We made this Keto appetizer super easy to prepare, you can whip it up in a hurry, or in advance and simply reheat when ready to serve! If you find your bacon isn’t sticking securely around each Brussel sprout, secure them with an oven-safe toothpick
Prep Time: 5 minutes
Baking Time: 20 minutes
16 Brussels sprouts, ends removed
8 slices of bacon, cut in half
½ cup mayonnaise
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
Zest from ½ fresh lemon
1 whole scallion, minced
¼ cup fresh parsley, minced
2 tablespoons bacon grease
Preheat your oven to 350 degrees Fahrenheit.
Wrap a ½ piece of bacon tightly around each Brussels sprout and place on a baking tray lined with parchment paper.
Bake in the oven for 15-20 minutes, or until bacon is done to desired crispiness and sprouts are soft.
While baking, prepare your aioli by mixing all aioli ingredients together until well-combined.
Remove Brussels sprouts from the oven and serve between 4 with 2 tablespoons each of the aioli, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 5