Creamy Brussels Sprouts Casserole

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

I have always loved brussels sprouts however for the last year or so, it’s kinda turned into an obsession. I experiment with them a lot and this Brussels Sprouts Casserole is amazingly delicious and filling. Even my sons love them now – even though back in the day, brussels sprouts definitely got a bad rep for being one of those foods kids snuck into their napkin to quietly throw away. Gone are the days of bland, boiled sprouts! We have brussels sprouts with our meals at least twice a week and we air fry them, pan fry then, roast them…you name it!

For Thanksgiving, I decided to make a Creamy Brussels Sprouts Casserole using the little green nuggets – a variation if a broccoli casserole my good friend Joanna makes each year…though I swapped out breadcrumbs and stuffing mix for some keto-friendly alternatives and this was DELICIOUS!

If you haven’t discovered yet, pork rind crumbs are the PERFECT substitute for breadcrumbs in recipes – I like both the PorkKing brand which comes in great flavors – I use the Italian ones on my keto mozzarella sticks – or the Pork Panko brand which is great for a lighter, flakier crust like in keto crab cakes.

Creamed Brussels Sprouts

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Course Side Dish
Calories 569 kcal


  • 3 tbsp grass-fed butter divided
  • 1 clove garlic minced
  • 1/4 cup heavy cream
  • 1 tbsp Parmesan cheese grated
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup pork rinds crushed


  • Preheat oven to 350 degrees.
  • In a medium skillet over medium-high heat, heat 2 tablespoons butter. Add garlic and saut? 3 minutes. Add Brussels sprouts and continue to saut? until Brussels sprouts are fork tender, about 5 minutes.
  • Transfer Brussels sprouts, garlic, and melted butter to a 9" x 9" baking pan. Add heavy cream, Parmesan cheese, salt, and pepper. Sprinkle pork rinds evenly over the top and dot with the remaining 1 tablespoon butter.
  • Cover and bake 30 minutes.


Calories: 569kcalCarbohydrates: 3gProtein: 8gFat: 60gSaturated Fat: 37gCholesterol: 182mgSodium: 822mgPotassium: 45mgSugar: 1gVitamin A: 1924IUVitamin C: 1mgCalcium: 108mg
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