Gluten-free Parmesan Crusted Brussels Sprouts
201kcal
Ingredients
- 1 pound brussels sprouts cut in half lengthwise
- 1 cup ground pork rinds
- 1 cup grated parmesan cheese
- 1 cup almond flour
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 beaten eggs
Method
- You will need three bowls and a parchment lined baking sheet.
- In the first bowl, combine almond flour, sea salt, black pepper, garlic pepper, and paprika.
- In the second bowl will be the beaten eggs.
- In the third bowl, combine ground pork rinds and parmesan cheese.
- Dip the brussels sprouts in the flour mixture. See notes.
- Next, place the coated sprouts into the beaten egg mixture.
- Lastly, coat the sprout in the parmesan mixture and then place on the baking tray.
- Repeat for the rest of the brussels sprouts.
- Bake the sprouts for 20 minutes at 400 degrees F
Nutrition
Serving8 servingsCalories201kcalCarbohydrates10gProtein13gFat13gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol76mgSodium612mgPotassium280mgFiber4gSugar2gVitamin A751IUVitamin C48mgCalcium176mgIron2mg
Notes
The almond flour can be difficult to stick to the brussels sprouts. The cut facing is damp enough for the almond flour to stick. The egg will help the parmesan mixture to stick to the outside of the sprout.