Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.
Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste.
Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.
Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve.