When I started my Ketogenic diet, I was 100% sure that by the end of January I was going to stop. I told myself that the diet was too hard and that it’s unsustainable. Today my perspective has completely changed, although I do not plan on staying on a Keto diet forever, I will probably up my carb intake limit from 30g (net) to 100g to maintain my weight and health. The reason behind my change of heart is very simple, Keto works and the food is yummy, just like today’s Keto Brussel Sprouts Casserole.
It’s true, I no longer have to feel guilty for eating a cheeseburger, I just make it Keto. I no longer have to feel guilty about eating all the Chicken Tikka I want, or all the rich fat foods that I always loved: Full fat sour cream, avocados, grass fed beef (nothing beats a ribeye) and of course cheese.
As long as I keep the starch out, my body agrees with me.
Keto Brussel Sprouts Casserole.
The first time I had a Brussel Sprout was at the age of 22. Growing up in Morocco, Brussel sprouts were not a part of our diet. I was drawn to them because most people I met hated them. So of course, I had to try them for myself and make up my mind, so I did.
Here is the thing though, I didn’t just want to boil them and eat them, I felt that would not do them justice. So I looked up some recipes on YouTube and I stumbled on this awesome woman called Laura Vitale.
She had this amazing recipe were she just, cut her Brussel Sprouts, blanch them, then sautéed them face down in olive oil and garlic. Of course, because she is Italian she garnished them with Parmigiano Reggiano. It was stunning.
So with this recipe, I wanted to pay homage to her.
Of course, because this is a Keto recipe, I needed to up the fat content and add some kind of protein to my dish. You see where I’m going with this?
Fat + Protein = Bacon
It is for that reason and that reason only that I added bacon. It’s not because it’s insanely delicious and I’m trying to make up for all the years that I was not eating pork.
Here is the thing though, organic pork is much much better than the regular stuff. I was lucky to stumble on a brand named duBreton (Not Sponsored) that makes it just right. Their bacon is naturally smoked, sliced thick and is organic of course.
So when it comes to bacon, don’t be cheap, get the best you can afford and don’t over use it. That’s my BrokeFoodie$ recommendation.
Let’s move on to the recipe.
Keto Brussel Sprouts Casserole
Keto Brussel Sprouts Casserole with Bacon
- 2 Lbs Brussel Sprouts
- 1 Cup Shredded Mozzarella
- 2 Slices Bacon cut into strips
- 1 Tbsp olive oil
- Salt & Pepper to taste
Preheat your oven to 425F.
Using a knife, cut out the bottom part of your Brussel Sprouts and cut them in half. Bring to a boil 8 cups of water and add your Brussel Sprouts to the pot. Cook them for 1-2 minutes maximum and remove.
Season to taste.
Brush your baking dish with your olive oil and add the Brussel sprouts to it. Top with your cheese and bacon. Bake on 425 for 10 minutes or so. Your cheese should be golden and bubbling and bacon just cooked and a little crispy.
Remove from the oven and let cool down.
This dish makes for a great breakfast side dish, you can have it along with your eggs and it will keep you full until lunch time.
I hope you enjoyed this recipe, if you would like to be notified every time a Keto recipe is available, sign up right here 🙂
Endlessly curious hipster
Vegan dabbler (I try !)
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