Скачать или смотреть How to make Low Carb Brussel Sprouts Au Gratin

This simple side dish is from lowcarbzen.com and she suggests you could dress up with whatever flavours you like, or try it with another veggie or different cheeses. It’s very flexible. You could even add sausages if you wanted it for more of a main dish. The original recipe said 1/4 cup cream but the author’s notes suggested it might be better with 1/2 cup, so that’s what I’m using. Her original nutritional stats are for the 1/4 cup but I’ve given an adjustment if you choose to use the 1/2 cup like me.

Ingredients
• 1 pound Brussels Sprouts (fresh)
• ½ teaspoon red pepper flakes
• 1½ cups cheddar cheese (shredded)
• 2 ounces (57g) cream cheese (softened)
• 3 tablespoons butter
• ¼ cup to ½ cup heavy cream*
• ¼ cup parmesan cheese
• 2 tablespoons olive oil
• ½ cup pork rinds (crushed)
• 1 dash salt and pepper

Instructions
1. Preheat oven to 400 degrees.
2. Clean and cut stems from Brussel sprouts, removing outer leaves as needed. Shred the sprouts. I used a grater drum, but you could use a food processor, mandolin, or whatever tool you have on hand.
3. Put sprouts into a baking dish.
4. Add red pepper flakes, and liberally salt and pepper your sprouts. Mix the shredded cheddar into shredded sprouts.
5. Put softened cream cheese, butter, and heavy cream into a bowl and microwave for a few seconds at a time until you can easily mix them together in a thick sauce. (If you don't use a microwave, you could do this over a low heat on the stove.)
6. Add the cream and cream cheese sauce to your shredded sprouts and mix well.
7. Add olive oil to parmesan and melt in the microwave, a few seconds at a time (or on your stove).
8. Dot the parmesan on top of your sprout mixture and spread it around a bit.
9. Sprinkle crushed pork rinds on top.
10. Bake until brown on top and bubbly, about 20 minutes.

Nutrition Information

Serves 4, Serving size: 1 cup
If using 1/4 cup cream: 496 Calories, 43g Fat, 23g Saturated fat, 11g Carbohydrates, 4g Fiber, (7g net carb) 23g Protein

If using 1/2 cup cream: 547 Calories, 48g Fat, 27g Saturated fat, 11.5g Carbohydrates, 4g Fiber, (7.5g net carbs) 23g Protein