This is a good one that was leftover from the Thanksgiving batch of recipes. If you are interested in any ketogenic supplements, then take a look here on the website at www.ketologic.com. They have some nice deals going right now. I’m not normally one to push supplements, but these Ketologic products are very clean and effective.
- 1 pound Brussels sprouts
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- pinch of salt and pepper
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 ounce crushed pork rinds*
*Can substitute with ¼ cup slivered almonds (Fat: 81% Carbs: 6% Protein: 13%)
Note: It is always preferential to use grass-fed meat and dairy products, as well as Himalayan salt.
- Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
- Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to brown and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
- Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream, 1/2 cup of shredded Gruyere, and 1/4 cup grated Parmesan.
- Pour the mixture into a greased/sprayed baking dish and sprinkle the rest of both cheeses and the crushed pork rinds evenly on top.
- Reduce oven to 375 degrees and bake for about 15 minutes until the top is golden brown.
- Yield: 4
Brandon McDearis is the owner of Your Way Cuisine, http://www.yourwaycuisine.com, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.