Broccoli with Low Carb Velouté is a simple yet delicious side dish. With just 5.5g net carbs per serving and minimal effort, this recipe will win you over—even if you usually avoid broccoli.
Pair it with meat or fish for a complete ketogenic meal that delivers healthy fiber and good fats.
This is not the soggy, bland boiled vegetable you may be imagining. The velouté gives the broccoli bright flavor and a creamy texture that transforms the dish.
My velouté (white sauce) is made with crème fraîche for a rich, tangy finish. If crème fraîche is hard to find where you are, sour cream works well as a substitute and still produces a satisfying result.
When available, choose crème fraîche for the best balance of flavor and slightly lower carbohydrate content.
Crème Fraîche and Sour Cream: The Difference
Both products are dairy-based and similar in taste, but they differ in texture, fat content, and how they behave when heated.
Crème fraîche is a French cultured cream that is velvety, dense and mildly tart. It typically contains 30–45% fat and about 2g of carbohydrates per 100g. Because it is stable at higher temperatures, it’s ideal for hot sauces and finishes.
Sour cream is more widely available and usually contains around 20% fat and roughly 3.5g of carbohydrates per 100g. It is tangier and less thick than crème fraîche and can curdle if heated to a high temperature, so use it gently warmed rather than boiled.
How to Make Low Carb Broccoli with Crème Fraîche
Start by boiling the broccoli florets in salted water for 3–5 minutes. The florets should be tender enough for a fork to pass through the stalk with only slight resistance.
Too much resistance = cook 1 more minute. Zero resistance = overcooked.
Tip: add 1/4 tsp bicarbonate of soda (baking soda, not baking powder) to the cooking water to brighten the green of the florets and reduce kitchen odor.
After draining, leave the florets in a colander for about 10 minutes so excess water drains away. This prevents a soggy result.
While the broccoli drains, soften minced garlic in butter, then stir in Dijon mustard, salt, pepper and crème fraîche. Simmer gently for a couple of minutes while whisking to prevent sticking. This is your velouté.
Assemble the broccoli in a baking dish, pour the velouté over the florets, then brown under a hot grill for a caramelized finish. Serve immediately alongside your main course.
If you use sour cream, keep the sauce below boiling point. It may curdle slightly under the grill, but that won’t harm the flavor.
The process is straightforward, but the combination of flavors is exceptional.
Try it and you may find you love broccoli from now on.
Enjoy!
- 170g fresh broccoli florets (net weight from a 350g bunch, stalks removed)
- 1 TBSP coarse salt for the cooking water
- 15g unsalted butter
- 1/2 garlic clove, minced
- 1/2 tsp Dijon mustard
- Pinch of fine salt
- Sprinkle of freshly ground black pepper
- 160g crème fraîche (or sour cream as an alternative)
- Place broccoli florets in a saucepan, cover with water and add coarse salt.
- Bring to the boil and simmer for 2 minutes (or 3 minutes for more tender florets). Drain and leave in a colander to remove residual moisture.
- Meanwhile, mince the garlic and cook it for 30 seconds in the butter. Add Dijon mustard, salt, pepper and crème fraîche, and heat gently for about 1 minute.
- Preheat the grill (broiler) to high heat.
- Arrange broccoli in a baking dish and pour the velouté evenly over the florets.
- Grill (broil) for about 15 minutes, until the top is caramelized and golden brown.
- Serve immediately with your main course.
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