresh when they are reheated! Using leftover cooked ham and broccoli for this low-carb breakfast is a great way to reduce waste and save money, too — Such an easy snack recipe that you can eat on the go!

If you’d prefer to keep it vegetarian, you could replace the ham with more broccoli, peppers, onions, or another favorite vegetable. If you don’t eat pork, this recipe is just as delicious with shredded or diced chicken, too! You’ll love this healthy, cheesy keto muffin!

Broccoli Cheddar Egg Muffin Ingredients

Here’s a quick overview of what you’ll need. For exact measurements and specific instructions, keep scrolling down to the printable recipe card!

• Eggs
• Heavy cream
• Baking Powder
• Salt & Pepper
• Ham – I used leftover smoked spiral ham, but you could use whatever you have. If using country ham or bacon, you may want to reduce the amount of salt you add to your egg mixture.
• Broccoli – Lightly steamed. You could also use leftover roasted broccoli if necessary. It doesn’t need to be heavily cooked, but being lightly cooked results in nice, tender broccoli pieces.
• Cheese – I used white cheddar, but you can use your favorite variety.

How to make Egg Muffins

While your oven is preheating, combine your eggs, cream, baking powder, salt, and pepper in a medium sized bowl. Beat until well combined, then stir in your ham, steamed broccoli, and cheese. Make sure the mixture is well combined so that every bite will have a little bit of each ingredient.

Pour the mixture into your silicone muffin tin (about 1/4 cup of mixture per muffin). Bake 18-22 minutes or until you can tell that the muffins have set. Allow them to cool a few minutes, then pop them right out of your pan!

Note: I highly, highly recommend using a silicone pan! The egg mixture will stick to metal pans unless they are extremely well greased. I also do not recommend using paper muffin liners–The eggs stick to the paper, and you’ll lose a lot of the muffin this way!

Can you freeze egg muffins?

Yes, these freeze perfectly! The heavy cream included helps prevent the eggs from getting rubbery, so these will be good in the freezer for about 4 months. This makes it the PERFECT keto meal prep recipe! Just cook a couple batches and have breakfast for a month!

First, allow your egg muffins to cool completely (if they are still warm, that moisture will lead to freezer burn). Freeze them in a single layer on a plate or cookie sheet in the freezer for about an hour, then transfer to a freezer bag with all the air sucked out. Remove as many as you’d like at a time, then reheat according to the instructions below.

The best way to reheat egg muffins

If you’ve frozen your egg muffins, the quickest way to reheat is by using the microwave. About 90 seconds at 50% power usually does the trick, but this may vary based on your personal microwave and the number of egg muffins you are reheating. You can also pull out your egg muffins the night before and allow them to thaw in the fridge.

If you are reheating thawed, refrigerated egg muffins, you can quickly warm them up in the microwave (about 30 seconds) or you can use the air fryer. The air fryer gives the edges a little bit of a crispy, toasted feel–I usually do about 90 seconds to 2 minutes for mine.

What to serve with Keto Egg Muffins

These Keto Egg Muffins are packed full of protein and nutrients, so you can easily enjoy them on their own! However, I love starting my day with a delicious Keto Coffee Frappuccino, too. For some variety, you could meal prep these 5-Ingredient Keto Sausage Balls, a Jalapeno Cheddar Chaffle, or some sugar-free Homemade Breakfast Sausage.

Keto Meal Prep Recipes

• Bacon Egg and Cheese Muffins
• Bacon Keto Biscuits
• Denver Omelet Egg Muffins
• Easy Keto Breakfast Sandwiches

Yield: 12 Muffins

Keto Egg Muffins (Broccoli Cheddar & Ham)

Print

These easy Broccoli Cheddar Ham Egg Muffins are the perfect keto meal prep! Each cheesy, filling muffin is easy to eat on the go and has just 1 net carb!

