There’s something oddly comforting about green beans. They’re not flashy. They don’t throw themselves at you. But give them a little butter, a sprinkle of salt, and a touch of crunch, and suddenly, they’re not background noise anymore. They’re the main character. Especially when you’re trying to stick to keto and everything else feels like a bread parade you can’t join.

Let me walk you through a version of Green Bean Almondine that’s low-carb, low-maintenance, and high-satisfaction. I’ve made this about 1,000 times (not even exaggerating), and it’s now the most-requested side dish in our house, even by people who think keto is just some weird TikTok diet.

Why Even Bother With Green Beans?

Before we get into the cooking part, a quick word on green beans: they’re low in carbs, full of fiber, and super versatile. You don’t have to drown them in cheese (though I’m not against it) or hide them under bacon (again, not judging). This dish lets the beans speak for themselves. Kind of like a classic black T-shirt—you don’t notice it till it fits just right.

And yes, they’re keto. Each cup has around 4g net carbs. That means you’ve got plenty of wiggle room to add butter, almonds, garlic… all the good stuff that makes keto feel like a treat and not a punishment.

What You’ll Need

No complicated ingredients. No need to sell your soul at Whole Foods. Here’s your list:

1 pound fresh green beans (trimmed, ends snipped)
2 tablespoons butter (salted or unsalted, your call)
2 tablespoons olive oil (helps keep the butter from burning)
1/3 cup sliced almonds (raw is best, they toast up fast)
3 garlic cloves (thinly sliced or minced)
Salt and black pepper (to taste)
Optional: squeeze of lemon or lemon zest

That’s it. Really.

If you’re doing strict keto and counting every carb, check the back of the almond bag. Some brands sneak in carbs you don’t expect. But generally, this recipe clocks in at about 5g net carbs per serving (serving = 1 cup-ish).

How to Make It – Step by Step

Step 1: Prep the Green Beans

Trim the ends off the beans. If they’re long and stringy, snap ‘em in half. If they’re fresh from the garden or the farmers market, give them a good rinse. They’ll probably have dirt or random bits stuck to them. Don’t skip this step—no one likes gritty beans.

Step 2: Blanch the Beans (Optional but Worth It)

Bring a big pot of water to a boil, throw in a pinch of salt, and drop your green beans in. Let them hang out for 2 to 3 minutes, just until they go from dull green to bright green. Drain them fast and drop them in a bowl of ice water.

Why bother? It stops the cooking right away and keeps them crisp, not mushy. This step is optional, but once you’ve tried it, you’ll do it every time.

Step 3: Toast the Almonds

Grab a large skillet (non-stick or cast iron both work). Heat it over medium and toss in the almonds. Don’t add any oil yet. Stir them constantly for about 3–5 minutes until they turn golden and smell nutty. Pull them out and set them aside.

Watch them like a hawk. One minute they’re pale, the next they’re burnt. Happens fast.

Step 4: Cook the Garlic

In the same pan, drop in your butter and olive oil. Once it’s warm, toss in the garlic. Stir it around for 30 seconds to 1 minute—don’t let it brown too much. Browned garlic is bitter. You want it golden and fragrant, not crispy and burnt.

Step 5: Toss in the Beans

Now add your blanched green beans to the skillet. Toss them in the garlic butter mix and stir for 3–5 minutes. You want them hot and coated but not overcooked. They should still have a bite.

Sprinkle salt and pepper to taste. Some people like them with a bit of lemon at the end—it brightens the flavor, especially if your butter was on the heavy side.

Step 6: Add the Almonds

Turn off the heat. Throw the toasted almonds back in and toss everything together. If you want, you can save a few almonds to sprinkle on top so it looks a little fancy, but I usually don’t bother. I’m more of a “serve it hot, eat it faster” type.

What to Serve It With

This side dish plays well with almost everything. I usually make it with:

Grilled chicken thighs with lemon and garlic
Pan-seared salmon with a crispy skin
Keto meatloaf (yes, that’s a thing, and yes, it’s awesome)
Leftover steak cut into strips

It also works cold, straight from the fridge, eaten with fingers at 2 a.m. Not that I’ve done that. Okay, I’ve done that.

Make It Your Way

You don’t like garlic? Skip it. Add shallots instead.

No almonds? Try sunflower seeds or chopped pecans.

Want to make it feel more like a meal? Toss in some crumbled bacon or chopped hard-boiled eggs. Keto doesn’t mean boring—it just means getting creative with fat and flavor.

And if you’ve got one of those picky eaters in the house who swears they “don’t like vegetables,” make this anyway. They’ll eat it and pretend they didn’t. That’s how good it is.

Keto and Still Tastes Good? Yes.

Look, the hardest part of keto isn’t cutting sugar—it’s feeling like your food has to be plain. But when you’ve got something like this in your back pocket, it reminds you that keto can still taste like real food. Food with texture. Food with flavor. Food you want seconds of.

And let’s not ignore the bonus: it looks good on the plate. That whole “eat with your eyes first” thing? This dish gets it.