Keto Brussels Sprouts Gratin

Keto_Brussels_Sprouts_Gratin_cover

Looking to jazz up your plate with keto-friendly dishes this holiday season? Eat your heart out with these keto Brussels sprouts gratin!

These creamy, cheesy, and crunchy shredded Brussels sprouts are topped with a pine nut crust, which make 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.

This keto Brussels sprouts gratin recipe is full of healthy fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.

The cream and cheese make this dish a little indulgent, but it’s also packed with healthy fats like olive oil to help you stay in ketosis— as well as several anti-inflammatory amino acids and collagen thanks to the addition of Kettle & Fire Mushroom Chicken Bone Broth (which also adds a hint of savory mushroom flavor).

If dairy isn’t a part of your keto diet, 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

    • 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 healthy fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.

Course Side Dish
Cuisine French
Keyword chicken bone broth recipe, keto brussels sprouts, keto side dishes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 460 kcal
Author Kettle & Fire

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 Mushroom Chicken Bone 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

  1. 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.
  2. Add the bone 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.
  3. Meanwhile, in a small bowl, combine the pine nuts, thyme and parmesan cheese. Add a pinch of salt and toss gently to combine.
  4. Carefully divide the Brussels sprouts and cream mixture evenly between the four ramekins and top with the pine nut mixture.
  5. 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.

Nutrition Facts
Keto Brussels Sprouts Gratin
Amount Per Serving (0.25 recicpe)
Calories 460 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 19g 95%
Cholesterol 108mg 36%
Sodium 346mg 14%
Potassium 336mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 14g 28%
Vitamin A 32.2%
Vitamin C 61.9%
Calcium 24.3%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.

This keto Brussels sprouts gratin recipe is full of healthy fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.

 

This keto Brussels sprouts gratin recipe is full of healthy fats to help you meet your macros, satisfy your appetite, and stay in ketosis over the holidays.

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