Low Carb Brussel Sprout, Leek and Bacon Gratin


You can adjust the amounts of everything in this dish to suit your requirements, but here is what I used:


  • 600g Brussel sprouts – halved, outer leaves removed and partially cooked
  • 1 leek, thinly sliced
  • 6 rashers bacon, chopped  (I use Hendersons which is additive, preservative and water free)
  • Butter, about 2 Tbs
  • ½ cup cream
  • Salt and pepper


  • 1 cup Vintage cheese, grated
  • 2/3 cup almond meal


Preheat oven to 180 degrees.

Add butter to a heated fry pan and cook the leek and bacon until the leek is tender, pour the cream over and season to taste. Tip the pre-cooked Brussel sprouts into a baking dish and pour the leek mixture on top. Mix the almond meal and cheese together, then scatter over the vegetable mixture.

Bake for about 40 minutes or until the topping is crispy.