Low-Carb Brussels Sprouts Casserole

5 stars, average of 6 ratings

Low-Carb Brussels Sprouts CasserolePin recipeFollow us 128.0k

I’m not going to lie; I adore Brussels Sprouts. My favourite way to eat them is a big bowl of new season sprouts, steamed and served with butter and salt. Perfect.

However, I totally understand that not everyone feels that way about these delicious little flavour bombs.

This casserole wraps your sprouts in a gentle blanket of creamy, cheesy goodness and is finished off with crispy, crunchy pancetta pieces. Sounds like the perfect low-carb side for this year's Thanksgiving table!

Keep a container of the crisped up pancetta or bacon in the fridge for sprinkling over eggs, avocados or on salads. Enjoy!

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Hands-on Overall

Nutritional values (per serving)

Net carbs8.2 grams
Protein13.5 grams
Fat26.3 grams
Calories329 kcal

Calories from carbs 10%, protein 17%, fat 73%

Total carbs13.4 gramsFiber5.1 gramsSugars3.9 gramsSaturated fat14.8 gramsSodium627 mg(27% RDA)Magnesium40 mg(10% RDA)Potassium582 mg(29% EMR)

Ingredients (makes 6 servings)

  • 1 kg fresh Brussels sprouts, trimmed and halved (1.76 lb)
  • 2 tbsp ghee or butter (30 ml)
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 1/2 cup grated Swiss cheese such as Gruyere or similar melty cheese (60 g/ 2.1 oz)
  • 1/2 cup grated cheddar cheese (57 g/ 2 oz)
  • 1/4 cup cream cheese (60 g/ 2.1 oz)
  • 1 garlic clove, minced
  • 6 slices of pancetta or bacon, crisped and crumbled (90 g/ 3.2 oz)
  • salt and pepper, to taste
  • Optional: fresh parsley, to taste


  1. To crisp your pancetta, lay the strips out on an oven rack and cook at 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional), for 10 minutes until crispy. They will crisp further as they cool, so don’t overcook them.
  2. Reduce the heat to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Low-Carb Brussels Sprouts Casserole
  3. In a saucepan, place the cream, cream cheese and season with salt and pepper.
    Low-Carb Brussels Sprouts Casserole
  4. Heat the ghee in an oven safe skillet and add the Brussels Sprouts and garlic. Sauté until the sprouts are tender but not soft.
    Low-Carb Brussels Sprouts Casserole
  5. Add the cream mixture and toss to combine. Add half of the pancetta and stir through the casserole.
  6. Bake for a further 15 minutes, until the cheese has browned and the sprouts are softened.
    Low-Carb Brussels Sprouts Casserole
  7. Remove from the oven and garnish with remaining pancetta and optionally fresh herbs to taste.
  8. Store in the fridge, in a covered container, up to four days. Low-Carb Brussels Sprouts Casserole

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Brussels sprouts, fresh
6.9 g4.5 g0.4 g57 kcal
0 g0 g5 g45 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Cheese, Swiss , Gruyère
0 g3 g3.2 g41 kcal
Cheddar cheese
0.3 g2.2 g3.1 g38 kcal
Cream cheese, soft (full-fat)
0.3 g0.7 g2.8 g25 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Pancetta (Italian bacon)
0 g2.7 g4.2 g49 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
8.2 g13.5 g26.3 g329 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

Making this right now and it smells delicious! I didn’t see where to add the grated cheeses, so I added them with the pancetta. Recipe might need an edit for this. Thanks!


Hello again,
Found a Second mistake, the cheese not mentioned in the receipe, only in the ingredients list.


I think there are missing items in the ingredients list such as cream cheese and things like that


Hi Roman, I can see cream cheese in the list of ingredients and mentioned in step 3 - is that the ingredient you meant? Please let me know, maybe I'm missing something!