This low-carb jalapeno popper green bean casserole is perfect for meal prep and holiday meals.
Blanche the prepared green beans in boiling water until crisp-tender. Rinse immediately in cold water and drain.
While the beans are cooking, melt the butter in a saucepan over medium heat on the stove.
Add the mushrooms to the saucepan and saute until tender.
Place the cream cheese, jalapeno, heavy whipping cream, and salt and pepper to taste to the saucepan with the mushrooms, and whisk until the cream cheese is melted and combined.
Mix the bacon pieces and cheddar cheese into the sauce mixture and stir until the cheese is melted.
Pour the mixture over the green beans, and stir to combine.
Layer the green bean mixture in the bottom of a 9x13 baking dish.
Mix together the pork rind crumbs and parmesan cheese together in a food processor, and sprinkle over the green bean casserole.
Bake for 20-25 minutes.
Calories: 209
Net Carbs: 6 Net Carbs Per Serving