This cheesy, creamy, and savory keto brussel sprouts casserole is filling and can either be a side dish or the main course.
Preheat the oven to 350 degrees.
Add the olive oil to a skillet over medium heat.
Saute the brussels sprouts for about 5 minutes.
Add in the mushrooms and shallot, and saute another 4-5 minutes until softening. Remove from the skillet and set aside.
To the same skillet over medium heat, add the butter.
Mix in the bacon pieces and minced garlic, and saute for 30 seconds.
Stir in the broth and then the heavy whipping cream and ground thyme.
Mix in salt and pepper to taste.
Simmer the sauce until it thickens.
Pour the vegetables back into the sauce, and stir to combine.
In a bowl, mix together the pork rind crumbs and parmesan cheese.
Add the mixture to a greased baking dish.
Sprinkle the crumb mixture over the casserole.
Bake for 25 minutes.
Let sit for 10 minutes before serving, garnished with additional chopped bacon if desired.
Calories: 245
Net Carbs: 5 Net Carbs Per Serving