KETO RECIPE: BRUSSELS SPROUTS AU GRATIN

Here is a delicious side dish for Thanksgiving or anytime really! I made a large portion because I am heading to a Friendsgiving, but divide everything by 1/3 to feed 2-4 people! 

Step 1: 3lbs of halved Brussels sprouts, 3 shallots sliced thin, olive oil, salt and pepper. Roast at 425 for 15 minutes, stir halfway through.

Step 1: 3lbs of halved Brussels sprouts, 3 shallots sliced thin, olive oil, salt and pepper. Roast at 425 for 15 minutes, stir halfway through.

Pull out after 15 minutes (or once Brussels have gotten soft), and add 12 oz of chopped kale.

Pull out after 15 minutes (or once Brussels have gotten soft), and add 12 oz of chopped kale.

On top of kale add 1 1/2 cups of heavy whipping cream. Then add lots of shredded cheese! 1/2 cup of fontina cheese, 1 cup of mozzarella, 1/2 cup of gruyere.

On top of kale add 1 1/2 cups of heavy whipping cream. Then add lots of shredded cheese! 1/2 cup of fontina cheese, 1 cup of mozzarella, 1/2 cup of gruyere.

Add "breadcrumbs". I used crushed pork rinds, but Know Foods also makes a keto friendly breadcrumb product! Add about a cup.

Add "breadcrumbs". I used crushed pork rinds, but Know Foods also makes a keto friendly breadcrumb product! Add about a cup.

Pop back in the oven for about 15 minutes. You want your "bread crumbs" to be browned and your cheese bubbling.

Pop back in the oven for about 15 minutes. You want your "bread crumbs" to be browned and your cheese bubbling.

Almost done!!!

Almost done!!!

DONE! Cheese is bubbling away!

DONE! Cheese is bubbling away!

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen FischKeto, keto recipe, ketogenic, ketogenic diet, low carb, low carb recipe, keto thanksgiving, Jen Fisch, food