Brussels Sprouts Au Gratin {Low-Carb and Gluten-Free}

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PER Serving: Calories 610 | Fat 52g | Carbohydrates 12g | Fiber 5g | Net Carbohydrates 7g | Protein 21g

Recipe by Brandon McDearis

“Au Gratin” (pronounced oh-GRAH-tan) is a fancy way to describe a baked dish that’s smothered in cheese and breadcrumbs. Our keto-friendly version is also made with lots of gooey cheese, but instead of breadcrumbs, we use crushed pork rinds. This gives you a crispier and tastier topping without any carbs. Definitely something you can be thankful for at your Thanksgiving dinner.

This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar


Other keto-friendly recipes you may like: Stuffed Peppers and Keto-Style Roasted Carrots.

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*Can substitute with ¼ cup slivered almonds (Fat: 81% Carbs: 6% Protein: 13%)

Note: It is always preferential to use grass-fed meat and dairy products, as well as Himalayan salt.


  1. Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
  2. Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to brown and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
  3. Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream, 1/2 cup of shredded Gruyere, and 1/4 cup grated Parmesan.
  4. Pour the mixture into a greased/sprayed baking dish and sprinkle the rest of both cheeses and the crushed pork rinds evenly on top.
  5. Reduce oven to 375 degrees and bake for about 15 minutes until the top is golden brown.

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