Creamy Garlic Parmesan Loaded Keto Broccoli with Bacon

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This healthy and delicious Keto Loaded Broccoli is the yummiest way to eat your greens! Broccoli gets cooked up in a cheesy, creamy sauce and topped with crispy bacon bits. It makes a perfect low-carb side dish or appetizer!

cheesy loaded broccoli

Low Carb and Keto Broccoli Recipe

With four kids, my hubby and I have realized how important it is for us to take time out for date nights. We do our best to get some special time together by going out to dinner every other week. Recently, Outback Steakhouse has been our go-to restaurant to visit for date night. It’s such an easy restaurant for keto-friendly meals, and they have a loaded broccoli side that is to die for. Best of all, it’s keto and low carb friendly! 

Today at lunch, I was trying to figure out what to make with a pretty empty fridge. I have yet to make it to the grocery store after a crazy busy weekend, so the pickings were slim. As I looked around my fridge, I spotted fresh broccoli that needed to be cooked. The first thing that came to mind was recreating that incredible loaded keto broccoli dish from Outback Steakhouse, but adding bacon to jazz it up a bit! 

This Loaded Keto Broccoli turned out so good; it’s going to become a staple in our house! I’m still stuffed from lunch. It was so easy to make. This keto broccoli recipe can easily serve as a main dish. Alternatively, you could have it with a big juicy steak (the Outback way!). I’m telling y’all, this keto way of life feeds us well — any naysayers just haven’t discovered what it’s all about! Even the kids will love this keto broccoli recipe. They might even ask for seconds!


  • Fresh broccoli – Broccoli works incredibly well in this cheesy dish. It’s a fantastic way to use up veggies in your fridge.
  • Bacon – This ingredient is optional but HIGHLY recommended. It takes this keto broccoli dish over the top.
  • Parmesan and cheddar cheese – I found this combination of cheeses perfect. The cheddar cheese also helps thicken up the sauce. Feel free to add or substitute another sharp/salty cheese if you’d like!
  • Cream cheese – The cream cheese helps make the sauce irresistibly thick and creamy.
  • Chicken broth – This is a staple for most great sauces. It helps thin everything out for that perfect consistency. You can use vegetable stock if you’re out of chicken.
  • Heavy whipping cream — Another ingredient that makes the sauce creamy and oh-so-good, don’t skip this one!
  • Italian seasoning – This blend of flavors works well in this keto broccoli recipe. I love this versatile mix of seasonings.
  • Garlic – If you’re a huge garlic lover, feel free to add more cloves to your liking! I found that two cloves in this recipe were just right for my taste buds.

Steps to make this keto broccoli recipe:

steamed broccoli in a cast iron skillet

Step 1: Chop and wash your fresh broccoli. (I cut mine into pieces that leaned on the bigger side, so they didn’t get overcooked.) Steam or boil the broccoli pieces until desired tenderness, then drain and set them aside.

Optional: Add chopped onion for added flavor

broccoli in cheese sauce in cast iron skillet

Step 2: In a skillet, add all the other ingredients except the bacon crumbs and whisk until combined. Cook on low/medium heat for approximately 5-7 minutes until the sauce thickens, whisking continuously. Add steamed broccoli to the cheese sauce.

chopped bacon on broccoli Step 3: Top with bacon crumbles. If you prefer, sprinkle an additional 1/4 cup of freshly shredded cheese on top.

Tip: You can place the oven-safe skillet in a 400-degree oven for a few minutes to crisp up the bacon crumbles.


As I was thinking about what kind of cheese sauce to make, I decided to modify the sauce for my Creamy Parmesan Garlic Pork Chops by adding more cheddar cheese. It worked perfectly! Doesn’t this keto-friendly/low-carb Loaded Broccoli look divine? If you don’t already have a cast-iron skillet, they are super cheap on Amazon. I’ve got several that I use all the time.


I used my trustworthy cast iron skillet to make this keto broccoli. If you don’t already have a cast-iron skillet, they are super cheap on Amazon. I’ve got several that I use all the time. If you plan on crisping up the bacon in the oven at the end, you’ll want to use an oven-safe skillet like a cast iron.


