Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices of bacon, chopped
- 1/2 cup heavy cream
- 1/2 cup unsweetened almond milk (or any milk alternative)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp unsalted butter
- 1/4 cup chopped green onions or parsley (for garnish, optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish (8×8 or similar size) with butter or cooking spray.
2. Cook the Bacon:
- In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set aside on a paper towel to drain. Leave some bacon grease in the pan for the next step.
3. Sauté the Brussels Sprouts:
- In the same skillet with the bacon grease, add the halved Brussels sprouts. Sauté for about 5 minutes, just until they begin to soften and take on a little color. Remove from heat.
4. Make the Creamy Cheese Sauce:
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the heavy cream and almond milk to the pan, stirring to combine. Bring the mixture to a gentle simmer, but do not let it boil.
- Once the cream mixture is warmed, stir in the cheddar cheese and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
- Season the sauce with onion powder, garlic powder, salt, and pepper to taste.
5. Assemble the Gratin:
- In the greased baking dish, layer the sautéed Brussels sprouts and sprinkle the cooked bacon over them.
- Pour the creamy cheese sauce evenly over the Brussels sprouts and bacon. Make sure everything is well coated.
6. Bake the Gratin:
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly, and the Brussels sprouts are tender. If you want a crispier top, you can broil it for an additional 1-2 minutes, watching carefully to avoid burning.
7. Serve:
- Once baked, remove the gratin from the oven and let it sit for a few minutes to set.
- Garnish with chopped green onions or fresh parsley if desired, and serve hot.
Tips:
- Make-Ahead: You can prep this dish ahead of time by assembling it, covering it with foil, and refrigerating it for up to 24 hours before baking.
- Texture Variations: If you prefer your Brussels sprouts to have more bite, reduce the sauté time or bake them for a shorter time.
- Crispier Bacon: For extra crispy bacon, bake the bacon slices in the oven at 375°F for about 15-20 minutes, then crumble it to add to the dish.
Nutritional Information (per serving, serves 6):
- Calories: ~300
- Carbs: ~6g
- Fiber: ~3g
- Net Carbs: ~3g
- Fat: ~25g
- Protein: ~15g
This Keto Bacon Brussels Sprouts Gratin is rich, creamy, and full of flavor. It’s perfect as a keto-friendly side dish for holidays, family dinners, or even as a comforting meal on its own. Enjoy!
