Cheesy Brussels Sprouts Au Gratin – Low Carb Grain Free Recipe

Brussels Sprouts Au Gratin with Almond Flour
Grain Free Keto Friendly Kid Friendly Low Carb Vegetarian 

Nutrition: 182 Calories | 9g Net Carbs | 10.2g Protein | 11g Total Fat

With a creamy sauce and cheesy crust, this grain free Brussels sprouts au gratin recipe will have everyone enjoying this little green vegetable.

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When I was younger, Brussels spouts were not my favorite. I think because there were usually offered to me steamed, which does nothing to enhance their flavor. I’m glad I gave Brussels sprouts a second chance because now they’re one of my favorites. This recipe for Brussels sprouts au gratin is great because who doesn’t love vegetables covered in cheese? It’s a lot easier to persuade the kids to try them too. Once they look past the green part, my kids actually enjoy the tender sprouts covered in creamy sauce and the scrumptious cheesy crust. I also like this recipe because it’s a fun alternative to the classic potato recipe.

Trim and Quarter the Brussels Sprouts


The first part in this easy recipe is cleaning the Brussels sprouts. First, trim the ends of the spouts, and throw them away. Also throw away any outer leaves that are discolored. Then, cut the sprouts in quarters (or halves if they are really small). The goal is to have the pieces about the same size so they cook the same.

Did you know Brussels sprouts first became popular in Belgium hundreds of years ago? They were eventually named after the capital city Brussels. I found this out because I was checking my spelling. Turns out it’s one of those commonly misspelled words. They are Brussels sprouts not brussel sprouts. Now I know.

Toss with Almond Flour and Cheese

Once you have all the Brussels sprouts cut, spray a casserole dish with non-stick spray. Then, put all the cut sprouts in the dish. Sprinkle shredded cheese and almond flour over all the sprouts. Toss everything together, and even out the Brussels sprouts in the dish. Finally, season them with salt and pepper to your taste.

Add Milk and Cream

After your Brussel Spouts are all seasoned, pour some milk and heavy cream over the top. This will turn into a creamy sauce while the gratin in baking. Lastly, top the whole dish with more cheese. Cover the pan with foil and bake for thirty to forty minutes at 425° until the sauce has thickened and the Brussels sprouts are tender.

Broil to Create a Cheesy Crust

The final step in this Brussels Spouts au gratin recipe is to create the cheesy crust. Once all the sprouts are cooked and the sauce is creamy, take the foil off the dish. Put the pan back in the oven and broil on high until the cheese forms a golden crust. Watch it carefully so it doesn’t burn. It will only take about three to five minutes. Let the gratin cool slightly before serving. The sauce will continue to thicken as is cools. Enjoy.

Other recipes to check out: Oven Roasted Brussels Sprouts with Balsamic Vinegar, Green Bean Casserole, and Cheesy Cauliflower Bake.

Cheesy Brussels Sprouts Au Gratin – Low Carb Grain Free Recipe

With a creamy sauce and cheesy crust, this grain free Brussels sprouts au gratin recipe will have everyone enjoying this little green vegetable.

Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min

Ingredients

  • 2 lbs Brussels Sprouts
  • 1 1/2 Cups Shredded Cheddar Jack Cheese, divided
  • 1/4 Cup Almond Flour
  • 1 1/2 Cups Milk
  • 1/4 Cup Heavy Cream
  • Salt and Pepper to taste

Directions

  1. Preheat the oven to 425°.
  2. Trim the ends of the Brussels sprouts and discard. Cut the large Brussels sprouts into quarters and small ones in half.
  3. Spray a 9″ by 13″ baking dish with non-stick spray. Add the cut Brussels sprouts to the pan and sprinkle with 1/2 cup of shredded cheese and almond flour. Season with salt and pepper to taste. Toss everything together.
  4. Combine the milk and heavy cream, and pour it over the Brussels sprouts.
  5. Sprinkle the remaining 1 cup of cheese over the top of the Brussels sprouts, and cover the pan with foil.
  6. Bake the Brussels sprouts for 30 to 40 minutes until they are soft and the sauce has thickened. Remove the foil from the pan. Broil the Brussels sprouts for 3-5 minutes until the cheese forms a golden crust.
  7. Let the dish cool for 5-10 minutes and serve.

Nutrition: 

Yield: 8 servings

Amount Per Serving:  Calories: 182,  Total Fat: 11g, Saturated Fat: 5.3g,  Cholesterol: 28mg, Sodium: 148.4mg, Carbohydrates: 13.7g, Fiber 4.7g, Sugars: 4.9g, Protein 10.2g

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5/5 (2 Reviews)

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