This Roasted Keto Broccoli with Cheese Sauce and Bacon is the perfect side dish to accompany just about any keto main dish recipe. Fresh broccoli florets, drizzled with olive oil and seasoned with salt and pepper, and then roasted to perfection and topped with a silky cheddar cheese sauce and crispy bacon. Best of all, it is low carb, keto-friendly, and gluten free.
- 1 1/2 pounds broccoli florets
- 2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off
- Sea salt and ground black pepper
- 3/4 cup heavy cream
- 2 cups shredded sharp white cheddar cheese
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 8 slices bacon, cooked crisp and chopped
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment.
- Arrange the broccoli florets in a single layer on the prepared baking sheet, drizzle with the olive oil, and then sprinkle generously with salt and pepper. Toss to coat.
- Roast the broccoli for 15 minutes, then flip and roast for an additional 5 to 10 minutes, or until fork-tender and slightly browned on the edges.
- While the broccoli is roasting, make the sauce: Place the heavy cream, cheddar cheese, garlic, Dijon mustard, hot sauce, salt, and pepper in a large saucepan over medium heat. Stir continuously until the cheese has melted and the ingredients are well incorporated, then reduce the heat to low and stir occasionally while the broccoli finishes roasting.
- Plate the broccoli, and top with the cheese sauce and bacon before serving.
- Net carbs per serving: 5.1g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: You can reheat this in the microwave or in a pan on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish Recipes
- Method: Roasting
- Cuisine: American
- Calories: 341
- Fat: 26g
- Carbohydrates: 7.4g
- Fiber: 2.3g
- Protein: 15g
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