Keto Green Bean Casserole

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add green beans and blanch for 3-5 minutes until bright green and tender-crisp. Drain immediately and plunge into an ice bath to stop cooking. Drain well and set aside.

Heat olive oil in a large skillet over medium-high heat. Add sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove shallots with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt.

In the same skillet, add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Remove mushrooms from the skillet and set aside.

In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in almond flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Gradually whisk in almond milk and heavy cream until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.

Reduce heat to low. Stir in garlic powder, onion powder, black pepper, and salt. Add softened cream cheese and Parmesan cheese, stirring until melted and smooth.

Gently fold in the blanched green beans and cooked mushrooms into the sauce. Transfer the mixture to a 9x13 inch baking dish.

Bake for 20-25 minutes, or until bubbly and heated through.

Remove from oven and sprinkle the crispy fried shallots over the top before serving.