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Creamy Brussel Sprout Casserole

Creamy Brussel Sprout Casserole for a healthy low-carb side dish

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 320 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 slices thick cut bacon chopped
  • 1/2 yellow onion diced
  • 1 1/2 lbs Brussel sprouts halved
  • 3 cloves garlic minced
  • 3/4 tsp sea salt
  • 1 15-oz full-fat coconut milk
  • 2 Tbsp gluten-free all-purpose flour
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup grated cheese of choice
  • 1/2 cup almond flour
  • 2 Tbsp avocado oil + more for drizzling on top.

Instructions

    Cup of Yum
  1. Add the chopped bacon to a large skillet or wok and heat over medium-high. Cook, stirring occasionally, until all the bacon pieces are nice and crispy. Use a slotted spoon to remove the crispy bacon from the skillet, leaving the fat behind.
  2. Keeping the heat at medium-high, add the chopped onion to the skillet. Cook the onion just until it becomes nice and fragrant, about 1 minutes, before adding all of the chopped brussel sprouts and garlic. Stir well, and cover the skillet. Cook, stirring occasionally, until brussel sprouts and onion have softened, about 10 to 12 minutes.
  3. Preheat the oven to 400 degrees F.
  4. Transfer the brussel sprouts and onions to a large casserole dish.
  5. Place the skillet back on the stove top (still on medium-high heat) and add the can of full-fat coconut milk. Bring the coconut milk to a full boil, then whisk in the gluten-free all-purpose flour (or regular all-purpose flour). Add about ½ teaspoon sea salt and ¼ tsp black pepper (salt the sauce to taste) and the nutmeg if desired. Continue whisking constantly at a full boil until the mixture is very thick. Remove from the heat and stir in the grated cheese until melted.
  6. Pour the sauce mixture over the brussel sprouts and stir well until everything is well coated.
  7. Add the almond flour to a larger measuring cup or bowl, add a sprinkle of sea salt along with 2 tablespoons of avocado oil. Stir the mixture together well so that the almond flour is lightly coated in oil.
  8. Sprinkle the cooked bacon and almond flour over the casserole. Bake on the center rack of the preheated oven for 12 to 18 minutes (I keep mine in for 15), until the sauce is bubbly and the topping is golden-brown. Serve immediately, and enjoy!

Nutrition Information

Serving 1of 8 Calories 320kcal (16%) Carbohydrates 13g (4%) Protein 11g (22%) Fat 26g (40%) Fiber 4g (16%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 320

% Daily Value*

Serving 1of 8
Calories 320kcal 16%
Carbohydrates 13g 4%
Protein 11g 22%
Fat 26g 40%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.