Keto Greenbean Casserole

Find over 80 more keto recipes in my e-cookbook!

Printable recipe:

For the topping:
1/2 Cup almond flour (My favorite brand on Amazon link)
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Sliced almonds
2 Tablespoons Melted Butter
For the casserole:
1 Tablespoon avocado oil (My favorite brand on Amazon link)
1/2 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
salt and pepper to taste

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.

Calories: 287kcal | Carbohydrates: 9g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Fiber: 3g | Sugar: 3g