Preheat oven to 375F. Chop the stems off of the Brussels sprouts, and then chop them in half down the spine.

Dice the onion and garlic.

Heat a pan over high heat and add in the butter. Let it begin to brown slightly, and then add in the Brussels sprouts and season with pepper. Let cook for about 2–3 minutes, and then add the onion and garlic. Once the onions start to get soft, add in the soy sauce and liquid smoke (if using). Set aside.

In a saucepan, combine the heavy cream and butter. Season with paprika, turmeric, pepper, and xanthan gum, whisking together to thicken it.

Add the grated cheese and stir it in slowly.

Once the cheese sauce is thick and creamy, add it to the Brussels sprouts and mix together well.

Pour the mixture into separate ramekins.

Use a spice grinder or food processor to grind the pork rinds, parmesan, and paprika. Top the ramekins with this crumb mixture.

Bake for 17–20 minutes, until the pork rind and parmesan crust has crisped up slightly.

Serve warm!