Keto Brussels Sprouts Casserole
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!
Servings 6
Calories 425kcal
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
- Preheat oven to 375 degrees.
- 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.
- 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.
- Cook sprouts until browned, about 6 minutes.
- Remove the Brussels sprouts to a plate and set aside. Wipe down the skillet with a paper towel to remove any excess grease.
- 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.
- Return the Brussels sprouts and half of the bacon to the pan with the cheese sauce and stir to coat.
- Sprinkle the remaining cheese over the top and top with the remaining bacon.
- Place the skillet in the oven and bake for 15 minutes or until hot and bubbly.
- Serve hot.
Video
Notes
We have not tested this recipe with frozen Brussels sprouts as we like the taste and texture of fresh best.
Nutrition
Serving: 1 | Calories: 425kcal | Carbohydrates: 11g | Protein: 20g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Fiber: 3g | Sugar: 4g | Net Carbs: 8g