Cheesy Brussels Sprouts

5 Stars (1 Reviews)

Fried crispy brussels sprouts baked in a luscious, cheesy sauce made from a blend of sharp cheddar and nutty gruyere and topped with crunchy bacon bits.

Unless they are wrapped in bacon or topped with cheese, I don’t really care for brussels sprouts. Luckily, this cheesy brussels sprouts recipe has both bacon and cheese disguising any bitter flavor that may come through.

Cheesy brussels spouts pulled out of the skillet with a spoon.

Despite them being a cute mini cabbage for my Barbies to eat, it was a battle at the dinner table to get my 6 year old self to eat the mushy, grey-green bitter vegetable side dish that my mom tried to dress up with butter and salt.

But by the age of 40 (yes – it took me that long), I discovered brussels sprouts don’t have to be microwaved or steamed but they could sautéed and fried or roasted with bacon. Even better was adding cheese! Because cheese goes with everything – except cinnamon rolls, but that’s another story. 

How this recipe will turn you into a brussels sprouts lover

  • One word, BACON – Bacon is loved by many. Not only does it add a smoky flavor to our side dish but it helps you forget you are eating one of the most hated vegetables by children everywhere.
  • Two types of cheese – I couldn’t settle with just cheddar cheese. That’s just so basic. To add a nutty, creamy, salty flavor to envelope these bitter morsels.
  • Crispy brussels sprouts – There is no space in the universe for mushy, soggy brussel sprouts. You haven’t lived until you’ve tried them with fried, crispy edges.
  • One pot wonder – I hate doing dishes. Next to opening a bag of salad, if a side dish requires multiple dishes, I’m not making it. Luckily this baked brussels sprouts recipe can be made in the same skillet.


Brussels Sprouts Casserole Recipe Video

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Cheesy Brussels Sprouts Ingredients

  • 4 strips of bacon
  • 16 oz whole brussels sprouts
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Gruyere cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • pinch of nutmeg

Cheesy Brussels Sprouts Directions

  • Cheesy Brussels Sprouts
  • A fork holding a creamy brussel sprout in front of the skillet with more.

    Can I use frozen brussels sprouts?

    Yes, you can use frozen brussels sprouts to make your gratin casserole; however, do make sure you thaw and drain the frozen brussels sprouts first. Try to get a much moisture out as possible so you don’t end up with a watery casserole. If needed, you could add a little bit of thickener to the gratin mixture like an egg yolk or arrowroot powder.

    Substitutions & variations

    For the heavy cream

    Looking for a dairy-free or lower calorie version, replace the heavy cream with your favorite nut milk (like almond milk or macadamia nut milk).

    Since nut milk is generally thinner in consistency, you may need to add a thickener to the casserole. Mix in either one egg yolk or one teaspoon of cornstarch or arrowroot powder.

    For the cheeses

    Besides sharp cheddar and Gruyere cheese, you can use different flavors of cheese. Try Monterey Jack, Fontina, parmesan cheese or mozzarella cheese.

    Dairy free cheese could be used in place of traditional cheese.


    Instead of paprika and nutmeg, try adding garlic powder, fresh parsley, red pepper flakes or smoked paprika to the brussels sprouts gratin.

    Ingredients for a brussels sprouts gratin dish with raw bacon strips and whole brussels sprouts.

    Storage information and make ahead instructions

    This is one side dish that you can made ahead of time especially if you are making this keto cauliflower casserole for the holidays. I think it even tastes better the next day!

    Prep the brussels sprouts

    All the trimming, washing and slicing of the brussels sprouts can be done a few days ahead of time. Reserve frying them until the day you make the entire dish.

    Assembling & storing the casserole

    Prepare the casserole, following all steps through baking, ahead of time. Store the baked brussels sprouts casserole in the refrigerator for up to 2 days in advance.

    Reheating instructions

    Reheat the baked casserole in the oven at 350 degrees for 5-8 minutes or until heated through and cheese is melted.

    Can you freeze brussels sprouts gratin?

    You could freeze this dish, but it may cause the casserole to get a little watery since the moisture in the brussels sprouts will freeze and release when reheated or thawed.


    Cheesy Brussels Sprouts: FAQS

    Can I use pre-shredded cheese, or does it have to be freshly grated?

    Freshly shredded cheese melts better compared to pre-shredded cheese that you buy at the store. These shredded cheese come packaged in a bag and contain anti-caking agents that prevent them from melting into a gooey cheese like cheese from a block does.

    Can I roast the brussels sprouts in the oven instead?

    Don't want to use the stovetop to create crispy edges on your brussels sprouts? Roast them in the oven instead. Add the halved brussels sprouts in a single layer on a foil or parchment lined baking sheet. Roast at 425 °F for 20-25 minutes.

    Are brussels sprouts keto?

    Brussels sprouts are keto approved. They have a slightly higher carbohydrate count compared to other green keto friendly vegetables. According to the USDA, one cup of brussels sprouts has 8 g total carbohydrates and 5 g net carbs.

    Nutritional information & Macros

    Nutrition Information

    Cheesy Brussels Sprouts

    Servings: 6

    Amount Per Serving
    Calories 292
    Fat 23.4g
    Protein 14.1g
    Total Carbs 3.3g
    Net Carbs 2.1g

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    1 Comment

    1. Just recently got into eating Brussels sprouts with a recipe for the air fryer, which is good. This recipe takes them to a whole other level! The creamy cheese and bacon do tone down the earthy brussel sprout flavor. Which my family really enjoyed! We paired it with a “surf and turf” meal of steak and salmon. YUM!

      I substituted the gruyere cheese with mozzarella cheese and the heavy cream with almond milk and an egg yolk. Would like to try it again with the heavy whipping cream and the gruyere cheese (or even a sharp!) Would recommend it for Brussels sprout eaters.Thank you!

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