Keto Vegetable Gratin
Indulge in the rich and creamy goodness of this Keto Vegetable Gratin—a low-carb twist on a classic comfort dish that’s perfect for satisfying cravings while staying on track. Featuring layers of tender zucchini, sautéed broccoli, and cauliflower, this keto-friendly recipe is smothered in a velvety sauce made with unsweetened almond milk, heavy cream, cream cheese, and a flavorful blend of spices. Topped with a golden crust of melted mozzarella and Parmesan, this gratin is an irresistible combination of savory flavors and hearty textures. Ready in under an hour, it’s an excellent side dish or vegetarian main for a healthy weeknight meal or special occasion. Garnish with a sprinkle of fresh parsley for a pop of color and serve up a dish that’s sure to delight both keto lovers and vegetable enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 small head cauliflower
- 1 small head broccoli
- 1.5 cups unsweetened almond milk
- 0.5 cups heavy cream
- 4 oz cream cheese
- 1 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin rounds and chop the cauliflower and broccoli into small bite-sized florets.
In a large skillet, heat the olive oil over medium heat. Add the cauliflower and broccoli and sauté for 5-7 minutes until slightly softened. Set aside.
In a medium saucepan, combine the unsweetened almond milk, heavy cream, and cream cheese over medium heat. Stir constantly until the cream cheese is fully melted and the mixture is smooth.
Add the garlic powder, onion powder, salt, and black pepper to the cream mixture. Stir well to combine.
In a greased 9x13-inch baking dish, layer half of the sautéed broccoli and cauliflower at the bottom. Place a layer of zucchini slices on top.
Pour half of the cream mixture evenly over the vegetables. Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese on top.
Repeat with the remaining broccoli, cauliflower, zucchini, cream mixture, mozzarella, and Parmesan.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the gratin cool for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 9008 mg | 392% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 41.2 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2266 mg | 174% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
