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Have you ever made Keto Crack Slaw, the classic low-carb Egg Roll in a Bowl? It's one of those easy keto meals you'll want to make over and over again.
Not sure how you feel about using Brussels sprouts? This adaptation of the original recipe will convert any Brussels sprout haters!
Just like the classic Keto Crack Slaw, this recipe only takes a few minutes to prepare and you'll need just a few common ingredients; finely shredded Brussels sprouts cooked with sausage meat, and flavoured with coconut aminos, Worcestershire sauce and lemon juice, all cooked in one skillet so there's minimum clean up needed.
Hands-on Overall
Serving size about 2 cups
Nutritional values (per serving, about 2 cups)
Net carbs8.8 grams
Protein22.1 grams
Fat49.9 grams
Calories585 kcal
Calories from carbs 6%, protein 15%, fat 79%
Total carbs13.6 gramsFiber4.8 gramsSugars3.3 gramsSaturated fat15.4 gramsSodium1,328 mg(58% RDA)Magnesium47 mg(12% RDA)Potassium842 mg(42% EMR)
Ingredients (makes 4 servings)
- 500 g Brussels sprouts, trimmed and shredded (1.1 lb)
- 500 g gluten-free sausage meat or ground pork (1.1 lb)
- 2 tbsp virgin avocado oil or ghee (30 ml)
- 2 tbsp coconut aminos or tamari sauce (30 ml)
- 1 tbsp Worcestershire sauce or more coconut aminos (15 ml)
- 1 tbsp fresh lemon juice (15 ml)
- sea salt and pepper, to taste
- 1 tbsp extra virgin olive oil (15 ml)
- Optional: red pepper flakes and parsley to serve
Instructions
- Grease a skillet with avocado oil (or ghee). If you're using whole gluten-free sausages instead of sausage meat, remove the casing. Trim the Brussels sprouts — the weight used in this recipe is per "trimmed" Brussels sprouts.
- Place the Brussels sprouts in a food processor and shred using the slicing attachment. Alternatively, you can use a sharp knife to slice the Brussels sprouts as thin as you can.
- Place the sausage meat in a skillet greased with avocado oil (or ghee) and break into small pieces with a spatula. Cook for 3 to 5 minutes over medium-high heat until cooked through.
- Add the shredded Brussels sprouts and stir through. Add the coconut aminos (or tamari sauce), Worcestershire sauce (or more coconut aminos) and lemon juice.
- Cook for about 10 minutes, stirring occasionally, until the Brussels sprouts are tender. Season with salt and pepper to taste.
- Optionally, add red pepper flakes and chopped herbs such as parsley.
- Serve warm or let it cool down and refrigerate for up to 4 days. Reheat before serving.
Ingredient nutritional breakdown (per serving, about 2 cups)
| Net carbs | Protein | Fat | Calories |
|---|
| Brussels sprouts, fresh |
| 6.4 g | 4.2 g | 0.4 g | 54 kcal |
| Sausage meat, Italian, raw |
| 0.8 g | 17.8 g | 39.2 g | 433 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 7 g | 62 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Worcestershire sauce |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 3.4 g | 30 kcal |
| Total per serving, about 2 cups |
| 8.8 g | 22.1 g | 49.9 g | 585 kcal |
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