Broccoli Cheese Casserole

Preheat your oven to 375°F (190°C).

Bring a large pot of water to a boil. Add the broccoli florets and cook for about 3-5 minutes, or until they are fork-tender but still crisp. Drain and set aside.

In a separate saucepan, melt the unsalted butter over medium heat. Stir in the heavy cream, grated Parmesan cheese, Dijon mustard, and garlic powder. Cook and stir until the mixture is well combined and begins to thicken, about 3-5 minutes.

Reduce the heat to low and gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.

Season the cheese sauce with salt and black pepper to taste. Adjust the seasoning as needed.

Place the cooked broccoli florets in a baking dish. Pour the cheese sauce over the broccoli, ensuring that it's evenly coated.

Bake in the preheated oven for about 15-20 minutes, or until the casserole is bubbling and golden brown on top.

If desired, garnish your Keto Broccoli and Cheese Casserole with chopped fresh parsley for added flavour and presentation.

Serve hot as a creamy and keto-friendly dinner.