I used to side-eye green beans. They’re the veggie you eat because you’re supposed to. Then I wrapped them in bacon, kissed them with sweet-savory magic, and suddenly they were stealing the spotlight from the main course. These green bean bundles are salty, smoky, tender, and just a little sweet (without spiking your blood sugar).
Perfect for holiday tables or random Tuesdays when you need a side dish that feels fancy but doesn’t wreck your macros.
What Solves the “Sad Keto” Problem
Most bacon-wrapped veggie recipes flop because they get one thing wrong: the bacon crisps up after the veggie turns mushy. No thanks.
Here’s why this version works:
- Blanching the beans just enough keeps them vibrant and snappy
- Pre-baking the bacon makes it pliable but not raw (so it crisps up with the beans)
- Tossing the beans in bacon drippings + seasoning? Next-level depth with zero carb cost
What I Used (And Why It Worked)
- Green beans (900g / 2 lbs) – About 72–84 beans. Low in carbs, high in fiber, and they don’t go mushy if you blanch then bake.
- Bacon (6 slices, halved) – Choose regular, not thick-cut. You want it to wrap, not fight you.
- Garlic powder (½ tsp) – Adds flavor without adding moisture (fresh garlic can burn here).
- Black pepper (¼ tsp) – Just enough heat to balance the sweet.
- Brown monk fruit + allulose blend (3 tbsp) – The brown sugar vibe without the glucose spike. Allulose helps caramelize, monk fruit brings the sweet.
Low-Carb Substitutions That Hold Up
- No monk fruit blend? Use pure allulose or Swerve brown, but know Swerve may leave a slight cooling aftertaste.
- Turkey bacon? It’ll work, but won’t crisp the same. Bake longer or use a broiler.
- Don’t want sweet? Skip the sweetener—just season with garlic + a dash of smoked paprika for depth.
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Bacon broke while wrapping | Too crispy from pre-bake | Bake until flexible, not crunchy |
| Beans turned out soggy | Didn’t dry after blanching | Pat dry thoroughly—don’t skip this step |
| Seasoning didn’t stick | Tossed beans dry | Coat with bacon drippings first |
How to Make It (Step-by-Step)
- Preheat oven to 400°F (200°C). Set a rack over a baking sheet.
- Cook bacon on the rack for 10–15 mins—cooked but still flexible. Set aside, save drippings.
- Blanch green beans in boiling water 3–5 mins until bright green + crisp-tender.
- Cool + dry beans in ice water, then pat dry like your macros depend on it.
- Toss beans with the reserved bacon fat, garlic powder, black pepper. Optional: small pinch of salt.
- Wrap bundles: 6–7 beans each, wrapped with a half bacon slice, secured with a toothpick.
- Sweeten lightly: Sprinkle each bundle with ~¾ tsp brown monk fruit blend.
- Bake 10–15 mins until bacon is crisp. Optional: Broil 2–3 mins at the end for that golden crunch.
Tricks That Made This Work Better
- I pre-bake my bacon on a rack so it cooks evenly and isn’t greasy.
- I use tongs to toss beans in drippings—less mess, better coating.
- I cool the beans fast to lock in color and stop cooking. Overcooked beans = sad beans.
How I Store and Track It
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Oven at 350°F (180°C) for 8–10 mins. Gets the bacon crispy again.
- Macros tip: I log 2 bundles as a serving (about 139 kcal, 11.1g total carbs, 4.1g fiber = 7g net carbs).
What I Googled Before Making This
Can I use frozen green beans?
You can, but texture gets soft. If using frozen, skip blanching—just thaw and pat dry extra well.
Will the sweetener affect ketosis?
Not if you use monk fruit + allulose. No blood sugar spike, no insulin hit. But skip or reduce it if you’re super sensitive or doing strict carnivore.
How many bundles per serving?
This recipe makes 12 bundles. I count 2 bundles per serving, so you get 6 servings total.
Nutrition Facts
Total for Entire Recipe (All 12 Bundles)
(Based on original ingredients + typical yield; actual values may vary slightly depending on brand of bacon or sweetener used.)
| Nutrient | Total Amount (All 12 Bundles) |
|---|---|
| Calories | 833 kcal |
| Total Fat | 54.6g |
| – Saturated Fat | 24.6g |
| Cholesterol | 126mg |
| Sodium | 1416mg |
| Total Carbohydrates | 66.6g |
| – Dietary Fiber | 24.6g |
| – Sugars | 29.4g* |
| Net Carbs | 42g (Total Carbs – Fiber) |
| Protein | 33.6g |
Check out More Recipes:
- Low Carb Keto Tartar Sauce
- Low Carb Keto Homemade Ranch Seasoning Mix
- Low Carb Keto Cauliflower Parmesan
- Low Carb Keto Blackberry Jelly (Sugar-Free)
Low Carb Keto Bacon Wrapped Green Bean Bundles
Description
Crispy bacon-wrapped green bean bundles with a sweet-savory kick—low-carb, keto-friendly, and perfect for holidays or anytime you want an easy side dish.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a sheet with a rack.
- Bake bacon 10–15 mins until pliable. Reserve drippings.
- Blanch beans 3–5 mins. Shock in ice water, then dry thoroughly.
- Toss beans with bacon fat, garlic powder, and pepper.
- Wrap 6–7 beans per bundle with ½ slice bacon. Secure with toothpicks.
- Sprinkle each bundle with ~¾ tsp brown sweetener.
- Bake 10–15 mins until bacon is crisp. Broil 2–3 mins if needed.
