Broccoli In Bacon Cream Sauce
Who would have thought that keto recipes could be so delicious! This side dish packs a serious amount of flavor for this beloved vegetable. Why shouldn’t we enjoy organic broccoli with a delicious bacon cream sauce that is both decadent and low carb?
I know we say this a lot but make sure you buy organic broccoli, use grass-fed cream and butter, and organic nitrate-free bacon to make sure you’re making the most of preventing your gut bacteria from being harmed by antibiotics and pesticides.
We steam the broccoli first to cut down on the cooking time, but if you prefer your broccoli on the firm side, feel free to skip that portion of the recipe.
We wanted to introduce a keto thickening agent, which is flour made from konjac. All of its carbs come from indigestible fiber and are often used as a no-carb noodle substitute. You don’t have to use it for this recipe, but if you wanted to play with this particular thickening agent to replace corn starch in your diet, this is a good recipe to try it in.
- 1 organic head of broccoli, cut into florets
- 1 tablespoon chopped organic onion
- 1 clove organic garlic, minced
- 2 slices organic nitrate-free bacon, diced
- 1 tablespoon organic grass-fed butter
- 1 cup cream
- 1 pinch organic nutmeg
- Salt and pepper to taste
- Optional: 1 teaspoon konjac flour, mixed with 3 tablespoons of water
- Steam broccoli for about 6-7 minutes, until tender.
- Saute bacon, garlic, and onion in butter until bacon is to your desired crispness. Do not drain.
- Combine cream, konjac slurry (if using), salt, pepper, and nutmeg to taste with the sauteed bacon, onion, and butter.
- Once thickened (or not, if not using konjac), add broccoli and cook for another 3-5 minutes. Serve hot.