Low-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
Units
Scale
- 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
