Keto Creamed Brussels Sprouts
Tender Brussels sprouts simmered in a garlicky Parmesan cream sauce with crisp bacon and just 5.4g net carbs per serving. This rich, comforting low-carb side comes together in 30 minutes total and pairs with any roast or holiday main.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Creamy, garlicky, and studded with crisp bacon, these keto creamed Brussels sprouts turn a humble vegetable into a rich, crave-worthy side. At just 5.4g net carbs per serving and ready in 30 minutes, they earn a permanent spot on your low-carb dinner and holiday table.
Ingredients
- 1.5 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 3 oz cream cheese, softened and cubed
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 4 minutes, then drain well and set aside. This softens them so the sauce can finish them quickly.
- 2
In a large oven-safe skillet over medium heat, cook the chopped bacon until crisp, about 6 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of the rendered fat in the pan.
- 3
Add the butter and minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the heavy cream and add the cubed cream cheese, whisking until smooth and melted, about 2 minutes.
- 4
Stir in the Parmesan, nutmeg, salt, and pepper. Let the sauce simmer gently for 2 to 3 minutes until slightly thickened.
- 5
Fold in the blanched Brussels sprouts and most of the bacon, coating everything in the sauce. Simmer for 5 to 6 minutes until the sprouts are fork-tender and the sauce clings to them.
- 6
Top with the reserved bacon and fresh parsley, then serve warm.
Tips & notes
- For a golden, bubbly top, transfer the skillet to a 400°F oven for 8 to 10 minutes after folding in the sprouts, or broil for 2 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of cream to loosen the sauce.
- To make it vegetarian, omit the bacon and sauté the garlic in 2 tablespoons of butter instead; add a pinch of smoked paprika for depth.
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Frequently asked questions
- How many carbs are in keto creamed brussels sprouts?
- Each serving has 5.4g net carbs (8.4g total carbs minus 3g fiber), along with 268 calories, 8g protein, and 23g fat. This recipe makes 6 servings.
- Can I make this ahead for a holiday dinner?
- Yes. Blanch the sprouts and cook the bacon up to a day ahead, then store separately in the fridge. Make the cream sauce fresh and combine just before serving, or assemble fully and reheat in a 350°F oven until hot and bubbly.
- Why blanch the Brussels sprouts first?
- Blanching for a few minutes pre-cooks the dense sprouts so they turn tender in the cream sauce without overcooking the sauce or making it greasy. You can also steam them for 5 minutes instead.
