Crispy Brussels sprouts tossed in a sweet, spicy, and savory keto-friendly Kung Pao sauce—this dish is bursting with bold flavor and low in carbs!
🍴 Prep Time: 10 minutes 🔥 Cooking Time: 25 minutes ⏳ Total Time: 35 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 6 Servings
☐ 1 lb Brussels sprouts, halved ☐ ½ cup avocado oil ☐ 5 green onions, cut into 1” pieces ☐ 2 Thai chilies, thinly sliced ☐ ¼ cup crushed peanuts or cashews
☐ 1 clove garlic, minced ☐ ½ tbsp minced fresh ginger ☐ 1 tsp red pepper flakes ☐ ¼ cup tamari ☐ 3 tbsp brown Swerve ☐ 2 tbsp unseasoned rice wine vinegar
1. Heat oil in a cast-iron skillet over medium-high heat. Fry Brussels sprouts in batches until crisp, about 7 minutes each, then drain on a towel-lined plate. 2. Stir-fry green onions, chilies, ginger, garlic, and red pepper flakes for 2 minutes. Add tamari, erythritol, and vinegar; cook until slightly thickened, about 4 minutes. 3. Return sprouts to the skillet, toss to coat, and top with crushed nuts before serving.
For crispy Brussels sprouts, don’t crowd the pan—spread in a single layer. Halve them for even cooking, better texture, and less bitterness.
Craving takeout-style flavor? Try these Keto Kung Pao Brussels Sprouts for a spicy, satisfying side or snack!