Low Carb Baked Beans

4.34 from 3 votes

Sweet, tangy, savory, and smoky, these low carb baked soybeans are a delicious side for BBQ. I like to serve them for 4th of July. They are higher in carbs so best reserved for special occasions and in small amounts. Skip this if you are avoiding soy.

Course Side Dish

Cuisine American

Keyword 4th of July, american, bacon, dairy-free, egg-free, holiday, nut-free, pork, side, soybean

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 311kcal

Author Jenny Ross

Ingredients

2 cups dried soybeans soaked overnight and cooked, see note
12 ounces keto-friendly ketchup such as Primal Kitchen or Alternasweets
1/2 cup water
1-2 teaspoon stevia glycerite or 1 cup allulose, omit if you like your beans less sweet
1/2 tablespoon molasses optional, adds depth and not many carbs per serving
1 teaspoon maple extract
1/2 cup onion chopped fine
1/2 teaspoon mustard dried
1/2 teaspoon liquid smoke
10 ounces bacon 10 strips

Instructions

Combine all ingredients in a cake pan except for the bacon. Mix well. Layer bacon across the top.
Bake in cake pan at 250ºF for 3 hours. (Can be baked at a higher temperature for shorter periods of time - just cook until the liquid is mostly gone.)

Notes

Cover generously with water for an overnight soak then rinse and cook in a 1:3 ratio - so 6 cups water for 2 cups here. Season water generously with salt. Bring the water to a boil, reduce heat to a simmer, add the beans and simmer on low, covered for 3-4 hours, or until tender. Or pressure cook them after an overnight soak. Use a 1:4 ratio so 12 cups water and cook on high for 10 minutes and release the steam naturally. Drain completely before using.

Protein:Energy Quotient [calories]: 0.46

Nutrition