Low Carb Brussels Sprouts Gratin Recipe - Delicious Little Bites (2024)

Cheesy, low carb Brussels Sprouts Gratin is a simple low carb side dish that is loaded with flavor. It’s made with a combination of Parmesan and Gruyere cheese with a crunchy pistachio topping. There are only 10 grams of net carbs per serving and it’s gluten free.

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Brussels sprouts are definitely a love ’em or hate ’em vegetable. If you’re in the “love ’em” category, you probably really love them and ended up on this recipe looking for a new way to enjoy them.

This recipe is a cheesy, delicious way to prepare Brussels sprouts that might even convert a hater into a lover.

Why This Recipe Works

This is an easy recipe to make and can be served alongside most main dishes.

Brussels sprouts are covered in rich, creamy, cheesy sauce that even kids will enjoy!

By using crushed pistachios as the topping, this recipe is low carb and naturally gluten free. With only 10 net carbs per serving, it could also workfor those following a keto diet.

Pistachios might seem like an off-the-wall kind of choice, but it really does work! Walnuts, and other nuts, are commonly seen in Brussels sprouts dishes, like in this recipe for Roasted Butternut Squash and Brussels Sprouts Medley.

Not into pistachios? See the notes section of the recipe card for alternative gratin topping ideas.

How to Make Brussels Sprouts Gratin

What You Need to Make This Recipe

For this recipe you will need Brussels sprouts, a shallot, garlic, Parmesan cheese, Gruyere cheese, heavy cream, pistachios, butter, salt and pepper.

Prep!

Trim the stems of the Brussels sprouts and cut each one in half length-wise.

Dice the shallot, mince the garlic, and shred the cheeses. Coarsely chop the pistachios.

Grease a medium size casserole dish using a small amount of butter or non-stick cooking spray.

Preheat your oven to 400°F.

Create!

Heat the 1 tablespoon of the butter in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper.

Cook until just starting to brown and fork tender, about 7-9 minutes. Place in the prepared casserole dish.

Return the pan to the stove and add the remaining tablespoon of butter.

Add the shallots and garlic and cook for about 2-3 minutes until just soft and just starting to brown.

Add the heavy cream and cook for an additional 1-2 minutes.

Remove from the heat and stir in the Parmesan cheese and half of the Greyere cheese until melted.

Pour over the Brussels sprouts and toss to coat.

Top with the pistachios and remaining Greyere cheese.

Bake, uncovered, for about 15 minutes or until the cheese is bubbling and the top is just starting to brown.

Present!

Serve hot.

Alternative Gratin Toppings

Not into the pistachio topping? No problem! You can try one of these 3 alternative toppings:

1. Use only the Greyere cheese.
2. Make an almond flour breadcrumb topping (see this recipe for Keto Broccoli Casserole for the instructions).
3. Use crushed pork rinds (if you’re into that kind of thing).
4. If you’re not low carb, you can use regular or gluten free breadcrumbs.

How to Store Leftover Brussels Sprouts Gratin

• Store leftovers in an air-tight container in the refrigerator. Use within 3 days.

FAQ’s

• What is gratin? Gratin is a dish that is topped with bread crumbs and/or cheese and baked until lightly browned. This recipe uses a combination of crushed pistachios and cheese as the topping to keep it low carb and keto friendly.
• Can you eat Brussels sprouts on keto? Yes. Brussels sprouts are a lower carb vegetable that can be eaten on a keto diet. There are about 7 grams of net carbohydrates in 1 cup of Brussels sprouts.

More Low Carb Side Dishes to Try

There are lots of vegetable side dishes that you can enjoy on a low carb or keto diet. This recipe for Loaded Cauliflower Bites is a delicious alternative to loaded potato skins.

You might also enjoy this Keto Broccoli Casserole and this recipe for Fried Zucchini that’s made with almond flour and Parmesan cheese.

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This recipe was originally published March 12, 2018. It was updated with an improved recipe, new images, more thorough instructions, tips, techniques, and FAQ’s in February 2020.