Thanksgiving: Keto Brussels Sprouts Casserole

Good morning! Thanksgiving is coming in a few weeks and I know what you’re thinking! How in the world are we going to stay in the keto diet? We actually had a full keto Thanksgiving last year, so it is definitely possible. It is really okay to indulge yourself if you’d like, but if you would like to stay in the diet, here is a simple keto Brussels sprouts casserole!

Video and recipe below! If you’d like more videos like this, do comment on this post or on the YouTube video. Also, check out other recipes available on my blog. See you next week~

Keto Brussels Sprouts Casserole

Print Recipe

Ingredients

3/4 cup heavy whipping cream
3/4 cup Parmesan cheese
1 cup mozzarella cheese or more to cover sprouts
1 tbsp garlic
1 medium shallot
salt to taste
pepper to taste
1 tbsp ghee

Instructions

Wash and cut all the Brussels sprouts in half. You can also cut the ends if you like. Slice the shallot.
Preheat the oven to 350°F. Boil the Brussels sprouts until it is soft enough to be pierced with a fork. Remove the water and set aside.
Heat up ghee in a skillet. Add in shallot and garlic. Fry until aromatic.
Add in Brussels sprouts and fry with the garlic and shallot. Salt and pepper to taste. Fry until Brussels sprouts have browned a little.
Mix in heavy whipping cream. Reduce heat. Add in Parmesan cheese and let it melt. Combine well.
Turn off heat. Place it into a casserole dish. Spread the mozzarella cheese on top of the sprouts.
Place the dish in the oven. Let the mozzarella melt. Once it has melted, turn oven on broil until the cheese has browned a little.
Leave to cool and eat! Best when fresh.