Servings: 4
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~210
Macros (per serving):
Protein: 18g
Carbs: 5g net
Fat: 12g
Fiber: 3g
Intro
Baked asparagus gratin is one of those dishes that feels elegant and comforting at the same time. Tender asparagus, a creamy sauce, and a lightly golden cheese topping come together in a way that feels indulgent—yet surprisingly light.
This keto baked asparagus gratin is crafted specifically for a keto, low-carb, high-protein, and Weight Watchers–friendly lifestyle. It skips heavy cream and flour while keeping that rich, cheesy texture everyone loves. The result is a vegetable side dish that actually satisfies.
Perfect for weeknight dinners or holiday tables, this keto asparagus gratin is quick, wholesome, and packed with flavor without derailing your macros.
Look at the Recipe
• Tender-crisp asparagus baked in a creamy, cheesy sauce
• Savory garlic and cheese flavor with golden edges
• Low carb, high protein, and WW-friendly vegetable side
Ingredients Needed
Asparagus Base
- 1½ lbs fresh asparagus, trimmed
Creamy Gratin Sauce
- ½ cup plain nonfat Greek yogurt
- ¼ cup unsweetened almond milk
- ¼ cup light cream cheese
Cheese & Seasoning
- ¾ cup reduced-fat shredded mozzarella or Swiss
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
Optional Topping
- 2 tbsp crushed pork rinds or almond flour (light crunch)
How to Make Our Keto Baked Asparagus Gratin
- Preheat the oven. Set oven to 400°F (205°C) and lightly grease a baking dish.
- Prepare the asparagus. Arrange asparagus spears evenly in the baking dish.
- Make the sauce. In a bowl, whisk together Greek yogurt, almond milk, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Add the sauce. Pour the creamy mixture evenly over the asparagus.
- Top with cheese. Sprinkle mozzarella and Parmesan evenly over the dish. Add optional crunchy topping if using.
- Bake until golden. Bake uncovered for 20–25 minutes, until bubbly and lightly browned on top.
- Rest before serving. Let the gratin sit for 5 minutes to set before serving.
This baking method keeps the asparagus tender while allowing the sauce to thicken naturally—perfect for a keto, low-carb gratin.
Storage & Serving Suggestions
Storing:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in the oven at 350°F or microwave gently until warmed through.
Freezing:
Not recommended—the yogurt-based sauce may separate.
Serving Pairings:
- Serve alongside grilled chicken or steak
- Pair with baked salmon or turkey
- Add to a holiday or weeknight dinner spread
Tips & FAQs
Can I use frozen asparagus?
Fresh is best, but frozen works if fully thawed and patted dry.
What cheese works best for gratin?
Swiss, mozzarella, or Gruyère-style cheeses melt well while staying low carb.
How do I avoid watery gratin?
Do not overcook the asparagus beforehand, and use thick Greek yogurt.
Can I make this ahead of time?
Yes. Assemble up to 24 hours ahead and bake just before serving.
Is this Weight Watchers friendly?
Yes. Reduced-fat cheese, yogurt, and portion control keep points low.
