This Low Carb Cheesy Beef and Broccoli Skillet blends savory ground beef, rich creamy sauce, and wholesome broccoli into a flavorful, satisfying meal ideal for anyone on a keto or low-carb diet. In just about 20–25 minutes, you can create a warm, comforting one‑pan meal that combines savory, creamy, and slightly tangy flavors. With its ease of preparation and family‑friendly appeal, this skillet recipe is destined to become a regular in your weeknight dinner rotation. It’s low in carbs, rich in flavor, and both filling and nourishing—everything you want in a simple, fuss‑free meal.
Why You’ll Love This Low Carb Cheesy Beef and Broccoli Skillet
You’ll fall in love with how this skillet delivers creamy, cheesy comfort without the carb overload. Ground beef gives you satisfying protein and richness, while the blend of tomato puree and heavy cream creates a luscious sauce that clings to every ingredient. The riced cauliflower doubles as a stealthy low‑carb substitute for rice, while broccoli adds color and nutrients. Plus, it’s a one‑pot wonder—minimal cleanup, maximum flavor. Whether you’re managing your carbs, feeding a crowd, or just craving something cozy and crave‑worthy, this skillet checks all the boxes.
Ingredients
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1 lb ground beef
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1 Tbsp organic onion powder
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1 tsp organic garlic powder
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Pink salt, to taste
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Cracked black pepper, to taste
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8 oz tomato puree
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1 cup heavy cream
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1 Tbsp gluten‑free Worcestershire sauce (or Tamari or coconut aminos)
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1 Tbsp hot sauce (optional—sriracha works well)
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2 cups riced cauliflower (frozen or fresh)
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10 oz broccoli florets (frozen or roughly one fresh head)
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4 oz shredded cheddar cheese (about 1 cup)
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Fresh chopped flat‑leaf parsley (optional garnish)
Step‑by‑Step: How to Make Low Carb Cheesy Beef and Broccoli Skillet
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Heat a large nonstick skillet over medium‑high.
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Add the ground beef, onion powder, garlic powder, salt, and pepper. Cook until the beef is browned, about 5 minutes, breaking it up as it cooks.
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Stir in the tomato puree, heavy cream, Worcestershire (or alternative), and hot sauce if using.
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Add the riced cauliflower and broccoli florets. Bring everything to a gentle boil.
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Lower the heat to a simmer, cover, and cook for 15–20 minutes or until the broccoli is tender—stirring once or twice during cooking.
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Taste and adjust salt and pepper as needed.
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Sprinkle shredded cheddar cheese over the top. Cover and let it melt—about a minute or two.
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Garnish with chopped parsley if desired, then serve hot straight from the skillet.
Helpful Tips
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For a lighter version, use half‑and‑half in place of heavy cream—though the sauce won’t be quite as rich.
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Pour any leftover beef stock into silicone trays and freeze for easy use in future soups or sauces.
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To prevent watery cauliflower, pat fresh riced cauliflower dry before adding.
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Use pre-shredded cheese for convenience—but fresh-shredded melts better.
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Feel free to tailor the heat by using more or less hot sauce—or skip it entirely for a milder taste.
Substitutions And Variations
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Meat swap: Ground turkey or chicken work as lighter alternatives—though you may need to adjust seasonings and cooking time.
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Veggie mix‑in: Stir in mushrooms, bell peppers, or chopped zucchini to vary texture and nutrition.
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Cheese variety: Swap cheddar for Monterey Jack, pepper jack for a kick, or Gouda for a smoky twist.
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Herbs & aromatics: Add minced garlic, chopped shallots, or a pinch of smoked paprika for depth.
Storage Instructions
Let the skillet cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 3–4 days. To reheat, warm gently on the stovetop over low heat or microwave, adding a splash of cream or broth if the sauce has thickened too much. To keep it longer, store individual portions in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.
