Low Carb Brussel Sprout Casserole – Creamy, Cheesy Meal

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If you’re searching for a delicious and comforting side dish that’s both keto-friendly and packed with flavor, this Low Carb Brussel Sprout Casserole is a must-try!

Roasted Brussels sprouts are combined with a rich, cheesy, and creamy sauce, then baked to perfection for a golden, bubbly finish.

This low carb Brussel sprout casserole is low in carbs, high in healthy fats, and full of bold flavors that make Brussels sprouts shine. Even if you’re not a fan of Brussels sprouts, the creamy cheese sauce and crispy baked topping might just change your mind.

Perfect as a holiday side dish, a weeknight dinner addition, or even a meal on its own, this casserole pairs well with everything from grilled meats to roasted poultry.

Best of all, it comes together in just a few simple steps and requires minimal prep time.

Let’s dive into this cheesy, hearty low carb Brussel sprout casserole recipe!

low carb Brussel sprout casserole

What is Low Carb Brussel Sprout Casserole?

Low carb Brussel sprout casserole is a low-carb, high-fat baked dish featuring tender Brussels sprouts, a creamy cheese sauce, and a crispy, golden topping.

  • Brussels sprouts are roasted for the perfect caramelized flavor.
  • A rich, cheesy cream sauce binds everything together.
  • Crispy bacon and baked cheese topping add crunch and savory depth.

This gluten-free and keto-friendly casserole is a fantastic way to enjoy Brussels sprouts in a creamy, indulgent, and satisfying dish.

Ingredients You’ll Need to Make Low Carb Brussel Sprout Casserole

This recipe serves 6-8 people and is made with simple, keto-friendly ingredients.

Main Ingredients:

  • 1 ½ pounds Brussels sprouts (trimmed and halved)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 slices bacon (cooked and crumbled)
  • 3 cloves garlic (minced)
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ½ cup heavy cream
  • ½ cup sour cream
  • 4 ounces cream cheese (softened)
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated Parmesan cheese

For the Topping:

  • ½ cup shredded mozzarella cheese
  • ¼ cup crushed pork rinds or almond flour (for crunch)
  • 1 tablespoon butter (melted)
low carb Brussel sprout casserole

Substitutions and Variations

  • No pork rinds? Use crushed almonds or sunflower seeds for the topping.
  • Dairy-free option – Use coconut cream instead of heavy cream and dairy-free cheese.
  • Prefer a spicier dish? Add a pinch of cayenne or red pepper flakes.
  • Extra protein boost – Add diced chicken, ham, or turkey for a heartier casserole.
  • Cheese swap – Use Gouda, Monterey Jack, or Gruyère for a different flavor twist.

Step-by-Step Instructions to Make Low Carb Brussel Sprout Casserole

1. Preheat the Oven

  • Preheat your oven to 375°F.
  • Grease a 9×13-inch baking dish with butter or cooking spray.

2. Roast the Brussels Sprouts

  • Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
  • Spread them on a baking sheet and roast for 15 minutes, until slightly golden.

3. Cook the Bacon and Garlic

  • In a skillet over medium heat, cook the bacon until crispy. Remove and crumble.
  • In the same skillet, sauté garlic for 30 seconds in the bacon grease.

4. Make the Creamy Sauce

  • Lower heat and stir in cream cheese, heavy cream, sour cream, Dijon mustard, smoked paprika, and onion powder.
  • Stir until smooth, then remove from heat and mix in 1 cup shredded cheddar cheese and Parmesan cheese.

5. Assemble the Casserole

  • Transfer the roasted Brussels sprouts to the baking dish.
  • Pour the cheese sauce over them and toss to coat evenly.
  • Sprinkle with crumbled bacon and remaining cheddar cheese.

6. Add the Crunchy Topping

  • In a bowl, mix crushed pork rinds (or almond flour) with melted butter.
  • Sprinkle over the casserole, followed by mozzarella cheese.

7. Bake

  • Bake uncovered for 20-25 minutes, until golden and bubbly.
  • Let sit for 5 minutes before serving.
low carb Brussel sprout casserole

Common Mistakes to Avoid

  • Skipping the roasting step – This step enhances the caramelized, nutty flavor of Brussels sprouts.
  • Overcooking the cheese sauce – Keep the heat low to prevent curdling.
  • Not seasoning enough – Brussels sprouts need bold flavors, so don’t skimp on spices.
  • Using watery frozen sprouts – Fresh Brussels sprouts work best for texture.

Serving and Presentation Tips

  • Garnish with fresh parsley or chives for a bright contrast.
  • Serve with grilled steak, roasted chicken, or baked salmon.
  • Use a cast iron skillet for a warm, rustic presentation.

Expert Tips

  • Make ahead – Assemble the casserole up to 24 hours in advance and refrigerate before baking.
  • Freeze it – Store in an airtight container for up to 3 months.
  • Reheat properly – Bake at 350°F for 15 minutes or microwave individual portions.

Frequently Asked Questions (FAQs)

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best, but if using frozen, thaw and pat them dry before roasting.

Can I make this casserole ahead of time?

Yes! Assemble and refrigerate up to 24 hours in advance. Add the topping before baking.

Is this casserole gluten-free?

Yes! It’s naturally gluten-free and keto-friendly.

Can I add other vegetables?

Absolutely! Try adding mushrooms, spinach, or cauliflower for variety.

low carb Brussel sprout casserole

Conclusion on This Low Carb Brussel Sprout Casserole

This low carb Brussel sprout casserole is the perfect way to enjoy a rich, creamy, and cheesy side dish while keeping things low-carb and full of flavor.

It’s an easy, family-friendly recipe that’s ideal for holidays, weeknight dinners, or meal prepping.

Try it today and experience the ultimate Brussels sprouts transformation!

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