I’m excited to share my Brussels Sprouts Casserole Au Gratin with Bacon, a low carb, gluten-free dish inspired by Keto Cheesy Vegetable Casserole classics that uses just nine ingredients.

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I never thought brussels sprouts could headline a dish, but this Brussels Sprouts Casserole Au Gratin with Bacon made me eat my words. Oven roasted sprouts get a rich, silky au gratin cloak that feels naughty while staying low carb, and smoky bacon gives it real backbone.

If you liked my Keto Broccoli Cauliflower Casserole, this Keto Casserole is another sneaky way to make veg taste decadent. I’m kinda proud how a few pantry items turn into something worth bringing to a table, or just grabbing extra helpings when no one is looking.

Ingredients

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Brussels sprouts: crunchy, high in fiber and vitamin C, slightly bitter, great roasted flavor.
Bacon: salty, smoky, adds crisp texture and protein but brings saturated fat and salt.
Cream cheese: makes it creamy and tangy, adds richness and a little protein, not sweet.
Heavy cream: super rich, lots of fat, low carb friendly, smooth mouthfeel.
Sharp cheddar: salty and tangy, melts well, gives bold flavor and lots of protein.
Parmesan: nutty salty umami punch, great crust and extra savory depth with less fat.
Garlic: aromatic and sharp, small amount lifts the whole dish, adds savory bite.

Ingredient Quantities

1 1/2 pounds brussels sprouts, trimmed and halved (about 700 g)

8 slices thick-cut bacon (about 6 to 8 oz / 170-225 g)

2 tablespoons unsalted butter

4 ounces cream cheese, softened

1 cup heavy whipping cream (240 ml)

2 cups sharp cheddar cheese, shredded (about 8 oz / 225 g)

1/2 cup grated Parmesan cheese (about 50 g)

2 cloves garlic, minced

salt and freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 400 degrees F. Cook the bacon in a large ovenproof skillet over medium heat until crisp, transfer to paper towels to drain and save about 2 tablespoons of the bacon fat in the pan. Crumble most of the bacon, keep a few pieces whole for the topping.

2. Trim and halve the brussels sprouts and toss them in the reserved bacon fat right in the skillet or on a rimmed baking sheet, season with salt and pepper. Spread cut side down so they brown.

3. Roast the sprouts in the 400 degrees F oven for 20 to 25 minutes until nicely browned and tender, shaking the pan once halfway through.

4. While the sprouts roast, melt the butter in a saucepan over medium heat, add the minced garlic and cook about 30 seconds until fragrant but not brown.

5. Add the softened cream cheese and the heavy cream, whisking until smooth and slightly thickened. Turn off the heat and stir in the shredded cheddar and half of the grated Parmesan until the sauce is creamy. Season with salt and lots of black pepper.

6. Stir most of the crumbled bacon into the cheese sauce, save a handful of bacon and some extra cheese for the top. Don’t add too much salt now because the cheeses and bacon are salty.

7. Transfer the roasted sprouts into a baking dish or keep them in the ovenproof skillet, pour the cheese and bacon sauce over them and toss gently to coat everything.

8. Sprinkle the remaining cheddar, the rest of the Parmesan and the reserved bacon pieces evenly over the top.

9. Bake at 375 degrees F for 12 to 15 minutes until bubbly and the top is golden. If you want it extra browned, pop it under the broiler for 1 to 2 minutes but watch it closely so it does not burn.

10. Let the casserole rest about 5 minutes before serving so the sauce sets a bit, then dig in.

Equipment Needed

1. Oven (preheat to 400 F, then 375 F for the final bake)
2. Large ovenproof skillet or rimmed baking sheet for cooking bacon and roasting sprouts
3. Baking dish (if not using the ovenproof skillet)
4. Saucepan for the cheese sauce
5. Whisk to smooth the sauce
6. Chef’s knife for trimming and halving sprouts
7. Cutting board
8. Tongs or a sturdy spatula for turning and tossing
9. Measuring cups and spoons for cream, butter, etc
10. Box grater or shredder for the cheddar and Parmesan, plus oven mitts for hot pans

FAQ

Can I make this ahead of time? Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. When ready, bake from chilled adding about 5 to 10 minutes to the bake time until bubbly.

Can I use frozen brussels sprouts? Yes. Thaw and pat them very dry, then either roast or sauté a bit to remove extra moisture before combining with the sauce so it doesnt get watery.

How do I make this vegetarian? Omit the bacon and use 2 tablespoons butter plus a splash of smoked paprika or a few drops of liquid smoke for that smoky note. You can also add mushrooms for extra umami.

Can I freeze it? Yes. Freeze before baking in an airtight container for up to 2 months. Thaw overnight in the fridge then bake, adding extra time if needed. Texture of cooked cream can change if you freeze after baking.

