Easy Keto Bacon and Broccoli Skillet

This is a one-pan dinner of crisp bacon and broccoli florets in a cheddar cream sauce. The broccoli is sautéed in the bacon grease and a little olive oil, garlic and onion powder go in with the heavy cream, and the cheese melts in over low heat. The carbohydrates come to about 4 grams per serving. It takes 25 minutes, 10 of prep and 15 of cooking, and serves 4.

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Because it all happens in one skillet, there is only one pan to wash, and the bacon grease does a lot of the flavoring. The combination of bacon and cheese makes the sauce rich, and the broccoli keeps its bite. That makes it a practical weeknight dinner that does not need more than a cutting board and a skillet.

What Goes in the Skillet

Amounts are in the recipe card. This is the job of each ingredient.

• Bacon (6 slices, chopped): it gives savory flavor and fat, and leaves behind the grease the broccoli cooks in.
• Broccoli (4 cups of fresh florets): a low-carb vegetable that stays crunchy if you do not overcook it.
• Heavy cream (1 cup): makes a rich, creamy sauce that ties the other flavors together.
• Shredded cheddar (1 cup): melts into the cream and makes it cheesy and rich.
• Garlic (2 cloves, minced) and onion powder (1 teaspoon): the garlic is aromatic and the onion powder adds depth. Salt and pepper go in to taste.
• Olive oil (2 tablespoons): goes into the bacon grease for sautéing the broccoli.
• Red pepper flakes (1/4 teaspoon, optional): a little heat.

What Matters While Cooking

Chop the bacon into bite-sized pieces and cut the broccoli into florets before you start. Cook the bacon over medium heat until crisp and golden, about 5 to 7 minutes. Take it out, but leave the grease in the pan, because that grease flavors everything that follows.

Add the olive oil and the broccoli and sauté for about 5 minutes, until the florets are tender but still crisp. Stir in the garlic for 1 to 2 minutes, just until fragrant. Do not overcook the broccoli, since the crunch is part of the appeal.

Then pour in the cream with the onion powder, salt, pepper and red pepper flakes, and stir. Turn the heat down to low before adding the cheddar, and stir until it melts into a creamy sauce. Return the bacon, mix, and cook for another 2 to 3 minutes. Serve warm, with grated Parmesan on top if you like.

Tips

• Use fresh broccoli. The taste and texture are better than with older florets.
• Adjust the seasoning to your own taste, including the salt, pepper and red pepper flakes.
• Swap the vegetable. Cauliflower or asparagus can replace the broccoli.
• Reheat gently on the stove or in the microwave, so the broccoli does not overcook.

A large skillet is the one piece of equipment that matters. A deep frying pan works if you do not have one. A sharp knife, a cutting board and a spatula or wooden spoon cover the rest.

Variations

• Cauliflower or asparagus in place of the broccoli, for a different flavor and texture.
• Cooked chicken: shredded rotisserie chicken adds protein and makes the dish heartier.
• Other cheeses: mozzarella or gouda can replace the cheddar, and each gives a different flavor.

What to Serve with It

These sides keep the meal low in carbs. A side salad of mixed greens, cherry tomatoes and cucumbers with a simple olive oil dressing adds crunch. You can also spoon the skillet over cauliflower rice or zucchini noodles, which soak up the creamy sauce. Sparkling water with lemon or a cup of herbal tea suits the meal.

Nutrition per Serving

Each serving has approximately 350 calories, 30 grams of fat (15 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 15 grams of protein and 800 milligrams of sodium.

FAQ

Can I make it ahead of time?

Yes. It keeps in the refrigerator for up to three days. Reheat it gently on the stove or in the microwave.

Can I replace the heavy cream?

Yes. Use coconut cream or unsweetened almond milk. The texture and flavor will vary slightly.

Can I store leftovers?

Yes. Keep them in an airtight container in the refrigerator for up to three days, and reheat gently so the broccoli does not overcook.

Is it suitable for meal prep?

Yes. Portion it into individual containers for lunches or dinners through the week.

Can I make it dairy-free?

Yes. Use a dairy-free cheese and coconut cream instead of the heavy cream.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us