Keto Brussels sprouts and hamburger gratin

Keto Brussels sprouts and hamburger gratin

Surprise your family with this simple keto dinner. A satisfying combination of hearty Brussels sprouts, bacon, and cheese-covered ground beef.

Keto Brussels sprouts and hamburger gratin

Surprise your family with this simple keto dinner. A satisfying combination of hearty Brussels sprouts, bacon, and cheese-covered ground beef.
USMetric
4 servingservings

Ingredients

  • 2 oz. 55 g butter
  • 8 oz. 230 g bacon, diced
  • 1 lb 450 g Brussels sprouts, cut in halves
  • salt and pepper
  • ¼ cup 60 ml sour cream
  • 1 lb 450 g ground beef or ground turkey
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • 1 tbsp 1 tbsp Italian seasoning
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Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Fry the bacon and Brussels sprouts in butter for 5-10 minutes until the bacon is cooked and Brussels sprouts are slightly tender. They will cook a little more in the oven.
  3. Season with salt and pepper and stir in the sour cream. Transfer the mixture to a baking dish.
  4. In the same pan, fry the ground beef until it starts to brown, season with salt and pepper. Spoon it over the Brussels sprouts. Add cheese and herbs.
  5. Place on the middle rack and bake for 15 minutes, or until golden brown and bubbling. Serve with a dollop of mayo and leafy salad greens of your choice.
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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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65 comments

  1. Lorraine
    Thanks for your reply Kristin.
    Could DD consider listing the nutrition for the individual ingredients that the recipes have been based on? I'm thinking something like a reference list of the figures DD has used when calculating the nutrition of each recipe.
    So then we could use those figures versus our local brand to see if its comparable at all? So if the brand we buy is drastically different we are aware and can source a better ingredient? or alter the recipe slightly OR at least be aware the carbs are much higher and account for them.

    Would also help when folk are not sure which kind of coconut milk/cream etc a recipe is asking for, and other similarly confusing ingredients, if the numbers are far off it will become apparent something is very wrong.
    Also would help make it easier if we need to use a substitution.

  2. CJ Julian
    I would consider that ONLY the ingredients on the ingredients just for the recipe are what are counted. What you do to it after it's cooked is up to you. Itll change the calorie/fat/carb/protien counts depending on what you add. Like if you out this on top of cauliflower rice. That's an extra. So would serving it beside a salad with mayo. It's an extra too. I've made this several times and it is SOOO yummy and doesn't need any accompaniments like salad (I don't eat leaves as a rule either tho). Enjoy !!!
  3. CJ Julian
    Sorry about the typos
  4. msnovadawn
    This is super good. I just love Brussels spouts and this is a fantastic new way to eat them.
    Reply: #55
  5. Crystal Pullen Team Diet Doctor

    This is super good. I just love Brussels spouts and this is a fantastic new way to eat them.

    YAY!! I am so glad you loved this one!

  6. andochinterest
    Hi, I am having problems with the brussel sprouts becoming done. I fried them, but maybe not long enough (it didn*t say in the recipe): Now they are in the oven for 30 min already and still not done. I added some vegetable broth and hope that will help. What did I do wrong?
    Reply: #57
  7. Kristin Parker Team Diet Doctor

    Hi, I am having problems with the brussel sprouts becoming done. I fried them, but maybe not long enough (it didn*t say in the recipe): Now they are in the oven for 30 min already and still not done. I added some vegetable broth and hope that will help. What did I do wrong?

    You may not have done anything wrong. They won't likely brown up anymore but should become tender.

  8. John
    It doesn't say how long to bake at 425? I mistakenly baked too long as I saw the "cook" time listed as 40 mins. I'm thinking it only should have been about 10-15 in the oven. Everything was already cooked.
    Reply: #61
  9. John
    One thing I did to help the B.S.'s get fully cooked was cut them into 3rds instead of halves.
  10. Kerri
    Hi!!! Whats the cook time on this? Im trying this tomorrow am kinda nervous/excited to try new things!!! Thanks!!
    Reply: #62
  11. Charlotte Zwart Team Diet Doctor

    It doesn't say how long to bake at 425? I mistakenly baked too long as I saw the "cook" time listed as 40 mins. I'm thinking it only should have been about 10-15 in the oven. Everything was already cooked.

    Thank you for your feedback. We have updated the recipe - it should be baked for 15 mins on 425°F (220°C).

  12. Charlotte Zwart Team Diet Doctor

    Hi!!! Whats the cook time on this? Im trying this tomorrow am kinda nervous/excited to try new things!!! Thanks!!

    Please see the updated recipe, it should be baked for 15 mins on 425°F (220°C) after frying. Hope you enjoy the food!

  13. Michael
    Had this for dinner tonight, was pretty awesome
  14. Diana
    This came up on my meal plan but I absolutely can’t eat Brussels sprouts (one of just a handful of things I don’t eat). What would be a good substitute? Maybe broccoli?
    Reply: #65
  15. Kristin Parker Team Diet Doctor

    This came up on my meal plan but I absolutely can’t eat Brussels sprouts (one of just a handful of things I don’t eat). What would be a good substitute? Maybe broccoli?

    You can substitute any vegetable you prefer that meets your carbohydrate needs. Here's our substitution guide. Yes, broccoli would work well as a side item.
    https://www.dietdoctor.com/low-carb/recipes/substitution-guide

  16. emiel
    I made it with kale.
    I used 500 grams pre cut kale. I first baked the bacon then added the butter. I let the butter melt an added the kale. I added a little bit of water and put on the lid to steam the cale on a low fire for 15 min.
    It was dilicius. It is a good replacement for my favorit Dutch boerenkool stampot.
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