On cold winter nights, I still love to indulge in Beef Stroganoff. To make it keto, I omit the flour and noodles. I use cream cheese and portabella mushrooms to amp up the fat and add flavor. Actually, I’ve found that I prefer the dish made using my gluten free and low carb recipe. The noodles didn’t add any flavor—they just extended it. Anytime I can increase my vegetable intake, I consider it a win.
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!