Keto Christmas Brie and Broccoli Bake
How to Make It
Step 1
Add the broccoli florets to a large saucepan and cover with boiling water. Bring to a boil, then reduce to a simmer. Simmer the florets for 5-7 minutes or until just tender. Drain completely and set aside to steam dry.
Step 2
Preheat the oven to 400 degrees Fahrenheit. Melt the butter in a saucepan over a low/medium heat. Add the cream cheese, rosemary, garlic powder and nutmeg. Stir well to combine, melting the cream cheese into the butter until smooth.
Step 3
Add the stock to the saucepan with the cream cheese mixture. Season to taste and stir well to combine. Bring the mixture up to a gentle simmer for a few minutes.
Step 4
Roughly chop the brie, removing any tough outer rind. Add the grated cheddar cheese, a tablespoon of grated Parmesan, and the chopped brie to the sauce. Mix well to combine over a low heat until the cheese is melted. Sprinkle over the xanthan gum and whisk well until you have a thick and creamy sauce.
Step 5
Select a medium-sized oven dish. Arrange the part-cooked broccoli in an even layer in the base of the oven dish. Scatter the dried cranberries over the broccoli florets.
Step 6
Spoon the cheese sauce over the broccoli and cranberries. Scatter the remaining grated Parmesan evenly over the top. Transfer the dish to the oven to bake for 15 minutes.
Step 7
Roughly chop the walnuts. Remove the bake from the oven. Scatter over the chopped walnuts. Return to the oven for a further 5 minutes to toast the walnuts. The bake should be bubbling and golden. Serve hot with your Keto Christmas mains.
Ingredients
- Broccoli Florets Raw – 3-½ cup flowerets
- Cream Cheese Spread – 3 tablespoon
- Walnuts – 2 tablespoon, halves
- Parmesan Cheese – 2 tablespoon, grated
- Xantham Gum Gluten Free by Hodgson Mill – 1-½ tsp
- Unsalted Butter – 1 tablespoon
- Rosemary, Dried – 1 teaspoon
- Cheddar Cheese – 1 cup
- Brie Cheese – 1 cup
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Vegetable Broth, Bouillon Or Consomme – ¾ cup
- Garlic Powder – ½ teaspoon
- Salt, Sea Salt – ½ teaspoon
- Nutmeg – ¼ teaspoon
- Black Pepper – ⅛ teaspoon