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Keto Parmesan Brussels Sprouts with Bacon

If you’re a sprouts hater, I PROMISE you’ll change your mind after tasting these amazing keto Parmesan Brussels Sprouts!! This easy keto side dish recipe features Brussels sprouts drenched in garlic, bacon, cheese, and cream. Hungry yet? Let me, Chef Jenn, show you how to make this delish dish!

Parmesan Brussels sprouts with bacon in cast iron serving dishes
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This dish is also an easy fix that can go from stovetop to oven if you’ve got an oven-safe skillet, or just transfer them into a casserole dish and after a quick trip in the oven, you can stuff your face full of cheesy, bacony, creamy Brussel sprout goodness!

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What You Need To Make Parmesan Brussels Sprouts

Ingredients To Make This Keto Brussels Sprouts Recipe

  • Brussels sprouts – fresh, not frozen!
  • Bacon
  • Parmesan cheese – fresh is best but Kraft Parmesan cheese will work too
  • Heavy whipping cream
  • Bacon
  • Garlic cloves
  • Havarti, gouda, mozzarella or another mild easy melting cheese
  • Pink salt & pepper
keto brussels sprouts with bacon in a serving bowl

How To Make Keto Parmesan Brussels Sprouts

  1. Clean your sprouts and cut them in half. See below for how to properly clean Brussels sprouts. Incidentally, I almost never order Brussels sprouts when dining out because having worked in the industry, I know how seldom they are properly cleaned!
  2. Chop and fry the bacon then toast the sprouts in the bacon fat. Add the garlic at the last minute.
  3. Add the cream, bacon, and the cheese and bake in the oven until hot and bubbly!

How to Clean Brussels Sprouts

Brussels sprouts can be notoriously buggy. Yes, infested with little tiny black or gray bugs. You don’t need that extra protein, trust me! But, cleaning them properly will ensure you don’t get a mouthful of buggy nastiness.

In any given bag of Brussels you’ll probably find one or two infested sprouts, but you could be unlucky and get a nasty batch. I even once returned a bag of brussels sprouts because they were ALL buggy. Inedible, if you ask this chef.

Take a sharp knife and trim away some of the stem end of the sprout, then remove the outer layer or two of leaves.

The buggies will be nested down near the stem end of the sprout, and you’ll see them right away. If there are no buggies, that sprout is good to go! Keep on trimming and removing leaves till they’re all checked.

Chef Jenn’s Tips

  • Use good Parmesan cheese if you have it. Grate it yourself – you’ll taste the difference! Something magical happens when you combine Parmesan and cream…it’s the stuff of dreams!
  • Make sure you give the Brussels a chance to get golden brown in the skillet first. They don’t cook much in the oven – that’s mostly to melt the cheese and heat the cream through.
  • Don’t over-salt the sprouts – in fact, you may need none at all! The bacon is salty. The cheese is salty. Just add a touch at the table if you need it.
  • Add a pinch of red pepper flakes for an extra kick!

What To Serve With Keto Parmesan Brussels Sprouts

A spoon. Seriously. This keto Brussels sprouts recipe is so good, you don’t need anything else with it!

Of course, it is also a great side dish to meaty entrees like roasted pork tenderloin, your favorite keto Thanksgiving turkey recipe, or beef kabobs.

Is This Easy Brussels Sprouts Recipe Freezer Friendly?

So here’s the thing about Brussels sprouts and your freezer: Sure, they sell frozen Brussels sprouts. But they’re nasty mooshy bits of funky cabbage flavor that are just a sad, sad, excuse to be called a Brussels sprout.

Try frozen sprouts and then try the fresh ones – you’ll never eat frozen again! In fact, I’m convinced that most sprout haters have ONLY had them from frozen or overcooked. Nasty.

So no, don’t freeze this dish. You could, technically, I suppose, but don’t blame me for the funky flavor of your sprouts when you thaw and reheat them!

Are Brussels sprouts keto?

Yes! They are a good source of fiber and the net carbs work out to about 4 net carbs per cup.

Are Brussels sprouts good for you?

Absolutely. They are a great source of many vitamins and minerals and are considered to be a part of just about any kind of healthy diet.

Do Brussels sprouts taste funny?

Only when they’re overcooked! With still a bit of crunch, they taste a lot like cabbage.

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keto parmesan brussels sprouts with bacon in a black cast iron serving dish
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5 from 6 votes

Parmesan Brussels Sprouts with Bacon

Creamy, cheesy, and with just the right amount of bacon, these keto Parmesan Brussels Sprouts with Bacon will be the hit of your table!
Course Side Dish
Cuisine American
Keyword keto brussels sprouts, keto side dish, Parmesan Brussels Sprouts with Bacon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 346kcal
Author Chef Jenn


  • 4 cups brussels sprouts
  • 5 slices bacon
  • 2 cloves garlic
  • 1/2 cup parmesan cheese
  • 1 cup gouda
  • 1 cup heavy whipping cream
  • 1 tbsp Dijon mustard


  • 1. Trim the Brussels sprouts and remove outer leaves. Cut them in half if they are large.
  • 2. Chop the bacon and fry it in an oven-safe skillet, cooking it until just barely crispy. Remove all but 2 tbsp of bacon fat.
  • 3. Add the cleaned and sliced Brussels sprouts and minced garlic to the pan with the bacon. Cook over medium heat for 5-6 minutes, stirring frequently, until the sprouts have some golden brown color. Turn off the heat.
  • 4. Add the heavy whipping cream, Dijon mustard, and a touch of salt. Stir well to combine. Top with the shredded gouda and Parmesan cheeses.
  • 5. Bake at 350-F for about 15 minutes or until sprouts are just barely fork tender and are bubbly and brown on top.
  • 6. Serve and enjoy!


Serving: 0.5cup serving | Calories: 346kcal | Carbohydrates: 8g | Protein: 16g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 516mg | Potassium: 313mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1313IU | Vitamin C: 50mg | Calcium: 427mg | Iron: 1mg | Net Carbohydrates: 6g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

about jenn

Hi, I’m Jenn!

I’m a cookbook author (Keto Soup Cookbook and Keto Diabetic Cookbook and Meal Plan) as well as a retired chef, recipe developer, and writer of this blog (that’s a lot of hats!). I embarked on a journey to create foodie-worthy Keto-friendly meals that any home cook can be proud of! No matter if you’re low-carb, no-carb, dirty, or strict Keto, there are recipes in Keto Cooking Wins for you and your family. Read more...

11 thoughts on “Keto Parmesan Brussels Sprouts with Bacon”

  1. I’m not the biggest fan of Brussels sprouts but this recipe got me interested to give it a try. I love how you added cheese and bacon. Sounds so delicious.

  2. 5 stars
    Oh my goodness! My husband and daughter’s boyfriend are going to love this recipe! Looks so delicious and easy!

  3. 5 stars
    I love all the ingredients here and such a bonus that it’s both gluten-free and low-carb! YUM!

  4. 5 stars
    I’ve now made this twice. My cheese sauce tends to be a bit too thick, but Oh Wow it this good! I used some Italian blend cheese ’cause I dinn’t have gouda on hand. This makes a yummy lunch for little ole me.

    • I’m so glad you love it! It can be thick but that’s to account for any moisture from the sprouts thinning it out. Feel free to add a touch of cream or water to thin it! Thanks for dropping by to comment! ~Jenn

5 from 6 votes (1 rating without comment)

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