I came across this recipe in a Facebook group and realized right away that it could be easily adapted to a low carb/keto dish. It is really tasty and got raves all around my table.

Gratin of Brussels Sprouts, Gruyère, and Prosciutto

This would traditionally be a side but it would make an excellent dinner on its own. Rich and cheesy with a nod to the vegetable kingdom, this is one that would fit well into a keto program.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 8
Calories 208.5 kcal


  • 2 pounds Brussels sprouts trimmed and halved lengthwise
  • 1 Medium onion cut into small chunks
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher salt
  • 1/2 black pepper
  • 2 ounces Prosciutto chopped
  • 1 cup heavy cream
  • 1/4 pound Gruyère Cheese grated


  • Heat oven to 400 degrees.
  • Put the Brussels sprouts and onion chunks into a large bowl, drizzle in olive oil, season with salt and pepper, then toss to coat the sprouts.
  • Spread the sprouts over a rimmed baking sheet and roast until they are mostly tender but still have a bit of resistance when you poke them with a knife, about 20 to 25 minutes. Take the sprouts out of the oven and leave the oven on.
  • Transfer the vegetables to a 9×13 baking dish and spread the sprouts in a single layer. Sprinkle the prosciutto around the sprouts, drizzle the cream over it all, and top with the Gruyère.
  • Bake until the cream and cheese are bubbling, 15 to 20 minutes. Let cool for about 5 minutes and serve hot.


Adapted only minimally from Six Seasons. Nutritional values calculated in Cronometer.