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Keto Brussels Sprouts Casserole Recipe

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4.3 from 27 reviews

  • Author: Alice
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Low Carb

Description

Keto Brussel Sprouts Casserole is a creamy, cheesy baked side dish that features tender Brussels sprouts combined with bacon, garlic, and a rich cheese sauce made from cream cheese, heavy cream, cheddar, and Parmesan. This low-carb, savory casserole offers a perfect balance of crispy edges and creamy textures, making Brussels sprouts irresistible as a comforting holiday or weeknight meal accompaniment.

Ingredients

Vegetables

  • 1 lb Brussels sprouts, trimmed and halved
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves

Cheese & Dairy

  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 2 tbsp butter

Meat

  • 4 slices bacon, cooked crisp and crumbled

Other Ingredients

  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  2. Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half to ensure even cooking.
  3. Cook Bacon: In a skillet over medium heat, cook the bacon until crisp, then remove and crumble it. Set aside.
  4. Sauté Brussels Sprouts: In the same skillet, heat butter and olive oil together. Add the Brussels sprouts cut-side down and cook until they start to brown, about 5-7 minutes.
  5. Add Onion: Add diced onion to the skillet with the Brussels sprouts and cook until softened, around 3-4 minutes.
  6. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
  7. Make Cheese Sauce: Add the cream cheese and heavy cream to the skillet. Stir continuously until the cream cheese melts smoothly into the sauce.
  8. Season the Sauce: Mix in Dijon mustard, salt, and black pepper for flavor balance.
  9. Add Cheeses and Bacon: Stir in half of the cheddar cheese and Parmesan cheese, then fold the crumbled bacon into the mixture.
  10. Transfer to Casserole Dish: Pour the Brussels sprouts and sauce mixture into a greased casserole dish, spreading evenly.
  11. Top with Cheese: Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top for a golden crust after baking.
  12. Bake the Casserole: Bake in the preheated oven for approximately 20-25 minutes or until the casserole is bubbling and the cheese on top is golden brown.
  13. Rest and Serve: Allow the casserole to rest for 5 minutes after baking to set slightly before serving.

Notes

  • You can substitute the cheddar with Gruyère or Monterey Jack for different flavor profiles.
  • For a spicy kick, add red pepper flakes to the cheese sauce.
  • Frozen Brussels sprouts can be used but should be fully thawed and drained to avoid excess moisture.
  • To make the top extra crispy, add crushed pork rinds or chopped nuts before baking.
  • This casserole can be assembled ahead and baked when ready.
  • Store leftovers in an airtight container for up to 4 days and reheat uncovered in the oven for the best texture.
  • Omit bacon for a vegetarian version or replace with mushrooms or nuts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://myhomemadecooking.com/keto-brussels-sprouts-casserole-recipe/