Frozen vegetables are a great way to save money at the grocery store and time in the kitchen. Since frozen broccoli comes pre-cut into chunks, it’s ready to go whenever you need it! However, frozen vegetables do need to be prepared in a slightly different way than fresh vegetables. Don’t microwave your frozen broccoli, as this can leave it mushy and unappetizing. Instead, steam or roast your frozen broccoli for best results and try not to overcook them. Also, don’t add the frozen broccoli straight into the cheese sauce. Frozen veggies release moisture as they thaw, which would result in a watery sauce — not a nice thick consistency. Drain it completely and pat with a paper towel to dry. 


The sky’s the limit as far as toppings go when it comes to loaded broccoli! Besides bacon, other great toppings that come to mind are sour cream, chives, and extra cheese. Think of the kinds of toppings you would typically add to a loaded baked potato!


While this low-carb loaded broccoli works excellent as a main dish, here are some more recipes that would be incredibly delicious with this broccoli on the side! 

Other great main dish options would be a simple grilled steak or chicken with all the yummy seasonings. However you choose to serve up this dish, I know you’ll love it just as I do!

Other keto broccoli dishes:

Check out all of my Keto Recipes in my Keto Recipes Index.

How to Make Creamy Garlic Parmesan Broccoli and Bacon:

Keto Loaded Broccoli in a skillet
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4.80 from 29 votes

Keto Loaded Broccoli with Cheese & Bacon

This amazingly delicious Loaded Keto Broccoli is​ smothered in a creamy cheese sauce and topped with crunchy bacon for a mouthwatering low-carb side dish. It tastes so much like the Loaded Broccoli at Outback.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, casual
Keyword: Loaded broccoli
Servings: 6
Calories: 335kcal
Author: Kasey Trenum



  • Chop and wash fresh broccoli. (I cut mine into bigger pieces.)
  • Steam or boil until desired tenderness then drain and set aside.
  • In a skillet add all other ingredients except bacon crumbles and whisk until combined.
  • Cook on low/medium heat for approximately 5-7 minutes until sauce thickens, whisking continuously.
  • Add broccoli to cheese sauce and stir to combine.
  • Top with bacon crumbles. Optional: Add another 1/4 cup of freshly grated parmesan cheese on top.
  • Optional: Place oven safe skillet in a 400-degree oven to crisp bacon crumbles.



Calories: 335kcal | Carbohydrates: 7g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 96mg | Sodium: 426mg | Potassium: 348mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 69.1mg | Calcium: 334mg | Iron: 1.1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Keto Loaded Broccoli with bacon collage


  1. Oh, my. Just had to let you know that this cheesesauce was the BEST! It makes quite a lot so I had leftovers for the next day and I do believe that the leftovers were just as good, if not better! I added more bacon to the top and it was a full meal! Loved it! Will be using this not only for broccoli but cauliflower, asparagus, drizzle over steaks, burgers, chicken etc. etc. So many ideas how to use it. I might add a bit more broth and just drink it! Haha! Thanks a lot for a great recipe!

    1. Perhaps you could try vegetable broth. I haven’t tested it with any other kind of broth personally.

    2. I just made this for dinner tonight. I made it on the stove, added portobello mushrooms and chicken. Dumped it in a casserole dish, put cheese and bacon on top. Baked til cheese was melted. It was AMAZING.

  2. I have tried many of your recipes and just love them! It is making the keto lifestyle so much easier to follow. Thank you for sharing.

  3. I love your recips but I don’t understand when you say the amount of carb is what I have to count in the whole recips

  4. Hello, the Parm in your recipe it doesn’t state if it’s grated or shredded? It does make a difference in which is used in a recipe. Thank you

    1. I think those words are interchangeable personally but I shred or grate my own.

  5. 5 stars
    I made this recipe for the first time and it is so good! It reminded me a little of Béarnaise sauce (that I love with steak) but so much better! The only thing I did different is I did 1 cup of shredded parmesan (instead of 1/4 cup) and 1 cup of cheddar (instead of 1 1/2 cup. I had it with a ribeye and it was a filling and delicious meal! Leftovers for tomorrow… :). Thanks Kasey for all the wonderful recipes!

    1. 5 stars
      This was amazing and agree with someone’s comment above that this would be awesome with cauliflower, as well as other veggies! My daughter said she would blend in blender and drink as broccoli soup!!!
      Thank you, so Yummy!! New favorite side!!

  6. 5 stars
    Kasey, This was amazing and agree with someone’s comment above that this would be awesome with cauliflower, as well as other veggies! My daughter said she would blend in blender and drink as broccoli soup!!!
    Thank you, so Yummy!! New favorite side!!

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