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Keto Brussels Sprouts Casserole

Overhead view of brussels sprouts casserole in cast iron skillet.

This cheesy casserole is loaded with fresh Brussels sprouts and crispy bacon. The cheese sauce and bacon are what really makes this dish a winner in my house, but I'm just happy the kids are eating their Brussels sprouts!

This cheesy casserole is loaded with fresh Brussels sprouts and crispy bacon. The cheese sauce and bacon are what really makes this dish a winner in my house, but I'm just happy the kids are eating their Brussels sprouts!

Yield 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 8 slices bacon
  • 1 ½ pounds Brussels sprouts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 cup heavy cream
  • ½ teaspoon ground mustard
  • 6 ounces sharp cheddar cheese, shredded
  • 4 ounces mozzarella cheese, shredded

Instructions

  1. Preheat oven to 375 degrees.
  2. Chop the bacon into bite-sized pieces and add to a large oven-safe skillet, such as a cast iron skillet. Cook over medium heat until bacon is crisp. Remove to a paper towel lined plate to drain and set aside. 
  3. Trim the ends from the Brussels sprouts and cut in half. Add to the skillet with the bacon grease and stir to coat. Sprinkle with the seasoning. 
  4. Cook sprouts until browned, about 6 minutes. 
  5. Remove the Brussels sprouts to a plate and set aside. Wipe down the skillet with a paper towel to remove any excess grease.
  6. Add the cream and ground mustard to the skillet and heat to just below a simmer. Turn off the heat and stir in half of the cheddar and half of the mozzarella. Stir well until the cheese has melted and you have a smooth sauce.
  7. Return the Brussels sprouts and half of the bacon to the pan with the cheese sauce and stir to coat.
  8. Sprinkle the remaining cheese over the top and top with the remaining bacon.
  9. Place the skillet in the oven and bake for 15 minutes or until hot and bubbly.
  10. Serve hot.

Notes

We have not tested this recipe with frozen Brussels sprouts as we like the taste and texture of fresh best.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 103mgSodium: 950mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 4gProtein: 20g

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