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

PER 1/2-Cup 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 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.


  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.
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