Tag: pecans

The most important Thanksgiving and Christmas tradition in our family is Grandma’s chestnut stuffing. Obviously, stuffing is not at all keto-friendly, so I had to find a creative way to keep the tradition going this year.

These green beans turned out super fantastic and retained all the savory deliciousness I loved about the stuffing recipe!

Note that for the Thanksgiving meal pictured, I did use chestnuts because roasting them the night before is such an important part of our tradition. But for everyday keto use, they’re too high in carbs, so on regular nights I’ve been using pecans in their place.

Ingredients

• 1 stick butter (1/2 cup) (dairy free: use 1/4 cup oil)
• 1 shallot
• 3/4 cup chopped celery leaves (which is about the amount you can get out of one bundle of celery – if you can’t get celery with the leaves still on it, just chop up a few celery stalks)
• 1 tsp salt
• 3/4 tsp pepper
• 1 tbsp poultry seasoning
• 1 cup chopped pecans or walnuts
• 2 pounds green beans, ends removed (I prefer the slender french ones)

Recipe:
Preheat oven to 400F.
Melt the butter in a large skillet. Add in the shallot and celery leaves, cooking until the shallots are translucent.
Add in all the seasonings and pecans and cook a few minutes more.
Toss the green beans in the butter mixture until thoroughly coated, then spread over 2 large tinfoil-lined baking sheets (so that they are a single layer).
Bake about 15 minutes, until tender and slightly browned.

Feel free to adjust the serving size to better fit your macros for the day. But this easily makes 8 generous portions:

Makes 8 servings: 235 calories / 5.5 net carbs (10 total) / 22 fat / 4 protein each