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Creamy Keto Brussel Sprouts Casserole with Bacon

This low carb keto brussels sprouts casserole recipe with bacon features the creamiest cheddar cheese sauce. Super EASY, with just 7 ingredients!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: keto
Servings: 10
Calories: 211kcal
Author: Maya Krampf


  • 2 lbs Brussel Sprouts halved
  • 1 tbsp Olive Oil
  • 1 tsp Sea Salt scant, not quite full, divided into 2 parts
  • 1/2 tsp Black Pepper divided into 2 parts
  • 1/2 cup Unsweetened Almond Milk
  • 1/2 cup Heavy Cream
  • 2 tbsp Butter
  • 1 1/2 cup Cheddar Cheese shredded, divided into 1 cup and 1/2 cup
  • 1/4 cup Bacon Bits


  • Preheat the oven to 400 degrees F (204 degrees C). Line two 9x13 in (23x33 cm) pans with foil, parchment paper, or silicone mats.
  • Toss the brussels sprouts with olive oil. Season with half of the sea salt and black pepper. Arrange on the pans in a single layer. Roast side-by-side for 35-45 minutes, rotating halfway through, until edges are browned and crispy.
  • Meanwhile, melt the butter in a bowl in the microwave or in a saucepan on the stove. Add the almond milk and heavy cream. Heat again until hot.
  • Stir in one cup (2/3 of the recipe) of the shredded cheddar cheese, until melted. Season with the remaining sea salt and black pepper.
  • When the brussels sprouts are finished roasting, transfer them into a smaller 8x11 in (20x28 cm) or 9x9 in (23x23 cm) pan (line it unless it's ceramic or stoneware). Pour the sauce over the brussels sprouts. Sprinkle bacon bits and the remaining shredded cheese on top.
  • Bake for 10-15 minutes, until bubbly.


Original Recipe: https://www.wholesomeyum.com/recipes/roasted-brussels-sprouts-au-gratin-low-carb-gluten-free/