Low-Carb Crispy Brussels Sprouts With Cotija Cheese

These Keto Crispy Brussels Sprouts with Cotija are a delicious low-carb side dish. These crispy Brussels sprouts could be key to converting sprout haters!

I love the smokiness from the bacon, the heat from the jalapeño, and the creamy Mexican queso cotija with the crispy sprouts. Plus you get even more bacon flavor from cooking the sprouts in the rendered bacon grease.

Pretty delicious! I love serving this side with roasted salmon, a steak with chimichurri, or even grilled shrimp!

Step-by-step

1. Fry the bacon in a large skillet greased with half of the oil. Cook over a medium-high heat for a few minutes. Once cooked and crisped up, remove and crumble into pieces.

   

2. Add the remaining avocado oil to the skillet with the bacon grease then add the sprouts (halved or quartered, depending on the size.

   

3. Cook for 4-5 minutes over a medium heat per side until slightly charred and crisp.

4. Toss the sprouts with the bacon, cotija cheese, and jalapeños. Season to taste. Store refrigerated for up to one week.

   

Recipe

Low-Carb Crispy Brussels Sprouts With Cotija Cheese

★★★★★4.7 (11 ratings)

A simple and delicious way to eat Brussels sprouts - with smoky bacon, spicy jalapeños and cotija cheese ...

Hands on

5m

Overall

30m

Servings

4

6.2 g

Net carbs

9.4 g

Protein

17.1 g

Fat

223

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 4 slices smoked or unsmoked bacon (120 g/ 4.2 oz)
• 2 tbsp avocado oil or ghee (30 ml)
• 1 lb Brussels sprouts, trimmed and halved or quartered (450 g)
• 1 jalapeño pepper, thinly sliced or 2 tbsp pickled sliced jalapeños (14 g/ 0.5 oz)
• ¹/₄ cup crumbled cotija cheese or feta (30 g/ 1.1 oz)
• sea salt, to taste

Instructions

1. Fry the bacon in a large skillet greased with half of the oil. Cook over a medium-high heat for a few minutes. Once cooked and crisped up, remove and crumble into pieces.

2. Add the remaining avocado oil to the skillet with the bacon grease then add the sprouts (halved or quartered, depending on the size.

3. Cook for 4-5 minutes over a medium heat per side until slightly charred and crisp.

4. Toss the sprouts with the bacon, cotija cheese, and jalapeños. Season to taste. Store refrigerated for up to one week.

Nutrition per serving

Carbs 11%Protein 17%Fat 72% of calories

Net carbs

6.2 g

Total carbs

10.6 g

Fiber

4.4 g

Sugars

2.6 g

Protein

9.4 g

Fat

17.1 g

Saturated fat

4.7 g

Calories

223 kcal

Sodium

418 mg · 18.2% RDA

Magnesium

34 mg · 8.44% RDA

Potassium

519 mg · 25.9% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Bacon, streaky (high fat content), organic	0 g	4.1 g	7.5 g	84
Avocado oil, extra virgin	0 g	0 g	7 g	62
Brussels sprouts, fresh	5.8 g	3.8 g	0.3 g	48
Peppers, Jalapeno, fresh	0.1 g	0 g	0 g	1
Cheese, mexican, queso cotija	0.3 g	1.5 g	2.3 g	27
Salt, sea salt	0 g	0 g	0 g	0
Total	6.2 g	9.4 g	17.1 g	223

• Gluten free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free