Okay keto friends and fans. I have the perfect keto recipe for you.
My Keto Brussels Sprouts are all that and more…
I’ve received numerous request to create Keto recipes.
I heard ya’ and I will give you what you’ve asked for.
Grant it I do have keto recipes on the blog. I just didn’t label them keto because I just like to cook and eat good food.
It’s wonderful that it’s keto and meets some of y’all dietary needs.
Ignore those beans and rice in the Red Chili Beef recipe. My bad keto folks! lol
Just know I’m on your side. If keto works for you I am here to make sure your food taste delicious.
Bland food isn’t an option ever!
Now I am not currently doing keto. I am just being supportive of my fellow people.
Although, I think I am going to give it a try to prove that my recipes work and I can finally get rid of the twenty-thirty pounds I’ve been desiring to rid myself of.
Yes, I said twenty-thirty because I am confused and haven’t made my mind up on what direction I am going with this. lol
I have to admit I’m not a big meat eater. Since I was a little girl I’ve never consumed a lot of meat.
I love sides and veggies. Fast forward to me having surgery on my stomach that led to me not being able to digest certain cuts of meats.
That led to me being a vegetarian for seven years. I also was vegan for almost two years after that.
I would say my diet consist of 85% vegetarian, 10% vegan, and about 5% meat eater.
Meat is a condiment to my meals. I don’t use it as the main course as I need to be able to digest it in a reasonable amount of time.
I am telling you this because in the past I’ve received a lot of hate mail for my recipes such as my Chicken Fried Steak and use of tenderloin.
I had to explain to them I can’t digest cube steak which is why I didn’t use it in the recipe but feel free to adapt it to your needs and budget.
I write my recipes based on what I cook with. Always feel free to adapt them to your personal preferences. I want be offended.
Since we’re discussing my health this is the perfect time to tell y’all what’s been up with me.
Last year I was in a major car accident. I was on the freeway and hit by two trucks directly and about eight other cars just had to join in.
Were it not for all of those diesel surrounding my car it would’ve went over an embankment.
I know for sure God was with me. I felt that presence and peace that I knew I would survive.
I was so very upset. I was in so much pain for so long.
I was riding in the passenger side. Out of all of those cars I was the only one hurt.
My breast were so damaged. I didn’t think they would ever heal. I was stabbed with a nail in my chest.
The scar is still visible.
Lastly, my side caught on fire. My shirt literally melted onto my skin.
The burns to my side were severe. The pain was even worse.
I am a tough lady but even that broke my spirit.
Prior to the accident I was spending three hours in the gym daily.
Running upwards of six miles a day. Lifting weights.
I was living my best healthy life.
The fear of pain really took me out of my routine.
I could barely walk on my leg that took all of the impact let alone run.
I didn’t think I would ever run again.
It’s been a struggle. I still have pain occasionally but I refuse to let it stop me.
I am slowly getting back to my old self.
Which is why I am putting out new recipes like a crazy cooking lady! lol
I just thank God for saving me. Thanks to all of you who knew what happened and prayed for me.
Now let’s not discuss this anymore. lol
I kept receiving messages about where I’ve been so I wanted to let everyone know all is well.
I am back to blogging full time. I am happy and healthy.
My humor is still out there for those of you who follow me on Instagram and Facebook.
I’ve managed to laugh even through all of the tears and pain. It’s what helped me heal.
Now I know I normally just talk about the food and keep it moving.
I think this cheesy pot of goodness speaks for itself.
Stay tuned because I have more keto recipes coming up!
Keto Brussels Sprouts
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
3 (10 oz) bags of baby Brussels sprouts, frozen
1 1/2 cups pepper jack cheese, grated
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cup jack cheese, grated
1 cup heavy cream
1 cup whole milk
4 tablespoons almond flour
2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
2 teaspoons creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
a dash of Tabasco
Preheat oven to 350 degrees.
Butter a large casserole dish.
Reserve 1 cup of cheese to top casserole with.
Mix seasoning blend together and set aside.
Get a large bowl add ice and cold water, set aside.
Bring a large pot of water to boil. Add frozen Brussels sprouts and boil for five minutes.
Drain Brussels sprouts, rinse with cold water, drain again, place into the ice bath to cool while making your sauce.
Add butter and olive oil to a sauce pan, stir in flour, whisk for about three minutes.
Add milk and cream to the pot, add half of the spices and mix well.
Add the cheese by the handful mixing well after each addition.
Add Tabasco if desired.
Mix until all the cheese is melted then remove the pan from the fire.
Once the cheese sauce is ready it’s time to drain the Brussels sprouts again, dry them well.
Coat in the remaining spices and place into the buttered casserole dish.
Top with the cheese sauce and mix well.
Add extra cheese on top and bake covered for 30 minutes.
Broil for five minutes.
Allow the finished dish to set for around ten minutes before serving.