These epic green beans are steamed in a low carb sweet sauce with crispy bacon and slivered almonds.
They are absolutely delicious.Jump to Recipe
Who doesn’t love green beans? This recipe for low carb green beans is seriously the best! Drenched in a sugar free sweet sauce filled with crispy bacon and roasted sliced almonds? Life doesn’t get much better than that!
I really, really love green beans. Broccoli is my favourite vegetable but I tend to crave green beans more often. This recipe has been a staple in my cook book for years, so when I went low carb I was constantly craving it. Once I discovered how delicious Sukrin Gold sweetener was, I was pumped to give it a try.. low carb!
I hope you love this recipe for the Best Low Carb Green Beans as much as I do!
What is in this recipe for Low Carb Green Beans?
Besides green beans this delicious recipe has bacon, sliced roasted almonds, garlic, soy sauce and sukrin gold.
Sukrin gold is one of my favourite sweeteners. It mimics brown sugar super well which means I’m still able to make lots of my favourite recipes!
How to make Low Carb Green Beans with Bacon and Almonds
Ready in 10 minutes, this recipe for Low Carb Green Beans is quick and easy!
Heat a deep skillet on medium and fry some bacon until crispy. Remove the bacon from the pan and add minced garlic. Fry for a minute until aromatic then whisk in the soy sauce and sukrin gold.
Crumble the bacon and add to the pan with washed and trimmed green beans and sliced roasted almonds. Mix well then cover the pan with a lid. Cook for about 5 minutes, until the beans are vibrant in colour.
How to roast almonds
It’s actually amazing how much roasting almonds adds flavour. I find unroasted almonds much too bland, but roasted almonds are crazy flavourful and deliciously crunchy. I will never again use unroasted almonds.
Unless I have a lazy day.
Which I later regret.
These are the two ways I like to make roasted almonds:
The first is to spread them evenly on a baking sheet with non stick baking mat and bake at 350° for about 5 minutes. Watch them carefully as they tend to burn very quickly. Once cooled, the baking mat can be rolled up for easy almond transportation into a glass jar for storage.
The second is to heat a skillet on medium low with a touch of butter. Once the butter has melted add the sliced almonds and cook until the almonds are golden, stiring every minute or so to avoid burning.
Tips and Tricks
I’ve made this recipe a LOT so have a few tips and tricks that will make these delicious Low Carb Green Beans perfect every time.
- Buy fresh green beans without any brown marks and try to get them no longer than one day before you plan on making this recipe. Green beans brown very quickly and you want them at their best!
- Fry the bacon until super crispy otherwise you could lose the yummy crunch to this dish.
- Roasted almonds are important otherwise the other flavours will drown out their flavour.
- A tight fitting lid is a good idea so that the green beans can be steamed effectively.
What goes with Low Carb Green Beans?
When I make these delicious Low Carb Green Beans with Bacon and Almonds it’s because I’m craving green beans! So I usually decide on this dish before I pair it with a main. Here are some great low carb entree options:
- Prosciutto Wrapped Chicken Thighs with Pesto
- Slow Cooker Pulled Chicken
- Cabbage Lasagna
- Chicken Cordon Bleu Thighs
Love this recipe? Try these other low carb sides next:
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The Best Low Carb Green Beans with Bacon and Almonds
- 6 slices bacon
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 3 tbsp sukrin gold sweetener
- 1 lb green beans washed and trimmed
- 3 tbsp sliced almonds roasted
- Deep Frying Pan with Tight Fitting Lid
- Heat pan on medium and once hot, fry the bacon until crispy. Remove the bacon from the pan and add the minced garlic. Fry for a minute until aromatic then whisk in the soy sauce and sukrin gold.
- Crumble the bacon and add to the pan with the green beans and almonds. Mix well then cover the pan with the lid. Cook for about 5 minutes, until the beans are vibrant in colour. Serve hot!