Keto Brussels Sprouts Gratin
"Looking to jazz up your plate with keto-friendly dishes this holiday season? Eat your heart out with these keto Brussels sprouts gratin! These creamy, cheesy, and crunchy shredded Brussels sprouts are topped with a pine nut crust, which make them the perfect alternative to traditional holiday “anti-keto” comfort foods— like mashed potatoes and gravy. Using pine nuts and finely grated parmesan cheese creates a crunchy enough crust without having to add other common ingredients, such as pork rinds or almond flour. The cream and cheese make this dish a little indulgent, but it’s also packed with healthy fats like olive oil to help you stay in ketosis— as well as several anti-inflammatory amino acids and collagen thanks to the addition of Kettle & Fire Mushroom Chicken Bone Broth (which also adds a hint of savory mushroom flavor). If dairy isn’t a part of your keto diet, feel free to swap the cream and cheese with coconut milk and “cheese” made from nuts, such as cashew or almond cheese. As for the prep, finely shredding the Brussels sprouts using a mandoline will yield the best texture, but if you’re short on time or tools, quartering them works just fine."
Serves4 People
Preparation Time10 min
Cooking Time25 min
Ingredients
- 2 tablespoon olive oil
- 1 large shallot minced
- 2 clove garlic minced
- 1 pound Brussels sprouts finely shredded or quartered
- 1 cup Kettle & Fire Mushroom Chicken Bone Broth
- 1 cup organic heavy cream
- 1 cup organic mozzarella cheese shredded
- Kosher salt
- 1 pinch nutmeg
- 1 cup pine nuts finely chopped
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In a large sauce pot over medium heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until just soft, 2 to 3 minutes. Add the Brussels sprouts and stir to combine.
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Add the bone broth to the pot and stir to combine. Cook until the Brussels sprouts are just soft, 3 to 5 minutes. Then stir in the heavy cream and cheese. Add the nutmeg and a couple generous pinches of salt. Cook until cheese it completely melted, 1 to 2 minutes.
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Meanwhile, in a small bowl, combine the pine nuts, thyme and parmesan cheese. Add a pinch of salt and toss gently to combine.
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Carefully divide the Brussels sprouts and cream mixture evenly between the four ramekins and top with the pine nut mixture.
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Place ramekins on a sheet pan and transfer to the oven. Cook until the gratin is bubbly and the pine nut crust is golden brown, 10 to 12 minutes. Remove from the oven, let cool slightly and serve.