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KETO GOURMET GREEN BEAN CASSEROLE

NAME
Gourmet Green Bean Casserole

DESCRIPTION
Every Thanksgiving, Sam asks for Green Bean Casserole. I must admit that it isn’t my favorite dish. I just never liked the tinny taste or the slipperiness of the soup. Also, I don’t like mushy green beans. As a chef, I generally give the dish 2 thumbs down.

When we started writing the KetoLuxe cookbook, Sam insisted that a recipe for Green Bean Casserole had to be included. At first, I resisted…As is usually the case, I relented. I knew I had to make a keto version that I would eat. That’s when I started really thinking about what is involved in the dish. I love mushrooms. I love heavy whipping cream. I love bacon. I love onions. All of these things are integral parts of my yummy low carb, sugar free, gluten free casserole. Slippery mouth feel and mushiness are out. Awesome is in!


My version of Green Bean Casserole

For everyday eating, this recipe might be too decadent. A holiday calls for indulgence, though. The rich mushroom cream sauce is high in fat, making this a complimentary food for lean turkey. Combining ingredients that work well together for both health and deliciousness—that’s KetoLuxe.

Bianca and my dad, Max, visit before dinner. Both proclaimed the Gourmet Green Bean Casserole better than the original. 

Order it for pick up for your holiday meals!

PREP
30 minutes

COOK
30 minutes

INGREDIENTS
1 ½ pounds green beans, trimmed
2 tablespoons butter
¼ cup diced yellow onions
1 pound portabella mushrooms, sliced
½ pound button mushrooms, sliced
4 cloves garlic, pressed
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch freshly ground nutmeg
4 cups heavy whipping cream
2 ounces cream cheese
6 slices Baked Bacon, crumbled

DIRECTIONS

  1. Preheat oven to 350°F. 
  2. Blanch green beans for 2 minutes. Cool in ice bath. Then drain and set aside.
  3. In a medium saucepan, melt butter. 
  4. Sauté onions, mushrooms, garlic, salt, pepper, and nutmeg in saucepan until soft. 
  5. Add heavy whipping cream and bring to a boil. 
  6. Stirring constantly, let simmer until reduced by half.
  7. Whisk in cream cheese. 
  8. Combine green beans and cream mixture in a small casserole dish.
  9. Top with bacon.
  10. Bake for 30 minutes or until bubbly. 

YIELD
Serves 12

NOTES
I prefer to use a cast iron skillet instead of a casserole dish.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 6 grams
Total carbs: 10 grams
Fiber: 3 grams
Fat: 34 grams
Protein: 7 grams
Calories: 358
Glycemic load: 3

DOWNLOAD RECIPE HERE

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