Why does every Brussels Sprouts entry in the Samsung Health app have so many damn carbs listed, but then when I look online I read that they’re actually really low carb and good for keto? I actually like them (roasted with garlic), but for the past year I thought I shouldn’t be eating them because I was finding like 7 or 8g of carbs in a 1 cup serving based on all the entries in the app I was finding
Brussels Sprouts Carbs
KetoCancerMom
(Cancer Fighting Ketovore :))
#2
And add butter!
beccs
(Lazy, Dirty Keto 😝)
#3
Subtract the fiber like @KetoCancerMom said, and also you should give Cronometer a shot! I think it’s a wonderful tracking app and you can customize your diet (Keto) and make it only count net carbs.
atomicspacebunny
(Bunny)
#4
You might be able to reduce the carb content of them by removing most of the oligosaccharides[1] in them by boiling them for 10 or 5 minutes then rinsing them, then re-boiling them and doing that three or four times (repeat the process), at least that’s what I do with pinto beans and potatoes to remove the oligosaccharides (sugar)?
But doing so may remove all the micro-nutrients (which may not necessarily be a bad thing, the jury is still out on that? …as most veggies and grains are full of anti-nutrients anyway?) and severely reduce the amount of carbohydrates also, but at least you still get to eat them! 
That’s why I don’t use a macronutrient calculator (it renders it useless) because this method literally works on anything!
Another good example is fermenting food to remove the phytic acids (the anti-nutrient; prevents the absorption of micronutrients)?
References:
[1] Oligosaccharides: “…You may not be familiar with them, but sandwiched between simple sugars (monosaccharides) and starches (polysaccharides) is another group of carbohydrates that play an important role in nutrition. You’ve likely seen ingredients like inulin and oligofructose listed on food labels and may have heard phrases like “prebiotic fiber. " Here’s what these terms mean and how they relate to your diet. What Are Oligosaccharides? Oligosaccharides are a type of carbohydrate formed when three to 10 simple sugars are linked together. Small amounts occur naturally in many plants, but chicory root (from which most commercial inulin is extracted) and so-called Jerusalem artichokes (the root of a member of the sunflower family) have the most oligosaccharides. …” …More
Note: What really creates gas (flatulence/farts) are the oligosaccharides! Beans that don’t create gas? Potatoes without carbs? Ducks without beaks? …Lol
PaulL
(Bacon is a many-splendoured thing)
#6
A few random clicks on the Brussels sprouts entries in the USDA Food Composition Database show an average of 4 g net carbohydrate / 100 g sprouts. So you could eat a fair amount without worry. I wouldn’t overcook them, because they will become grey and inedible.
DKElisaga
(K-9 Handler/Trainer, PSD/EP Specialist, Veteran)
#7
Yeah… ew. Then they smell and taste like little balls of mushy sulfur.
Pass.
Jdave
#8
Haha I love the idea that I’d go through that much trouble to eat Brussels sprouts. But yeah I guess when taking net into account it’s only 4g for a cup so it’s not that bad.
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#10
Brussels are freaking BomB ! 
Our favorite "old recipe, was Brussels baked with a bunch of bacon bits and pieces, and a good shot of real maple syrup + salt and pepper.
Well obviously, the maple syrup is now out… So the last couple times we did Brussels cream cheese and Parmesan. That was really good…
But then yesterday, I found a bottle of Lakanto Sugar Free Maple syrup in my GF’s cupboard Tasted freaking great ! So guess whats for dinner tonight ?
Yep, going to try the Brussels and bacon, with maple syrup again tonight, only this time, the maple syrup is going to be SF 
Oh but the main dish is going to be BBQ’ed chicken thighs, which have been marinading in G Hughes SF Teriyaki sauce since yesterday Mmmmm
VirginiaEdie
(Edith)
#11
Deep fried Brussels sprouts sprinkled with salt and drizzled with shriracha sauce mixed with mayo. Oh, my goodness, is that tasty!
FishChris
(Dirty Lazy Keto'er, Sucralose freak ;))
#12
Wow ! Deep fried Brussels sounds awesome ! No siracha (I think that has red pepper in it, right ? alergic)
Will figure out something else for sauce, but have to try frying them
Relic
(Tyler)
#13
I love Brussels sprouts too. I limit to once a week. I cut them in half, coat them in ghee, put salt, pepper and a little garlic powder on them and throw them in my air fryer. Really good
RobC
(Robert C)
#14
It actually might be the garlic you should worry about (depending on the amount you actually use). It is almost 100% carbs.
https://www.fatsecret.com/calories-nutrition/usda/garlic?portionid=34171&portionamount=3.000
anon24390425
#16
If you like sriracha, look at this comeback sauce recipe I posted up a few weeks ago. It uses sriracha, Mayo, buffalo sauce, and Cajun spices.
It goes great on pork rinds and other crispy items.
https://www.ketogenicforums.com/t/southern-comeback-sauce/91142/3
SlowBurnMary
#19
I just want to say, I LOVE BRUSSEL SPROUTS
I love 'em when they’re cooked right (boiled till softish then drained and then sauteed in a skillet with garlic butter or with bacon fat & red wine or vinegar - and salted!).
One of the funnest things about cooking for a large gathering in the winter is buying a brussel sprout stalk, they are Nature made wonders - along with all the other wonders.
Happyheart
(Wendy)
#20
All this talk of brussel sprouts made me hungry for them.
I cooked some frozen ones on the stove until tender in water with a little bacon grease and took them and smothered with butter and salt and pepper. They were awesome!