The Pioneer Woman Tasty Kitchen
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Keto Green Bean Casserole

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Level: Easy

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Description

Whether on the keto diet or not, your family will love this keto version of an all time classic! Substituted with fresh ingredients that make this an over-the-top casserole compared to those pre-made ingredients! This low carb side dish with its creamy mushroom sauce, green beans, and topped with a Parmesan almond crumble will be the hit of all your holiday gatherings!

Ingredients

  • FOR THE CASSEROLE:
  • 1 Tablespoon Avocado Oil
  • ½ cups Onion, Diced
  • 8 ounces, weight Mushrooms, Finely Chopped (Baby Bellas)
  • 1 cup Heavy Cream
  • 1 cube Chicken Bouillon
  • 24 ounces, weight Cooked Green Beans, See Notes
  • Salt And Pepper, to taste
  • FOR THE TOPPING:
  • ½ cups Almond Flour
  • ¼ cups Parmesan Cheese
  • ¼ cups Sliced Almonds
  • 2 Tablespoons Melted Butter

Preparation

Preheat oven to 350ºF and spray a 9 x 9 casserole dish with cooking spray.

Heat avocado oil in a large sillet over medium. Add onion and saute until soft. This should take about 5–8 minutes.

Add chopped mushrooms and cook for 5 minutes more. Add heavy cream and chicken bouillon. Season with salt and pepper to taste.

In a large mixing bowl, season cooked green beans with a little salt and pepper. Pour mushroom mixture over the top and stir to coat the green beans. Pour into your prepared baking dish.

In a seperate mixing bowl, combine topping ingredients and mix well. Layer this mixture on top of the green beans.

Bake in the oven for 30 minutes. Serve.

Note: For the green beans, you can use fresh green beans that you blanch. You can also use frozen green beans or canned.

Nutrition per serving: Calories: 287kcal, Carbohydrates: 9g, Protein: 9g, Fat: 25g, Saturated Fat: 12g, Fiber: 3g, Sugar: 3g

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