These keto Bacon Wrapped Brussels Sprouts make a great low-carb side dish or fun party appetizer!
Even the usual sprout haters will love these, I mean who doesn’t love bacon? They’re super quick to throw together requiring just a few minutes of prep time.
I’ve chosen to mix together a sweet mustard sauce to brush over the tops but you can go the classic route and just use the bacon if you’d rather skip the sauce. Be sure to choose sprouts that are a bit on the larger side so that the bacon will fit perfectly around the sprout.
Preparation timeHands-on: 15 minutes Overall: 1 hour
| Total Carbs | 7.1 | grams |
| Fiber | 3.1 | grams |
| Net Carbs | 4 | grams |
| Protein | 10.5 | grams |
| Fat | 16.1 | grams |
| of which Saturated | 5 | grams |
| Energy | 208 | kcal |
| Magnesium | 29 | mg (7% RDA) |
| Potassium | 422 | mg (21% EMR) |
Macronutrient ratio: Calories from carbs (8%), protein (21%), fat (71%)
Ingredients (makes 6 servings)- 2 tbsp Dijon mustard (30 g/ 1.1 oz)
- 2 tsp extra virgin olive oil
- Optional: 1 tbsp Swerve or Erythritol (10 g/ 0.4 oz)
- 1 tbsp minced fresh parsley
- 450 g Brussels sprouts (1 lb)
- 340 g thin cut bacon, cut in half (12 oz)
- pinch of sea salt and pepper
- Preheat oven to 200 °C/ 400 °F. In a small bowl mix together the mustard, swerve (if using), herbs, oil, and a pinch of salt and pepper.
- Wrap each Brussels sprout in a piece of bacon, place on a baking sheet with the seam side down. Repeat with remaining sprouts.
- Brush the sauce over the sprouts and transfer to oven. Cook for 45-60 minutes until the bacon is crispy and the sprouts are tender.
- Remove the baking sheet from the oven and let the Brussels sprouts cool down for a few minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.
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