This keto green bean casserole is your answer to low carb comfort food! Serve this at all your holiday parties and events and fool everyone into thinking it is NOT low carb! 3 grams net carbs per serving.
Keto Green Bean Casserole
The holiday season is one of my favorite times of the year. It’s when I see most of my friends and family and also when I host the most dinner parties. It is also the one time of the year where comfort food becomes a staple and all my healthy intentions are thrown out the window!
The two major events in our household are Thanksgiving and Christmas. We go the whole nine yards and make enough food to feed an entire city, if not more. Our dinners include all the classics, like mashed potatoes, cranberry sauce, and the MVP of all foods, the green bean casserole.
I’ve been meaning to share a keto version of our family’s green bean casserole for quite some time. As several of my family members are now following a lower carb diet, I have been perfecting this casserole to get their seal of approval!
No grains and no white flour is needed, but you’d never tell. This green bean casserole tastes just like the classic. Tender green beans in a delicious and creamy roux, flavored with mushrooms and onions. Topped with the crispy onions, no one will believe that it is low carb- It tastes BETTER than the original!
Ingredients to make a low carb green bean casserole
Here are the ingredients you’ll need to make this casserole. While traditional versions call for milk and flour, I omitted both of those in favor of heavy cream. It keeps the roux thick, without needing any thickeners or flour.
For the casserole
- Green beans– Fresh green beans, not frozen ones. Be sure to trim them all, too.
- Olive oil– To fry everything together.
- Onions– Caramelizes in the casserole, giving a slightly sweet flavor.
- Mushrooms– Pairs well with the other vegetables for the ultimate appetizer or side dish.
- Garlic– Minced garlic. You can use fresh or jarred.
- Butter– Either unsalted butter or salted butter can be used. If you use the latter, you can reduce or omit the salt.
- Heavy cream– My secret ingredient! Many green bean casserole recipes call for milk or half and half, but I find using heavy cream just gives it that richer and more delicious flavor.
- Vegetable stock– Any stock can be used.
- Salt and pepper– to taste.
For the onion topping
- Onions– The thinner you slice the onions, the crispier the topping will be!
- Milk of choice OR heavy cream– To help the flour stick to the onions.
- Almond flour– Blanched almond flour, to give a mock batter for them.
- Salt and pepper– To taste.
- Olive oil– to fry it all in!
How do you make a green bean casserole?
Start by preparing the onion topping. Toss the sliced onions in the milk, almond flour, salt, and pepper, and set aside. Now, heat a non-stick pan with olive oil on medium heat. Once hot, add the seasoned onions and pan fry for 5-6 minutes, until cooked and golden. Remove from the heat and set aside.
Now, prepare the casserole filling! Lightly blanch the green beans by placing them in a deep pot of boiling water. Let simmer for 2-3 minutes, before removing from the heat and draining them. Place the beans in a mixing bowl and set aside.
Heat up the non-stick pan with oil on medium heat. When hot, add the onions and pan fry until tender. Add the mushrooms and garlic and cook for 2-3 minutes. Transfer the veggies into the bowl with the green beans and place the pan back on the heat. Add the butter, followed by the heavy cream and vegetable stock, and whisk together. Let the mixture simmer, to slightly thicken, before removing from the heat. Pour the mixture over the green bean mixture and mix well, until combined.
Now, lightly grease a medium baking or casserole dish. Pour the green bean mixture into it, and bake for around 25 minutes, until the edges bubble. Top with the fried onions and bake for a further 10 minutes.
Tips to make the best casserole
- As this is a low carb casserole, flour and cornstarch were omitted from the cream/butter mixture. If you’d prefer a thicker roux, you can add 1/4 teaspoon of xanthan gum.
- If you’d like a more tender casserole, increase the bake time by an extra 10 minutes.
- Take this casserole up a notch by replacing the onion topping with crushed up pork rind chips.
- Serve this casserole with some fluffy keto biscuits or a piece of keto cornbread.
How do you store a green bean casserole?
- To store: Leftover casserole should be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Remove the casserole from the dish and place it in a shallow container. Cover it completely, then store in the freezer for up to 6 months.
- To reheat: Green bean casserole is best reheated in a preheated oven, for 10-12 minutes, until the sides are bubbling. If you’d like this quicker, just microwave it for 1-2 minutes, until hot.
More delicious keto appetizers to try
- Buffalo Cauliflower
- Cauliflower mac and cheese
- Broccoli Salad
- Broccoli Cheese Casserole
- Keto Garlic bread
Keto Green Bean Casserole (The BEST!)
- 3 cups green beans washed and trimmed
- 2 tbsp olive oil
- 1 small onion sliced
- 1 cup mushrooms sliced
- 2 tbsp garlic minced
- 4 tbsp butter
- 1 cup vegetable stock
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- Preheat the oven to 180C/350F. Grease a medium sized baking dish and set aside.
- In a mixing bowl, add your onion topping ingredients and mix well, until all the onions are coated.
- Heat your oil in a non-stick pan on medium heat. When hot, add the onion mixture and stir fry for 4-5 minutes, until golden. Remove from the heat and set aside.
- In a deep pot or saucepan, heat up 3-4 cups of water until boiling hot. When hot, add the green beans and blanch them, by letting them simmer for 3 minutes. Drain and transfer into a large mixing bowl.
- In a non-stick pan, add the olive oil and heat up on medium. When hot, add the sliced onions and saute for 5 minutes. Add the garlic and mushrooms and saute for an extra 3-4 minutes. Transfer the vegetables into the bowl with the green beans.
- Place the pan back on the heat and add the butter. Once sizzling, add the vegetable stock, heavy cream, salt, and pepper, and let it simmer for 3-4 minutes, to thicken. Remove from the heat and pour over the green bean and vegetable mixture and mix well.
- Transfer the green bean casserole to the greased baking dish. Bake for 35 minutes, before removing from the heat and topping with the crispy onions. Place back in the oven for a further 10 minutes, until the edges are bubbling.