Creamy Brussel Sprout Casserole (Low-Carb)

Creamy Brussel Sprout Casserole with bacon and crispy topping is an amazing side dish to share with friends and family. Even the biggest brussel sprout naysayers will love this cheesy casserole!

Whip up this keto brussel sprout casserole recipe for your holiday gatherings for a comforting yet healthful low-carb side dish.

It was only a matter of time before we casseroled some brussel sprouts, am I right? Can I get a high-five? Down low? To the side?

Don’t cancel me.

It has been brought to my attention many times over the years that some folks don’t like brussel sprouts. As is true with most foods, I truly believe the appreciation depends on the way the dish was prepared. 

For me, an easy Sauteed Brussel Sprouts Recipe with Butter and Garlic is absolute perfection.

…but I’m not about to turn down some cheesy brussel sprouts, no way, no how!

That’s where this easy cheesy creamy casserole comes into play. It’s a proper swaddling of brussels in a lovely creamy sauce with crispy bacon crumble topping.

You could call it brussel sprouts au gratin for an alternative way of looking at it 😉

Why Use Coconut Milk Instead of Cream?:

The creamy sauce in this brussel sprout casserole is a combination of full-fat canned coconut milk, gluten-free all-purpose flour, grated cheese and sea salt. Many folks who have trouble with dairy are fine with certain types of dairy. 

I have generally found those who have issues with dairy have a difficult time with fresh dairy like milk, cream, sour cream, etc., but are okay with cheese. I happen to fall into this camp, so any time I make something that requires a creamy sauce, I use canned coconut milk instead of milk or cream.

If you and all of your guests are fine with dairy, feel free to replace the canned coconut milk with 2 cups of heavy cream.

Ingredients for Keto Brussel Sprout Casserole:

Bacon: We chop up some delicious thick cut bacon and cook it in a large skillet until the pieces are nice and crispy. The bacon fat is used to cook the onion and brussel sprouts, and we reserve the crispy bacon for the topping.

Onion & Garlic: Adding lots of flavor to the dish, onion and garlic go a long way in making this casserole extra mouth-watering.

Brussel Sprouts: The star of the casserole dish! Simply chop 1 ½ lbs of brussel sprouts in half (or buy pre-chopped!) to make this extra creamy casserole a reality.

Canned Coconut Milk (or cream): I use canned coconut milk to make a dairy-free cream sauce for the brussel sprouts. The sauce becomes nice and thick and keeps the brussel sprouts extra gooey and enticing. You can’t taste the coconut, I promise! If you prefer using dairy, simply swap it out for 2 cups of cream. 

Gluten-Free All-Purpose Flour: In order to thicken the coconut milk, we use a couple tablespoons of gluten-free all-purpose flour. If you aren’t gluten-free, feel free to use regular all-purpose flour. 

If you are following a strict low-carb diet, you can skip the flour but will need to cook the coconut milk for about 30 to 40 minutes to get it to condense. The flour helps make the sauce nice and thick very quickly so that you can move on to your next task. Plus, note that 2 tablespoons of flour does not effect the carb count very much, since you’re getting 6 to 8 servings out of this dish 🙂

Grated Cheese: Everyone’s favorite part! We add grated cheese (I do a combination of jack cheese and cheddar cheese) to the sauce in order to keep the goo status of the brussel sprouts HIGH! Feel free to incorporate your favorite cheese(s). Gruyere, gouda, and even goat chevre are all fabulous ideas!

Almond Flour: To add a little crisp and texture to the casserole, we combine some almond flour with avocado oil for the easiest grain-free topping known to man. You can easily skip the almond flour if you don’t have it on hand – it won’t make or break the recipe.

Sea Salt & Nutmeg: Flavor blasters! I use sea salt in every component of this recipe – from the sauteed brussel sprouts to the creamy sauce and even the almond flour topping. Use sea salt according to your personal taste and go light if you’re serving guests who aren’t into well-seasoned food. 

The nutmeg provides a holiday essence to the recipe..an earthiness and nuttiness. REMEMBER: a little bit goes a long way, so err on the cautious side (i.e. don’t be like your favorite bar tender).  Feel free to skip it if you don’t keep it on hand.

Let’s make it!

How to Make Cheesy Brussel Sprouts Casserole:

Add the chopped bacon to a large skillet or wok and heat over medium-high. Cook, stirring occasionally, until all the bacon pieces are nice and crispy. Use a slotted spoon to remove the crispy bacon from the skillet, leaving the fat behind.

