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

Ingredients:

• 2 pounds Brussels sprouts
• 8 slices bacon, diced
• 4 tablespoons olive oil
• 4 tablespoons butter, melted
• 5-6 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons onion powder
• Kosher salt and pepper
• 2 cups heavy cream
• 2 cups shredded Gruyere cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 ounces crushed pork rinds*

*Can substitute with 1/2 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.

Preparation:

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 caramelize 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 and half of each cheese (Gruyere and 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 15-20 minutes until the top is golden brown.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Yield: 8