Deliciously Creamy Keto Creamed Brussels Sprouts Recipe
keto creamed brussel sprouts recipe is my go-to when I want something cozy, rich, and low carb without a fuss. If you have a bag of sprouts staring at you from the fridge, this will turn them into a side that steals the show. Think silky cream, gentle garlic, and tender sprouts that still have a little bite. It’s simple home cooking, but it feels special. And yes, it’s absolutely a weeknight-friendly move. 
Nutritional Benefits of Brussels Sprouts
Brussels sprouts are tiny green powerhouses. They’re low in net carbs, loaded with fiber, and naturally satisfying. That combo makes them great for keto, because fiber helps keep you full and happy while keeping blood sugar steady.
Sprouts also bring a strong lineup of vitamins. You get a big hit of vitamin C for immune support and vitamin K for bone health. They offer folate, potassium, and a little plant protein too. When you pair them with cream and cheese, you get a dish that’s both comforting and balanced for a keto lifestyle.
Here’s what I love most: they’re versatile. Whether you roast, sauté, or simmer them in cream like in this Deliciously Creamy Keto Creamed Brussels Sprouts Recipe, they soak up flavor and play well with garlic, bacon, and cheese. Plus, their natural slight bitterness gets mellow and sweet when cooked properly, which is exactly what we’re going for here.
Pro tip: If cruciferous veggies sometimes feel heavy on your stomach, cut the sprouts smaller and cook them a bit longer to soften their edges. It makes them easier to digest and even creamier in texture.
How to Prepare Brussels Sprouts for Cooking
What You’ll Need
- 1.5 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon butter and 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan or Pecorino
- Salt and pepper to taste
- Optional: pinch of nutmeg, red pepper flakes, or crispy bacon bits
Step-by-Step
First, trim the stem ends and peel off any yellow or damaged leaves. Halve the sprouts through the core so they hold together. If your sprouts are very large, quarter them for even cooking.
Get a large skillet hot with butter and oil. A cast iron skillet is perfect because it keeps the heat steady and gives the sprouts a deeply flavored sear.
Place the sprouts cut side down and cook until golden. Don’t stir too soon. Let them brown, then flip and season generously with salt and pepper. Browning makes all the difference in flavor.
Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and reduce the heat to a gentle simmer. The cream will bubble and thicken, coating the sprouts. Stir in the Parmesan, taste, and adjust seasoning.
If you want extra richness, sprinkle in a pinch of nutmeg or red pepper flakes. You can also fold in crispy bacon at the end for crunch and salty contrast. This is where the Deliciously Creamy Keto Creamed Brussels Sprouts Recipe really shines. The sprouts get tender, the sauce turns silky, and the kitchen smells like pure comfort.
Finish with a final stir and let the pan rest off the heat for a minute. The sauce continues to thicken as it cools slightly. Serve hot while it’s luxuriously creamy.
Substitutions and Variations for the Recipe
Flavor Boosters
- Dairy twist: Swap Parmesan with gruyere for a nutty finish or cream cheese for extra body. If you’re sensitive to heavy cream, try a mix of half cream and half unsweetened almond milk with a touch of xanthan gum to thicken.
- Meaty add-ins: Stir in chopped bacon, pancetta, or diced ham. Brown them first, then cook the sprouts in that tasty fat for deeper flavor.
- Herbs and aromatics: Fresh thyme or chopped chives at the end add brightness. A splash of lemon juice can wake up the creaminess without changing the carb count much.
- Spice level: Red pepper flakes, a pinch of smoked paprika, or cracked black pepper add a subtle kick. Garlic lovers can double the garlic or add roasted garlic for sweetness.
- Cheese crust: For a gratin vibe, transfer to an oven-safe dish, top with more cheese, and broil until golden and bubbly.
One more tip for dietary needs: If you’re avoiding nuts, stick with dairy-based thickeners and cheese. If you’re salt sensitive, use unsalted butter, taste as you go, and rely on lemon, pepper, and herbs for lift.
