Keto Green Bean Casserole

Keto Green Bean Casserole

Keto Green Bean Casserole is a low-carb version of the classic holiday side dish. This keto-friendly recipe replaces the traditional canned cream of mushroom soup and fried onions with homemade alternatives, resulting in a healthier and equally delicious casserole. The dish features tender green beans and a creamy mushroom sauce, topped with a crispy almond flour and Parmesan cheese mixture.

Ingredients

• 1 lb (450g) fresh green beans, trimmed and cut into 2-inch pieces
• 2 cups (180g) sliced mushrooms
• 1 cup (100g) almond flour
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) chicken broth
• 1/2 cup (75g) diced onion
• 2 cloves garlic, minced
• 1/4 cup (60g) butter
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper

Instructions

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for 3-5 minutes, then drain and rinse with cold water to stop the cooking process. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
4. Add the sliced mushrooms and minced garlic, and cook for another 5 minutes, or until the mushrooms are tender.
5. Stir in the heavy cream and chicken broth, then season with salt and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens.
6. In a separate bowl, mix the almond flour and grated Parmesan cheese.
7. In a greased baking dish, layer the blanched green beans, then pour the mushroom sauce over the beans. Sprinkle the almond flour and Parmesan cheese mixture on top.
8. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.