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

• 6 large eggs
• 1/4 cup cream
• 1/2 teaspoon each salt, pepper
• 1/2 teaspoon baking powder
• 3/4 cup chopped ham
• 1 cup shredded cheese
• 1/2 cup lightly steamed broccoli

Instructions

1. Preheat oven to 350 degrees.
2. In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
3. Beat the mixture until completely combined. Stir in the chopped ham, shredded cheese, and steamed broccoli until evenly distributed.
4. Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
5. Bake 18-22 minutes until the muffins have set and a toothpick comes out cleanly.

Nutrition Information:

Yield:

12

Serving Size:

1 egg muffin
Amount Per Serving: Calories: 117Total Fat: 8.6gCholesterol: 117.4mgSodium: 212.6mgCarbohydrates: 1.1gNet Carbohydrates: 1.0gFiber: 0.1gSugar: 0.4gProtein: 8.4g

The post Keto Egg Muffins (Broccoli Cheddar) appeared first on The Best Keto Recipes.

Beef and Broccoli Recipe

This keto Beef and Broccoli recipe is so easy and delicious! Tender flank steak is sliced thin and seared to seal in the flavor, which is then tossed with a sweet stir fry sauce and broccoli. The sauce is made in the same pan as the steak, making this a one pan meal!

Beef and broccoli is a Chinese-American dish, and it is thought to have originated in San Francisco. Usually, beef and broccoli uses cornstarch and sugar in the sauce, but my keto beef and broccoli recipe uses monkfruit. This gives the recipe the exact same flavor, but cuts way down on the carbs.

Ingredients for Beef and Broccoli

Here is a quick overview of the ingredients used in our keto Beef and Broccoli. For the complete recipe, just scroll to the bottom of the page.

• Flank steak: skirt steak will also work in this recipe if you prefer. Cut the steak against the grain.
• Sauce ingredients: ginger, garlic, sesame oil, Chili garlic sauce, low sodium soy sauce, Brown sugar monkfruit, broth
• Fresh Broccoli florets
• To thicken the sauce: Xanthan gum or cornstarch if you are not low carb. 

What kind of meat do you use in Beef and Broccoli?

Flank steak is the cut of meat usually used for homemade Beef and Broccoli. You can also use skirt steak if that is what you prefer. These types of steak are excellent when cut thin, which is ideal for this recipe. 

You want to be sure that you are cutting your steak diagonally and against the grain. Cutting diagonally helps with breaking down any remaining fiber, which in turn gives you a juicier steak! It is easiest to find the grain when your steak is raw- the grain is the white lines running down the front and the back of the steak. Since we’re cutting our steak diagonally against the grain, we’re cutting across these white lines at around a 45 degree angle.

How to make Beef and Broccoli

Beef and Broccoli is made in three simple steps. The first step is to slice and sear the steak until cooked through, then set aside. The second step is to use the same skillet and make a low carb stir fry sauce, add the broccoli and a thickening agent. The last step is to add the steak back to the skillet and heat through!

Beef and Broccoli Stir Fry

This recipe is so easy to make your own! I only included broccoli in mine, but you could easily add any vegetables you want to this low carb stir fry. Any of these combinations would make a delicious low carb stir fry. You can also change the meat to whatever type you prefer- chicken, pork or tofu would all work well here. Some low carb vegetables you could use are:

• Chopped cabbage
• Bok choy
• Bell Peppers
• Green onions
• Brussel sprouts
• Green beans 

How many carbs are in beef and broccoli?

This recipe uses low carb ingredients such as golden monkfruit sweetener verses traditional brown sugar or honey. Those simple changes make this normally high carb dish a very low 4.9 net carbs per 1 1/4 cup serving! 

Other Flank Steak Recipes

If you’re looking for more ways to use flank or skirt steak, try these Steak Fajitas! This Marinated Flank Steak recipe is also great for salads, wraps or to pair with your favorite low carb vegetables. 

Other Keto Asian recipes

• Asian Pork Chops with Sesame Broccoli
• Keto Chicken Zucchini Stir Fry
• Asian Salmon
• Keto Asian Chicken Lettuce Wraps

Yield: 6

Keto Beef and Broccoli

Print

This Keto Beef and Broccoli is the perfect low carb meal- thinly sliced steak is pan seared and tossed in stir fry sauce with tender broccoli! This one pan beef recipe is ready in under 30 minutes!

Ingredients

• 1 1/2 lb flank steak, sliced into thin strips
• 1-2 tablespoons oil for cooking the steak
• 1 tablespoon minced garlic
• 2 teaspoons grated ginger
• 2 tablespoons sesame oil
• 1 teaspoon chili garlic sauce
• 1/3 cup low sodium soy sauce
• 1/3 cup brown sugar monkfruit
• 1 cup broth (any variety)
• 4 cups fresh broccoli florets
• 1 teaspoon xanthan gum (or 1 tablespoon cornstarch if not keto)
• 2 tablespoons water

Instructions

1. Slice the flank steak against the grain into thin strips. In a large skillet over medium high heat add 1-2 tablespoons of oil. Add the beef in batches and sear until cooked through. Remove from the skillet and set aside.
2. In the same skillet reduce the heat to medium. Add the garlic, ginger, sesame oil, chili garlic sauce, soy sauce, monkfruit and broth. Stir well and bring the stir fry sauce to a simmer.
3. Add the fresh broccoli to the sauce, toss to coat. In another small bowl combine the xanthan gum and water. Stir the mixture into the sauce, as it simmers the sauce will begin to thicken.
4. Add the steak back to the skillet and heat through. Serve immediately with sesame seeds and green onions if desired.

Notes

Xanthan gum is a low carb thickener. If you wish to skip this you can, you will just need to allow the sauce to simmer longer before adding the broccoli so it reduces and thickens on its own. It will not get as thick, if you do not use a thickening agent.

You can also use cornstarch if you prefer, it has 6 net carbs per tablespoon so it will add 1 net carb per serving.

Nutrition Information:

Yield:

6

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 232Total Fat: 9.8gCholesterol: 67mgSodium: 488mgCarbohydrates: 6.9gNet Carbohydrates: 4.9gFiber: 2gSugar: 1.9gProtein: 28g

The post Keto Beef and Broccoli appeared first on The Best Keto Recipes.

Broccoli Cheddar Muffins

Growing up my family would always have this delicious Broccoli Cheddar Cornbread at holiday dinners. It is one of those side dishes that brings back great memories and has all of those special qualities that comfort foods should! These low carb Broccoli Cheddar Muffins are a keto-friendly spin on that classic dish. 

These savory muffins are naturally gluten free and low carb. They are great as a side dish and pair perfectly with soup! If you are into meal prep this is a great option for breakfast, just add your favorite eggs and you’ve got a breakfast loaded with veggies and protein! 

Broccoli Cheddar Muffin Ingredients 

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling. Here’s all you’ll need to make this recipe: 

• Broccoli: fresh or frozen will work in this recipe, just be sure it is lightly steamed. 
• Cheddar Cheese: shredded cheddar or a mixture of your favorite cheeses if you prefer. 
• Cream Cheese: full or reduced fat will work in this recipe. 
• Eggs: size large eggs are required for this recipe. 
• Coconut Flour: this dish is best with coconut flour, I do not suggest making substitutions. 
• Baking Powder, Salt and Pepper: provides lift and flavor to these savory muffins. 

How to Make Keto Muffins

These low carb muffins are so easy! First, steam some broccoli until slightly soft. While your broccoli is steaming, combine your cream cheese, shredded cheddar and eggs. Stir in the broccoli. Next, fold in the coconut flour, baking powder, salt and pepper. Very importantly, next you will chill the dough. This step is essential! Following this, spray a muffin tin with nonstick spray and scoop your mixture into the tin. Bake for 15-17 minutes at 350 degrees and you’re done!

Is broccoli keto?

Yes! Broccoli is a naturally low carb vegetable. It is also loaded with fiber, minerals and vitamins, making this an excellent healthy snack!

Can you meal prep low carb cheesy bread?

