Crack Green Beans with Bacon

Crack Green Beans with Bacon is a fast, keto-friendly side dish where crisp-tender green beans are glazed in smoky bacon grease, garlic, and a savory-sweet low-carb sauce. Thick-cut bacon provides crunch and richness, while a blend of soy sauce, garlic, and keto sweetener creates a sticky umami glaze that clings to every bite. With just a handful of simple ingredients and one skillet, this bold, addictive side pairs perfectly with steak, chicken, pork, or eggs and delivers big flavor with only a few net carbs per serving.

Course Dinner, Lunch, Side Dish

Cuisine American

Keyword Bacon, crack green beans, glazed green beans, Green Beans, keto, low-carb, skillet side dish

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 230kcal

Equipment

large skillet
tongs or spatula
Mixing bowl
measuring spoons

Ingredients

For the green beans and bacon

8 ounces thick-cut bacon cut into 1-inch pieces
1 pound fresh green beans trimmed; can substitute frozen thawed and patted dry
2 tablespoons unsalted butter
1 tablespoon olive oil only if needed if skillet looks dry

For the crack glaze

3 tablespoons granulated keto sweetener such as erythritol, allulose, or monk fruit blend, to taste
2 tablespoons soy sauce or coconut aminos for soy-free; use tamari or coconut aminos for gluten-free
3 cloves garlic minced
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes optional, for heat
1/4 teaspoon black pepper plus more to taste
1/8 teaspoon sea salt or to taste, depending on bacon and soy sauce

Instructions

In a large cold skillet add the bacon pieces in a single layer and place over medium heat, cooking and stirring occasionally until the bacon is crisp and the fat has rendered, 7 to 10 minutes.
Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate, leaving 2 to 3 tablespoons of bacon grease in the skillet and discarding any excess if there is much more than that.
Add the butter to the hot bacon grease and let it melt, then add the trimmed green beans and toss to coat them well in the fat.
Sauté the green beans over medium to medium high heat, stirring every minute or so, until they are bright green and crisp tender with a few browned spots, about 6 to 8 minutes, adding the olive oil if the pan ever looks too dry.
While the green beans cook, whisk together the keto sweetener, soy sauce or coconut aminos, minced garlic, onion powder, red pepper flakes, black pepper, and sea salt in a small bowl until the sweetener begins to dissolve.
Pour the glaze mixture over the sautéed green beans and toss well to coat, then cook, stirring frequently, until the liquid reduces to a glossy, sticky glaze that clings to the beans, 2 to 3 minutes.
Return the crispy bacon to the skillet and toss with the glazed green beans until everything is evenly combined and heated through, then taste and adjust seasoning with additional salt, pepper, or sweetener if desired.
Transfer the crack green beans with bacon to a serving dish and serve hot as a keto side or topped with cooked protein for a complete meal.

Notes

To keep this dish strictly keto, use a zero calorie keto sweetener that measures like sugar and check the carb count on your soy sauce or coconut aminos. For extra flavor you can finish the dish with a small squeeze of lemon juice or a sprinkle of grated Parmesan, but add these after the glaze thickens so it stays nicely sticky. Leftovers store well in an airtight container in the refrigerator for up to 4 days and reheat best in a skillet over medium heat to re crisp the bacon and refresh the glaze.

Nutrition