Keto Brussels Sprouts Gratin

Roast halved Brussels sprouts at 400°F (200°C) for 20–25 minutes until browned. Toss roasted sprouts with the cream, broth, shallot, garlic, cheeses and seasonings in a baking dish and bake at 375°F (190°C) for 15–20 minutes until bubbly. Optional: broil 1–3 minutes to brown the top. Total active time is about 45–60 minutes depending on prep and oven.

Yes. You can roast the sprouts and assemble the gratin 24 hours ahead, covered and refrigerated. Bake just before serving. Alternatively, fully bake the gratin, cool, cover and refrigerate; reheat in a 350°F (175°C) oven for 15–25 minutes until warmed through, then broil briefly to re-crisp the top.

Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Keep the topping separate if you want to retain crispness. Reheat in a 350°F (175°C) oven for 10–20 minutes until hot, or microwave individual portions and then briefly broil to restore a crust.

Yes — freeze either unbaked (assembled) or fully baked gratin for up to 2 months in a freezer-safe dish. Thaw overnight in the refrigerator, then bake at 350°F (175°C) for 25–35 minutes (longer if starting from partially frozen) until heated through and bubbly. Note: texture of cream-based dishes can change slightly after freezing.

Sogginess comes from overcrowding, excess liquid, or under-roasting. Roast sprouts on a single layer at higher heat (400°F/200°C) to caramelize and evaporate moisture. Don’t add too much broth or cream; reduce liquids slightly if sprouts release a lot of juice. Drain or pat dry sprouts after washing to remove surface water before roasting.

Swap Gruyère for Swiss, cheddar or mozzarella for a milder melt. Use low-sodium chicken broth or vegetable broth instead of mushroom chicken bone broth. For the pine nut topping use chopped almonds, pecans or crushed pork rinds for a keto-friendly crunch. For dairy-free, use full‑fat coconut cream and a dairy-free melting cheese, though flavor and texture will differ.