Keto Bacon and Brussels Sprouts Gratin

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Bacon

  Raw, cured pork

  8 oz or 227g

• Brussels sprouts

  Raw

  1 lb or 453g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Cheddar cheese

  ½ cup, shredded or 57g

• Pork Rinds

  Chicharrones, Salt & Pepper - Meijer

  1 oz or 28g

Directions

1. Remove any brown outer leaves of brussels sprouts and trim stems. Set aside.
2. Crush up enough pork rinds using a food processor or inside of a bag using a rolling pin. These will be your crumb topping. Set aside.
3. Preheat oven to 400 F. Grease, butter, or spray a 2 quart baking dish.
4. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Fry bacon in a nonstick or cast iron until crisp and coarsely chop.
5. Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese, remaining bacon and pork rind crumbs and dot with the butter pieces.
6. Bake the gratin until bubbly and golden brown, about 15 minutes.

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