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    Home » Side Dishes » Keto Brussels Sprouts Casserole

    Published: Dec 17, 2020 · Modified: Oct 16, 2021 by Carolyn

    Keto Brussels Sprouts Casserole

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.0K shares
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    Cheesy Brussels Sprout Casserole is a rich and hearty keto side dish. A delicious way to round out all of your holiday meals. This post is sponsored by Cabot Creamery.

    Titled image for Brussels Sprouts Casserole, with a spoon dishing some of the creamy sauce over the plate.

    Sometimes I forget that the holidays aren’t endless desserts and treats, and that we actually need proper sustenance too. I love holiday baking so much, I can be a little myopic sometimes, thinking it’s all cookies and cakes. 

    But when I come up for air from all the baking, I crave rich and satisfying meals. And foods that provide that comfort food feeling for the cold winter days.

    This Brussels sprout casserole recipe has that comfort food feeling in spades. It’s creamy, hearty, and pairs perfectly with any main course. It’s delightfully cheesy too, with a top layer of Cabot Creamery’s unparalleled sharp cheddar. 

    Did I happen to mention that it also has bacon? 

    This is going to be one of our sides at Christmas, to pair with our traditional holiday rib roast. I am practically drooling just writing about it.

    Creamy keto cheese sauce being poured over Brussels sprouts and bacon in a white casserole dish.

    Extra Cheese, Please!

    This cheesy keto casserole is made au gratin style, with plenty of cream, garlic, and sharp cheddar melted into a rich sauce that’s poured over sauteed Brussels sprouts. It’s then topped with crisp bacon and more cheddar, and baked until bubbly and melted.

    Gratin recipes typically take flour to thicken the sauce, but I’ve found that if you start with heavy cream rather than milk, and whisk in some cheese to help thicken it, you don’t need any flour at all. 

    And you know by now that if I am reaching for sharp cheddar, it has to be Cabot. I spent 11 years of my life in Boston and Cabot Creamery is a beloved institution in New England. It’s a co-op too, which means that the 800 dairy farmers that make up the company actually own it.

    I’ve had the good fortune to actually meet some of these farm families and see them in action. And the pride in their work and their product is visible in everything. I’d go so far as to say it’s even edible!

    A white plate full of keto brussels sprouts casserole beside a brick of Cabot cheddar cheese.

    How to make Keto Brussels Sprouts Casserole

    Now that I’ve sold you on this creamy, cheesy deliciousness, it’s time to tell you how to make it. Let’s get started!

    • Cook the bacon. I like to chop my bacon prior to pan frying it, so that it crisps up more evenly. It also cooks much faster this way, saving you time and energy.
    • Sauté the Brussels sprouts. You can add them right into the pan after cooking the bacon. Cook undisturbed for a few minutes so that they brown lightly, then toss and brown on the other side and transfer to a casserole dish.
    • Make the sauce. This is a classic au gratin sauce, with garlic, and cream, and a touch of Dijon mustard for additional flavor. Then some of the shredded Cheddar is whisked into the sauce until it melts. 
    • Pour the sauce evenly over the sprouts in the pan. You want to have good coverage but don’t worry too much, as it all spreads and melds together during baking. 
    • Sprinkle on the bacon bits. Again try to do this as evenly as possible so that every bite has a bit of crunchy bacon. 
    • Sprinkle with the remaining sharp Cheddar. I used Cabot’s Extra Sharp but you have lots of great choices here. Try the Seriously Sharp for even more tanginess, or the Vermont Sharp for a slightly more mild version. Or try their Alpine Cheddar for a more Swiss cheese flavor. You really can’t go wrong here. 
    • Bake until golden and bubbly! This should only take 15 to 20 minutes. You want the Brussels sprouts to be softened but not mushy. Fork tender is perfect!
    Top down photo of cheesy Brussels Sprouts Casserole in a white oval dish

    Can you make Brussels sprouts casserole ahead?

    Got a busy holiday ahead of you and want to make a few dishes ahead? I get it!

    This keto casserole heats up well enough, but I think it tastes best on the day it’s baked. What you can do is prep everything and put it all together, and then wrap it up tightly without baking. It will last in the fridge for up to two days.

    Allow the casserole to come to room temperature before baking.

    Bon Appetit!

    More delicious keto casseroles

    • Cauliflower Shepherd’s Pie
    • Easy Chicken Broccoli Casserole
    • Cheeseburger Spaghetti Squash Casserole
    • Keto Enchilada Casserole
    • Loaded Cauliflower Rice Casserole
    • Low Carb Beef Stroganoff Casserole
    Top down photo of cheesy Brussels Sprouts Casserole in a white oval dish

    Cheesy Brussels Sprouts Casserole

    Cheesy Brussels Sprout Casserole is a rich and hearty keto side dish. A delicious way to round out all of your holiday meals.
    5 from 12 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: brussel sprouts casserole
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 259kcal

    Ingredients

    • 6 slices bacon chopped
    • 1 lb Brussels sprouts trimmed and halved
    • Salt and pepper
    • 1 tablespoon avocado oil
    • 2 cloves garlic minced
    • ½ cup heavy whipping cream
    • 1 tablespoon Dijon mustard
    • 6 ounces shredded Cabot Extra Sharp divided

