Keto Brussels sprouts gratin with Emmental and thyme

Keto Brussels sprouts gratin with eggs, cream and Emmental, baked with thyme and nutmeg. A vegetarian lunch with 12 g of carbs per serving, gluten-free and ready in 45 minutes.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 653 kcal per serving
• Protein: 33 g
• Fat: 50 g
• Carbs: 12 g

Ingredients

• 500g Brussels sprouts
• 15g butter
• 100g Emmental
• 1 garlic clove
• 2 eggs
• 150ml cream
• ½ bunch of thyme
• 1 pinch of nutmeg
• ½ tsp salt
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking dish · chopping board · knife · sieve · grater

1. Preheat the oven to 200 °C (180 °C fan). Trim the Brussels sprouts and halve them.
2. Cook the sprouts in salted water for 6 minutes until tender-crisp, then drain and leave to drip dry.
3. Grease a baking dish with the butter and spread the sprouts out in it. Grate the Emmental and the garlic.
4. Whisk the eggs, cream, half the Emmental, the garlic, thyme leaves, nutmeg, salt and pepper together and pour the mixture over the sprouts.
5. Scatter over the remaining Emmental and bake the gratin at 200 °C for 20 to 25 minutes until golden brown on top. Leave it to rest for 5 minutes before serving.

Good to know

Brussels sprouts turn mild and almost nutty in a gratin, as long as you only part-cook them first. The mix of eggs, cream and Emmental holds everything together.

Swaps

Emmental → Gruyère (stronger flavour). Cream → crème fraîche. Brussels sprouts → broccoli (part-cook for less time). Thyme → marjoram.

Cooking tips

Halve large sprouts and leave small ones whole so they all cook evenly. Drain them well, or the gratin will turn watery.

Storage

Keeps for 2 days in the fridge; reheat at 180 °C for 10 minutes.

Allergens

Contains milk and egg; gluten-free. Suitable for children and in pregnancy, as everything is baked right through.

Frequently asked questions

How long does Brussels sprouts gratin keep in the fridge?

Keeps for 2 days in the fridge; reheat at 180 °C for 10 minutes.