Keto Christmas Zesty Brussels Sprout and Bacon Gratin

Work more greens into your meals with this comforting Keto Christmas side dish. A Brussels sprout gratin made with kale, shallots, garlic, and lemon zest which really lifts the richness from the cheddar cheese and cream. Topped with a cheesy crumb and crispy bacon lardons, this Keto Christmas recipe is guaranteed to convert even the biggest sprout haters into fans!

Can I make any substitutions?

Kale can be swapped out for more sprouts or any other vegetable of choice. Cabbage, cauliflower and broccoli are great alternatives.

Can I make this recipe vegan?

This recipe is naturally gluten-free and can be made vegan by substituting the dairy with plant-based alternatives. Omit the the pancetta lardons.

What can I serve this Keto recipe with?

Serve as a side to any festive cut of meat or plant-based main.

How to store this recipe?

Any leftovers can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, simply microwave for a couple minutes until heated through.

Net Carbs

3.3 g
Fiber

2.6 g
Total Carbs

6 g
Protein

8.4 g
Fats

14.4 g

179 cals

Quantity

Serving Size

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Brussels sprouts, cooked from fresh

300 g
Kale, raw

200 g
Butter, unsalted

2 tbsp
Shallot, cooked

0.25 cup
Garlic

1 clove
Whipped cream, aerosol, heavy cream

0.5 cup
Cheddar cheese, natural

1 cup, grated
Lemon Peel Or Zest Raw

0.5 tsp
Nutmeg Ground

0.5 tsp
Almond flour

0.25 cup
Thyme, dried

0.5 tsp
Unsmoked British Bacon Lardons

125 g

Step 1

Preheat the oven to 350°F/ 180°C. Trim the sprouts and peel off any old leaves. Shred finely using a mandolin, food processor, or roughly chopped with a sharp knife. Roughly chop the kale.
Step 2

Finely dice the shallot and crush the garlic. Place a large frying pan over medium-high heat. Add the butter to the pan and saute the shallot until softened. Add in the crushed garlic, kale, and Brussels sprouts. Stir and saute for a few minutes.
Step 3

Grate the cheese on the large side of a box grater. Grate the lemon zest with the small side of a box grater. Add 1/2 cup grated cheese, heavy cream, and lemon zest to the greens. Stir through. Taste and season as necessary.
Step 4

Transfer the creamy greens to an oven-proof dish and spread evenly along the base. Mix the almond flour and the remaining 1/2 cup grated cheese in a bowl. Sprinkle over the top of the greens and season with more cracked black pepper.
Step 5

Roast in the center of the oven for 12-15 minutes until the top is golden and crisp. While the greens are in the oven, wipe out the frying pan and fry the pancetta lardons until cooked through and crispy. Transfer to a plate with kitchen paper used to absorb the excess grease. Sprinkle the lardons over the baked grain and serve.