Keto Creamy Garlic Parmesan Brussels Sprouts with Bacon

Brussels sprouts often get a bad rap, but this Keto Creamy Garlic Parmesan Brussels Sprouts with Bacon recipe will have you craving more! Imagine crispy, golden bacon mixed with tender, perfectly roasted Brussels sprouts, all smothered in a rich, creamy garlic Parmesan sauce. It’s the perfect side dish to elevate any meal or even to enjoy on its own! Whether you’re following keto or just looking for a low-carb, mouthwatering treat, this recipe is a winner.

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Why You’ll Love This Recipe

This recipe is packed with flavors that’ll make you forget you’re eating vegetables. The combination of creamy Parmesan sauce, crispy bacon, and tender Brussels sprouts creates a savory dish that’s both comforting and nutritious. Plus, it’s super easy to make and comes together in no time! If you’re a fan of savory dishes with a rich, cheesy finish, then this one is definitely for you. It’s the perfect keto side dish for any meal, and with just a few simple ingredients, you’ll be ready to dig in.

My Personal Experience

I was always skeptical about Brussels sprouts, but once I made this creamy garlic Parmesan version, I became a fan! I added crispy bacon to bring it all together, and the flavor was unbeatable. The creamy sauce is so rich and indulgent, and it complements the sprouts beautifully. Every time I make this, my family devours it in minutes. I’ve even had people who claim they “don’t like Brussels sprouts” ask for seconds—now that’s what I call a success! It’s truly a game-changing side dish that’s bound to become a favorite in your keto kitchen.

Required Equipment

Large Skillet or Pan
A trusty, non-stick skillet is a must for this recipe. I love using a large one because it ensures all the Brussels sprouts get nicely sautéed without overcrowding. Plus, it’s perfect for getting the bacon crispy! If you don’t have a non-stick one, make sure to use a well-seasoned cast iron skillet for that extra flavor.

Sharp Knife
A sharp knife will make cutting the Brussels sprouts a breeze. You want to cut them in half, and a good, sharp knife will help you get through them without any trouble. Trust me, the easier the prep, the better the experience!

Cutting Board
A sturdy cutting board is essential for chopping the Brussels sprouts and bacon. I like to have a separate one for veggies and meats to keep things neat and organized, which also helps maintain food safety.

Measuring Spoons and Cups
Since the recipe uses specific amounts of garlic, Parmesan, and other seasonings, measuring spoons and cups are key for accuracy. Plus, it makes everything come together perfectly, with just the right amount of flavor!

Wooden Spoon or Spatula
You’ll need something to stir everything together while it’s cooking. A wooden spoon or spatula is perfect for this, as it won’t scratch your skillet and allows you to gently stir without disturbing the Brussels sprouts too much.

Tongs
Tongs are great for turning the bacon and flipping the Brussels sprouts. I find them really helpful for getting that crispiness and even cooking without making a mess.

Serving Dish
Once everything’s cooked and ready to serve, you’ll want a nice serving dish to plate the Brussels sprouts and bacon. A simple, wide dish works best to show off the creamy sauce and crispy bacon!

Ingredients & Substitutions

To make these Brussels sprouts extra creamy and flavorful, here are the key ingredients:

• Brussels sprouts (1 lb.): These little guys are low in carbs and high in fiber. When roasted or sautéed, they develop a delicious nutty flavor.
• Bacon (4-5 strips): Bacon adds that savory, crispy crunch. It’s the perfect pairing with Brussels sprouts. You can substitute turkey bacon if you want a leaner option.
• Heavy cream (1/2 cup): The base of the creamy sauce. If you want a lighter version, you can use coconut cream or unsweetened almond milk, though it will alter the flavor slightly.
• Parmesan cheese (1/4 cup): Freshly grated for a sharp, rich flavor. If you’re looking for a different taste, you could substitute with Pecorino Romano or another hard cheese.
• Garlic (3 cloves): Freshly minced garlic gives this recipe its depth of flavor. You can use garlic powder in a pinch, but fresh garlic is best.
• Olive oil (2 tbsp): For sautéing the Brussels sprouts. You can substitute with avocado oil for a milder flavor.
• Salt and pepper: To taste, but don’t skip this step! It really enhances all the flavors.

Substitutions: You can adjust this recipe by swapping out the heavy cream for a non-dairy option like coconut cream if you’re following a dairy-free keto plan. For a milder taste, use shredded mozzarella instead of Parmesan. If you don’t like Brussels sprouts, try the same recipe with cauliflower for a different low-carb veggie.

How to Make Keto Creamy Garlic Parmesan Brussels Sprouts with Bacon

1. Prepare the Brussels sprouts: Start by trimming the ends of the Brussels sprouts and cutting them in half. If you prefer smaller pieces, feel free to quarter them.
2. Cook the bacon: Heat a skillet over medium heat and cook the bacon until it’s crispy. Once it’s done, remove it from the pan and chop it into small pieces. Set aside.
3. Sauté the Brussels sprouts: In the same pan, add a little olive oil and toss in the Brussels sprouts. Sauté them for 5-7 minutes, stirring occasionally, until they are golden and tender.
4. Make the creamy garlic sauce: In the same skillet, add the minced garlic and sauté for about 1 minute. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens.
5. Combine everything: Add the crispy bacon back into the pan and mix it with the Brussels sprouts and creamy sauce. Stir everything together until well combined.
6. Season and serve: Add salt and pepper to taste. Serve warm and enjoy the creamy goodness!

Tips for This Recipe

• Make it ahead: This recipe is great for meal prep! You can make it in advance and store it in the fridge for up to 3 days. Just reheat it in the skillet over low heat until warm.
• Add more cheese: If you love cheesy dishes, feel free to add more Parmesan or even a sprinkle of mozzarella on top for extra cheesy goodness.
• Crisp the sprouts: For extra crispiness, you can roast the Brussels sprouts in the oven at 400°F for 15 minutes before adding them to the pan.

Optional Additions

• Balsamic glaze: Drizzle a bit of balsamic glaze over the Brussels sprouts before serving for a tangy contrast.
• Herbs: Fresh thyme or rosemary would pair beautifully with the creamy sauce and Brussels sprouts. Sprinkle them on top just before serving for added flavor.

Serving Ideas

This dish pairs beautifully with grilled chicken, steak, or roasted pork. It also works wonderfully as a standalone side dish if you want to keep things light. Serve it with a side of cauliflower rice or a fresh green salad for a full keto meal.

Storage Recommendations

Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the skillet over low heat until they’re heated through. You can also microwave them, but they might lose some of their crispiness.

Frequently Asked Questions

Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts. Just make sure to thaw them completely and pat them dry to avoid excess moisture in the pan.

Is this recipe dairy-free? No, this recipe contains heavy cream and Parmesan cheese. You can substitute with coconut cream and dairy-free cheese if you’re following a dairy-free keto diet.

Nutritional Breakdown (Per Serving)

• Calories: 220 kcal
• Total Carbs: 9g
• Net Carbs: 5g
• Fat: 18g
• Protein: 10g

I’d love to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto tips and delicious recipes. If you’re new to keto, check out our Keto Diet Plan for Beginners: Step-by-Step Guide and start your journey to a healthier, low-carb lifestyle today!