Vegetable Gruyere Bake (Keto)

We always (and I mean ALWAYS) have broccoli, cauliflower and double cream in the house. I have played around with so many different ways to use those delicious vegetables and have made many different high fat cheesy bakes too. They are all equally delicious – we don’t even have a favourite. (Check out the SIDE DISHES category on this site to see them all.) Anyway, with this one, I wanted the beautiful, unique flavour Gruyere cheese to feature because I love flavour that slaps me through the face. I also added just a pinch of ground paprika to give a slightly different flavour dimension. Whip this out at your next Sunday roast – your family will love the rich decadence! THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)

– – – – – – PER SERVING – – – – – –
Carbs 5g | Fat 45g | Protein 12g
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Vegetable Gruyere Bake (Keto)

A delicious side vegetable option, where pre-cooked cauliflower and broccoli baked away in a sauce packed with the glorious flavour of Gruyere cheese - and a hint of paprika. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Side Dish
Cuisine General
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 as a side dish


  • 350 g (12.4 oz) cauliflower, trimmed equal size
  • 350 g (12.4 oz) broccoli, trimmed equal size
  • 15 g (0.5 oz) unsalted butter
  • 3 cloves garlic, peeled and finely sliced
  • 420 g (14.8 oz) double cream
  • pinch ground paprika
  • salt and ground white pepper
  • 130 g (4.6 oz) Gruyere cheese, grated
  • sea salt flakes
  • freshly ground black pepper
  • finely chopped parsley, to garnish


  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
    Trim the broccoli and cauliflower into even-sized pieces - and keep separate. If you are trimming from whole heads, do not discard the stalks. They are delicious, but they do take a little longer to cook. Simply trim the pieces and slice them smaller, as pictured.
  • Bring a large pot of salted water to the boil and add all the cauliflower - as well as the broccoli stalk pieces. (We add the cauliflower first because it takes longer to cook than broccoli.)
    After 5 minutes of rapid boiling, add the broccoli.
  • Cook until all the florets have softened but still retain shape, approx. 10 more minutes. A good test is to pierce a floret with a fork - it should slide off. Tip the vegetables into a colander to drain well. Allow to steam off to avoid any wateriness.
    Once steamed off, place the vegetables into a suitable-sized ovenproof dish.
  • In the meantime, melt the butter in a non-stick pan (I just wiped the same pan I used to boil the vegetables to minimise cleaning up). Cook the garlic over moderately-low heat until softened. Pour in the cream and stir well to warm the cream through.
  • Season the cream with a pinch of ground paprika, salt and ground white pepper. Add three-quarters of the grated Gruyere cheese to the warm cream and stir until melted.
  • Pour the warm, creamy cheese mixture over the vegetables and scatter over the remaining grated Gruyere.
  • Bake in the oven for 30 minutes. (I always rotate the dish halfway through out of habit.) In the last 5 minutes, crank the heat of the oven to 220°C (fan oven). This is 240°C for conventional ovens (or 475°F / gas mark 9). This will ensure the cheese gratins beautifully.
  • Just before serving, scatter over a pinch of ground paprika and season with sea salt flakes and freshly ground black pepper. Garnish with finely chopped parsley.

Watch the video (... with blooper reel!)

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Calories: 476kcal | Carbohydrates: 5g | Protein: 12g | Fat: 45g

Vegetable Gruyere Bake (Keto)
recipe image
Vegetable Gruyere Bake (Keto)
Published On
Total Time
Nutritional Information per serving
Calories                        476Kcal / 1992kJ
Fat                                45g
Carbohydrates              5g
Protein                          12g


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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