These garlicky parmesan keto green beans are a quick and easy side dish that is full of fats, proteins, and flavour.
Green beans are lovely legumes with moderate amounts of protein. When the garden started to produce beans, I ran across this awesome recipe by Ruled.me.
I’m a big fan of simplifying things, but I’m not a huge fan of using a lot of dishes. I made a few tweaks to the original recipe to save on time and dish washing. It also makes this recipe super simple, and allows me to work on another dish simultaneously. It’s all about the variety! Instead of steaming then frying the beans, I opted to bake them instead. These keto green beans make a great side dish, and can be divided into half or quarter servings. Personally, I find a half serving to be quite large and very filling and can be a little too much if I’m serving another large dish. Green beans are on the higher end of the carbs, so make sure to plan accordingly if you plan to eat a large amount like the entire half serving.
It can be tricky to get enough protein on a low carb vegetarian diet. Green beans are not as high in protein as many nuts, dairy, or soy products; but they can help to up your protein a bit when you need a little boost and have some carbs to spare. Plus these happen to be super delicious and full of awesome vitamins!
Fresh from the garden is the best, but they can easily be enjoyed all year long from frozen beans as well! Just make sure to fully thaw and drain properly before baking.
I hope you enjoy this keto green bean recipe as much as I do!
Veggie keto on!
~ Natalie Rose