Keto Christmas Crockpot Cheesy Sprouts
Everyone loves an easy crockpot recipe, and this Keto Christmas dinner side dish is a great option for the festive table. Our Keto crockpot sprouts are smothered in a rich and creamy cheese sauce, then left to slow cook for a few hours – freeing you up time away from the kitchen. These deliciously cheesy sprouts are then topped with crispy diced pancetta to serve.
How to Make It
Step 1
Slice the tough bases from the sprouts and remove any wilted outer leaves. Rinse the sprouts and add to the crockpot. If you wish, you can use frozen sprouts.
Step 2
Add the butter and cream cheese to a small saucepan. Set over a low/medium heat. Stir to combine, melting the butter and cheese together until smooth and creamy.
Step 3
Add the stock, grated cheddar, salt, and pepper. Stir well to combine, melting the grated cheese. Simmer for a minute or two until you have a smooth yet thick creamy sauce. You may use an alternative stock such as vegetable if preferred.
Step 4
Pour the cream cheese sauce evenly over the sprouts in the crockpot. Cover with the lid. Set the temperature to low and cook for 3 hours, or until the sprouts are tender and hot through.
Step 5
Just before the sprouts have finished cooking, heat the olive oil in a skillet over a medium/high heat. Add the diced pancetta. Cook the pancetta through completely until crisp and golden.
Step 6
Transfer the cooked sprouts and cheese sauce to a serving dish. Scatter the crispy pancetta over the sprouts. Serve hot with your Keto Christmas main.
Ingredients
- Brussels Sprouts
18 ounce
- Diced Pancetta by Waitrose
3 ounce
- Unsalted Butter
1 tablespoon
- Cream Cheese Spread
1 tablespoon
- Garlic Powder
1 teaspoon
- Parmesan Cheese
1 tablespoon, grated
- Olive Oil
1 tablespoon
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
⅓ cup
- Cheddar Cheese
⅓ cup, grated
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon