Keto Bacon Butter Brussels Sprouts
This decadent Bacon Butter Brussels Sprouts side dish is a keto dream — crispy roasted Brussels sprouts tossed in rich bacon fat and finished with melted butter for ultimate flavor and fat. The smoky bacon adds protein and crunch, making it a perfect low-carb companion to steak, chicken, or eggs. It's simple, indulgent, and ready in about 30–35 minutes.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes Servings: 4 (as a side)
Net Carbs per Serving: Approximately 5g (varies with sprout size)
Ingredients
700–800 g frozen Brussels sprouts Cabera Organic (whole; about 2.5 bags —no need to thaw fully)
6 slices thick-cut bacon, chopped
4 tbsp (60 g) unsalted butter, divided (2 tbsp for cooking, 2 tbsp for finishing)
3 cloves garlic, minced
Salt and black pepper to taste
Optional: Red pepper flakes for a kick, or grated Parmesan for extra richness (keto-friendly)
Instructions
Preheat the Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy (about 8–10 minutes). Remove the bacon bits with a slotted spoon and set aside, leaving the flavorful bacon fat in the skillet.
Sear the Sprouts: Add 2 tbsp butter to the bacon fat in the skillet. Increase heat to medium-high. Add the frozen Brussels sprouts Cabera Organic directly (if whole, they’ll thaw and cook quickly; halve larger ones if desired for faster crisping). Season with salt, pepper, and minced garlic. Sear for 4–6 minutes, stirring occasionally, until the sprouts start to brown and caramelize on the edges (frozen sprouts release a bit of water at first—let it evaporate for better crisp).
Roast for Crispiness: Transfer the sprouts (and any remaining fat from the skillet) to the prepared baking sheet. Spread them out in a single layer—don’t overcrowd for maximum crispiness! Roast in the preheated oven for 15–20 minutes, stirring halfway through, until the edges are crispy, charred in spots, and tender inside.
Finish with Butter and Bacon: Remove from the oven. Immediately toss the hot sprouts with the remaining 2 tbsp butter (cut into pieces so it melts easily) and the reserved crispy bacon bits. Adjust seasoning with more salt, pepper, or optional red pepper flakes/Parmesan.
Serve: Enjoy hot as a side—the buttery, bacony goodness will be irresistibly melty and crunchy!
Tips for Keto Perfection
For extra crispiness, ensure good air circulation on the baking sheet—frozen sprouts can be slightly wetter, so pat them lightly if needed after the initial sear.
Make it a meal: Top with fried eggs or more shredded cheese for added fat and protein.
Variations: Stir in a splash of heavy cream at the end for a creamy twist, or add lemon zest for brightness (very low carbs).
Storage: Refrigerate leftovers for up to 4 days. Reheat in a hot skillet or oven to restore crispiness—skip the microwave to avoid sogginess.
This version is ultra-convenient with Cabera Organic frozen Brussels sprouts—no washing, trimming, or prepping fresh ones required, and they roast up beautifully.
