Keto Cheesy Broccoli Bake

Broccoli baked in a silken egg custard studded with two cheeses becomes impossibly creamy — the heavy cream and eggs replace all the starch a traditional bake would need, while cheddar and Parmesan deliver that deep umami depth. The almond flour crust adds a subtle crunch and nutty backbone without any of the carb load. A pinch of Dijon mustard and fresh nutmeg cut through the richness, preventing the dish from feeling heavy on the palate.

This is comfort food that actually fits your macros: 22g of protein per serving, just 8g net carbs, and 31g fat to keep you satiated for hours. The real skill here is not overcooking the broccoli — add it raw to the custard so it steams gently in the oven and stays vibrant, never mushy. Make it ahead and reheat gently; it's excellent cold straight from the fridge as a quick lunch.