I posted a recipe of Cream-baked Broccoli a little while ago (it’s a lush recipe: rich, filling and full-flavoured). However, I wanted to take the concept up a notch and add crispy bacon and Cheddar (can we all take a moment to high-five the keto way-of-life: what other “diets” can encourage adding bacon and cheese?)… Anyway, I created this recipe in 4 individual little stoneware pots (because its SO cute) but you can make this same recipe in an appropriately-sized dish if you choose to – as long as the end-result serves 4 people in even-sized portions as that is how the macros were calculated..
Trim the broccoli into small, even-sized pieces. It's important that they are trimmed small, as they can 'fill' the space in the little dishes adequately.
Bring a large pan of salted water to the boil. Add the broccoli florets and boil for 4 minutes only.
Drain in a colander and allow to steam off completely.
In the meantime, heat the olive oil in a pan and fry the bacon pieces until crispy. Set aside.
At this time, you can also place the double cream in a pan and add the salt, white pepper and ground nutmeg. There is no need to bring it to a boil, just gently warm through while you whisk to combine using a silicon-tipped whisk (to protect your non-stick pan).
Place four small dishes onto a tray. Divide the broccoli and bacon pieces between the four dishes. (I did this by 'layering' the broccoli and bacon, but I am not sure it makes much of a difference - as long as the broccoli and bacon pieces are evenly distributed.)
Use a ladle to pour the warm, seasoned cream into each dish. Place the tray into the oven for 20 minutes. (We use a tray for safer removal and in case any cream bubbles over.)
After 20 minutes, remove the tray from the oven and increase the oven temperature to 200°C / 390°F.
Divide the grated Cheddar over all four dishes. Return the tray to the oven for an additional 10-12 minutes to melt and gratin the cheese.
Carefully remove the hot tray and season the dishes with smoked sea flakes and freshly ground black pepper. Garnish with fresh thyme leaves (and please remember the little pots are HOT!)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 734Kcal / 3071kJ
Fat 74g of which saturates 44g Carbohydrates 4.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 3.5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.