Skip to main content Skip to footer
American Family Children's Hospital
SHARE TEXT
 

Ketogenic Diet Recipes: Green Bean Casserole

Ingredients:

 

Casserole:

  • 1 lb. green beans, trimmed
  • 1/3 lb. bacon (6 slices)
  • ¼ cup diced onion
  • 1 clove garlic, minced
  • ¼ cup white wine vinegar
  • 1 tsp dried parsley
  • 1 tsp. lemon zest
  • 6 oz. cream cheese, softened
  • ½ cup cheddar cheese, shredded
  • 1 tsp. Worcestershire sauce
  • 1 ½ tsp Dijon mustard
  • ¾ cup unsalted chicken stock
  • ¾ tsp. coarse salt
  • ¼ tsp. ground black pepper

Topping:

  • 1/3 cup pork rinds, crushed
  • 1/8 tsp. garlic powder
  • 1/8 tsp. coarse salt
  • 2 tsp. olive oil

Directions:

  1. Preheat the oven to 375 degrees. Grease an 8x8 pan with cooking spray.
  2. In a stock pot, bring 2 cups water to a boil. Add green beans, cover with a lid, and allow to cook about 10 minutes, until green beans are tender.
  3. Heat skillet to medium-high. Add bacon and cook 7-8 minutes, flipping once, until crispy. Remove.
  4. In the same skillet, add onion. Saute 3-4 minutes, until tender. Add garlic and saute 30-60 seconds, until fragrant. Whisk in white wine vinegar, parsley and lemon zest. Whisk in cream cheese, cheddar cheese, Worcestershire and Dijon until incorporated. Whisk in chicken stock and bring to a simmer. Allow to thicken for a few minutes. Season with salt and pepper.
  5. Once green beans are cooked, stir them into the pan with the sauce. Mix to combine. Transfer to the 8x8 pan.
  6. In a small bowl, stir together pork rinds, garlic powder, salt and olive. Distribute topping on the green bean mixture. Bake for 15-20 minutes, until topping is crispy.

Makes 16 servings


Nutrition Facts: 2.0 gm carbohydrate per serving