Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil. Add the halved Brussels sprouts and cook for 5 minutes until just tender. Drain and set aside.
3. In a saucepan over medium heat, pour in the heavy cream and heat until it is hot but not boiling.
4. Gradually stir in the grated Parmesan cheese, garlic powder, salt, and black pepper. Continue to stir until the cheese is melted and the sauce is creamy and smooth.
5. In a separate bowl, combine the almond flour with the melted butter, mixing until it forms a crumbly texture.
6. In a baking dish, arrange the blanched Brussels sprouts evenly. Pour the creamy cheese sauce over the sprouts, ensuring they are thoroughly coated.
7. Sprinkle the almond flour mixture generously over the top of the Brussels sprouts for a delightful crunchy finish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
9. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!