This recipe for keto green bean casserole is a healthier take on the classic Thanksgiving side dish. You’ll love the savory flavors of fresh green beans in a creamy, homemade mushroom sauce. Plus, I’ll give you a bunch of ideas for crispy, gluten-free toppings for your keto green bean casserole.
Easy Keto Green Bean Casserole
I was inspired to create this keto casserole recipe by memories of the traditional green bean casserole recipe. You know the one! It’s a holiday standard. You’ll see it on every Thanksgiving table, family Easter menu, and potluck dinner.
Of course, the traditional recipe made with canned soup and fried onions isn’t keto-approved. So, I’ve made some alterations to make this new green bean casserole healthier and tastier. This recipe is made from fresh, wholesome ingredients that you will be proud to serve to your family.
You’ll love serving this low-carb green bean casserole any time you need a comforting keto side dish. You can make it ahead of time, and the leftovers taste great too!
Ingredients in Low-Carb Green Bean Casserole
You won’t find any canned cream of mushroom soup, here. But, making your own homemade mushroom sauce is a lot easier than you think! It’s not hard to make a delicious green bean casserole from scratch — and it will taste so much better, too!
For this recipe, you’ll need:
- Green Beans. I like to use fresh green beans, but you could use frozen or canned if you’re in a pinch.
- Mushrooms. Either white button mushrooms or brown cremini mushrooms would be great in this recipe
- Heavy Cream. Also called whipping cream. You could substitute half and half, though the sauce may be a bit thinner.
- Crunchy topping. For this version, I used a mixture of almond flour and grated parmesan cheese, flavored with a pinch of onion powder. It totally gives the onion-y crunch you expect, without the flour fried coating. Keep reading for other topping ideas below.
Gluten-Free Toppings for Keto Green Bean Casserole
It’s really hard to find a crunchy topping for green bean casserole that’s gluten-free and keto. Most times, you’ll see recipes calling for fried onion straws or breadcrumbs — which are, unfortunately, not keto-approved.
Instead, here are some more crunchy topping ideas for this keto green bean casserole, or other keto casseroles.
- Crushed pork rinds, also sold as “pork panko”
- Crushed Parmesan crisps, aka Whisps
- Bacon crumbles. You can either buy these pre-made, or make your own by blitzing crispy cooked bacon in a food processor.
- Sliced or slivered almonds.
- Almond flour + Parmesan cheese mix, which is what I use in this recipe.
How to Make Keto Green Bean Casserole
For a made-from-scratch casserole, this recipe is super easy. This is how to make keto green bean casserole:
Start by steaming or boiling fresh green beans in a big pot of salted water until fork-tender. You don’t want to overcook them at this stage, since they will bake in the sauce for a few minutes later on.
While you’re waiting on the green beans to cook, chop up the onions and mushrooms and add them to a hot skillet. Sauté the onions and mushrooms until they are nicely caramelized. The longer you let them caramelize, the deeper the flavor of the casserole will be.
Next, add the heavy cream, a bit of cream cheese, and seasonings. Stir to melt, and then simmer for a few more minutes to let the sauce reduce and thicken. Once the sauce is thick and creamy, add it to the drained green beans in a small casserole dish.
Then, top the casserole with a crunchy, seasoned mixture of almond flour and parmesan cheese. Bake the casserole until bubbling and golden brown, with a crispy topping.
How to Store and Freeze Green Bean Casserole
One of the great things about this casserole, and other casseroles in general, is that they can be made ahead of time. By mixing up the ingredients the day before, you can save yourself time when you’re throwing a holiday meal or dinner party.
If you have leftovers, you can store cooked green bean casserole in the fridge for 3-4 days.
If you would like to freeze green bean casserole, you can do that too! To freeze a cooked casserole, first, let the casserole cool to room temperature. Wrap well with plastic wrap and foil, label and date, then freeze. You can reheat it in the oven, from frozen, until it’s bubbling hot.
Other Keto Side Dishes
It’s easy to stay on track this Thanksgiving with these delicious keto recipes:
- Keto Loaded Cauliflower Casserole
- Creamy Keto Mashed Cauliflower
- Creamy Garlic Keto Broccoli with Bacon
- Keto Broccoli Salad with Bacon and Cheese
- 1 lb green beans
- 1 tbsp butter or oil
- 1/2 onion, chopped
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 8 oz mushrooms, sliced
- 1/2 cup heavy cream
- 2 oz cream cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp almond flour
- 1/2 tsp onion powder
- Preheat the oven to 350 degrees.
- In a large pot of boiling water, cook the green beans until bright green and crisp-tender, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, add the butter and onions, and cook until soft, about 5-7 minutes. Add the mushrooms and cook until they are soft and most of their liquid has evaporated, about 7-8 minutes. Add the minced garlic and cook 1-2 minutes more.
- Add the cream, cream cheese, salt, and pepper. Bring to a simmer and cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Add the green beans and stir to coat in the sauce. Transfer the mixture to a baking dish. Bake in a preheated oven for 15 minutes.
- Mix together the Parmesan, almond flour, and onion powder. Sprinkle on the casserole, and then bake for an additional 10-15 minutes, until golden brown.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 321mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 5g
The nutrition information shown is an estimate provided by an online nutrition calculator. Carb count will vary with different ingredients and brands. It should not be considered as a substitute for a professional nutritionist’s advice.
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