Keto Ham Casserole

This keto ham casserole is a delicious, easy leftover ham recipe made with pieces of ham and broccoli, then topped with a creamy cheese sauce.

This low-carb ham casserole is the perfect way to use leftover holiday ham.

It takes the family’s favorite holiday ham (or ham steak if you don’t have ham leftovers) and then mixes it with broccoli and a cheesy sauce.

The final layer is a keto-friendly, gluten-free bread crumb topping for a keto casserole the entire family will enjoy!

This keto leftover ham casserole is great for those on a low-carb diet since it clocks in at only 5.6 g net carbs.

If you like casserole recipes, be sure to check out some other keto casserole recipes for more delicious options.

Keto Ham Casserole

There are so many great reasons this low-carb casserole works. For one, the simplicity makes it possible to bring dinner to the table quickly.

It is also an economical way to feed your family a nutritious meal you can be proud to serve.

If that’s not enough, it’s also an easy casserole that can even be made ahead of time. It’s a recipe you definitely want to add to your keto meal plan rotation.

Ingredients Needed to Make Keto Ham Casserole

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The following are the ingredients you’ll need to make the keto ham casserole. Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.

• Fresh broccoli florets cut into bite-sized pieces, about 8 cups. (Or frozen broccoli cooked and cut into small pieces.)
• Cooked ham, cut into 1-inch pieces
• Shredded cheddar cheese, divided
• Heavy cream
• Sour cream
• Cream cheese, softened
• Yellow onion, finely chopped
• Garlic powder
• Onion powder,
• Red pepper flakes
• Dijon mustard
• Salt
• Black pepper
• Worcestershire sauce

Topping

• Almond flour
• Finely grated parmesan cheese
• Melted unsalted butter
• Salt
• Black pepper
• Italian spices

How to Make Keto Ham Casserole

First, you’ll preheat the oven to 375 degrees F.

Then you’ll place the cut broccoli in a large pot of boiling water and cook for 2-3 minutes, or until they’re tender-crisp. Drain it well and set it aside.

Alternatively, you can use frozen broccoli cooked according to the package instructions.

In a small pot over medium-low heat, make the sauce by mixing the heavy cream, sour cream, cream cheese, garlic powder, onion powder, red pepper flakes, Dijon mustard, Worcestershire sauce, salt, and pepper.

Next, cook until the sauce is smooth and combined. Then add half the shredded cheddar cheese and cook until the sauce is fully incorporated. Set it aside. 

To assemble the casserole, mix the cooked broccoli and ham pieces into the sauce and spread it into a 3-quart casserole dish (or a 9×13 baking pan). Add the chopped onion over the top of the casserole, and then top it off with the remaining cheese.

For the “bread crumb” topping, mix the almond flour, parmesan cheese, Italian spices, salt, and pepper in a small bowl. Sprinkle the topping over the ham mixture, and drizzle the melted butter over the top. 

Bake the casserole for 30-35 minutes or until it is golden brown and bubbling. Serve over cauliflower rice.

Garnish the casserole with two tablespoons of chopped parsley before serving.

Store any leftovers in the refrigerator for up to 3 days, or freeze them for up to 3 weeks.

Make Ahead Casserole Instructions

Assemble the casserole and place it in a freezer- and oven-safe container. Cover the casserole with plastic wrap and aluminum foil, and freeze for up to 2 months.

When ready to bake, defrost it in the refrigerator for 6 hours or overnight, then bake at 375 degrees for about 50–60 minutes or until golden brown and bubbling.

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