Yes! These keto muffins are perfect for meal prep. You can make broccoli cheddar muffins beforehand and store them in the fridge in either a glass or plastic container with an airtight lid. These muffins will stay fresh for up to five days. You can also prep these muffins and freeze them! Simply scoop the mixture onto a baking tray and freeze. Once frozen, transfer to a plastic bag and bake when you are ready to serve. Add an addition 5-7 minutes to your baking time if making from frozen. 

What to serve with keto bread

As you guys may know, I am obsessed with soup, so that’s what I served with these yummy broccoli muffins! Tomato soup is perfect for this time of year, but I made this Instant Pot Chicken Spinach Soup last week and I think these keto muffins would be the perfect side dish. This One Pan Cheesy Pasta would also be the perfect dinner to pair with this cheesy bread. If you’re looking for a kid-friendly meal, make these Keto Chicken Tenders with these broccoli bites for a protein and veggie packed meal!

More broccoli recipes:

• Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice
• Cheddar Roasted Broccoli (keto + low carb)
• Keto Chicken Broccoli Cheddar Hot Pocket
• Keto Broccoli Cheddar Chicken

Other keto side dishes

• Keto Three Cheese Biscuits
• Prosciutto and Parmesan Stuffed Mushrooms
• Bacon Cheddar Cauliflower Tots (keto + low carb)
• Crispy Zucchini Fries (keto + low carb)

Yield: 12

Broccoli Cheddar Muffins (keto + low carb)

Print

These savory Broccoli Cheddar Muffins are less than 2 net carbs each, making them the perfect keto-friendly side dish! Enjoy a cheesy muffin with your favorite soup or low carb meal!

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 cups lightly steamed broccoli
• 1 ounce cream cheese
• 3 eggs
• 1 1/2 cup shredded cheddar cheese
• 3 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Steam the broccoli until it has softened slightly.
3. In a medium size mixing bowl combine the cream cheese, shredded cheese, and eggs. Stir in the broccoli.
4. Fold in the coconut flour, baking powder, salt and pepper.
5. Chill dough 10 minutes to allow the flour to absord the moisture. DO NOT SKIP THIS STEP.
6. Lightly spray a standard 12 count muffin pan with cooking spray. Spoon the mixture into the pan and bake 15-17 minutes until the muffins have set.
   

Nutrition Information:

Yield:

12

Serving Size:

1 Muffin
Amount Per Serving: Calories: 101Total Fat: 7.6gCholesterol: 65mgSodium: 140mgCarbohydrates: 2.2gNet Carbohydrates: 1.6gFiber: 0.6gProtein: 6.1g

The post Broccoli Cheddar Muffins (keto + low carb) appeared first on The Best Keto Recipes.

I love fall. Chunky sweaters, football and it always smells like a fire outside. One of my other favorite things about fall is the FOOD. I’m obsessed with the flavors of fall but even more so, I love the warmth that fall foods seem to give you from the inside out. Y’all know what I’m talking about, right? Fall foods are just so….comforting. When I decided to start my keto journey, it was earlier in the year. When fall came around, I knew I had to make my favorite fall foods keto friendly.

I’ve made a Keto Chili, Keto Chicken Tenders, White Chicken Chili and Easy Keto Sausage Stuffing all succumb to my keto requirements- high on flavor, low on carbs. But we all know that ultimate fall favorite- Broccoli Cheddar Soup.

Broccoli Cheddar Soup is, in my opinion, the perfect food. Filling, warm soup that melts in your mouth as you eat it? Perfection. And this Broccoli Cheddar Soup with Chicken is no exception.

Ingredients for Keto Broccoli Cheese Soup

The soup is naturally low-carb, vegetarian and keto-friendly. Also, this is a one-pot meal that comes together in about 20 minutes!

• Butter
• Vegetables: Onion, Garlic and Broccoli
• Chicken Broth
• Shredded Chicken
• Cheese: Cream Cheese, Cheddar Cheese
• Heavy Cream
• Salt and Pepper to taste

How to Make Keto Broccoli Cheese Soup?

• Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent. 
• Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender. 
• Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted. 
• Fold in the shredded chicken and add salt and pepper to taste! 

Can you meal prep Broccoli Soup?

This Broccoli Cheddar Soup is perfect for meal prepping and stores and reheats well. Your whole family will love this keto-friendly soup! Remember, the dairy will separate as it cools. So stir your chilled soup well, microwave in 30 second increments until warmed through and stir well again. 

Can I freeze this soup?

Dairy does not freeze well, so you can prepare this dish without the cream cheese, heavy cream and cheddar and freeze. When removing from the freezer, allow to thaw at room temperature until you can squeeze it from a freezer bag. Heat over medium low heat and add the cream cheese, cheddar and heavy cream. When the soup is smooth and heated through, serve. 

What to Serve with Broccoli Cheddar Soup

We all know what a delicious soup needs- bread! Fortunately, there are many low carb bread options! These are some of my most delicious keto-friendly soup sides for you: 

• Keto Bacon Cheddar Chive Biscuits
• Keto Three Cheese Biscuits
• Keto Pretzel Bites with Cheese Sauce
• Rosemary Garlic Keto Dinner Rolls

Other Broccoli Cheddar Recipes

Broccoli and cheddar is a flavor combination that never gets old. Here are a few of my favorite recipes!

• Broccoli Cheddar Stuffed Chicken (Keto + Low Carb)
• Sausage Broccoli Cheddar Foil Pack (Low Carb + Keto)
• Broccoli Chicken Cheddar Hot Pocket (Low Carb + Keto)
• One Pan Broccoli Cheddar Chicken (Low Carb + Keto)

Yield: 8

Keto Broccoli Cheddar Soup with Chicken

Print

Each generous serving of this Keto Broccoli Cheddar Soup with Chicken has about 4 net carbs! This is the perfect easy, cheesy low carb soup recipe!

Cook Time 20 minutes

Ingredients

• 1 tablespoon butter
• 1/2 cup onion, finely chopped
• 3 cloves garlic, finely chopped
• 12 ounces broccoli, finely chopped
• 32 ounces chicken broth
• 8 ounces cream cheese
• 3 cups chicken, cooked and shredded
• 2 cups shredded cheddar cheese
• 1/4 cup heavy cream
• salt and pepper to taste

Instructions

1. Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and garlic for about 2 minutes until the onions are translucent. 
2. Add the finely chopped broccoli (remember, no big pieces!) and pour in the chicken broth. Stir and cover, reduce the heat to medium low and allow the broccoli to simmer about 15 minutes or until tender. 
3. Stir in the cubbed cream cheese, shredded cheddar cheese and heavy cream. Continue stirring until the mixture is smooth and the cheese has melted. 
4. Fold in the shredded chicken and add salt and pepper to taste.

Nutrition Information:

Yield:

8

Serving Size:

1 1/4 cup
Amount Per Serving: Calories: 336Total Fat: 24gCholesterol: 110mgSodium: 757mgCarbohydrates: 5.6gNet Carbohydrates: 4.3gFiber: 1.3gSugar: 1.9gProtein: 23.6g

The post Keto Broccoli Cheddar Soup with Chicken appeared first on The Best Keto Recipes.

One of the most beloved recipes on this website is my no fail Sausage Broccoli Cheddar Foil Packs! You guys seriously love this recipe! I totally get it, it is easy, naturally low carb, has minimal ingredients and is a breeze to clean up! Today I’m sharing a spicy version of this fan favorite recipe. 

This easy foil pack recipe features sliced sausage, loads of veggies, Cajun seasoning and spicy pepper-jack cheese! This recipe can be made in the oven or on the grill and is an ideal option for campouts or busy nights! 

