Ingredients
3 cups Brussels sprouts, halved
6 slices bacon, cooked and chopped
1 tbsp butter
2 cloves garlic, minced
½ cup heavy cream
1 cup shredded cheddar cheese
¼ cup parmesan cheese
½ tsp black pepper
½ tsp paprika
Salt to taste
Optional
¼ tsp red pepper flakes
¼ cup cream cheese (for extra creaminess)
Instructions
1. Cook bacon
Cook bacon in a skillet until crispy.
Remove and chop. Leave about 1 tbsp bacon grease in the pan.
2. Cook Brussels sprouts
Add butter and garlic to the skillet.
Add Brussels sprouts and sauté 6–8 minutes until slightly browned and tender.
3. Make the sauce
Pour in heavy cream and stir.
Add:
cheddar cheese
parmesan cheese
pepper
paprika
Cook until the cheese melts into a creamy sauce.
4. Add bacon
Stir in most of the chopped bacon.
5. Finish
Top with the remaining bacon and cook 1–2 more minutes until bubbly.
Approximate keto macros (per serving):
Net carbs: 4–5g
Fat: 25g
Protein: 14g
