High-Protein Keto Broccoli Cheese Bake

Golden broccoli cheese bake with a fluffy egg-and-cheese custard — low-carb, sugar-free, and ready in 40 minutes

This high-protein keto broccoli cheese bake is simple comfort food. Broccoli florets sit in a creamy egg, cottage cheese, and cheddar custard, then bake until puffed and golden. Each serving delivers 16 g of protein and only 3 g net carbs while staying fully sugar-free.

Low-carb, sugar-free, and perfect as a side or a light main.

Prep10 min

Bake30 min

Servings6

Protein16g

Net Carbs3g

Calories210

Why you’ll love this bake

16g protein per serving
Only 3g net carbs and fully sugar-free
Cheesy, golden top with tender broccoli
Ready in about 40 minutes
Works as a side or a light meal
Great for leftovers

Health notes

High protein: Eggs, cottage cheese, and cheddar add staying power.
Low carb: Broccoli keeps the bake filling without extra carbs.
Sugar-free: No flour or added sugar in the custard.
Vegetable-forward: An easy way to eat more broccoli.

Key element — drain the broccoli well

Wet broccoli thins the custard and keeps the bake from setting. Steam it lightly, then pat it dry before mixing.

Ingredients

Bake (6 servings)

4 cups broccoli florets
5 large eggs
¾ cup full-fat cottage cheese
1¼ cups shredded cheddar
¼ cup grated Parmesan
¼ cup heavy cream
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Optional: pinch of paprika

Swaps

Higher protein: Add 1 extra egg and 2 Tbsp more cottage cheese.
Chicken broccoli: Fold in 1 cup cooked shredded chicken.
Bacon: Add crumbled cooked bacon before baking.
Mixed veg: Swap some broccoli for cauliflower.

Instructions

Prep. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish. Lightly steam or microwave the broccoli until just tender-crisp, then drain and pat dry.

Make the custard. Whisk the eggs, cottage cheese, cream, garlic powder, salt, and pepper until smooth. Stir in most of the cheddar and Parmesan.

Assemble. Spread the broccoli in the dish. Pour the custard over the top and gently stir so the florets are coated. Sprinkle the remaining cheese over the surface.

Bake and rest. Bake 28–35 minutes until the center is set and the top is golden. Rest 8 minutes before slicing so it holds together.

Pro tips

Pat the broccoli dry so the custard sets instead of turning watery.
Blend the cottage cheese first for a smoother texture.
Don’t overbake or the eggs can get rubbery.
Resting makes cleaner squares.
A pinch of paprika on top adds color.

Nutrition

Nutrient	Per serving
Calories	210
Protein	16g
Net carbohydrates	3g
Total carbohydrates	6g
Fiber	3g
Total fat	14g
Sodium	380mg

Estimates based on broccoli, eggs, cottage cheese, and cheddar. Exact numbers vary with cheese type and cream amount.

Variations

Chicken broccoli bake

Add 1 cup cooked shredded chicken to the filling.

Bacon cheddar

Scatter crumbled bacon over the top before baking.

Spicy

Add red pepper flakes or a diced jalapeño.

Cauliflower mix

Use half broccoli and half cauliflower florets.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Cover tightly
Freezer	Up to 2 months	Wrap portions individually
Reheat	Oven or microwave	Oven keeps the top golden

FAQ

Yes. At only 3g net carbs per serving it fits easily into most keto and low-carb plans.

Yes. Thaw it first and drain very well so the bake doesn’t turn watery.

The broccoli wasn’t drained enough. Pat it dry before adding the custard.

Yes. Assemble and refrigerate up to a day ahead, then bake when ready.

Yes. Cool completely, wrap portions, and freeze for up to 2 months.

The center should be set, not jiggly, and the top should be golden brown.

Test your knowledge

5 quick questions about this broccoli cheese bake

1. Protein per serving?

2. Net carbs per serving?

3. Why drain the broccoli well?

4. About how long does this take?

5. Best way to store leftovers?

High-Protein Keto Broccoli Cheese Bake