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–+ servings
brussel sprouts keto recipe with a scoop of the cheesy brussel sprouts on a spoon

Keto Brussel Sprouts Casserole

Jenni Cole
An easy and comforting low carb and keto brussel sprouts casserole with a creamy cheese sauce and bacon. Only 4 net carbs per serving.
4.50 from 16 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dishes
Cuisine American
Servings 8
Calories 127 kcal

Ingredients
  

  • 1 lb Brussel sprouts
  • 1 C heavy whipping cream
  • ¾ + C white cheese shredded (we used a swiss/gruyere blend)
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 4 slices of bacon

Instructions
 

  • 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!

Video

Notes

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

Serving: 1gCalories: 127kcalCarbohydrates: 6gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 27mgSodium: 269mgFiber: 1gSugar: 2g
Keyword bacon, keto, low carb
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