For those on a keto diet or looking to incorporate low-carb recipes into their lifestyle, this is the keto Brussels sprouts recipe for you. It’s simple, yummy and has the perfect blend of flavors and textures to make your taste buds explode!
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Instructions
Raspberry Chipotle Sauce
In a small saucepan, warm your oil on medium-high heat. Brown the shallots in the oil, about 3-4 minutes. Add garlic and cook for about 30 seconds. Finally, add the minced chipotle and cook for about one minute. Add in vinegar, swerve, and raspberries, mash and bring to a boil. Reduce heat and cook on low for about 5-10 minutes. Add water if it gets too thick. Once cooked and about the consistency of barbeque sauce, strain the sauce and squirt in 1 tsp lemon juice to the liquid. Let cool and place in an airtight container.
Bacon Wrapped Sprouts
Preheat your oven to 400*. Slice your Brussels sprouts in half and slice your bacon strips into thirds. Wrap each half of a brussel sprout with a piece of bacon leaving the open ends on the cut side of the sprout. Place sprout cut side down on a baking sheet lined with parchment paper. Spoon your desired amount of raspberry chipotle sauce onto the bacon (we did about 1 tsp on each). You will have a good amount left for another recipe. Bake for 15 minutes or until bacon is dark and delicious!