Bring a large saucepan of water to a boil. Add the trimmed green beans and cook until al dente, about 6 minutes. Drain the green beans and immediately immerse into an ice bath.

In a large pan bring melt the butter over medium heat. Add the garlic, sugar substitute, apple cider vinegar, lemon juice and almonds. Cook over medium low heat for 4-5 minutes until almonds are toasted.

Add the drained green beans, tossing to coat. Add salt and pepper to taste and cook for 6-7 minutes until heated through.

Serve with additional lemon wedges for garnish.