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Slow Cooker Brussels Sprouts Gratin

Slow Cooker Brussels Sprouts Gratin

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 196kcal


  • 1 pound brussels sprouts
  • ½ cup heavy whipping cream
  • ¼ teaspoon lemon pepper seasoning
  • 2 tablespoons butter
  • ½ cup fresh grated Parmesan cheese (divided)
  • ¼ cup almond meal
  • pinch of salt and pepper


  • Spray crock with nonstick spray to help with clean up
  • Wash brussels sprouts, trim ends, and cut in half lengthwise
  • Add to slow cooker and sprinkle with lemon pepper seasoning and pour cream over top
  • Toss to coat
  • Cut cold butter into small pieces
  • Add to bowl with ½ cup Parmesan cheese, almond meal, and salt and pepper
  • Using a fork or pastry cutter cut it together until crumbly
  • Add to top of brussels sprouts mixture in crock
  • Top with remaining cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 until brussels sprouts are fork tender


I cooked this on low in my 5 quart slow cooker for 5 hours (I would recommend using a smaller slow cooker - about 3 to 4 quarts)
Recipe adapted from Wheat Belly 30-Minute (Or Less!) Cookbook


Calories: 196kcal | Carbohydrates: 8g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 187mg | Potassium: 319mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 64.3mg | Calcium: 147mg | Iron: 1.3mg