Looking for a low-carb side dish for Thanksgiving? This keto green bean casserole is rich, delicious, and easy to make, with only 5.5g net carbs per serving. It’s so flavorful that your guests won’t even miss the traditional version!
INGREDIENTS
- 3 ¾ cups green beans (frozen)
- 2 tbsp butter
- 1 ½ cups fresh mushrooms, thinly sliced
- 1 cup onions, thinly sliced
- 2 oz cream cheese
- ½ cup shredded gouda cheese (divided)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 ½ oz crushed pork rinds
INSTRUCTIONS
- Preheat oven to 350°F.
- Heat an oven-proof skillet over medium heat and melt 1 tbsp of butter. Add the onions and sauté until golden brown, about 10 minutes. Remove from the pan and set aside.
- While the onions cook, microwave the green beans for 3 minutes.
- In the same skillet, melt the remaining 1 tbsp of butter and sauté the mushrooms for about 3 minutes until tender.
- Stir in the cream cheese, heavy cream, and half of the gouda, mixing until melted. Add the green beans and stir to coat.
- For the crunchy topping, combine the crushed pork rinds, Parmesan cheese, and sautéed onions.
- If using an oven-proof skillet, sprinkle the topping directly over the green beans. Otherwise, transfer the mixture to a greased baking dish and top with the crunchy mixture.
- Sprinkle the remaining gouda on top and bake for 30 minutes or until golden brown.
- Let cool slightly before serving.
Nutritional Information (per serving):
- Calories: 263
- Fat: 21g
- Carbs: 7.8g
- Fiber: 2.3g
- Net Carbs: 5.5g
- Protein: 10.9g