Ingredients for Keto Sausage Veggie Foil Pack

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete recipe and instructions just keep scrolling. Aside from sheets of aluminum foil you only need a few ingredients to make these low carb foil pack dinners:

• Sausage: Smoked sausage, Andouille Sausage, or Kielbasa all work well. Just check the carbs.
• Vegetables: Broccoli, Red Bell Pepper, and Red Onion
• Olive Oil and Cajun Seasoning
• Pepper-Jack cheese

How do you make Keto Foil Packs on the grill?

1. Heat gas or charcoal grill to high heat, about 400 degrees.
2. Cut 4 (12×12-inch) sheets of heavy-duty foil. 
3. Combine the veggies, olive oil, and Cajun seasoning in a bowl. Toss to coat. 
4. Divide the veggies among the 4 sheets of foil and then add 1 cup of sliced sausage on top of the vegetables.
5. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
6. Place packs on grill, cook 7 minutes. Flip foil packs and cook 7 more minutes.
7. Carefully open packs and sprinkle each pack with 1/4 cup of shredded Pepper-Jack cheese. Using tongs tent the foil over the foil pack allowing the cheese to melt. Cook 2-3 more minutes and remove from heat. 

How do you make Sausage Broccoli Cheddar Foil Packs in the oven?

Simply follow the exact same steps for the grill option, just preheat the oven to 400 degrees F. Place the foil packs on a baking sheet before cooking. 

Do I have to use the Sausage Veggie Foil Packs in the oven?

Short answer, no! The foil packs give you perfectly tender, steamed vegetables, but you can also put these ingredients on a baking sheet for crispy roasted broccoli instead.

If using the sheet pan method, I recommend waiting until the last 6 minutes of cooking to add the cheese so that it’s nicely melted, not overcooked.

What are some low carb broccoli recipes?

Broccoli is packed with nutrients and protein and low in carbs, so it’s a great way to incorporate vegetables into your keto diet! These are some of my favorite keto-friendly broccoli recipes:

• Air Fryer Roasted Broccoli–It’s a super quick, tasty side dish to round out any meal.
• Keto Broccoli Cheddar Chicken 
• Keto Salmon and Broccoli Sheet Pan Dinner. All the flavors of a big, complicated meal without the clean up!
• Keto Broccoli Cheddar Bites
• Broccoli Cheddar-Stuffed Chicken 
•  Keto Cheesy Chicken and Broccoli Casserole with Cauliflower Rice

Other Keto Foil Pack Recipes

• Keto Sausage and Cabbage Foil Pack
• Sausage Broccoli Cheddar Foil Pack
• Easy Green Bean Foil Packs

Yield: 4

Spicy Sausage Veggie Foil Packs (keto + low carb)

Print

Prep Time 5 minutes

Cook Time 14 minutes

Total Time 19 minutes

Ingredients

• 6 cups broccoli florets
• 1/2 cup red bell pepper, into 1/2 inch pieces
• 1/4 cup red onion, into 1/2 inch pieces
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 (14 ounce) package Johnsonville Andouille Smoked Sausage
• 1 cup shredded Pepper- Jack cheese

Instructions

1. Heat gas or charcoal grill to high heat, about 400 degrees.
   Cut 4 (12x12-inch) sheets of heavy-duty foil.
2. In a large mixing bowl add the broccoli, bell pepper, red onion, olive oil and cajun seasoning, toss to coat.
3. Divide the vegetable mixture among the 4 foil sheets. Add 1 cup of sliced sausage on top of the vegetables.
4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
5. Place packs on grill, cook 7 minutes. Flip foil packs and cook 7 more minutes.
6. Carefully open packs and sprinkle each pack with 1/4 cup of shredded cheese.
7. Using tongs tent the foil pack over the foil pack allowing the cheese to melt. Cook 2-3 more minutes and remove from heat.

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  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1 Foil Pack
Amount Per Serving: Calories: 477Total Fat: 36.9gCholesterol: 21mgSodium: 184mgCarbohydrates: 11.6gNet Carbohydrates: 7.5gFiber: 4.1gSugar: 3.1gProtein: 22.8g

The post Spicy Sausage Veggie Foil Packs (keto + low carb) appeared first on The Best Keto Recipes.