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Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie, whether you eat them alone or add them to other dishes. Simply, yet perfectly seasoned, they are bright, crisp, and full of green flavor.

Overhead shot of keto green beans in a white bowl

What Makes This Recipe So Good

  • This recipe only takes about 12 minutes to make, so it’s great for whipping up for a quick side dish.
  • Made with only 5 ingredients, these keto green beans are perfect for when you want to bulk up your meal without spending a lot of money!
  • Each serving of these green beans is about 6g net carbs, so it’s easy to fit into your low carb or keto diet.
Ingredients for keto green beans in bowls

How To Make Keto Green Beans

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Add the green beans to a large skillet and cook until they are bright and shiny.

Add the seasonings and cook while stirring constantly until the garlic is fragrant.

Keto green beans in a skillet being stirred with a wooden spoon


Top Tips For Making

  • You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.
Overhead shot of keto green beans in a white bowl

More Veggie Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Overhead shot of keto green beans in a white bowl
Print Recipe

Keto Green Beans

These bright and fresh green beans are the perfect low carb side
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Side Dish
Cuisine: American
Keyword: low carb, under 30 minutes, vegetables
Servings: 4 servings
Calories: 101kcal
Cost: $2

Ingredients

  • 16 ounces fresh green beans
  • 2 tablespoons avocado oil or olive oil
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Add oil to a large skillet over medium-high heat. Add trimmed green beans and cook, stirring often, until beans are shiny, about 7 minutes. Add garlic and seasoned with salt and pepper. Cook while stirring constantly about 3 minutes until garlic is fragrant and beans are bright and tender.

Notes

  • Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg | Net Carbs: 6g

Easy

Cauliflower Chips

These cauliflower chips are the perfect healthy substitute for potato chips! Perfect for dipping and super customizable, they are the ultimate guilt-free snack.

A circle of cauliflower chips surrounding a cup full of sour cream

What You’ll Need To Make This Recipe

Cauliflower – Use a fresh head
Parmesan cheese – We prefer freshly grated, but you can also use shredded or powdered parmesan
Dried parsley
Garlic powder
Onion powder
Chili powder
Salt – To taste. We just used a pinch.

Spices for cauliflower chips in a glass bowl next to parmesan cheese in a white bowl

How To Make Cauliflower Chips

Line a baking sheet with parchment paper or a silicone baking mat.

Cut the cauliflower into florets and steam them until they’re tender.

Add the steamed cauliflower to a food processor and pulse a few times until they become crumbs.

Transfer the cauliflower to some cheesecloth and squeeze out any extra liquid.

Add the cauliflower to a large bowl along with the rest of the ingredients. Mix with a large spoon or your hands until it becomes dough-like.

Scoop a tablespoon of the dough and roll it into a ball with your hands. Using the palm of your hand, flatten the ball into a chip about 1/8 of an inch thick. Place the chips on the baking sheet, making sure there is some space between each one.

Bake in the oven until they’re golden brown. Eat alone or serve with your favorite dip!

Instructions for cauliflower chips

Top Tips For Making

  • Cauliflower makes for a great blank canvas, so you add any type of seasoning you like to these. Try them with chipotle powder, paprika, or any other spice you love.
  • Don’t skip the cheesecloth! You definitely want to remove as much moisture as possible from the cauliflower so that the chips don’t end up too mushy.
  • We used an Instant Pot to steam our cauliflower, but you could also use a stovetop or microwave.
  • These chips are absolutely delicious alone, but also amazing with dip. Try them with guacamole, queso, buffalo chicken dip, loaded baked potato dip, or whatever else you can imagine!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Stack of cauliflower chips

More Chip Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Cauliflower Chips

These chips are the perfect healthy sub for potato chips
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: low carb, under 30 minutes, vegetarian
Servings: 4 servings
Calories: 140kcal
Author: Jenny Hurley

Ingredients

  • 1 head cauliflower
  • 1 cup parmesan cheese freshly grated
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • salt to taste

Instructions

  • Preheat oven to 425º F. Line a baking sheet with parchment paper or silicone baking mat. Cut cauliflower into florets and steam until fork tender.
  • Place steamed cauliflower in food processor and pulse a couple of times until it becomes crumb-like. Transfer to cheesecloth and squeeze out extra moisture.
  • Add cauliflower along with rest of ingredients to a large bowl. Use a large spoon or your hands to mix until it forms a dough.
  • Scoop 1 tablespoon of dough and roll into ball with your hands. Use palm to flatten ball until it is about 1/8" thick. Add chips to baking sheet, leaving space between each one. Bake 7-10 minutes or until golden brown. After 7 minutes cook time, check chips every minute to ensure they don't burn.

Notes

Nutrition

Calories: 140kcal | Carbohydrates: 9g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 451mg | Potassium: 475mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 70mg | Calcium: 333mg | Iron: 1mg | Net Carbs: 6g

Easy

Hasselback Sweet Potatoes

These hasselback sweet potatoes are the perfect combination of sweet and savory. Cut into traditional hasselback thin slices and perfectly seasoned, they are an easy but elegant side dish.

Two sweet potatoes on a plate

What You’ll Need To Make This Recipe

Sweet potatoes
Olive oil
Butter
Garlic
Fresh rosemary
Salt and pepper

How To Make Hasselback Sweet Potatoes

Preheat the oven to 450º F and line a baking or cookie sheet with aluminum foil.

In a small bowl, mix together the melted butter, olive oil, garlic, salt, and rosemary.

Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.

Place the potatoes on the baking sheet and brush with the butter mixture.

Bake for 45 minutes.

Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Top Tips For Making

  • Want to make these potatoes into a full meal? We love our sweet potatoes stuffed with shredded chicken or tofu and some broccoli.
  • To make these sweet potatoes vegan, use either vegan butter or coconut oil instead of regular butter.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Two sweet potatoes on a plate

More Delicious Side Dishes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Hasselback Sweet Potatoes

This savory sweet potatoes are an elegant and easy side dish
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: vegan option, vegetables, vegetarian
Servings: 2 servings
Calories: 258kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 2 sweet potatoes large
  • 1/2 tablespoons olive oil
  • 1/2 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 tablespoon rosemary fresh, chopped
  • 1/2 teaspoon salt plus extra to taste
  • pepper to taste

Instructions

  • Preheat oven to 450º F. Line baking or cookie sheet with aluminum foil. Mix together the melted butter, olive oil, garlic, salt, and rosemary in a small bowl.
  • Carefully slice the potatoes about 1/8 inch apart from each other, cutting about 3/4 of the way through the potato.
  • Place potatoes on the baking sheet. Brush with butter mixture and bake for 45 minutes. Remove from the oven and sprinkle with salt and pepper to taste and more fresh rosemary.

Notes

  • Vegan: Use coconut oil or vegan butter.
  • Serving suggestion: Stuff with shredded chicken or tofu and broccoli.

Nutrition

Calories: 258kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 732mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32181IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 2mg | Net Carbs: 40g