Green Bean Casserole KETO (Carolyn) *

 

Keto Green Bean Casserole is the ultimate holiday side dish. This healthier low carb recipe features a rich mushroom cream sauce and a crunchy, cheesy topping.

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Prep Time10minutes minutes

Cook Time40minutes minutes

Total Time50minutes minutes

Servings8 servings

Calories224kcal

INGREDIENTS:

• 1 tablespoon avocado oil
• 1 lb green beans washed, trimmed, and cut in half
• 2 tablespoon butter
• 6 ounces crimini or button mushrooms sliced
• 2 cloves garlic minced
• ½ cup dry white wine (or chicken broth)
• 1 cup heavy whipping cream
• Salt and pepper
• ¾ cup shredded cheese cheddar, mozzarella, etc.
• ½ cup Parmesan crisps crumbled

INSTRUCTIONS: 

• Preheat the oven to 350ºF.
• In a large skillet, heat the avocado oil over medium heat until shimmering. Add the green beans and sauté until bright green, about 4 minutes. Transfer to a bowl.
• Add the butter to the skillet and let melt, then add the mushrooms and cook until browned and they have begun to release their juices, about 5 minutes. Add the garlic and cook 1 minute more. Transfer to a medium glass or ceramic baking dish.
• Add the wine to the skillet and let cook until reduced by about two thirds. Stir in the heavy whipping cream and bring to a boil, then reduce the heat to low and simmer until thickened, 4 or 5 minutes.
• Pour the sauce over the green beans and sprinkle with the shredded cheese. Bake 20 minutes. Remove and sprinkle with the crumbled Parmesan crisps and bake another 5 minutes.

NOTES: 

Storage instructions: Cover tightly and store any leftovers in the fridge for up to 4 days.

Nutrition

Serving: 1 serving = ⅛ of recipe | Calories: 224kcal | Carbohydrates: 6.7g | Protein: 6.6g | Fat: 18.5g | Fiber: 1.7g

Carolyn Ketchum of All Day I Dream About Food

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