This keto green bean casserole is just in time for the holidays, it is a bit tangy and a whole lot of creamy.
Fresh green beans, crispy bacon and a quick creamy sauce and top it off with pork rinds for the crispy breadcrumbs topping.
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Serves 8
Each serving
Ingredients:
1 1/2 Tbsp bacon drippings
4 thick slices bacon, chopped and cooked (save bacon drippings)
1 pound fresh green beans, trimmed and cooked
3/4 cup chicken broth
For the creamy sauce:
6 ounces cream cheese, softened
3 1/2 Tbsp dry white wine
1 1/2 clove garlic, minced
3 ounces green onions sliced, minced
1 tsp Worcestershire sauce
1 tsp dijon mustard
3 ounces cheese, shredded (cheddar used in the video)
1/2 tsp lemon zest
3/4 tsp sea salt
1/4 tsp black pepper
Breadcrumb topping:
1/2 cup pork rinds, ground
Directions:
- Preheat oven to 350 degrees.
- Place cut up bacon in a frying pan and cook until crispy. Take bacon out of the pan and leave in the bacon grease, add the cut up green beans and chicken broth, cover and cook on medium until green beans are tender.
- When the green beans are cooked add all of the ingredients for the creamy sauce. When well-mixed take out of the frying pan and place all into an 8 x 8 square glass baking dish.
- Add crumbled pork rinds and bake for 15-20 minutes or until bubbly.
- Enjpy!
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