Turkey Bacon Parmesan Brussels Sprouts

Can you really eat bacon as a healthy part of a ketogenic diet?

Yes!

You most certainly can, as long as it is turkey bacon!

Despite the negative reputation, organic turkey bacon is actually a very nutrient dense food.

It is important to remember, however, that processed meats are still unhealthy so you want to find uncured and unprocessed turkey bacon if you want to get the most benefit.

We also only recommend that you only consume turkey bacon 2-3 times per week (and even less if you have high cholesterol).

With all this said, turkey bacon deserves to be recognized as a potentially healthy addition to a successful ketogenic diet.

That’s why we are sharing this simple and delicious keto bacon parmesan Brussels sprouts recipe!

Ingredients

4 cups organic Brussels sprouts
2 organic shallots, sliced
2 cloves organic garlic, minced
4 cups Brussels sprouts
1/4 teaspoon sea salt
pinch black pepper
3/4 cup organic organic parmesan cheese, freshly grated is best
12 slices organic/pasture-raised uncured bacon
2 tablespoons fresh savory, chopped for garnish

 

Instructions

  1. Preheat your oven to 375 F.
  2. In a large skillet over medium heat cook bacon until crispy.
  3. Once crispy, remove bacon from the pan leaving rendered bacon fat.
  4. Add Brussels sprouts, shallots, and garlic, to the pan and stir to cover with bacon fat.
  5. Add in sea salt and black pepper.
  6. Stirring occasionally, allow mixture to cook about 5minutes or until shallots begin to soften.
  7. Remove from heat and place skillet in the oven and bake for 10 more minutes or until the Brussels sprouts begin to brown.
  8. Remove pan from the oven and top mixture with shredded parmesan cheese.
  9. Arrange 3 slices of bacon in each serving bowl.
  10. Spoon Brussels in to each bowl on top of the bacon.
  11. Garnish with fresh savory.
  12. Serve and enjoy!

 

Nutrition Facts

Serves: 4

Per serving:

Calories: 329 kcal

Carbohydrates: 10 g

Fiber: 6 g

Net Carbs: 4 g

Protein: 19 g

Fat: 28 g

 

 

How did your Brussels sprouts turn out? Let us know in the comments section below!

 

Recipe adapted form the chunkychef.com

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