Keto Brussels sprouts and hamburger gratin

Keto Brussels sprouts and hamburger gratin

Surprise your family with this different keto dish. A super delicious combination of hearty Brussels sprouts and cheese-covered ground beef.

Keto Brussels sprouts and hamburger gratin

Surprise your family with this different keto dish. A super delicious combination of hearty Brussels sprouts and cheese-covered ground beef.
USMetric
4 servingservings

Ingredients

  • 15 oz. 450 g ground beef
  • 8 oz. 225 g bacon, diced
  • 15 oz. 450 g Brussels sprouts, cut in halves
  • 4 tbsp 4 tbsp sour cream
  • 2 oz. 50 g butter
  • 513 oz. 150 g shredded cheese
  • 1 tbsp 1 tbsp Italian seasoning
  • salt and pepper, to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Set the oven to 425°F (220°C).
  2. Fry the bacon and Brussels sprouts in butter. Season and stir in sour cream. Place in a baking dish.
  3. Fry the ground beef golden-brown, season with salt and pepper and sprinkle on top of the Brussels sprouts. Add cheese and herbs.
  4. Place in the middle of the oven for 15 minutes or until done. Serve with a fresh salad and maybe a dollop of mayonnaise.

You might also like

29 Comments

  1. Paula
    I made this last night for dinner and was amazed...it was absolutely delicious. Would highly recommend.
  2. Sue L
    We are not fans of brussel sprouts, so I am going to swap this out with zucchini or egg plant or maybe a mix of both. Should be just as nice, I think. It looks lovely.
  3. sheila
    Can anyone please tell me where to find the week two print out shopping list - Big thanks :-)
  4. Judy
    Any guidelines on what is a recommended salad for this 2 week challenge, please ?
  5. Gretchen
    This recipe should call for diced ham (instead of bacon) for your American readers. I realized this after I started cooking...too much fat, even without the butter, but delicious even so. Caramelized brussels sprouts are so tasty.
    Replies: #7, #23
  6. Donna
    I used blue cheese because it's my favorite on Brussels sprouts. Mmmmm
  7. Heather
    Gretchen, I actually managed to find a solution for the issue you mentioned with the bacon grease. I cook my bacon in the oven (I just go ahead and make a package & save the extra for my husband for breakfast), then only use enough of the grease/drippings to add flavor. It's an extra step, but it's worth it.
  8. sunanda
    this dish also good..
  9. Dee
    Crap I just cooked up a double batch in all that bacon grease
  10. Liz
    I'm having a hard time understanding this recipe. Are you supposed to fry the brussels sprouts AND the bacon in butter? Or is it: Fry the bacon, on the one hand, and fry the brussels sprouts in butter, on the other? With so much bacon grease, I really don't see the point of frying it in 4 tbsp. of butter. Also, it doesn't say for how long you fry the brussels sprouts. You know how long the meat takes to fry because it browns. But I presume you don't want to overcook your vegetables, especially if they can become watery and then you're going to stick them in the oven. Also, it doesn't make sense to stir the sour cream into all that mess. And season with what? There is another part calling for the herbs, so I'm guessing that at first it's just salt and pepper with the sour cream? I'd appreciate some clarification. I've already followed the Tex-Mex casserole and it was delicious. I'm just a little iffy with these instructions.
  11. Robert
    Where is the 'strict lo-carb' feature. 100+g of brussel sprouts is 5+g of carbs; cheese had better be 0 carbs (blue cheese isn't); salad can run another couple of grams of carbs, so almost 10 carbs for breakfast or half the total for the day. The presentation featuring a ketogenic diet claimed 3 g per day.
    Replies: #17, #20
  12. Cathy
    It could be that american bacon is full of fat compared to european bacon which looks like ham. Think of peameal or back bacon, not the greasy stuff.
  13. Rachael
    This is absolutely delicious. It is so simple and so filling. I've already made it twice and it will become a regular dish at our house. Thank you!
  14. Martin
    This was perfect. Thank you. I think our Bacon in Europe is different. It only has a slight ammount of fat around the edge and basically no fat is released during cooking so the butter is definitely needed.
  15. Lori
    For the non believers of this eating plan, here are our results, I am 48, female weight 220 poundslbs, lost 5.7 pounds in week 1, and my husband, age 58, 302 pounds lost 7.2 pounds. Just a quick note, if you don't like the recipes, change it, check things out! I am quite happy and on our way to 140 and 200 LBS.
  16. Valerie
    Next time I make this I will reduce or leave out the Italian Seasoning and replace with a garlic clove and add some roasted walnuts. yum!

    Lori thank you for sharing your story.

  17. Bridie
    Totally agree!!

    Where is the 'strict lo-carb' feature. 100+g of brussel sprouts is 5+g of carbs; cheese had better be 0 carbs (blue cheese isn't); salad can run another couple of grams of carbs, so almost 10 carbs for breakfast or half the total for the day. The presentation featuring a ketogenic diet claimed 3 g per day.

  18. Tasha
    This. Was. So. Good. I didn't even use bacon because I forgot to take it out of the freezer. I used a mix of cheeses, swiss, cheddar, mozzarella, a butt load, and cooked it in a loaf pan. It is like tater tot hotdish! Really good and super easy, I only used one skillet.
  19. Allen
    Delicious!!!!!!! Added to my favorite list. A wonderful recipe and very filling.
  20. Brent
    Did you forget to subtract out the dietary fiber portion? If you do that is where 3g comes from.
  21. Gabriella
    Can anyone help me please? This says 8g of carbs per serving. But when I transfer to Myfitnesspal it says 14grams per serving. I'm so frustrated with that aspect of it. Is this due to the subtraction of dietary fiber?
  22. Carole
    Another really good recipe that everyone liked. Small prep adjustments: For American bacon, I got 5 thick slices from the butcher and cooked it in the microwave (on a couple of paper towels to absorb the fat, and covered with a paper towel to prevent splattering. I cooked it until almost done, but not crisp. I didn't cook it with the brussel sprouts because of the potential fat problem. This eliminated that issue. Then I cut up the cooked bacon into small pieces. I sautéed the brussel sprouts in butter until they seemed almost tender and some of them even slightly browned, then I added in the cut up bacon. I added salt and pepper, and then the sour cream. I cooked the ground beef (80/20 beef) with several chopped up slices of onion, added salt and pepper and a bit of Italian herb seasoning that in the end you couldn't taste much. I used grated cheddar because that's what I had, but next time I'll use something like Monterey Jack. Overall, quite delicious and I'll definitely make this again.
  23. Donna
    Isn't that the one of the principles of keto...lotsa fat?
  24. Candy
    I'm going to have to significantly reduce the calorie count in this, but I'm going to try it because I LOVE brussels sprouts. (I'm one of the unfortunate few who can not eat "until I'm not hungry" on LCHF (although I must say I'm NOT usually hungry!). Physical limitations and very low metabolic rate just won't allow that many calories.
  25. Alison
    Family LOVED this dish. But I did not enjoy the leftovers when reheated. Definitely a 1 and done dinner! But sooo good! A permanent menu item for this mama!
  26. Abbi
    Loved this dish. I confess I used 75g of chorizo instead of bacon and added a few mushrooms. I shall be cooking this regularly on my diet ?
  27. Meghan
    What type of cheese did everyone use?
  28. Lea b
    This is my favorite recipen so far!! So good and very filling
  29. Adele
    Really liked this dish. Simple, cost effective & satisfying.
    Decided next time to microwave the Brussel sprouts for a few minutes before frying to ensure cooked through & minimise oven time as it was a bit dried out.

Leave a reply

Reply to comment #0 by