Can I use frozen broccoli for keto mac and cheese?

Yes, frozen broccoli works great. Just thaw it completely and drain any extra water so the dish doesn’t turn out watery. It’s a good shortcut if you don’t have fresh broccoli on hand, and it still keeps this recipe low carb and cheesy.

What can I use instead of pasta in low carb mac and cheese?

Broccoli is one of the best swaps for pasta in a keto mac and cheese recipe. It holds up well, adds fiber, and pairs perfectly with cheese. You can also try cauliflower or zucchini, but broccoli gives a stronger bite and better texture for that classic mac and cheese feel.

Is broccoli mac and cheese good for meal prep?

Absolutely. This recipe reheats really well, whether you microwave it or warm it in the oven. It’s great for batch cooking, lunchboxes, or quick weeknight dinners. Store it in an airtight container in the fridge for up to 4 days.

Keto Broccoli Mac & Cheese Recipe: The Comfort Food You Need

Keto Broccoli Mac & Cheese Recipe

Print Recipe

This keto broccoli mac and cheese is rich, creamy, and made with real cheese—no weird ingredients or fake noodles. It’s the perfect comfort food for anyone following a keto diet, low carb plan, or just trying to eat healthier without giving up flavor. Works great as a side dish, or turn it into a full dinner with some added protein.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner, Side Dish
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 large head of broccoli (or 2 small), chopped into small florets
Salted water (for boiling broccoli)
2 cups shredded cheddar cheese (sharp preferred)
4 oz cream cheese
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup shredded mozzarella (for topping, optional)
2 tbsp almond flour or crushed pork rinds (for crunchy topping)
Butter (for greasing the dish)

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Instructions

Preheat oven to 375°F (190°C).
Bring a pot of salted water to a boil. Add broccoli florets and cook for 2–3 minutes until just tender. Drain and set aside.
In a saucepan over low heat, combine cream cheese, heavy cream, garlic powder, and onion powder. Stir until melted and smooth.
Slowly add cheddar cheese, stirring until melted. Taste and season with salt and pepper.
Grease a baking dish with butter. Add cooked broccoli and pour cheese sauce over the top. Mix gently to coat evenly.
Sprinkle mozzarella and almond flour or pork rinds on top.
Bake for 15–20 minutes, or until bubbly and golden brown on top.
Let it rest a few minutes before serving.

Notes

You can use frozen broccoli—just thaw and drain well before using.
Add cooked chicken, bacon, or ground beef to make it a full meal.
Use pepper jack or gouda for a different flavor twist.
Great for meal prep—reheats well and keeps in the fridge for up to 4 days.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 serving
Calories: 380 Sugar: 2g Sodium: 520mg Fat: 32g Saturated Fat: 18g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 14g Cholesterol: 90mg

Find it online: https://www.wellnesswarrior.org/keto-broccoli-mac-cheese/