KETO RECIPE: Creamed Brussels Sprouts

Brussel Sprouts get a bad wrap, but I absolutely love them.

If you give them a shot, I think these Creamed Brussel Sprouts will be your new go to side! The key is not to overcook them. If you do, they turn into a stinky soggy mess. Never eat mushy boiled Brussel sprouts again, instead use your Instant Pot! It is so easy, and you can easily change up the flavor. In the recipe below I use my Everything Bagel Seasoning, but you can swap it out for a Ranch Dry Mix or even Italian Seasoning with a little salt. Seasoning plus Cheese and Bacon? Is there anything better?

Creamed Brussels Sprouts with Bacon

INGREDIENTS

3 slices uncured bacon, diced
1 pound Brussels sprouts, trimmed and halved lengthwise
1/2 cup grass-fed heavy cream
4 ounces cream cheese, cubed
2 tablespoons grated Parmesan cheese
2 teaspoons Everything Bagel Seasoning
Crushed pork rinds (optional)
3 tablespoons grass-fed butter or ghee
1/2 cup chicken broth
1/2 teaspoon black pepper

INSTANT POT DIRECTIONS

Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer the bacon and drain on paper towels. Melt the butter in the bacon drippings and add the Brussels sprouts and Bagel Seasoning. Sauté the sprouts, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the cream, broth, and cream cheese. Select CANCEL.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. At the end of the cooking time, use a quick release to depressurize.
Stir Brussels sprouts. Sprinkle with the Parmesan cheese and black pepper. Sprinkle crushed pork rinds on top of the sprouts before serving, if desired.