How do I get a crispy top without gluten? Sprinkle extra cheddar and parmesan and broil 1 to 2 minutes at the end, or use crushed pork rinds or almond flour mixed with butter as a crunchy topping.

Is this really low carb? Yes. With brussels sprouts, bacon, cream and cheese this dish is low in carbs. Exact carbs depend on portion size but expect roughly 4 to 8 grams net carbs per serving.

Brussels Sprouts Casserole Au Gratin With Bacon (Low Carb, Gluten Recipe Substitutions and Variations

Here are some easy swaps that keep this casserole rich and low carb, but you can switch things up if you need to

Brussels sprouts: use cauliflower florets or broccoli instead. Both are low carb and roast similarly, but they might cook a little faster so watch the oven time.
Bacon: swap for pancetta or prosciutto for the same salty pork punch, or try smoked turkey bacon for lower fat, or coconut/tempeh “bacon” if you want it vegetarian.
Heavy whipping cream: use full fat coconut cream for a dairy free option, or mix half and half with 1 tablespoon melted butter per cup to recreate that rich mouthfeel.
Sharp cheddar cheese: replace with Gruyere or Fontina for a nuttier, melty result, or use smoked cheddar if you want extra depth of flavor.

Pro Tips

1. Use freshly grated cheddar not the pre shredded stuff, it melts way smoother and your sauce wont get grainy as fast, also pack the shreds loosely so they dont clump.
2. Render the bacon slowly and let it cool before chopping, this keeps the bits crisp instead of turning mushy in the sauce.
3. If any sprouts seem bitter or tame, shave them thin with a mandoline or quarter them smaller, they soak up the cheese better and cook more evenly.
4. Make the cheese sauce a bit ahead of time and reheat gently over low heat adding a splash of cream if it looks separated, and always taste for salt at the end since bacon and cheese add a lot.

Brussels Sprouts Casserole Au Gratin With Bacon (Low Carb, Gluten Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Brussels Sprouts Casserole Au Gratin with Bacon, a low carb, gluten-free dish inspired by Keto Cheesy Vegetable Casserole classics that uses just nine ingredients.

Servings

servings

Calories

646

kcal

Equipment: 1. Oven (preheat to 400 F, then 375 F for the final bake)
2. Large ovenproof skillet or rimmed baking sheet for cooking bacon and roasting sprouts
3. Baking dish (if not using the ovenproof skillet)
4. Saucepan for the cheese sauce
5. Whisk to smooth the sauce
6. Chef’s knife for trimming and halving sprouts
7. Cutting board
8. Tongs or a sturdy spatula for turning and tossing
9. Measuring cups and spoons for cream, butter, etc
10. Box grater or shredder for the cheddar and Parmesan, plus oven mitts for hot pans

Ingredients

1 1/2 pounds brussels sprouts, trimmed and halved (about 700 g)
8 slices thick-cut bacon (about 6 to 8 oz / 170-225 g)
2 tablespoons unsalted butter
4 ounces cream cheese, softened
1 cup heavy whipping cream (240 ml)
2 cups sharp cheddar cheese, shredded (about 8 oz / 225 g)
1/2 cup grated Parmesan cheese (about 50 g)
2 cloves garlic, minced
salt and freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees F. Cook the bacon in a large ovenproof skillet over medium heat until crisp, transfer to paper towels to drain and save about 2 tablespoons of the bacon fat in the pan. Crumble most of the bacon, keep a few pieces whole for the topping.
Trim and halve the brussels sprouts and toss them in the reserved bacon fat right in the skillet or on a rimmed baking sheet, season with salt and pepper. Spread cut side down so they brown.
Roast the sprouts in the 400 degrees F oven for 20 to 25 minutes until nicely browned and tender, shaking the pan once halfway through.
While the sprouts roast, melt the butter in a saucepan over medium heat, add the minced garlic and cook about 30 seconds until fragrant but not brown.
Add the softened cream cheese and the heavy cream, whisking until smooth and slightly thickened. Turn off the heat and stir in the shredded cheddar and half of the grated Parmesan until the sauce is creamy. Season with salt and lots of black pepper.
Stir most of the crumbled bacon into the cheese sauce, save a handful of bacon and some extra cheese for the top. Don’t add too much salt now because the cheeses and bacon are salty.
Transfer the roasted sprouts into a baking dish or keep them in the ovenproof skillet, pour the cheese and bacon sauce over them and toss gently to coat everything.
Sprinkle the remaining cheddar, the rest of the Parmesan and the reserved bacon pieces evenly over the top.
Bake at 375 degrees F for 12 to 15 minutes until bubbly and the top is golden. If you want it extra browned, pop it under the broiler for 1 to 2 minutes but watch it closely so it does not burn.
Let the casserole rest about 5 minutes before serving so the sauce sets a bit, then dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.