Kung Pao Brussel Sprouts – Low Carb Yum

If you’re looking for a bold and flavorful way to elevate Brussels sprouts, Kung Pao Brussels Sprouts is the perfect keto recipe! With its irresistibly sticky, spicy-sweet sauce and delightful crunch from roasted peanuts, this dish packs a punch of flavor while staying low-carb and keto-friendly. It’s a creative twist on a classic Chinese favorite that’s sure to impress.

Want to spice up your keto meal plan? These Keto Kung Pao Brussels Sprouts are just what you need!

They’re loaded with bold flavors, a crispy crunch, and the perfect kick of spice.

Not only are they keto-friendly, but they’re also super satisfying, even for the pickiest eaters.

Whether you’re sticking to keto, going low-carb, or just want a fun new side dish, these Chinese-inspired Brussels sprouts are sure to be a hit!

Why You’ll Love This Recipe

You’ll learn how to roast Brussels sprouts to perfection, whip up a delicious keto Kung Pao sauce, and combine everything for a dish that’s restaurant-quality while being completely guilt-free. Ready? Let’s get cooking!

• Keto-friendly: Made with low-carb ingredients, it fits perfectly into your ketogenic lifestyle.
• Packed with flavor: Contains the iconic sweet, savory, and spicy flavors of Kung Pao sauce with a keto twist.
• Easy to make: With just 10 minutes of prep and straightforward steps, this dish is weeknight-friendly.
• Versatile: Serve it as a side to your favorite proteins or enjoy it as a meatless main course.

What Are Keto Kung Pao Brussels Sprouts?

Keto Kung Pao Brussels Sprouts put a low-carb spin on the classic Kung Pao dish, usually made with meat or tofu. This version features roasted Brussels sprouts and chili peppers tossed in a flavorful homemade keto Kung Pao sauce and topped with roasted peanuts for that signature crunch.

Brussels sprouts are the perfect base for the bold, sticky flavors of the Kung Pao sauce, making this dish packed with flavor and great texture.

Ingredients You’ll Need

Here’s what you need to make these mouthwatering Asian Brussels sprouts:

For the Brussel Sprouts:

• Fresh Brussels sprouts (trimmed and halved)
• Olive oil
• Salt and pepper

For the Kung Pao Sauce:

• Dried red chili peppers
• Green onions (separating green and white parts)
• Garlic cloves
• Fresh ginger (minced)
• Tamari sauce (a gluten-free soy sauce alternative)
• Rice vinegar
• Keto brown sugar substitute (adds the perfect touch of sweetness)
• Sesame oil
• Xanthan gum (optional, for thickening)
• Roasted peanuts

What to Pair With Keto Kung Pao Brussels Sprouts?

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Recipe

Kung Pao Brussel Sprouts

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Course: Side Dish

Cuisine: Chinese

Diet: Gluten Free

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Instructions

• Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet, cut side down. Roast for 20-25 minutes, until golden brown and crispy.

• While the sprouts are roasting, heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the dried red chili peppers, minced garlic, ginger, and white parts of the green onions. Sauté for 1-2 minutes until fragrant.

• Stir in the Tamari sauce, rice vinegar, keto brown sugar, and sesame oil. Simmer for 2-3 minutes. If using xanthan gum, whisk it in now to thicken the sauce. Remove from heat and set aside until Brussel sprouts are done roasting. If the sauce thickens too much while cooling, whisk in 1 to 2 tablespoon water to thin the glaze.

• Add the roasted Brussels sprouts to the skillet and toss to coat them evenly in the sauce. Cook for 1-2 minutes until the sprouts are glazed and slightly caramelized.

• Transfer to a serving dish, garnish with the green onion tops and roasted peanuts. Serve hot and enjoy!

Notes

• 1 serving size = 1 cup
• If the xanthan gum thickens the glaze too much, whisk in 1-2 spoonfuls of water to thin the glaze before tossing it with the Brussels sprouts.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cup | Calories: 165 | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 873mg | Potassium: 544mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 98mg | Calcium: 63mg | Iron: 2mg

Additional Info

Net Carbs:
12
g

|

% Carbs:
27.4
%

|

% Protein:
16
%

|

% Fat:
56.6
%

|

SmartPoints:
5

Values

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(
    [serving_size] => 1
    [calories] => 165
    [carbohydrates] => 17
    [protein] => 7
    [fat] => 11
    [saturated_fat] => 2
    [polyunsaturated_fat] => 2
    [monounsaturated_fat] => 7
    [sodium] => 873
    [potassium] => 544
    [fiber] => 5
    [sugar] => 3
    [vitamin_a] => 1014
    [vitamin_c] => 98
    [calcium] => 63
    [iron] => 2
    [serving_unit] => cup
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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