Keto Creamy Garlic Parmesan Brussels Sprouts

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they are lightly browned and start to become tender.

Push the Brussels sprouts to one side of the skillet, and add the remaining tablespoon of butter to the other side. Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant.

Mix the Brussels sprouts with the garlic. Pour in the heavy cream, chicken or vegetable broth, and sprinkle with grated Parmesan cheese. Stir to combine all ingredients.

Allow the mixture to simmer for about 5-7 minutes until the sauce thickens and the Brussels sprouts are cooked through and tender.

Season the Keto Creamy Garlic Parmesan Brussels Sprouts with salt and black pepper to taste.

Stir in the chopped fresh parsley for added flavor.

Serve hot as a creamy and keto-friendly side dish, perfect for complementing a variety of main courses.