These keto green beans with tomatoes are wonderfully flavorful and simple to prepare. They work beautifully for everyday dinners but are elegant enough for holiday or special-occasion meals.
I knew this recipe was a hit when my son went back for seconds. Fresh green beans combined with sautéed onion, garlic, and juicy tomatoes, brightened with lemon juice and seasoned with oregano, create a tangy, savory side that complements many mains. This dish is quick to make, pairs well with beef, chicken, pork, and seafood, and makes a great leftover that reheats nicely.
About the green beans
Green beans are an excellent choice for low-carb and keto eating. One cup has roughly 4 net grams of carbs, plus fiber and vitamins. They’re versatile: you can boil, steam, roast, sauté, or grill them. Serve simply with butter and salt, or incorporate them into casseroles, soups, stews, and stir-fries. This recipe uses fresh green beans for the best texture and flavor, but frozen green beans work well too if needed.
How to make keto green beans with tomatoes
This recipe is straightforward. You can leave the beans whole or cut them in half. Steam or boil the green beans until fork-tender and drain well. For efficiency, start sautéing the onion while the beans cook. Sauté the onion in butter and olive oil until soft, adding the garlic in the final minute to avoid burning it. Use petite-diced tomatoes for a finer texture, or regular diced tomatoes if you prefer larger pieces. After adding lemon juice, oregano, sugar substitute, salt, and pepper, simmer the sauce for about ten minutes to meld the flavors, then stir in the cooked green beans and heat through.
Serving suggestions
These green beans make a versatile low-carb side. Serve them with burgers, brats, or grilled meats, or alongside roasts, steaks, and seafood. They also complement pulled chicken, pulled pork, or a keto meatloaf. They’re suitable for everyday meals and special gatherings alike, and they reheat well in the microwave or on the stovetop.
More green bean recipes to try
Bacon and Brown Sugar Keto Green Beans
Dad’s Keto Green Beans
Keto Green Bean Casserole
Keto Sour Cream Green Beans
Helpful hints
You can use frozen green beans instead of fresh if needed.
Leftovers reheat well in the microwave or warmed gently in a saucepan.
Main kitchen equipment
- Large skillet
- Measuring spoons
A brief encouragement
Preserve me, O God, for in You I put my trust. — Psalm 16:1
Keto Green Beans with Tomatoes
8 Servings
20 minutes
15 minutes
35 minutes
These keto green beans with tomatoes are flavorful, quick to prepare, and suitable for everyday or special meals.
Ingredients
- 2 pounds fresh green beans
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ small onion, diced
- 4 garlic cloves, minced
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar substitute (Swerve)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Boil or steam green beans until fork-tender. Drain well.
- While beans cook, heat butter and olive oil in a large skillet over medium heat. Sauté the diced onion for about 5 minutes, until softened. Add minced garlic during the last minute.
- Stir in the diced tomatoes (with their juices), lemon juice, oregano, sugar substitute, salt, and pepper. Bring to a simmer over medium-high heat, then reduce heat and simmer for 10 minutes to develop the sauce.
- Add the cooked green beans to the skillet, toss to coat, and simmer until heated through. Adjust seasoning to taste and serve warm.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 111
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 8mg
Sodium: 218mg
Carbohydrates: 12g
Net Carbohydrates: 8g
Fiber: 4g
Sugar: 5g
Protein: 3g
Nutrition values are estimates and can vary with ingredients and brands. Net carbs shown are total carbs minus fiber; erythritol has been excluded from the carb count.
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