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.
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.