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Keto Green Bean Casserole
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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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