Preheat oven to 375°F. Line a casserole dish with butter and set aside.

Blanch green beans in boiling salted water for 3 minutes until bright green and tender-crisp, then plunge into ice bath.

In a skillet over medium heat, warm olive oil, add minced garlic, and cook until fragrant and lightly golden (about 1 minute).

Whisk heavy cream, cream cheese, Parmesan, chicken broth, and onion powder in a bowl until smooth; pour into skillet with garlic.

Simmer sauce over medium-low heat for 3–5 minutes until thickened, stirring constantly.

Combine drained green beans and sauce in the skillet, tossing gently to coat every bean.

Mix almond flour, crushed pork rinds, and melted butter in a bowl until crumbly; sprinkle over the sauced green beans.

Bake casserole in the oven at 375°F for 20–25 minutes until bubbly and topping is golden brown.

Rest casserole for 5 minutes before serving.