Keto Creamed Brussel Sprouts
These Keto Creamed Brussel Sprouts are seared until caramelized, then baked in a rich, garlicky, cheesy cream sauce. A cozy, low-carb side dish perfect for both busy weeknights and holiday dinners.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved (quarter large sprouts)
- 2 tablespoons unsalted butter or ghee
- 2 tablespoons olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 3/4 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika optional
- 1 cup heavy whipping cream
- 2 ounces cream cheese softened and cubed
- 1/2 cup Parmesan cheese grated, packed
- 3/4 cup mozzarella cheese shredded, low-moisture part-skim
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons fresh parsley chopped, for garnish (optional)
- 3 strips bacon cooked and crumbled, optional
Instructions
- Rinse the Brussels sprouts under cool water, trim the stem ends, and remove any yellow or damaged outer leaves. Halve them lengthwise (quarter any very large sprouts so they cook evenly). Pat completely dry so they caramelize instead of steaming.1 1/2 pounds Brussels sprouts
- In a large oven-safe skillet (10–12 inch cast iron or stainless steel), heat the olive oil and butter over medium-high heat. When the butter foams, add the Brussels sprouts cut-side down in a single layer without overcrowding. Sear for 5–7 minutes, with minimal stirring, until the cut sides are deeply golden brown.1 1/2 pounds Brussels sprouts, 2 tablespoons unsalted butter, 2 tablespoons olive oil
- Sprinkle the Brussels sprouts with kosher salt, black pepper, onion powder, and smoked paprika (if using). Stir and cook for another 3–4 minutes, allowing the sprouts to soften while still holding their shape. Reduce the heat slightly if they brown too quickly.1 1/2 pounds Brussels sprouts, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. If the pan looks dry, add a small splash of olive oil to prevent the garlic from burning.3 cloves garlic, 2 tablespoons olive oil
- Reduce the heat to medium-low. Pour in the heavy whipping cream and stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon so they incorporate into the sauce.1 cup heavy whipping cream
- Add the cubed cream cheese. Stir gently and continuously for 2–3 minutes, until the cream cheese is fully melted and the sauce is starting to thicken and turn smooth and silky.2 ounces cream cheese
- Stir in the grated Parmesan and half of the shredded mozzarella. Continue stirring until the cheeses are fully melted and the Brussels sprouts are well coated in a thick, creamy sauce. Taste and adjust with additional salt and pepper as needed. Add red pepper flakes if you’d like a bit of heat.1/2 cup Parmesan cheese, 3/4 cup mozzarella cheese, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- Turn off the heat and stir in the lemon juice to brighten the flavors. Smooth the sprouts and sauce into an even layer, then sprinkle the remaining mozzarella evenly over the top.1 tablespoon lemon juice, 3/4 cup mozzarella cheese
- Position an oven rack a few inches below the broiler and preheat the broiler to high. Place the oven-safe skillet under the broiler for 3–5 minutes, just until the top is bubbly and lightly browned. Watch closely so the cheese doesn’t burn. (If your skillet isn’t oven-safe, transfer the mixture to a small baking dish before topping with cheese and broiling.)
- Remove the skillet from the oven and let the creamed Brussels sprouts rest for about 5 minutes so the sauce can thicken slightly. Garnish with chopped fresh parsley and crumbled bacon, if using. Serve warm as a keto side dish alongside your favorite protein.2 tablespoons fresh parsley, 3 strips bacon
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop over medium-low heat with a splash of cream or water, or in a 325°F (160°C) oven covered with foil until warmed through. The dish can technically be frozen for up to 2 months, but the cream sauce may separate; reheat gently and whisk in a bit of cream if needed.
Tips: Don’t rush browning the Brussels sprouts—deep color adds sweetness and flavor that balances the rich sauce. Avoid boiling the cream hard; keep it at a gentle simmer to prevent the sauce from breaking. For the best texture, use freshly grated cheeses rather than pre-shredded. The splash of lemon juice is key to keeping the dish from tasting too heavy.
Tips: Don’t rush browning the Brussels sprouts—deep color adds sweetness and flavor that balances the rich sauce. Avoid boiling the cream hard; keep it at a gentle simmer to prevent the sauce from breaking. For the best texture, use freshly grated cheeses rather than pre-shredded. The splash of lemon juice is key to keeping the dish from tasting too heavy.
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