Keto Turkey Broccoli Cheddar Bake – Cozy, Low-Carb Comfort Food

This Keto Turkey Broccoli Cheddar Bake hits every note you want in a weeknight dinner: warm, cheesy, and satisfying without weighing you down. It’s a great way to use leftover turkey, and it comes together with simple ingredients you probably already have. The broccoli keeps things bright and fresh, while sharp cheddar gives it that classic, comforting flavor.

It’s low-carb, family-friendly, and makes enough for lunch the next day. If you love easy casseroles with real ingredients, this one’s a keeper.

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Keto Turkey Broccoli Cheddar Bake - Cozy, Low-Carb Comfort Food

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 6 servings

Ingredients

• 3 cups cooked turkey, shredded or diced
• 4 cups broccoli florets (fresh or frozen, thawed)
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 4 oz cream cheese, softened
• 3/4 cup heavy cream
• 1/4 cup chicken broth (low-sodium)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon mustard powder (or 1 teaspoon Dijon)
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan (optional, for topping)
• 1 tablespoon chopped fresh parsley or chives, for garnish

Instructions

• Prep the oven: Preheat to 375°F (190°C). Grease a 9x13-inch baking dish.
• Par-cook the broccoli: Steam or microwave until crisp-tender, about 3–4 minutes.Drain well so the bake doesn’t get watery.
• Make the sauce: In a skillet over medium heat, melt butter. Add garlic and cook 30 seconds. Stir in cream cheese until smooth.
• Thin and season: Whisk in heavy cream and chicken broth.Add onion powder, smoked paprika, mustard powder, salt, and pepper. Simmer 2–3 minutes until slightly thickened.
• Add cheese: Remove from heat and stir in 1 cup shredded cheddar until melted and creamy.
• Combine: In the baking dish, mix turkey and broccoli. Pour the cheese sauce over and toss to coat evenly.
• Top and bake: Sprinkle remaining 1/2 cup cheddar and Parmesan on top.Bake 18–22 minutes, until bubbly and golden around the edges.
• Finish: Rest 5 minutes, garnish with parsley or chives, and serve warm.

What Makes This Recipe So Good

• Simple pantry ingredients: Turkey, broccoli, cheddar, cream, and a few spices—nothing fancy.
• Low-carb and high-protein: Perfect for keto or anyone cutting back on carbs without sacrificing flavor.
• Great for leftovers: Ideal for post-holiday turkey or rotisserie chicken any time of year.
• Quick prep, minimal dishes: One skillet to make the sauce and one baking dish to finish.
• Comfort food flavor: Creamy, cheesy, and satisfying without being heavy or greasy.

Ingredients

• 3 cups cooked turkey, shredded or diced
• 4 cups broccoli florets (fresh or frozen, thawed)
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 4 oz cream cheese, softened
• 3/4 cup heavy cream
• 1/4 cup chicken broth (low-sodium)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon mustard powder (or 1 teaspoon Dijon)
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan (optional, for topping)
• 1 tablespoon chopped fresh parsley or chives, for garnish

How to Make It

1. Prep the oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Par-cook the broccoli: Steam or microwave until crisp-tender, about 3–4 minutes.

   Drain well so the bake doesn’t get watery.

3. Make the sauce: In a skillet over medium heat, melt butter. Add garlic and cook 30 seconds. Stir in cream cheese until smooth.
4. Thin and season: Whisk in heavy cream and chicken broth.

   Add onion powder, smoked paprika, mustard powder, salt, and pepper. Simmer 2–3 minutes until slightly thickened.

5. Add cheese: Remove from heat and stir in 1 cup shredded cheddar until melted and creamy.
6. Combine: In the baking dish, mix turkey and broccoli. Pour the cheese sauce over and toss to coat evenly.
7. Top and bake: Sprinkle remaining 1/2 cup cheddar and Parmesan on top.

   Bake 18–22 minutes, until bubbly and golden around the edges.

8. Finish: Rest 5 minutes, garnish with parsley or chives, and serve warm.

Keeping It Fresh

• Store: Cool completely, then refrigerate in an airtight container for 3–4 days.
• Reheat: Warm individual portions in the microwave or reheat the dish covered at 325°F until hot.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Benefits of This Recipe

• Balanced macros for keto: High in protein and fat, low in net carbs.
• Protein variety: A tasty break from chicken; a smart use for leftover turkey.
• Vegetable-forward: Broccoli adds fiber, vitamins, and a fresh bite.
• Meal prep friendly: Holds up well in the fridge and reheats nicely.

Pitfalls to Watch Out For

• Watery bake: Don’t skip draining the broccoli. Excess moisture can thin the sauce.
• Broken sauce: Add cheese off the heat and whisk gently to keep it smooth.
• Overbaking: Bake just until bubbly.

  Too long and it can dry out.

• Too salty: Taste the sauce before salting—cheddar and broth already add salt.

Alternatives

• Protein swaps: Use shredded chicken, ground turkey, or leftover rotisserie chicken.
• Veggie swaps: Try cauliflower, green beans, or a broccoli-cauliflower mix.
• Cheese variations: Mix in Gruyère, Monterey Jack, or pepper jack for a kick.
• Dairy-light option: Use half cream and half unsweetened almond milk; add 1/4 teaspoon xanthan gum to maintain thickness.
• Crunchy topping: Sprinkle crushed pork rinds or almond flour mixed with Parmesan for a low-carb crust.

FAQ

Can I use raw broccoli?

Yes, but blanch it first. Briefly steaming or microwaving helps it cook evenly and prevents excess moisture in the casserole.

Is this recipe gluten-free?

Yes. There’s no flour or breadcrumbs, and the sauce thickens from cream cheese and cheddar.

Always check labels on broth and spices to be sure.

How can I lower the calories?

Use light cream cheese, reduce the cheddar by 1/4 cup, and swap part of the heavy cream for unsweetened almond milk. The bake will still be creamy.

What’s the best way to avoid a grainy cheese sauce?

Add cheese off the heat and whisk until melted. Avoid boiling after the cheese goes in, which can make it separate.

Can I make this ahead?

Assemble up to the point of baking, cover, and refrigerate for up to 24 hours.

Add 5–10 minutes to the bake time if going straight from the fridge.

Wrapping Up

This Keto Turkey Broccoli Cheddar Bake brings classic comfort with a low-carb twist. It’s flexible, fast, and perfect for using up leftover turkey without feeling like leftovers. Keep it simple, keep it cheesy, and enjoy a cozy, satisfying meal any night of the week.