Parmesan Brussels Sprouts with Bacon

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!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Keyword: creamy keto vegetable side, easy keto Thanksgiving recipe, keto holiday side dish, keto Parmesan Brussels sprouts, low-carb Brussels sprouts with bacon

Servings: servings

Calories: 413kcal

Author: Chef Jenn

Ingredients

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

Instructions

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!

Notes

Recipe Card Tips

Give the sprouts real time to brown in the skillet before baking. The oven time is mostly just for melting the cheese.
Check each sprout for bugs near the stem while trimming, they can hide there.
If the sauce comes out thick, that's normal, thin it with a splash of cream or water if you'd like.

Nutrition