Green Beans Almondine Keto Low Carb Recipes

GREEN BEANS ALMONDINE (KETO + LOW CARB)

Steps:

• Bring a large saucepan of water to a boil. Add the trimmed green beans and cook until al dente, about 6 minutes. Drain the green beans and immediately immerse into an ice bath.
• In a large pan bring melt the butter over medium heat. Add the garlic, sugar substitute, apple cider vinegar, lemon juice and almonds. Cook over medium low heat for 4-5 minutes until almonds are toasted.
• Add the drained green beans, tossing to coat. Add salt and pepper to taste and cook for 6-7 minutes until heated through.
• Serve with additional lemon wedges for garnish.

KETO GREEN BEANS ALMONDINE

Steps:

• Bring a large pan of salted water to the boil and add the beans. Cook for 3-4 minutes until they are just cooked but not soft.
• Meanwhile, melt the butter in a large skillet and add the garlic and almonds. Cook for a few minutes, stirring regularly.
• Drain the green beans and immediately rinse them in cold water. This will stop them cooking further and will help maintain their bright color.
• Add the drained beans to the skillet, and mix them into the butter mixture. Season with salt and pepper. A little splash of lemon juice can be added before serving if you like.

KETO GREEN BEANS ALMONDINE

Steps:

• Bring a large pot of water to boil and season the water with 2 1/2 teaspoons of salt. Blanch the beans for 5 minutes, or until crisp-tender but still a little undercooked since they will be cooked a little longer in the skillet.
• Drain the green beans in a colander. Set it aside.
• In a large skillet, over medium-low heat melt the butter until it begins to simmer.
• Add the sliced almonds to the skillet and sauté for about 3 minutes being sure to stir frequently until they begin to turn golden brown.
• Reduce the heat to low and add the chopped onions and garlic. Sauté for another minute or two, until lightly caramelized.
• Transfer the blanched green beans into the skillet and sauté tossing the green beans with the almond mixture until the green beans are tender. Add the lemon zest and lemon juice, the 1/2 teaspoon of salt and pepper, and toss well.
• Serve immediately. Store leftovers for two days in the refrigerator.