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Description
A delicious low-carb version of the classic green bean casserole, perfect for keto diets.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sliced mushrooms
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 350°F (175°C).
- Steam green beans until tender, about 5 minutes. Drain and set aside.
- In a skillet, melt butter over medium heat. Add onions, garlic, and mushrooms. Cook until softened.
- Stir in heavy cream, Parmesan cheese, salt, pepper, and paprika. Simmer for 2 minutes.
- Add green beans to the skillet and mix well.
- Transfer mixture to a baking dish. Top with shredded cheddar cheese.
- Bake for 20 minutes or until cheese is bubbly and golden.
Notes
- Use fresh green beans for best texture.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg