Keto Ham and Broccoli Casserole

Remove the florets from the broccoli and cut them into bite-sized pieces.
 

Take a large pan and cover the bottom (about 0.4" high) with water.
Dissolve some salt in the water and bring the water to a boil.

Once the water boils, add the broccoli florets to the pan and steam them with the lid closed on medium heat for about 7-8 minutes.
Test with a fork or knife if your florets are done.
 

While the broccoli is steaming, place the ingredients for the sauce in a small saucepan and let simmer over medium heat for about 6-7 minutes until the cream cheese has melted and everything is well combined.

Season the sauce and set aside briefly while you drain the broccoli and transfer it to a casserole dish.
 

Preheat your oven to 350°F/180°C.
 

Cut the ham into small bite-sized pieces and add it to the broccoli in the casserole dish.
 

Pour the sauce into the casserole dish as well and mix everything thoroughly until the sauce is evenly distributed.

Lastly, sprinkle a small amount of freeze-dried onions and cheddar over your casserole.
 

Bake the keto ham and broccoli casserole for about 20 minutes in your preheated oven and serve it fresh out of the oven.
 

Cover your keto broccoli ham casserole with plastic wrap or fill the rest of the casserole in an airtight container and store in the fridge for up to 3 days.