Measure out and prepare all of the ingredients.

In a deep pan over medium to high heat, add half of the butter and beer bratwursts. Cook until brown on all sides. Place the brats back into the pan and add the low-carb beer. Cover, let simmer, and cook until internal temperature reaches 165F. Remove and set aside.

Place the rest of the butter to the frying pan along with the diced onions and cook until fragrant.

In the same pan, add chicken broth and broccoli florets. Cover with a lid and let simmer until the broccoli is tender.

Slice the cooked beer bratwursts in even slices.

With a big spoon, remove a little more than half of the broccoli florets in the pan and set aside. Use an immersion blender to blend the rest of the broccoli into the chicken broth until smooth.

Chop up the broccoli florets.

Stir in the xanthan gum and reduce heat to low. Let simmer until the consistency gets thicker.

Add in the cheddar cheese and gouda cheese to the pot. Let the cheese melt into the soup and then add in the chopped broccoli and sliced beer brats.

Serve immediately and enjoy!