Keto Green Bean Casserole is so simple to make - and it's all made from scratch without any need for canned soup.
This low-carb version of your favorite green bean side dish will hit the spot!
Bring this keto casserole to Thanksgiving dinner, or serve it with a Whole Chicken roasted in the Instant Pot, or a homestyle low carb Meatloaf.
KETO GREEN BEAN CASSEROLE RECIPE
Keto green bean casserole is a classic holiday side dish that everyone loves.
The traditional version is made with canned cream of mushroom soup and topped with French fried onions.
The amount of carbs in that version is not keto friendly.
Canned cream soups have about 8 grams of carbohydrates per serving, plus a pretty excessive level of sodium. Those fried onions have 3 grams of carbs per tablespoon.
In contrast, our version of keto green bean casserole made with a homemade cream sauce and keto crumbs has only 9 grams of net carbs per serving, and it's just as savory and delicious as the original.
INGREDIENTS IN KETO GREEN BEAN CASSEROLE
Fresh Green Beans - It's important to eat a lot of fresh, delicious veggies on a keto diet, and green beans are one of my favorites. Chop your beans into pieces that are about 2 inches long.
Unsalted Butter - Butter helps us saute the veggies for this casserole and adds richness to the cream sauce.
Onion and Garlic - These aromatic veggies are key to creating a flavorful sauce.
Mushrooms - The earthy, savory flavor of mushrooms makes them the perfect partner for bright and fresh-tasting green beans.
Chicken Stock - Choose a packaged stock with no added carbs or sugar, or use stock that you've made yourself.
Heavy Cream - When making a cream sauce, heavy cream is always my go-to. Milk won't give you the same richness, plus it has more carbs than cream does.
Dijon Mustard - Just a bit of this tasty sandwich spread adds depth to the cream sauce.
Salt and Pepper - You get to decide how salty you want your dish to be.
Pork Rinds - To make a crispy keto-friendly topping for green bean casserole, crushed pork rinds are perfect.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE KETO GREEN BEAN CASSEROLE
- Blanch the green beans by placing them into salted boiling water for 2-3 minutes, cooking just until they turn bright green. Transfer the beans to a mixing bowl to cool down while you make the sauce.
- Melt one tablespoon of butter in a medium skillet over medium-high heat. Add the onion, and sauté for 3 minutes, or until translucent.
- Add the mushrooms and garlic to the skillet and sauté for 5 minutes, or until the mushrooms are browned and releasing liquid.
- Transfer the vegetables to the bowl with the green beans.
- Return the skillet to the heat and melt the remaining butter. Add the chicken broth, cream, cubed cream cheese, and Dijon mustard and stir until melted. Season with salt and pepper, then simmer for 2-3 minutes, or until the sauce has thickened. Remove from the heat, pour over the green beans and mushrooms, and mix well.
- Transfer the green bean casserole mixture to a baking dish that has been sprayed with cooking spray. Bake in a preheated oven as directed in the recipe for 15 minutes. Then sprinkle the crushed pork rinds evenly over the casserole and bake for an additional 10-15 minutes, until the edges are bubbling.
These numbered steps match the numbered images above and are for illustration purposes. For the full list of ingredients and instructions for making this Keto Green Bean Casserole please see the recipe below.
WHY DO WE NEED TO BLANCH GREEN BEANS?
When making keto green bean casserole, the reason we want to blanch the beans is to partially cook them. It would take much too long to get the green beans tender in the oven, so blanching gives them a head start.
Blanching beans or other veggies also helps them to maintain their bright green color.
WHAT SIZE BAKING DISH TO USE FOR GREEN BEAN CASSEROLE?
You can make this casserole in a 9x9 square casserole dish or an oval casserole dish. If it fits, you can use it!
CAN I MAKE THIS RECIPE WITH FROZEN OR CANNED GREEN BEANS?
I love using fresh green beans in this recipe because they stay somewhat firm and never get mushy.
Canned green beans can be used, but you should expect a very soft green bean casserole.
Frozen green beans are a better option if you can't find fresh beans. You'll want to use about 3 cups of sliced frozen green beans. Thaw them first, but there's no need to blanch them.
TOPPINGS FOR KETO GREEN BEAN CASSEROLE
Crushed pork rinds are one of the easiest ways to make keto foods crunchy, but you can use other delicious things to top this casserole too!
Try slivered almonds, cooked and crumbled bacon, or thinly sliced onions that you've dredged in coconut flour and fried.
HOW TO STORE KETO GREEN BEAN CASSEROLE
You can make this casserole ahead of time, or store any leftovers in the refrigerator in an airtight container for 3-4 days.
You can reheat one to two servings of this casserole using your microwave for short bursts of 45 seconds, stirring in between each heating.
On the stovetop, reheat in a saucepan or skillet over medium heat with a splash of water or broth to prevent sticking or drying out.
An additional option is spooning the leftover casserole in an oven-safe dish (not a cold dish straight from the refrigerator, as it could crack) and placing it into a 350°F Oven for 30-40 minutes.
CAN I FREEZE GREEN BEAN CASSEROLE?
Because the sauce in this casserole is made from scratch with cream and cream cheese, it will likely change texture if it's frozen and then reheated. It will taste delicious, but won't be quite the same.
I suggest enjoying keto green bean casserole shortly after baking it.
MORE EASY KETO THANKSGIVING SIDE DISHES
If you like green bean casserole, you'll also love these other Thanksgiving favorites that we've made low-carb!
Did you make this Keto Green Bean Casserole Recipe? Please leave a comment below, letting us know what you thought.
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Keto Green Bean Casserole
Keto Green Bean Casserole is a low carb version of the classic - and it's all made from scratch without any need for canned soup.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- ¼ cup unsalted butter, divided
- ½ cup onion, diced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- ⅔ cup chicken stock
- ⅔ cup heavy cream
- 3 ounces cream cheese, cut into cubes
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
- ½ cup pork rinds, crushed
Instructions
- Preheat the oven to 350 degrees F. Spray a 1.5-quart baking dish with cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil. Blanch the green beans for 2-3 minutes or until bright green, then drain. Transfer to a large mixing bowl and set aside to cool.
- Melt 1 tablespoon of butter in a medium skillet over medium-high heat, then add the onion and sauté for 3 minutes.
- Add the mushrooms and garlic to the skillet and sauté for 5 minutes, or until the mushrooms are browned and releasing liquid.
- Transfer the vegetables to the bowl with the green beans.
- Return the skillet to the heat and melt the remaining butter. Add the chicken broth, cream, cubed cream cheese, and mustard and stir until melted. Season with salt and pepper to taste, then simmer for 2-3 minutes, or until thickened. Remove from the heat, pour over the green beans, and mix well.
- Transfer the mixture to the prepared baking dish. Bake for 15 minutes, then sprinkle the crushed pork rinds evenly over the casserole and bake for an additional 10-15 minutes, until the edges are bubbling.
- Remove from the oven and cool before serving.
Notes
- This recipe can be made using frozen green beans instead of fresh ones. Thaw them first, and skip the blanching step.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 281Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 221mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 7g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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