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Keto Bacon & Brussels Mac

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Creamy keto “mac” made with roasted Brussels sprouts, bacon, and a rich cheddar parmesan sauce. Smoky, cheesy, and low carb. Easy weeknight bake, great for meal prep too.

Ingredients

Scale

  • 1.5 lb Brussels sprouts, trimmed and halved

  • 4 cups cauliflower florets (optional, for more volume)

  • 2 tbsp avocado oil or olive oil

  • 1 tsp fine salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • Pinch red pepper flakes (optional)

  • 8 slices thick-cut bacon, chopped

  • 1 small yellow onion, diced

  • 3 cloves garlic, minced

  • 3 tbsp butter

  • 1.5 cups heavy cream

  • 4 oz cream cheese, cubed

  • 2 tsp Dijon mustard

  • 1 tsp smoked paprika

  • 1.5 cups sharp cheddar, freshly grated

  • 1 cup mozzarella, freshly grated

  • 1 cup parmesan, finely grated, divided (¾ cup for sauce, ¼ cup for topping)

  • ½ cup crushed pork rinds or almond flour

  • 2 tbsp melted butter

  • 1 tbsp chopped chives or thyme (optional, to finish)

  • 1 bag shirataki “macaroni”, rinsed and dry (optional)

Instructions

  1. Heat oven to 425°F (220°C).

  2. Toss Brussels and cauliflower with oil, salt, pepper, garlic powder, onion powder, and flakes. Spread on a sheet pan. Roast 18–22 minutes, stir once, till lightly golden and just tender.

  3. Cook bacon in a large skillet over medium heat 7–9 minutes, till crisp. Remove bacon to a paper towel plate. Leave 1–2 tbsp bacon fat in the pan.

  4. Add onion to the skillet. Cook 3–4 minutes till soft. Stir in garlic 30 seconds.

  5. Add butter. When melted, pour in heavy cream and add cream cheese. Whisk on medium-low till smooth. Stir in Dijon and paprika.

  6. Take skillet off the heat. Whisk in cheddar, mozzarella, and ¾ cup parmesan a handful at a time till melted and smooth. Taste, add salt and pepper if needed.

  7. Fold roasted veg (and dried shirataki if using) into the sauce with most of the bacon. Transfer to a 9×13 baking dish.

  8. Mix pork rinds or almond flour with melted butter and the remaining ¼ cup parmesan. Sprinkle over the top. Add the reserved bacon.

  9. Bake at 400°F (205°C) for 12–15 minutes, till bubbling. Broil 1 minute for extra color if you like.

  10. Rest 5–7 minutes. Finish with herbs. Serve warm.

Notes

  • Dry veg roast better. Don’t crowd the pan.

  • Melt cheese off the heat to avoid a grainy sauce.

  • Too salty? Add a splash of cream or a little more mozzarella.

  • No pork rinds? Use only parmesan for a thinner crust, or almond flour.

  • Make ahead: assemble (without topping) up to 1 day, chill. Add topping and bake 20–25 minutes at 375°F.

  • Dairy-free swap: coconut cream + dairy-free cream cheese and meltable alt cheese.

  • Kid tip: chop Brussels smaller and skip the red pepper flakes.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-bacon-and-brussels-mac/