No matter which route you take, the Deliciously Creamy Keto Creamed Brussels Sprouts Recipe is flexible and forgiving. Adjust creaminess, spice, and add-ins to match your mood.
Tips for Best Results
Dry the sprouts well after washing. Water on the surface fights against browning. Lay them on a towel for a few minutes before cooking.
Use medium-high heat to start, then reduce once the cream goes in. High heat at the end can split the sauce. Gentle simmering gives you that velvety texture.
Salt gradually. Cheese brings salt, so season once before the cream and again after adding cheese. Taste and adjust at the very end.
Cut size matters. Smaller pieces cook faster and get tender throughout. If using mixed sizes, quarter the big ones and leave the smaller ones halved.
Make it a meal. Toss in shredded rotisserie chicken or seared sausage and this side becomes dinner. Add a handful of cooked cauliflower florets for more bulk without piling on carbs.
My teen swore they hated Brussels sprouts, then asked for seconds of this. The sauce is outrageous, and the sprouts get perfectly tender. It’s now a weekly request.
For a polished finish, add a tiny squeeze of lemon right before serving. It brightens the cream, cuts the richness, and makes the flavors pop.
And yes, this Deliciously Creamy Keto Creamed Brussels Sprouts Recipe holds up for leftovers, which brings me to the next part.
Storage and Reheating Guidelines
Let the sprouts cool to room temperature before storing. This prevents condensation that can water down the sauce. Transfer to an airtight container and refrigerate for up to 4 days.
For freezing, portion into small containers so they reheat evenly. Freeze for up to 2 months. Thaw in the fridge overnight for best texture.
Reheat gently on the stovetop over low heat with a splash of cream or broth to loosen the sauce. Stir often so it doesn’t stick. Low and slow keeps the cream smooth.
Oven reheating works too. Cover with foil and warm at 300 degrees F until heated through. If using the microwave, heat in short bursts, stirring between each round. Add a spoonful of cream if the sauce tightens up.
Fresh garnish helps leftovers feel new. Sprinkle with chopped parsley, grated cheese, or crisp bacon crumbs before serving. It’s an easy way to restore that just-cooked vibe.
Common Questions
Can I make this ahead?
Yes. Cook fully, cool, and refrigerate. Reheat gently with a splash of cream to revive the sauce.
How do I keep the cream from curdling?
Use lower heat once the cream is in, and avoid rapid boiling. Stir often and add cheese off the heat if you’re worried.
Do I have to blanch the sprouts first?
No. A good sear in the pan, then a simmer in cream, gets them soft and flavorful. Blanching is optional if you prefer extra tender sprouts.
What can I serve with it?
Great with roasted chicken, steak, salmon, or pork chops. It’s also amazing alongside eggs for brunch.
Is this very salty?
It depends on your cheese and bacon. Start light on salt, then season to taste at the end.
Cozy, Creamy, And So Satisfying
If you’re after a side that feels indulgent but fits your goals, this Deliciously Creamy Keto Creamed Brussels Sprouts Recipe is the move. It’s simple to make, easy to tweak, and wildly comforting. Prep a batch for dinner, then enjoy the leftovers for lunch. I hope it earns a spot in your weekly rotation. You’ve got this, and your sprouts are about to be a favorite. 
Keto Creamed Brussels Sprouts
Ingredients
Method
- Trim the stem ends and peel off any yellow or damaged leaves from the Brussels sprouts.
- Halve the sprouts through the core, or quarter them if they are very large.
- Heat a large skillet over medium-high heat and add butter and olive oil.
- Place the sprouts cut side down in the skillet and cook until golden brown, then flip.
- Season with salt and pepper.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and reduce heat to a gentle simmer, allowing the cream to thicken.
- Stir in grated cheese, adjust seasoning, and add optional ingredients if desired.
- Let the dish rest off the heat for a minute before serving.