Low Carb Keto Green Bean Casserole: A Healthier Twist on a Classic Favorite

Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
Make the Creamy Mushroom Sauce:

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes, until the mushrooms are browned and tender.
Add the Cream and Broth:

Pour in the heavy cream and chicken broth, stirring to combine. Season with salt, pepper, onion powder, and garlic powder. Bring the mixture to a simmer and cook for 3-5 minutes, or until it thickens slightly.
Combine the Green Beans and Sauce:

Add the cooked green beans to the skillet with the creamy mushroom sauce. Stir to coat the beans evenly in the sauce.
Prepare the Topping:

In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, almond flour, and melted butter. Stir until the mixture forms a crumbly texture.
Assemble the Casserole:

Preheat your oven to 375°F (190°C). Transfer the green bean and mushroom mixture to a greased 9×13-inch baking dish. Sprinkle the cheese and almond flour topping evenly over the casserole.
Bake the Casserole:

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Serve:

Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.
Serving and Storage Tips