Buttery, garlicky, and with a splash of lemon and crispy almonds, this is the best skillet keto green bean recipe! It' a delicious and healthy side dish that only require one skillet and a few basic pantry ingredients.
Add the trimmed green beans to a large skillet along with ½ cup of water. Cover and cook over medium heat, stirring occasionally, until the green beans are nearly tender, around 7 to 9 minutes.
Remove the lid and continue to cook until the water evaporates, around 2 to 4 minutes. Set the green beans aside and cover with foil to keep warm.
Turn the heat down to medium-low and add 2 Tablespoons of butter. Once it's melted, add the almonds.
Cook, stirring constantly until the almonds are beginning to brown, around 5 to 8 minutes. Don't worry, your patience will pay off!
As soon as they start to brown stir in 2 cloves of garlic. Cook for around 30 seconds, or until fragrant, being careful not to let the garlic burn!
Then, add the green beans back to the skillet along with the lemon juice, sea salt, ground black pepper, onion powder, and the remaining tablespoon of butter. Turn off the heat and cover until the butter is melted, stirring occasionally.
Taste and adjust the seasonings. Serve hot.
Notes
For paleo and/or whole30: Replace the butter with ghee.
For dairy-free: Replace the butter with non-dairy butter.
When toasting the almonds be sure the heat is medium-low, otherwise, the almonds may burn.