Low Carb Zesty Green Bean Casserole
An easy, creamy low carb zesty green bean casserole that's loaded with tangy flavor! Great for Keto and Gluten-free diets.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 4 pounds fresh green beans, cut into 2 inch pieces, approx. 12 cups
- 1 tbsp unsalted butter or olive oil
- 1 tbsp minced garlic
- 1/2 cup chicken broth or vegetable broth
- 1-1/2 cups heavy cream or coconut cream
- 1 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 1 tsp fresh lemon juice
- 1/4 tsp salt and pepper to taste
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup french fried onions (optional)
Preheat oven to 350°F. Grease a 9 x 13 baking or similar size dish. Set aside.
Fill a large pot (10 quart) 3/4 full of water. Add green beans and bring water to a boil. Reduce heat and simmer green beans for 10 minutes. Remove from heat and drain.
In a large skillet, heat butter or olive oil over medium-high heat until shimmering.
Add garlic to the pan and cook until fragrant, about 1 minute. Add broth and heat until simmering.
Reduce heat to medium and add heavy cream, Dijon and Stone Ground mustard, lemon juice, salt, pepper and cayenne to the pan.
Stir and bring mixture to a low boil. Keep stirring until sauce begins to thicken.
Pour sauce over drained green beans and stir to coat. Transfer to baking dish.
Sprinkle fried onions over green beans.
Bake in 350° oven, uncovered, for 30 minutes and edges of pan start to bubble.
Remove from oven and serve.
Store leftovers tightly covered in refrigerator for up to one week.
Calories: 95kcal | Carbohydrates: 7.8g | Protein: 2.4g | Fat: 6.5g | Fiber: 3.8g | Sugar: 0.5g