Our keto Brussel sprouts casserole, topped with a creamy cheese sauce and bacon, is just so tasty you’ll want to eat it right out of the pan! Although this technically is a side dish recipe, you could definitely consider it a main dish recipe, too. With our low-carb Brussel sprout dish, you are going to see just how WHOLE LOTTA YUM this healthy little sprout can be.
Low Carb Brussels Sprout Casserole
When I was a kid my thoughts about Brussels sprouts conjured up all sorts of disgusting and bitter memories of the boiled Brussel sprouts. I couldn’t ever understand why my mom even cooked them.
The days of yucky, boiled, and bitter Brussel sprouts of the past are long gone! Thanks to farmers making them less bitter, and learning how to properly roast and carmelize this savory vegetable, we have taken this little green sprout from bottom of the barrel to a family favorite vegetable!
While this keto Brussel sprouts casserole can be served as a complete meal since it includes protein, dairy, and vegetables, you may also want to try pairing it with a simple side salad or some additional fatty-protein options including bratwurst or ham.
Why You’ll Love This
- No bitter Brussels here! We are going to start by baking all the bitterness out and caramelizing the natural sugars so your keto Brussel sprout casserole is sweet, savory, and delicious!
- To enhance the natural savoriness of your caramelized Brussel sprouts, we are going to add in crumbled bacon, cheese, and cream to create the best low-carb Brussel sprout casserole you have ever tasted!
- Our keto Brussel sprouts casserole is perfect for those readers who are looking to add in new and exciting dishes to their gluten-free, low-carb, or keto lifestyles.
- Brussel sprouts are a super healthy vegetable, chock full of Vitamin C, fiber, minerals, and antioxidants.
No matter how you serve them, Brussel sprouts are always a great choice! If you love our keto Brussel sprouts casserole, be sure to try our oven roasted Brussel sprouts and our maple roasted butternut squash and Brussel sprouts.
Clean Brussel sprouts, fresh bacon, your favorite block of white cheese, and some heavy cream are about to combine to show you just how flavorful and wonderful a keto Brussel sprout casserole can be.
- Brussel sprouts
- heavy whipping cream
- white cheese – shredded (we used a swiss/gruyere blend)
- black pepper
- sea salt
- bacon slices – easily cook your bacon in the oven or try air fryer bacon
Mixing in other hearty vegetables like cauliflower or broccoli works great too!
While we know that our keto Brussel sprouts casserole is low-carb and keto-friendly, we do want to caution you against using preshredded cheese. Preshredded cheese often has a coating of potato starch (to prevent sticking) that adds unwanted carbs to your dish. Whenever possible we always recommend using block cheese and shredding it yourself. Not only do you limit the hidden carbs, you do get a better tasting cheese.
Step By Step Instructions
To key to making the perfect keto Brussel sprouts casserole is taking your time and being patient. Allow the sprouts to bake and carmelize before you add the cream and cheese that will finish off your dish.
Your patience will be rewarded!
Preheat your oven to 400F. Make sure your oven rack is in the middle position.
Grease a 2-quart baking dish with oil or cooking spray. Either a 9×9 baking dish or a small casserole dish will work.
Cut the Brussel sprouts in half and lay them cut side down in the prepared baking dish.
Bake your Brussel sprouts in the oven for 30 minutes. (***Note: This will not fully cook your Brussel sprouts.)
While your Brussel sprouts are baking, cook your bacon on the stovetop (alternatively, you can use pre-cooked bacon and skip this step). Crumble the bacon.
After your Brussel sprouts have cooked for 20-minutes, begin preparing the cheese sauce.
In a grease skilled, over medium-low heat, combine the heavy whipping cream, shredded cheese, salt, and pepper. Heat the sauce until the cheese is melted.
After your Brussel sprouts have baked for 30-minutes, remove them from the oven.
Sprinkle the cooked bacon on top of the Brussel sprouts and top with the cheese sauce. Feel free to add a small sprinkle of additional cheese directly to the top.
Place the casserole back into the oven and bake for an additional 10-15 minutes, until the entire dish is bubbly and the cheese is lightly browned.
To check for doneness, pierce a Brussel sprout with a fork to make sure it’s tender.
Serve warm and enjoy!
- If you have more Brussel sprouts than can fit in a single layer it is OK to double them up. Just make sure all of your sprouts are cut side down.
- Placing the Brussel sprouts cut side down will allow the insides to receive direct heat and cook more evenly.
- Start the cheese sauce in the last 10-minutes that the Brussel sprouts are baking to prevent the sauce from cooling too much and hardening.
- Be sure to cook your Brussel sprouts for a full 30-minutes prior to adding the bacon and cheese sauce. This will help the sprouts to carmelize and soften and give you a keto Brussel sprouts casserole that is sweet and savory.
- While we prefer a mix of swiss and gruyere, you can use any white cheese that your family loves.
You can dish up leftovers for up to 4 days when you store your leftovers in an airtight container in the fridge.
As the casserole contains a lot of dairy, we do not recommend freezing it. Defrosted dairy tends to end up grainy.
With only 5 net carbs per serving, Brussel sprouts are definitely a healthy vegetable you can eat when you’re watching your carbs or following a low-carb or keto lifestyle.
More Brussel Sprout Recipes
Looking for more delicious ways to serve Brussel sprouts?
- Maple Roasted Butternut Squash and Brussel Sprouts
- Frozen Brussel Sprouts Air Fryer Recipe
- Roasted Air Fryer Brussel Sprouts
- The Best Oven Roasted Brussel Sprouts Recipe
- 1 lb Brussel sprouts
- 1 C heavy whipping cream
- 3/4+ C white cheese, shredded (we used a swiss/gruyere blend)
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 4 slices of bacon
- Preheat the oven to 400F. Make sure your oven rack is in the middle position
- Grease a 2-quart baking dish with oil or cooking spray, which can be either a 9x9 baking dish or a small casserole dish.
- Cut the Brussel sprouts in half and lay them cut side down in the baking dish. They won't all fit in a single layer.
- Bake the Brussel sprouts for 30 minutes in the oven. They won't be all the way cooked after 30 minutes, you'll be cooking them longer after adding the cheese sauce.
- If your bacon wasn't already pre-cooked or you aren't using pre-cooked grocery store bacon, fry it up now while the Brussel sprouts are cooking.
- In the last 10 minutes of cooking the Brussel Sprouts, start making the cheese sauce. In a greased skillet over medium-low heat, combine the heavy whipping cream, shredded cheese, salt, and pepper. Heat the sauce until the cheese is melted.
- Remove the Brussel sprouts from the oven, sprinkle with the crumbled bacon, and pour the cheese sauce over the top. Feel free to add a small sprinkle of cheese over the top of the casserole.
- Bake it for 10-15 minutes until the casserole is bubbly and the cheese is lightly browned.
- You can piece a Brussel sprout with a fork to make sure it's done and very tender. Enjoy!
Any shredded white cheese will work, we used a swiss/gruyere blend from Trader Joes.
If you're on a keto diet we recommend shredded the cheese from a block since pre-shredded cheeses add starch to prevent clumping (which also increases carbs).
Start the cheese sauce in the last 10 minutes of cooking the Brussel sprouts since you don't want it to cool down and harden by cooking the sauce too soon.
Mixing in other hearty vegetables like cauliflower or broccoli works great too! The casserole is easy to double for the holidays.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 127Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 269mgCarbohydrates 6gFiber 1gSugar 2gProtein 7g