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Creamy Garlic Parmesan Brussels Sprouts

Soft Brussels sprouts cooked with garlic parmesan sauce and topped with crispy bacon, make this a perfect Thanksgiving side dish or a complete low-carbohydrate keto dish!

This Brussels sprouts swimming in a creamy garlic parmesan sauce topped with bacon will change any Brussels cabbage hater and will keep you from making you come back to get more! They are perfect if you go on a keto diet and the addition of bacon really makes it a complete dish. It also makes a side dish of gratitude that is full of flavor and will definitely impress the whole family.

I have simplified the recipe for making this creamy Brussels sprouts as easy as possible in the shortest time possible with the maximum amount of FLAVOR. Everything is made in one dish in less than 30 minutes from start to finish. Bacon and Brussels sprouts are all cooked in one pan from start to finish for easy cleaning.

To make keto brussels sprouts and bacon, you need to

  • Brussels sprouts
  • Cut bacon into small pieces (can be replaced with bacon crumbles)
  • CHEESE your favorite melting (a mixture of mozzarella and parmesan is the best)
  • Thick cream
  • a lot of GARLIC

 It all starts with caramelizing beetroot bacon until it is crispy (if you have crushed bacon on hand, you can go ahead and skip this step and go straight to cooking brussels sprouts with butter and sprinkling it with crushed bacon later). Next, the bacon is removed from the pan and you are left with bacon fat which will contribute more flavor to the dish. Butter, Brussels sprouts, onions, garlic, and herbs add to the bacon fat and cook until tender then topped with thick cream and cheese.

The meat is then returned to the plate as a topping and at this point, you are almost done and all that is needed is to put the plate in the oven to cook Brussels sprouts until tender, melt the cheese and form a crunchy crust that comes out of this world!


  • 6 slices of meat *
  • 1 tablespoon of butter
  • 4 cups (or 32 oz) of Brussels sprouts are removed and halved
  • ½ cup of chopped onion (optional)
  • 3-4 cloves of minced garlic
  • 1 teaspoon of Italian seasoning optional
  • salt and pepper to taste
  • 1 cup thick cream
  • 1/2 cup of grated parmesan cheese *
  • ½ cup of grated mozzarella cheese


  1. Preheat the oven to 400 pieces of meat into small pieces.
  2. Heat a large heavy-duty skillet or skillet until medium-high heat. Add bacon and cook 3-4 minutes or until crispy (skip this step if using pre-cooked bacon is broken).
  3. Remove the meat from the pan and into the same pan, add 1 tablespoon of butter, Brussels sprouts, and onions. Season with salt, pepper, and 1 tablespoon of Italian seasoning; Cook for 4-5 minutes, stirring occasionally. Add garlic and cook for 2 minutes.
  4. Pour thick cream, stir until it boils. Taste the taste and adjust salt and pepper as needed. Drizzle with cheese and bacon. Transfer to oven and bake for 15 minutes or until Brussels sprouts are tender.
This recipe is inspired by the owner of a youtube video below

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