I made this keto Brussel sprouts and bacon recipe with some pastured beef bacon that I bought from Porter Road Butcher in East Nashville, TN. I love that place because all the meats are local and less processed than grocery store meat. The bacon fat will help the Brussels sprouts to cook with a nice crust on the bottom while absorbing a salty, smoky flavor. It is perfect recipe for a Paleo or gluten-free holiday table.
Brussels sprouts are also one of the best vegetables for a ketogenic and low carb diet because they are low in carbs and full of fiber. Brussel sprouts are a vegetable that is full of vitamin C and it is a cruciferous vegetable that supports the liver in clearing out toxins such as excessive estrogen which is a risk factor for cancer.
Prep time: 15 minutes
Cook Time: 45 minutes
12 oz- 1 lb bacon of choice
16 oz brussels sprouts
Sea salt and Pepper
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper (order here). Slice the Brussels sprouts across and place them flat side down on the parchment. Slice the bacon crosswise into bite sized pieces and distribute it evenly over the bacon. Season the pan liberally with salt and pepper. Bake for 45 minutes or until the Brussels sprouts are tender. Serve and enjoy.
Nutrition Info: Calories: 509 , Protein: 35.4 g , Fat: 35.9 g , Total Carbs: 11.5 g , Net Carbs: 7.3 g, Fiber: 4.2 g (nutrition facts based on 4 servings).
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