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Low-Carb Brussels Sprouts with Parmesan-Bacon Cream Sauce
My introduction to Brussels sprouts was less than auspicious. I figured I’d like them; I like cabbage, and Brussels are just Barbie Cabbages, right? I steamed them, buttered them, and sat down ready to love them.
I did not. They were uniquely bitter; they tasted like I imagined nail polish remover would. I didn’t even finish them. For years I was sure I hated Brussels sprouts.
Then That Nice Boy I Married and I were at the home of some dear friends, John and Judy, for dinner. John asked if we liked Brussels sprouts. We’re close enough that we could be honest: “Uh, no, not really.” John just grinned and said, “You will!” And he was right.
John served us Brussels sprouts fried brown in olive oil with garlic stirred in at the end. They were ambrosia. We learned a lesson that night: The only way we don’t like Brussels sprouts is steamed and buttered.
If you, too, have memories of badly cooked Brussels sprouts and face them with trepidation, this recipe will change your mind! Our Low-Carb Brussels Sprouts with Parmesan Bacon Cream Sauce bathes the sprouts in a rich, savory, and creamy sauce packed with crispy bacon and bold Parmesan cheese. Perfect as a hearty side dish for a simple protein such as a roast, this recipe is not only indulgent but also keto-friendly and easy to prepare. Whether you’re cooking for a holiday feast or just looking to elevate your everyday low-carb menu, these Brussels sprouts will have everyone coming back for seconds! And they’re easy, too. Go get some Brussels sprouts!
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My sister and brother-in-law introduced me to a San Diego bistro where a dish very much like this is a standard on the menu. We ate two batches. I don’t know their recipe, but these are just as good!
PrintLow-Carb Brussels Sprouts with Parmesan-Bacon Cream Sauce Recipe
My sister and brother-in-law introduced me to a San Diego bistro where a dish very much like this is a standard on the menu. We ate two batches. I don’t know their recipe, but these are just as good!
- Yield: 8 servings 1x
- Diet: Diabetic
Ingredients
- 3 slices bacon
- 1/2 cup chicken broth
- 2 ounces cream cheese
- 1/2 cup heavy cream
- 2 tablespoons dry white wine
- 1/2 cup shredded Parmesan cheese – divided
- guar gum or xanthan gum
- Salt and pepper
- 1 1/2 pounds Brussels sprouts
Instructions
- Chop your bacon or use your kitchen shears to snip it into bits. Put a large saucepan over medium heat, and fry the bacon bits crisp. Remove to a plate and reserve.
- Pour all but a film of the bacon grease out of the pan, reserving it for other uses. Add the chicken broth and cream cheese to the pan and turn the burner to medium-low. Use a spoon, fork, or whisk to break the cream cheese up into bits to help it melt.
- When your cream cheese is good and soft, grab your stick blender. (If you don’t have one, transfer mixture to your regular blender.) Blend in the heavy cream, wine, and half the Parmesan cheese.
- Thicken to the texture of heavy cream using your guar or xanthan shaker. Turn the burner off and cover the pan to keep warm.
- Trim the stems of the Brussels sprouts and remove any bruised leaves. Halve them, then steam until just tender — I gave mine 8 minutes in my microwave steamer. Drain well. Put them in your serving dish.
- Stir the remaining shredded Parmesan into your sauce, and pour over the Brussels sprouts. Top with the bacon bits and serve immediately.
Notes
(Recipe from 500 Ketogenic Recipes by Dana Carpender, copyright 2018 by Quarto Publishing Group and Dana Carpender)
Nutrition
- Calories: 178
- Fat: 13g Fat (65.4% calories from fat)
- Saturated Fat: 0g
- Carbohydrates: 9g (6g net carbs)
- Fiber: 3g
- Protein: 7g
(Recipe from 500 Ketogenic Recipes by Dana Carpender, copyright 2018 by Quarto Publishing Group and Dana Carpender)
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