Tender broccoli smothered in a flavorful cheese sauce, then topped with crisp buttery crumbs makes this keto broccoli casserole the perfect side dish! Using frozen broccoli florets also makes this recipe SO easy and quick.
Preheat the oven to 350° F and grease a 2.5-quart baking dish with non-stick spray.
Cook the frozen broccoli according to the package directions, then place in a strainer and gently press to remove excess liquid.
30 oz Frozen Broccoli Florets
In a large mixing bowl, combine the sour cream, egg, chicken bullion granules, garlic, mayonnaise, onion powder, cayenne, dry mustard, salt and pepper, and cheddar cheese
1 ¼ cup Sour Cream, 1 Egg, 1 tablespoon Chicken Bullion Granules, 2 teaspoon Garlic, ¼ cup Mayonnaise, 2 teaspoon Onion Powder, ⅛ teaspoon Cayenne Pepper, ¼ teaspoon Dry Ground Mustard, Salt and Pepper, 3 cups Cheddar Cheese
Next, add the cooked broccoli and gently stir to coat all of the florets.
Transfer the broccoli mixture to the prepared baking dish. Bake in the preheated oven for 30 minutes.
While the broccoli is baking, prepare the topping. Combine the almond flour, egg white, melted butter, and salt in a small bowl. Chill this dough until ready to use.
¾ cup Almond Flour, 1 Egg White, 3 tablespoon Butter, ¼ teaspoon Salt
After the broccoli has been in the oven for 30 minutes, carefully remove it from the oven. Remove the dough from the fridge, and crumble it into small pieces over the top of the broccoli.
Return the dish to the oven and bake for an additional 15 minutes or until the crumbles on top are crispy and golden brown.