I have always loved brussels sprouts however for the last year or so, it’s kinda turned into an obsession. 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 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!

Creamed Brussels Sprouts

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Course: Side Dish
Calories: 569kcal


  • 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 sauté 3 minutes. Add Brussels sprouts and continue to sauté 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: 569kcal | Carbohydrates: 3g | Protein: 8g | Fat: 60g | Saturated Fat: 37g | Cholesterol: 182mg | Sodium: 822mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 1924IU | Vitamin C: 1mg | Calcium: 108mg