Brussel Sprouts Casserole Recipe

I always make this easy Brussel sprouts casserole recipe with bacon for the holidays and people who don't like Brussel sprouts love this casserole! The key is roasting the Brussel sprouts before baking the casserole, it seriously makes a huge difference.

Brussels sprouts need enough roasting time to mellow their naturally bitter flavor and bring out their sweetness. I've found that roasting them before adding the sauce gives you caramelized edges and tender centers instead of soft, watery sprouts.

This is a rich, low carb and keto-friendly vegetable dish side that's especially good for Thanksgiving, Christmas, or any holiday dinner.

If you're planning a larger holiday spread, add it to your collection of low carb side dishes. Some of our favorites include cauliflower casserole with bacon, steakhouse creamed spinach, and pureed butternut squash.

Things to Know Before Making Brussel Sprouts Casserole

• Bacon, heavy cream, and Gruyere or Swiss cheese make this a richer low carb side rather than a light vegetable recipe.
• The casserole is low carb and keto-friendly and uses on wholesome ingredients. This recipe is made without flour, breadcrumbs, or canned soup. Just 5 net carbs per serving.
• A 2-quart or 9x9-inch baking dish works well for this amount, you can double it in a 9x13 pan for a holiday group.

Ingredients You'll Need

Please see our recipe card at the very bottom for exact quantities.

• Brussels sprouts - We used fresh Brussel sprouts. Remove any outer leaves if needed, cut them in half.
• Bacon - Cook and crumble the bacon before assembling the casserole or buy precooked bacon pieces (I love the Costco bags).
• Heavy whipping cream
• Swiss or Gruyere cheese - I prefer Gruyere or a Swiss-Gruyere blend here because it melts smoothly and adds a slightly nutty flavor that works especially well with Brussels sprouts and bacon. Sharp heddar, white cheddar, Monterey Jack, or another good melting cheese can work.
• Salt and black pepper

For a much simpler Brussels sprouts side without the cream sauce, try our oven roasted Brussels sprouts.

How to Make Keto Brussel Sprouts Casserole

Step 1: Roast the Brussels sprouts

Preheat the oven to 400°F and grease a 2-quart or 9x9-inch baking dish.

Trim the Brussels sprouts, cut them in half, and arrange them cut side down (as much as possible) in the baking dish. Some will be stacked on top of the bottom layer. Bake for 30 minutes.

They won't be completely tender yet, and that's intentional. I like to give them this head start so they can brown before the cream sauce is added.

Step 2: Cook the bacon

While the Brussels sprouts roast, cook the bacon according to your favorite recipe until crisp and crumble it into small pieces. We love to bake it in the oven.

If you're using precooked bacon, you can skip this step. Costco sells bags of precooked bacon pieces that are super handy for recipes.

Step 3: Make the cheese sauce

During the final 10 minutes of roasting, combine the heavy cream, shredded cheese, salt, and pepper in a skillet over medium-low heat.

Stir just until the cheese melts and the sauce is smooth.

I wait until the Brussels sprouts are nearly done before making the sauce because it thickens as it sits.

Step 4: Assemble the casserole

Remove the Brussels sprouts from the oven and sprinkle the cooked bacon over the top.

Pour the warm cheese sauce evenly over the sprouts. Add a little extra shredded cheese on top if you want a more browned, cheesy finish.

Step 5: Finish baking

Return the casserole to the oven and bake for another 10-15 minutes.

I check the sprouts with a fork rather than relying only on the timer. They should be tender, the sauce should be bubbling, and the cheese should have a little color around the edges.

Serve warm and enjoy!

Recipe Tips

• Keep the cut sides down. I get the best browning when the flat side of each sprout has direct contact with the baking dish. Some of the sprouts will be stacked, or you can roast them on a single layer on a baking sheet.
• Don't make the cheese sauce too early. It thickens as it sits, so I make it while the Brussels sprouts finish roasting.
• Use medium-low heat for the sauce. High heat can make cheese sauces separate or become grainy.
• Use tenderness as your final test. Brussels sprouts vary quite a bit in size, so a fork test is more reliable than an exact baking time.

Substitutions and Variations

Add another vegetable. Broccoli or cauliflower can be mixed with the Brussels sprouts. Cut everything into similar-sized pieces so it cooks at about the same rate.

Use frozen Brussels sprouts. You can, but I prefer fresh for this recipe. Frozen sprouts hold more moisture and tend to produce a softer casserole with less browning.

What to Serve With Brussel Sprouts Casserole (Keto)

Because this casserole is rich and creamy, I like pairing it with simple high protein main dishes.

• Air fryer ham - The salty ham and creamy Brussels sprouts work naturally together for an easy holiday dinner.
• Roasted half turkey breast - A simply seasoned poultry main dish balances the richer cheese sauce.
• Lemon baked chicken breasts - A lighter high protein side to balance the casserole richness.

Meal Prep and Storage

• Store leftover Brussels sprouts casserole in an airtight container in the refrigerator for up to 4 days.
• Reheat the leftovers in the oven when possible because the sauce stays creamier and the Brussels sprouts maintain a little more texture. Individual portions can also be reheated in the microwave.
• I don't recommend freezing this casserole. Cream and cheese sauces can separate or become grainy after freezing and thawing.
• For holiday meal prep, you can assemble the casserole ahead and refrigerate it for 1-2 days. Reheat it gently before serving.

Macros

Per serving, this low carb Brussels sprouts casserole has approximately:

• Calories: 176
• Protein: 4g
• Total carbs: 8g
• Fiber: 3g
• Net carbs: 5g
• Fat: 15g

With about 5 net carbs per serving, this creamy Brussels sprouts casserole works well as a low carb or keto-friendly holiday side. It's a richer side dish, with most of the fat coming from the heavy cream, cheese, and bacon.

FAQs

Are Brussels sprouts low carb?

Yes. Brussels sprouts are a lower-carb vegetable and can fit into both low carb and keto eating patterns.

This casserole keeps the carb count lower by using cream and cheese instead of flour, breadcrumbs, or a condensed soup-based sauce.

Is Brussel sprouts casserole keto-friendly?

Yes. This Brussels sprouts casserole is keto-friendly because it's made with Brussels sprouts, bacon, heavy cream, and cheese without flour or breadcrumbs.

If you're closely tracking carbohydrates, check individual ingredient labels since bacon, cream, and cheese brands can vary.

Can I use frozen Brussels sprouts?

Yes, but fresh Brussels sprouts give the best texture and browning.

I've found that frozen Brussels sprouts release more moisture, so the finished casserole will usually be softer. If you use frozen, roast them long enough to cook off some of that moisture before adding the cheese sauce.

What cheese works best in Brussel sprouts casserole?

Gruyere works especially well in Brussels sprouts casserole because it melts smoothly and has a nutty, savory flavor that pairs well with Brussels sprouts and bacon. Swiss cheese is a good alternative, and white cheddar also works if you want a sharper flavor.

More Low Carb Vegetables Recipes

• Low carb broccoli cakes
• Cheesy baked green beans
• Cooked radishes recipe
• Low carb mac and cheese
• Slow cooker cabbage with bacon
• Cauliflower mashed potatoes
• Low carb green bean casserole

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