Keto Brussels Sprouts Gratin
Looking to jazz up your plate with keto-friendly dishes this holiday season?
Eat your heart out with these Keto Brussels Sprouts Gratin!
It’s creamy.
Cheesy.
And crunchy.
Shredded Brussels sprouts are topped with a pine nut crust, which makes them the perfect alternative to traditional holiday “anti-keto” comfort foods— like mashed potatoes and gravy.
Using pine nuts and finely grated parmesan cheese creates a crunchy enough crust without having to add other common ingredients, such as pork rinds or almond flour.
The cream and cheese make this dish a little indulgent.
But it’s also packed with keto-friendly fats like olive oil to help you stay in ketosis— as well as amino acids and collagen thanks to the addition of Kettle & Fire Chicken Cooking Broth.
If dairy isn’t a part of your keto diet food list, feel free to swap the cream and cheese with coconut milk and “cheese” made from nuts, such as cashew or almond cheese.
As for the prep, finely shredding the Brussels sprouts using a mandoline will yield the best texture, but if you’re short on time or tools, quartering them works just fine.
Keto Brussels Sprouts Gratin Recipe Macros
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- Calories: 460
- Protein: 14g
- Fats: 42g
- Total Carbs: 9g
- Net Carbs: 5g
Keto Brussels Sprouts Gratin
This keto Brussels sprouts gratin recipe is full of keto-friendly fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.
Ingredients
- 2 tablespoons olive oil
- 1 large shallot minced
- 2 cloves garlic minced
- ½ pound Brussels sprouts finely shredded or quartered
- 1 cup Kettle & Fire Chicken Cooking Broth
- 1 cup organic heavy cream
- 1 cup organic mozzarella cheese shredded
- Kosher salt
- 1 pinch nutmeg
- ¼ cup pine nuts finely chopped
- 4 sprigs thyme leaves finely chopped
- 2 tablespoons grated parmesan cheese
Instructions
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In a large sauce pot over medium heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until just soft, 2 to 3 minutes. Add the Brussels sprouts and stir to combine.
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Add the cooking broth to the pot and stir to combine. Cook until the Brussels sprouts are just soft, 3 to 5 minutes. Then stir in the heavy cream and cheese. Add the nutmeg and a couple generous pinches of salt. Cook until cheese it completely melted, 1 to 2 minutes.
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Meanwhile, in a small bowl, combine the pine nuts, thyme and parmesan cheese. Add a pinch of salt and toss gently to combine.
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Carefully divide the Brussels sprouts and cream mixture evenly between the four ramekins and top with the pine nut mixture.
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Place ramekins on a sheet pan and transfer to the oven. Cook until the gratin is bubbly and the pine nut crust is golden brown, 10 to 12 minutes. Remove from the oven, let cool slightly and serve.
