Completely Keto Broccoli Au Gratin

In a cozy neighborhood where laughter echoed through the streets and every house felt like home, a local keto enthusiast decided to transform a family favorite into a dish that would gather smiles around the dinner table: Completely Keto Broccoli Au Gratin.

With a heart full of warmth and a kitchen filled with the rich aromas of cooking, she began her culinary creation. The onions and mushrooms sizzled in extra virgin olive oil, each slice soaking up the golden goodness. Steamed broccoli florets, vibrant and tender, were lovingly layered in a baking dish, each piece a canvas awaiting the masterpiece to come.

The heavy cream, rich and luxurious, was gently poured over the broccoli, its creamy waves promising indulgence in every bite. A generous sprinkle of cheddar and mozzarella cheese added a golden blanket of comfort, melting into every nook and cranny with the promise of a gooey delight.

As the Broccoli Au Gratin baked, the kitchen became the heart of the home, the delicious scents drawing smiles and anticipation. When it was finally served, the dish was not just a side; it was a celebration of togetherness, of keto-friendly feasting, and of the simple joy that comes from a meal made with love and shared with those who matter most.

Completely Keto Broccoli Au Gratin

Course: Main Course
Cuisine: American
Keyword: broccoli au gratin, keto broccoli au gratin
Servings: 6 servings


  • 4 onion diced
  • 2 cup mushrooms sliced
  • 1 cup cheddar cheese
  • 2 cup water
  • 4 tsp Pink Himalayan Salt
  • 4 lb broccoli florets steamed
  • 4 2/3 cup heavy cream
  • 3 Tbsp Extra virgin olive oil
  • 3 cup mozzarella cheese


  1. Preheat oven to 400 degrees.

  2. Pour the EVOO into a pan and heat over medium-high heat. Pour the onions in and keep cooking until golden brown or for about 11 minutes. Add the mushrooms in to cook until begins to brown.

  3. Pour in the heavy cream, water and salt. Cook on medium low heat until the juice gets thicker. Add the broccoli in and keep cooking until all the liquid evaporates.

  4. Pour the whole mix in a pyrex dish or any oven serving dish. Spread the shredded cheeses over evenly. Bake until the cheese fully melts and begins to brown a bit.

Recipe Notes

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