Keto Green Bean Casserole with Almond Parmesan Topping
Whether on the Keto Diet or not, your family will love this Keto Green Bean Casserole! Substituted with fresh ingredients that make this an over-the-top casserole compared to those pre-made ingredients! This low carb side dish with it's creamy mushroom sauce, green beans, and topped with a parmesan almond crumble...will be the hit of all your holiday gatherings!6 Net Carbs for ⅛th of the recipe
Servings: 8
Calories: 287
Ingredients
For the topping:
- ½ Cup almond flour (see my favorite on Amazon)
- ¼ Cup Shredded Parmesan Cheese
- ¼ Cup Sliced almonds
- 2 Tablespoons Melted Butter
For the casserole:
- 1 Tablespoon avocado oil
- ½ Cup Diced onion
- 8 ounces Mushrooms, finely chopped (I use baby bella mushrooms)
- 1 Cup Heavy cream
- 1 Cube Chicken bouillon
- 24 ounces Cooked green beans, See notes
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 350F and spray a 9 x 9 casserole dish with cooking spray.
- Heat the avocado oil in a large sillet over medium. Add in the onion and saute until soft, this should take about 5-8 minutes.
- Add in the chopped mushrooms and cook for 5 minutes more.
- Add in the heavy cream and chicken bouillon. Season with salt and pepper to taste.
- In a large mixing bowl, season your cooked green beans with a little salt and pepper. Pour the mushroom mixture over the top and stir to coat the green beans.
- Pour into your prepared baking dish.
- In a seperate mixing bowl, combine the topping ingredients and mix well. Layer this mixture on top of the green beans.
- Bake in the oven for 30 minutes.
- Serve.
Notes
- For the green beans: You can use fresh green beans that you blanche. See instructions here. You can also use frozen green beans or canned.
Nutrition
Calories: 287 | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Fiber: 3g | Sugar: 3g