    Instructions

    • In a large skillet over medium heat, cook the bacon until crisp. Use a slotted spoon to transfer to a paper towel lined plate. Remove all but 2 tablespoons of the bacon grease.
    • Preheat the oven to 400F.
    • Add the Brussels sprouts, sprinkle lightly with salt and pepper, and cook until nicely browned, tossing occasionally, 5 to 7 minutes. Transfer the sprouts to a medium casserole dish and sprinkle with the cooked bacon.
    • Add the avocado oil to the pan and sauté the garlic until fragrant, about 30 seconds. Stir in the cream and Dijon and whisk to combine. Cook 2 minutes to thicken, then stir in 2 ounces of the cheddar and whisk until melted. Add salt and pepper to taste.
    • Pour the sauce evenly over the sprouts in the pan and sprinkle the top with the remaining cheddar. Bake 15 to 20 minutes, until the cheese is bubbly and browned.
    Nutrition Facts
    Cheesy Brussels Sprouts Casserole
    Amount Per Serving (1 serving = ⅛th of recipe)
    Calories 259 Calories from Fat 191
    % Daily Value*
    Fat 21.2g33%
    Carbohydrates 6.4g2%
    Fiber 2.3g9%
    Protein 10.1g20%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Anu says

      December 25, 2022 at 6:37 pm

      5 stars
      Absolutely delicious, what a great way to do Brussels sprouts! We’ve always gone for a predictable bacon lardons + Brussels + onions + garlic sauteed in a pan, but this was so much more fun to eat and make. The garlicky cheese sauce is fantastic, with the much-needed kick of mustard.. yummmm. Next time I might reduce the cheese in the topping and maybe add some smoked paprika and chopped parsley at the end, just for a little more oomph, but this is definitely a repeat recipe and one that I’m sure we’ll make every year! Thank you Carolyn, and happy holidays to you and your loved ones 🙂 You made our Christmas meal all the more special today!

      Reply
    2. Sharon says

      October 14, 2022 at 12:11 pm

      5 stars
      Yum!! Thank you for another great recipe. I love Brussels sprouts on their own and this took them to the next level. I’ll definitely keep this as a side dish going forward. ????

      Reply
    3. Jennifer says

      December 30, 2021 at 3:51 pm

      Can I use frozen Brussel sprouts and if so, can I put them in the skillet frozen?

      Reply
    4. Thecla says

      December 27, 2021 at 4:10 am

      5 stars
      This is also a wonderful recipe. A very different of using Brussels sprouts. I adapted it fot one person by using the slide in the recipe.

      Thanks for yet another recipe.

      Reply
    5. Kate says

      December 19, 2021 at 9:16 pm

      5 stars
      This was a huge hit for my family. Super easy to make, absolutely delicious. Only change I’ll make is to make a double portion next time in a 13×9″ casserole dish, because I needed MORE!

      Reply
    6. Sarah says

      November 26, 2021 at 7:39 pm

      5 stars
      Made this for Thanksgiving and had no leftovers! Even my husband ate some and never eats my brussel sprouts! Also made the pecan pie bundt cake that was a big hit!

      Reply
    7. Andrea says

      November 06, 2021 at 8:54 am

      Can this be frozen?

      Reply
      • Carolyn says

        November 06, 2021 at 9:38 am

        Not sure the creaminess would fare well in the freezing and thawing process.

        Reply
    8. Natasha says

      January 27, 2021 at 5:32 am

      5 stars
      I made these as a side dish and my family loved them! These Brussel sprouts were such a hit it could also pass as the main dish. Absolutely delicious. Thank you for sharing!

      Reply
    9. Betsy says

      January 26, 2021 at 1:42 pm

      5 stars
      Not usually a huge brussel sprout fan, but this casserole was INCREDIBLE! Yum!

      Reply
    10. Erin says

      January 26, 2021 at 12:10 pm

      5 stars
      This recipe is so good! Perfect for a side dish or just by itself.

      Reply
    11. Sheri says

      January 23, 2021 at 8:46 pm

      5 stars
      This was great…I love it!

      Reply
    12. LeeAnn Pilati says

      January 18, 2021 at 7:41 pm

      Can EvEO be substituted for the avocados oil ?

      Reply
      • Carolyn says

        January 19, 2021 at 7:38 pm

        Sure!

        Reply
    13. Hope says

      January 14, 2021 at 4:36 pm

      5 stars
      We had this with a steak for dinner last night. Delicious and perfect! Thanks.

      Reply
      • Carolyn says

        January 14, 2021 at 7:46 pm

        So glad you liked it!

        Reply
    14. Joni says

      January 09, 2021 at 6:51 pm

      What is cabat cheese and where do you get it?

      Reply
      • Carolyn says

        January 09, 2021 at 9:50 pm

        It’s a brand of cheese. you can click the link.

        Reply
    15. Janice says

      January 06, 2021 at 8:22 pm

      5 stars
      So delicious! This is going to be one of my all time favorites. We even had it as a main dish tonight.

      I forgot to replenish my bacon supply but I had a jar of bacon grease in my fridge and I substituted bacon bits for the bacon. It was just as tasty. We love the Cabot cheddar, too!

      Reply
    16. Nicole says

      December 25, 2020 at 7:50 pm

      5 stars
      This was AMAZING!

      Reply

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