Brussels Sprouts Au Gratin {Low-Carb and Gluten-Free}

“Au Gratin” (pronounced oh-GRAH-tan) is a fancy way to describe a baked dish that’s smothered in cheese and breadcrumbs. Our keto-friendly version is also made with lots of gooey cheese, but instead of breadcrumbs, we use crushed pork rinds. This gives you a crispier and tastier topping without any carbs. Definitely something you can be thankful for at your Thanksgiving dinner.

This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar

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Other keto-friendly recipes you may like: Stuffed Peppers and Keto-Style Roasted Carrots.

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Ingredients:

• 2 pounds Brussels sprouts
• 8 slices bacon, diced
• 4 tablespoons olive oil
• 4 tablespoons butter, melted
• 5-6 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons onion powder
• Kosher salt and pepper
• 2 cups heavy cream
• 2 cups shredded Gruyere cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 ounces crushed pork rinds*

Preparation:

1. Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
2. Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to caramelize and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
3. Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream and half of each cheese (Gruyere and Parmesan).
4. Pour the mixture into a greased/sprayed baking dish and sprinkle the rest of both cheeses and the crushed pork rinds evenly on top.
5. Reduce oven to 375 degrees and bake for about 15-20 minutes until the top is golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Yield: 8