Keeping the heat at medium-high, add the chopped onion to the skillet. Cook the onion just until it becomes nice and fragrant, about 1 minutes, before adding all of the chopped brussel sprouts and garlic. Stir well, and cover the skillet. Cook, stirring occasionally, until brussel sprouts and onion have softened, about 10 to 12 minutes.

Preheat the oven to 400 degrees F.

Transfer the brussel sprouts and onions to a large casserole dish.

Place the skillet back on the stove top (still on medium-high heat) and add the can of full-fat coconut milk. Bring the coconut milk to a full boil, then whisk in the gluten-free all-purpose flour (or regular all-purpose flour). Add about ½ teaspoon sea salt and ¼ tsp black pepper (salt the sauce to taste) and the nutmeg if desired. Continue whisking constantly at a full boil until the mixture is very thick. Remove from the heat and stir in the grated cheese until melted.

Pour the sauce mixture over the brussel sprouts and stir well until everything is well coated.

Add the almond flour to a larger measuring cup or bowl, add a sprinkle of sea salt along with 2 tablespoons of avocado oil. Stir the mixture together well so that the almond flour is lightly coated in oil. 

Sprinkle the cooked bacon and almond flour over the casserole. Bake on the center rack of the preheated oven for 12 to 18 minutes (I keep mine in for 15), until the sauce is bubbly and the topping is golden-brown. Serve immediately, and enjoy!

More Healthy Holiday Side Dishes:

• Creamy Cauliflower Casserole
• Healthy Green Bean Casserole
• Mediterranean Scalloped Potatoes
• Healthy Sweet Potato Casserole
• Crowd Pleasing Roasted Vegetables
• Shaved Brussel Sprout Salad with Roasted Butternut Squash

Cheesy brussel sprouts on parade!!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Creamy Brussel Sprout Casserole

Creamy Brussel Sprout Casserole for a healthy low-carb side dish

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

8 servings

Ingredients

• ▢ 6 slices thick cut bacon, chopped
• ▢ 1/2 yellow onion, diced
• ▢ 1 1/2 lbs brussel sprouts, halved
• ▢ 3 cloves garlic, minced
• ▢ 3/4 tsp sea salt
• ▢ 1 15-oz full-fat coconut milk
• ▢ 2 Tbsp gluten-free all-purpose flour
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp ground nutmeg
• ▢ 1 cup grated cheese, of choice
• ▢ 1/2 cup almond flour
• ▢ 2 Tbsp avocado oil, + more for drizzling on top.

Instructions

• Add the chopped bacon to a large skillet or wok and heat over medium-high. Cook, stirring occasionally, until all the bacon pieces are nice and crispy. Use a slotted spoon to remove the crispy bacon from the skillet, leaving the fat behind.
• Keeping the heat at medium-high, add the chopped onion to the skillet. Cook the onion just until it becomes nice and fragrant, about 1 minutes, before adding all of the chopped brussel sprouts and garlic. Stir well, and cover the skillet. Cook, stirring occasionally, until brussel sprouts and onion have softened, about 10 to 12 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the brussel sprouts and onions to a large casserole dish.
• Place the skillet back on the stove top (still on medium-high heat) and add the can of full-fat coconut milk. Bring the coconut milk to a full boil, then whisk in the gluten-free all-purpose flour (or regular all-purpose flour). Add about ½ teaspoon sea salt and ¼ tsp black pepper (salt the sauce to taste) and the nutmeg if desired. Continue whisking constantly at a full boil until the mixture is very thick. Remove from the heat and stir in the grated cheese until melted.
• Pour the sauce mixture over the brussel sprouts and stir well until everything is well coated.
• Add the almond flour to a larger measuring cup or bowl, add a sprinkle of sea salt along with 2 tablespoons of avocado oil. Stir the mixture together well so that the almond flour is lightly coated in oil.
• Sprinkle the cooked bacon and almond flour over the casserole. Bake on the center rack of the preheated oven for 12 to 18 minutes (I keep mine in for 15), until the sauce is bubbly and the topping is golden-brown. Serve immediately, and enjoy!

Nutrition

Serving: 1of 8 - Calories: 320kcal - Carbohydrates: 13g - Protein: 11g - Fat: 26g - Fiber: 4g

Course: Side Dishes & Snacks

Cuisine: American

Keyword: almond flour, bacon, brussel sprouts, casserole, cheddar cheese, coconut milk, gluten free, grain free, healthy side dish, keto, low-carb, thanksgiving

Servings: 8 servings

Calories: 320kcal

Author: Julia