A holiday classic made keto so you can enjoy it every day!
½ lb. fresh green beans
1 cup mushrooms sliced
1 can coconut milk
1T Arrowroot Powder
6 slices thick cut bacon – for topping
1 shallot or ½ small onion diced
1T avocado oil
Salt and pepper to taste
Preheat oven 380° Wash and trim ends of green beans. Lightly rinse mushrooms and pat dry with a towel. Place green beans and mushrooms in a medium sized glass oven proof dish. In a small bowl mix together: 1 can whole coconut milk, 2T NuttZo Keto butter, 1T Arrowroot Powder, ½ tsp salt, & 1/4 tsp pepper. Pour mixture over green beans and place in oven and bake for 45 min, or until ⅔ of the liquid has evaporated. Stir mid-way through.
While casserole is baking, prepare toppings. Saute diced shallots in 1T avocado oil and set aside. Lay bacon strips in pan and cook low and slow until done. Remove bacon from pan and place on a paper towel to absorb excess oil. Allow to cool before crumbling. Remove casserole from oven when done and and sprinkle with bacon and shallots. Serves 2 – 4