Smashed Brussels Sprouts with Bacon & Maple Glaze

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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!

Brussels sprouts are one of my favorite vegetables – even my kids love them – though many look at me like I’m crazy when I include them on my recipe lists and books. My original Smashed Brussels Sprouts recipe is a fan favorite so I’m updating it with a holiday spin for the Thanksgiving table.

I love ChocZero‘s or Lakanto’s sugar-free maple syrup for these…your guests will never know this tangy and smoky recipe is sugar free!

Keto Brussels Sprouts Recipe

Smashed Brussels Sprouts with Bacon & Maple Glaze

Smashing the brussels sprouts before roasting allows the bacon and sugar-free maple syrup to soak into the nooks and crannies of the sprouts for maximum flavor.
4 from 2 votes
Prep Time 7 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 266 kcal


  • 1 pound Brussels sprouts trimmed
  • 2 tablespoons avocado oil
  • 2 teaspoons garlic powder
  • 3 tablespoons Lakanto or ChocZero sugar-free maple syrup
  • 4 slices thick-cut bacon chopped


  • Preheat oven to 400℉
  • Line a baking sheet with foil or parchment paper.
  • Fill a medium saucepan 3/4 full of water and add some kosher salt. Bring water to a boil.
  • Once boiling, add your Brussels sprouts and boil for about 5 minutes.
  • Drain, pat dry and transfer to the prepared baking sheet.
  • Using the bottom of a glass, lightly “smash” the Brussels individually and press them into little patties. I don’t smash them too much – just enough to crack them open.
  • Drizzle the avocado oil over the sprouts, and sprinkle evenly with garlic powder and bacon.
  • Drizzle maple syrup evenly.
  • Roast in oven for 10 – 15 minutes until tops of sprouts begin to caramelize.


Calories: 266kcalCarbohydrates: 12gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 24mgSodium: 268mgPotassium: 530mgFiber: 4gSugar: 3gVitamin A: 868IUVitamin C: 96mgCalcium: 51mgIron: 2mg
Keyword holiday, thanksgiving
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