These Creamy Keto Brussels Sprouts With Bacon are a deliciously indulgent side dish! Perfect for your festive celebrations, easy to make and low carb.
Ahhhh Brussels Sprouts… People either love them or really hate them! I love them but I am the only one in our family. So I usually have a small bowl of sprouts all to myself every Christmas.
These incredibly creamy, cheesy Brussels Sprouts are my attempt to lure the rest of the family over to the Brussels Sprouts loving side!
This side dish is perfect for Thanksgiving and Christmas and since it is SO RICH you only need a small amount.
Keto Brussels Sprouts
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 325F (160C). Cook the bacon until very crisp, pat dry with kitchen paper then blitz in a mini chopper until you have very small pieces (or chop up). Leave the bacon out for a vegetarian version.
Slice the ends of the Brussels sprouts and slice in half if they are on the larger side. Remove and discard the outer leaves.
Heat the butter in a large lidded casserole. Add the sprouts once butter is foaming and sauté, stirring, for five minutes.
Add the cream, garlic paste, Dijon mustard, salt, pepper, nutmeg and chives. Bring to a simmer over medium-low heat, stirring often.
Add the cream cheese and stir until it melts. Cover the casserole and transfer to the oven for 25 minutes.
Uncover casserole and add the grated cheese and bacon. Switch to the broiler (grill) and cook until the cheese melts and you get a bit of color. Serve warm as a side dish.
TIPS AND VARIATIONS
- Leave the bacon out for a vegetarian version.
- Replace the cream with soy cream, leave the bacon and cheese out for a vegan version.
- Smaller sprouts are generally milder tasting and less bitter. Use button sprouts whole and cook for 20 minutes. Use fresh sprouts for best results not a bag that has been in the fridge for days!
- Replace the bacon with pork scratchings blitzed to crumbs in a mini chopper. You can also use actual Keto Bread crumbs if you like!
- Serving suggestions: serve with my Roast Turkey Crown or Grilled Lamb Chops.
HAVE YOU MADE MY KETO BRUSSELS SPROUTS RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Creamy Keto Brussels Sprouts With Bacon
Ingredients
- 4 strips streaky bacon
- 2 tbsp butter
- 1.3 lb (600g) Brussels sprouts
- 2 cups (480ml) heavy cream double cream
- 2 tsp garlic paste
- 2 tsp Dijon mustard
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp grated nutmeg
- 1 tbsp chopped chives
- 2 tbsp full fat cream cheese I used garlic and herb cream cheese
- 3 tbsp grated Parmesan or Gruyere cheese
Instructions
- Preheat the oven to 325F (160C).
- Cook the bacon until very crisp then blitz in a mini chopper until you have very small pieces (or chop up).
- Slice the ends of the Brussels sprouts and slice in half if they are on the larger side. Remove and discard the outer leaves.
- Heat the butter in a large lidded casserole. Add the sprouts once butter is foaming and sauté, stirring, for five minutes.
- Add the cream, garlic paste, Dijon mustard, salt, pepper, nutmeg and chives. Bring to a simmer and cook for a few minutes.
- Add the cream cheese and stir until it melts.
- Cover the casserole and transfer to the oven for 25 minutes.
- Uncover casserole and add the grated cheese and bacon.
- Switch to the broiler (grill) and cook until cheese melts.
- Serve warm as a side dish.
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