Keto Green Bean Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 205.0
- Total Fat: 16.2 g
- Cholesterol: 43.5 mg
- Sodium: 675.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.7 g
- Protein: 8.8 g
View full nutritional breakdown of Keto Green Bean Casserole calories by ingredient
Introduction
Traditional tasting green bean casserole without all the carbs! Adjust onion to lower carbs. Traditional tasting green bean casserole without all the carbs! Adjust onion to lower carbs.Number of Servings: 12
Ingredients
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5 tbsp Butter, salted
8 oz Cream Cheese
0.5 cup Tomatoes-Hunt's Diced Sweet Onion
15 medium Mushrooms, fresh
3 tsp Grey Poupon Dijon Mustard
7 cup Green Beans, Canned, Premium cut green beans, S&W
3 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
1 cup, shredded Cheddar Cheese
4 serving Pork Rinds(Pork Skins)(1/2 oz)
Tips
Cook time is 15 minutes stove top and 30 oven. Add cooked, cubed chicken for a complete meal.
Directions
Green Bean Casserole
5 Tbsp butter
8 oz cream cheese
1/2 small onion diced
15 mushrooms diced
1 Tbsp stoneground or Dijon mustard
2 cans green beans, drained
1 cup of grated cheese, optional
2 oz pork skins, finely ground (approx 1 loose packed cup crumbs)
1/2 Tbsp lemon pepper
Sea salt and pepper to taste
(I also used a garlic and herb blend)
Melt butter in pan over medium heat, then add diced onion. Cook, stirring occasionally, for 5 minutes. Add mushrooms and continue to cook for 5 more minutes. Add cream cheese and mustard and cook until completely incorporated with onions and mushrooms. Add green beans, seasonings, and 1/2 cup of cheese, if using, and mix well.
Preheat oven to 375 F. Grease a 9 inch baking dish. (I use coconut spray or butter) Pour green bean mixture into baking dish and smooth top. Sprinkle additional 1/2 cup cheese over top, if using, then top with ground pork skins. Bake for 30 minutes or until top is slightly browned and crispy.
I think it's a really good sub. It's got the flavor of mushrooms (like the soup version), the flavor of the onions (like the French fried onion topping), and the crispy crunch of the traditional topping.
Serving Size: 1/12
Number of Servings: 12
Recipe submitted by SparkPeople user KAYDEEKAY2U.
5 Tbsp butter
8 oz cream cheese
1/2 small onion diced
15 mushrooms diced
1 Tbsp stoneground or Dijon mustard
2 cans green beans, drained
1 cup of grated cheese, optional
2 oz pork skins, finely ground (approx 1 loose packed cup crumbs)
1/2 Tbsp lemon pepper
Sea salt and pepper to taste
(I also used a garlic and herb blend)
Melt butter in pan over medium heat, then add diced onion. Cook, stirring occasionally, for 5 minutes. Add mushrooms and continue to cook for 5 more minutes. Add cream cheese and mustard and cook until completely incorporated with onions and mushrooms. Add green beans, seasonings, and 1/2 cup of cheese, if using, and mix well.
Preheat oven to 375 F. Grease a 9 inch baking dish. (I use coconut spray or butter) Pour green bean mixture into baking dish and smooth top. Sprinkle additional 1/2 cup cheese over top, if using, then top with ground pork skins. Bake for 30 minutes or until top is slightly browned and crispy.
I think it's a really good sub. It's got the flavor of mushrooms (like the soup version), the flavor of the onions (like the French fried onion topping), and the crispy crunch of the traditional topping.
Serving Size: 1/12
Number of Servings: 12
Recipe submitted by SparkPeople user KAYDEEKAY2U.