Amy’s Keto Green Bean Casserole Recipe
Side Dish • Casserole
Serving size: 6
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Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 1 cup chopped white mushrooms
- 1 cup heavy whipping cream
- 2 ounces full-fat cream cheese
- 1 cup chicken broth
- 1. teaspoon xanthan gum or Glucomannan powder (I use Glucomannan powder)
- 2 pound frozen or fresh green beans, edges trimmed (I use Costco frozen green beans)
- 1 teaspoon Redmond’s seasoned salt
- 1 ounce pork rinds, or Parmesan crisps, finely ground
- 1/4 cup Parmesan cheese
Directions
- 1. I thawed the green beans in a colander under water
- 2. Preheat the oven 350.
- 2. Chop the green beans into 2 inch size (if not already)
- 3. Boil for 15 minutes (or until desired tenderness) and then drain.
- 4. In a medium skillet over medium heat, melt the butter. Sauté the onion and mushrooms until they become soft and fragrant, about 3-5 minutes.
- 5. Add the heavy whipping cream, cream cheese, and broth to the pan. Whisk until smooth. Bring to a boil and then reduce to a simmer. Sprinkle the xanthan gum or glucomannan powder into the pan and remove from heat.
- 6. Pour the sauce mixture over them and stir until coated. Mix in the Redmond’s seasoned salt.
- 7. Bake for 25 minutes uncovered
- 8. Top with either crushed pork rinds/parmesan cheese mix or Parmesan crisps
- 9. Bake for another 10 minutes
Notes
- You can substitute canned green beans for fresh or frozen! Just skip the step to boil the green beans.
