This Keto Cheesy Bacon Brussels Sprouts Casserole is the ultimate comfort dish when you’re craving something rich and deeply satisfying. The roasted Brussels sprouts develop a tender, caramelized flavor that pairs perfectly with crispy bacon and a luscious, creamy cheese sauce.
Every bite offers a harmonious blend of textures and flavors, making this casserole a decadent, keto-friendly option that feels indulgent without straying from your low-carb lifestyle.
- Low-carb and keto-friendly while delivering rich, creamy comfort food flavors.
- Crispy bacon and roasted Brussels sprouts add a perfect balance of savory and textures.
- Easy to prepare with simple ingredients and perfect for any meal of the day.
Ingredients
- Brussels sprouts: Use 4 cups of fresh Brussels sprouts, halved for even roasting and caramelization.
- Bacon slices: Six slices of crispy cooked bacon, crumbled to add smoky crunchiness and depth.
- Heavy cream: One cup of heavy cream creates a rich and silky base for the cheese sauce.
- Cheddar cheese: One cup shredded sharp cheddar cheese, divided to melt creamy and form a golden crust.
- Cream cheese: Half a cup of softened cream cheese to provide smoothness and help bind the sauce.
- Garlic powder: One teaspoon adds a mild, savory note that enhances all the flavors.
- Salt and pepper: To taste, seasoning the Brussels sprouts and the sauce for balanced flavor.
- Olive oil: Used for drizzling on the Brussels sprouts before roasting to ensure tenderness and prevent sticking.
Instructions
- Preheat the oven to 375°F (190°C)
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Setting the oven early ensures it reaches the perfect temperature for roasting the Brussels sprouts to tender, caramelized perfection.
- Roast the Brussels sprouts
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Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roasting for 20 minutes softens them and develops those nutty browned edges that add fantastic flavor and texture.
- Prepare the creamy cheese sauce
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In a mixing bowl, blend the heavy cream, softened cream cheese, garlic powder, and half the shredded cheddar cheese until smooth. This mixture will coat the Brussels sprouts and provide a luscious, cheesy layer that binds the casserole nicely.
- Layer casserole ingredients
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Grease a 9×9-inch baking dish lightly and layer in the roasted Brussels sprouts followed by the crumbled bacon. Pour the cheese sauce evenly on top, then sprinkle with the remaining cheddar cheese for a golden, bubbly finish.
- Bake until bubbly and golden
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Bake the assembled casserole for 20 to 25 minutes, or until the cheese topping is melted, bubbling, and beautifully browned. This step melds all the flavors and textures together, creating an irresistible dish.
- Cool and serve
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Allow the casserole to cool for a few minutes before serving. This lets the sauce set slightly, making it easier to plate and enjoy the full depth of flavor.
- Make sure Brussels sprouts are halved evenly for uniform roasting and texture.
- Use full-fat dairy ingredients to keep the casserole creamy and keto-friendly.
- Bacon adds essential smokiness but can be swapped with pancetta for a twist.
Storage Tips
Store leftovers covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain texture and creaminess.
Serving Suggestions
Serve this casserole as a hearty side dish alongside roasted meats or enjoy it as a filling low-carb main. It pairs wonderfully with fresh green salads or steamed vegetables for added brightness.
- Roast Brussels sprouts cut-side down to maximize caramelization and flavor.
- Softening cream cheese beforehand helps create a smoother cheese sauce.
- For extra crispiness, broil for 2 minutes at the end but watch carefully to prevent burning.
FAQs
- Can I use frozen Brussels sprouts for this casserole?
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Fresh Brussels sprouts work best for texture and flavor. If using frozen, thaw and dry well to avoid sogginess.
- What cheese can I substitute for cheddar?
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Monterey Jack, mozzarella, or Gruyere are excellent alternatives, providing a different yet complementary flavor profile.
- Is this casserole suitable for meal prep?
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Yes! It stores well and makes great leftovers for quick lunches or dinners throughout the week.
- Can I make this dairy-free?
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Substitute cream with coconut cream and use dairy-free cheese alternatives, but the texture and flavor will be different.
- How do I reheat the casserole without drying it out?
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Reheat gently covered with foil in the oven at 325°F until warmed through, or microwave with a damp paper towel cover.
Keto Cheesy Bacon Brussels Casserole
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet
- 1 mixing bowl
- 1 9x9-inch baking dish greased
Ingredients
- 4 cups Brussels sprouts halved
- 6 slices bacon cooked and crumbled
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese softened
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread Brussels sprouts on a baking sheet and roast for 20 minutes until tender.
- In a mixing bowl, combine heavy cream, softened cream cheese, garlic powder, and half of the shredded cheddar cheese, stirring until smooth.
- Grease a 9×9-inch baking dish and layer the roasted Brussels sprouts and crumbled bacon inside.
- Pour the cheese sauce over the layers, then sprinkle with the remaining cheddar cheese.
- Bake casserole for 20-25 minutes until cheese is bubbly and golden.
- Allow to cool slightly before serving.
Notes
- Use fresh Brussels sprouts for the best flavor and texture.
- Leftovers can be refrigerated up to 3 days and reheated.
- Swap cheddar for mozzarella for a milder taste.