Nutritional Information
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Calories: 455 kcal
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Carbohydrates: 13 g (Net carbs: about 10 g after subtracting fiber)
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Protein: 22 g
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Fat: 36 g (Saturated: 19 g; Monounsaturated: 12 g; Polyunsaturated: 1 g; Trans: 1 g)
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Cholesterol: 117 mg
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Sodium: 322 mg
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Potassium: 772 mg
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Fiber: 3 g
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Sugar: 5 g
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Vitamin A: 1,265 IU
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Vitamin C: 74 mg
Serving Suggestions
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Serve as-is for a hearty, low‑carb main course with minimal fuss.
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Pair with a crisp, leafy green salad dressed in lemon vinaigrette to balance richness.
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Offer with keto-friendly garlic bread or cloud bread to mop up the creamy sauce.
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Top with avocado slices or crushed pork rinds for extra texture and fat.
Common Questions About the Cheesy Beef and Broccoli Skillet (Low Carb)
Q: Can I use fresh broccoli and cauliflower instead of frozen?
Absolutely! Fresh broccoli florets and freshly riced cauliflower work just as well in this recipe. Just keep an eye on the cook time—fresh vegetables may cook slightly faster.
Q: Is this recipe truly low carb?
Absolutely. With only 13 g of carbohydrates and 3 g of fiber per serving, the net carb count is around 10 g, making it suitable for most low‑carb and keto meal plans.
Q: Can I make this dish dairy‑free?
You can try substituting heavy cream with canned coconut milk and using a dairy‑free cheese alternative. The flavor and creaminess may shift slightly, but it will still be tasty.
Q: What can I do if the sauce is too thin or too thick?
If the sauce gets too thick, simply add a splash of water or broth to reach your desired consistency. If it’s too thin, simmer uncovered or stir in extra cheese to thicken it naturally.
Q: Can this be made ahead of time?
Make ahead by stopping at step 6—store in the fridge, then reheat, add the cheese, and let it melt just before serving. This makes it perfect for meal prep!
Conclusion
Thank you so much for trying this Low Carb Cheesy Beef and Broccoli Skillet! I hope you enjoy how easy and flavorful this dish is—ideal for busy evenings when you want something satisfying without the carbs. I absolutely love how rich and comforting it feels, yet it’s so simple to put together in one skillet. Wishing you lots of happy cooking, cozy moments around the dinner table, and many more flavorful low‑carb creations ahead. Thanks for being part of this food‑loving community—enjoy every cheesy, tender bite!
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Low Carb Cheesy Beef and Broccoli Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Low Carb Cheesy Beef and Broccoli Skillet is a creamy, cheesy, one-pan wonder packed with ground beef, riced cauliflower, and tender broccoli. It’s the perfect low-carb dinner for busy nights—ready in under 30 minutes and full of comforting flavor!
Ingredients
1 lb ground beef
1 tbsp organic onion powder
1 tsp organic garlic powder
Pink salt, to taste
Cracked black pepper, to taste
8 oz tomato puree
1 cup heavy cream
1 tbsp gluten-free Worcestershire sauce (or Tamari/coconut aminos)
1 tbsp hot sauce (optional)
2 cups riced cauliflower (fresh or frozen)
10 oz broccoli florets (fresh or frozen)
4 oz shredded cheddar cheese (1 cup)
Chopped flat-leaf parsley (optional)
Instructions
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Heat a large nonstick skillet over medium‑high.
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Add the ground beef, onion powder, garlic powder, salt, and pepper. Cook until the beef is browned, about 5 minutes, breaking it up as it cooks.
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Stir in the tomato puree, heavy cream, Worcestershire (or alternative), and hot sauce if using.
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Add the riced cauliflower and broccoli florets. Bring everything to a gentle boil.
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Lower the heat to a simmer, cover, and cook for 15–20 minutes or until the broccoli is tender—stirring once or twice during cooking.
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Taste and adjust salt and pepper as needed.
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Sprinkle shredded cheddar cheese over the top. Cover and let it melt—about a minute or two.
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Garnish with chopped parsley if desired, then serve hot straight from the skillet.
Notes
Fresh or frozen vegetables work equally well. Adjust spice with more or less hot sauce. Make ahead and store up to 3 days in the fridge or freeze for 3 months. Add a splash of broth when reheating if the sauce thickens.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 455
- Sugar: 5g
- Carbohydrates: 13g (Net Carbs: 10g)
- Protein: 22g