Keto Green Beans

Lots of texture and flavor is layered in these green beans that take little time to make, and are sure to impress! The crispy pancetta with flakes of toasted coconut and nutty bites of pine nuts all mixed in with bright green and tangy green beans guarantees that this is a dish you’ll make over and over again!

Serves 2

Prep time: 5 minutes

Cook time: 15 minutes


4 ounces pancetta, diced

1/4 cup large unsweetened coconut flakes

2 tablespoons pine nuts

2 ½ cups fresh or frozen green beans 

Sea salt

Freshly ground black pepper

1 lemon, zested and juiced

2 teaspoons dijon mustard


Saute pancetta in a large skillet over medium high heat. Cook until crispy on edges - about 5 minutes. Then remove from skillet and set aside. Drain fat rendered from pancetta, and set aside.

Reduce heat to medium, and add coconut flakes and pine nuts to the same skillet. Toast in skillet for about 3 minutes or until both pine nuts and coconut flakes are golden brown. Stir constantly and be careful not to burn. Once they’re done, remove from skillet and set aside with pancetta.

Now return pancetta fat to the skillet and stir in green beans. Season with salt and pepper to taste, and cook for about 3 minutes or until they begin to turn bright green. 

Add lemon juice, zest, and mustard. Stir to combine and cook for about 3 to 4 minutes, then remove from heat and serve with pancetta and toasted coconut and pine nuts on top. 


Amount per serving: Calories 357

% Daily Value*

Total Fat 25.7g 33%; Saturated Fat 13g 65%; Cholesterol 0mg 0%; Sodium 971mg 42%; Total Carbohydrate 17.9g 7%; Dietary Fiber 8g 29%; Total Sugars 4g; Protein 17.8g; Vitamin D 0mcg 0%; Calcium 63mg 5%; Iron 3mg 14%; Potassium 386mg 8%


Click here to get 11 of Dr. Anna’s favorite recipes for menopause!

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Dr. Anna Cabeca

Dr. Anna Cabeca


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