Keto Green Bean Casserole

This green bean keto casserole with crispy onion filling is a healthier option for a red or white bean casserole. This recipe is made with fresh ingredients: green beans, onions, mushrooms, cream, cheese and almond flour.

Ingredients

• 450 gr green beans
• 1 table. spoon. butter
• ½ pcs. onions, finely chopped
• 1 PC. a clove of garlic, minced (or 1/2 teaspoon of garlic powder)
• 230 g champignons, sliced
• ½ cup 30% cream
• 60 gr cream cheese
• ½ tea spoon. salt
• ½ tea spoon. ground black pepper
• ¼ a glass of grated parmesan cheese
• 2 table. spoon. almond flour
• 2 table. spoon. almond flour
• ½ tea spoon. onion powder

Directions

1. Preheat oven to 175 degrees Celsius.
2. In a large saucepan of boiling water, boil green beans until bright green, about 8 minutes. Drain the water and set the cooked beans aside.
3. Heat a large skillet over medium heat, add butter and onions. Fry until soft, about 5-7 minutes. Add the mushrooms and fry until tender and most of the liquid has evaporated, about 7-8 minutes. Add chopped garlic and sauté for another 1-2 minutes.
4. Add cream, cream cheese, salt and pepper. Bring to a boil and simmer until the sauce thickens, about 5 minutes. The sauce should remain on the back of the spoon.
5. Add beans and stir to coat with sauce.
6. Transfer the mixture to a baking dish. Bake in a preheated oven for 15 minutes.
7. Combine parmesan, almond flour and onion powder. Sprinkle on the casserole and then bake for another 10-15 minutes, until the crust is golden brown.