If you’re reading this, chances are a keto green bean casserole is a dish that’s right up your alley. As in, your Thanksgiving table is basically incomplete without one. And if so, hello, my people. I’m right there with you, and can I tell you a secret? My Instagram poll on the topic, which is obviously a super accurate polling method (;)), informed me that some people don’t like green bean casserole. A whopping 40 percent! My guess is that they a) don’t like mushrooms, b) have never tried a green bean casserole from scratch, or c) feel very strongly about this topic and massively skewed my results. Because, come on, how can you not like crisp green beans smothered in a rich and creamy mushroom sauce? It’s the stuff of comfort food dreams, and this version is beyond good.
This keto green bean casserole is a healthier, from-scratch version of the classic Campbells soup-inspired dish. No canned soup here, for obvious reasons. Instead, we make our own mushroom and onion-infused cream sauce and here’s the truth: it’s not difficult at all.
While I didn’t go with the traditional fried onion topping that is arguably one of the best things about the classic green bean casserole, I created a crunchy medley of delicious things that is equally yummy. Crisp bits of bacon, pan-fried walnuts and caramelized shallot add even more flavor. But if you want something really simple, crumble some pork rinds on top and call it good. I’ve tested it and it’s also a 10/10.
how to make keto green bean casserole
This keto green bean casserole starts with a thick and flavorful cream sauce. Cream cheese is the base of the sauce and if you’re dairy-free, no worries, a vegan cream cheese will also work. Loads of mushrooms and onion is required. I am not exaggerating either. There’s an entire onion in the sauce, plus onion powder, plus pan-fried shallots on top. Onion, onion, onion. It’s a must!
Also, for the best flavor and results, opt for fresh green beans instead of canned or frozen. Please just trust me on this? Okay, let’s make one!
To make this healthy green bean casserole, you will need the following ingredients:
- fresh green beans
- avocado oil or olive oil (or reserved bacon grease)
- yellow onion, chopped
- minced garlic
- crimini (or baby bella) mushrooms, sliced
- full-fat cream cheese or vegan cream cheese (I like Kite Hill which is almond-based, and Miyoko’s which is cashew-based), broken up into tablespoon-sized pieces
- chicken broth
- unsweetened almond milk
- dry red wine (optional, a dry white will also work)
- salt and pepper
- onion powder
- ground nutmeg
- shallots, diced
- cooked bacon, chopped
- raw walnuts
Those last three ingredients are for the topping and are totally optional. (But see below for a visual of how yummy it looks!) If you’re looking to save a little extra time or don’t really care for this topping combination, you can always skip the topping and crush up some pork rinds instead.
the keto green bean casserole recipe
Before I get to the process, a quick note. If you plan on making the walnut/bacon/shallot topping, you can fry the bacon ahead of time and use the reserved grease instead of avocado oil or olive oil.
Here’s how to make keto green bean casserole:
- Blanch the green beans. Bring a large pot of water to a boil and toss in the green beans. Cook them for about 4-5 minutes to blanch, then drain and set aside.
- Sauté the mushroom and onion. In a large cast iron skillet, heat the bacon grease or olive oil/avocado oil and sauté the chopped onion for about 5 minutes. Add the sliced mushrooms and cook 3 minutes, then stir in the minced garlic.
- Make the mushroom cream sauce. Place the cream cheese in the skillet, then pour in the chicken broth, almond milk, and wine. Stir in the salt and pepper, nutmeg, and onion powder. Increase the temperature to medium-high and allow the mixture to come to a boil, stirring it constantly to reduce and thicken the sauce.
- Bake the low-carb green bean casserole. If not using a cast iron skillet, transfer the sauce to an oven-safe pan and toss with the green beans. Bake at 350°F for 15 minutes. (After 15 minutes, remove the casserole to top it with the walnut/bacon mixture, then bake another 5 minutes).
- Make the topping. In the meantime, heat a tablespoon of reserved bacon grease or butter in a small pan. Add the walnuts and chopped shallots, allowing them to toast for about 5-7 minutes. Remove from the heat and stir in the chopped bacon. After the casserole has baked for 15 minutes, spoon the walnut/bacon mixture on top and return it to the oven to bake another 5 minutes.
keto green bean casserole tips
- Don’t let the mushroom sauce burn- continue stirring it as it reduces and thickens.
- The wine is optional, but it adds a lovely flavor to the sauce. To keep it low in sugar, I use a dry red wine like cabernet, pinot noir, or merlot.
- For extra ease and fewer dishes to wash (a major bonus on Thanksgiving, yeah?), make the entire thing in a large cast iron skillet. This means you don’t have to transfer the green beans and sauce to a casserole dish before baking.
- About the mushroom sauce– it’s a recipe to keep in your back pocket, because it’s also multi-purpose. Toss in zucchini noodles for a delicious creamy low-carb dinner. Or spoon it over cooked chicken thighs and cauliflower rice. (My four-year-old daughter Posey had this for dinner last night and declared she now likes mushrooms!)
how many net carbs are in green bean casserole?
This keto green bean casserole recipe is only 7g net carbs per serving! It is gluten-free, dairy optional, and is a healthy green bean casserole recipe that I think even non green bean casserole fans will approve of. Bold statement? Probably. 😉 But I love this healthy green bean casserole recipe so much, I proudly stand by it.
I hope you enjoy it too. And on a separate note, this blog turned one year old this month and what a year it has been! I want to take a second to say I’m so incredibly grateful for this little space I have to share these keto and low-carb recipes. But I’m even more grateful for you being here. For the trust you have in me to help provide you with healthy meals, snacks, and sweets that feed you and your families.
Many, many thanks. Wishing you a happy Thanksgiving.
- 2 pounds fresh green beans, washed and trimmed
- 3 tablespoons avocado oil, olive oil, or reserved bacon grease
- 1 large yellow onion, chopped
- 12 oz. crimini (baby bella) mushrooms, sliced
- 1 teaspoon minced garlic
- 6 oz. full-fat cream cheese (if dairy-free, sub vegan cream cheese like Kite Hill or Miyoko's)
- 1 cup chicken broth
- 1/2 cup unsweetened almond milk
- 1/4 cup dry red wine (like cab or merlot- can also swap in dry white wine)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon nutmeg (optional)
walnut and bacon topping
- 4 strips of thick-cut bacon, cooked
- 1 tablespoon reserved bacon grease or butter
- 1/2 cup chopped shallots
- 1/2 cup chopped raw walnuts
- Fill a large pot with about a gallon of water and bring it to a boil. Blanch the green beans in the boiling water for about 4-5 minutes. Drain them and rinse them under cold water. Set aside while preparing the sauce.
- In a large skillet (use cast iron for ease and if you want to minimize dishes), warm the oil for a minute over medium heat. Add the chopped onion and sauté for 5 minutes, or until the onion softens. Add sliced mushrooms and cook another 3 minutes. Stir in the minced garlic and cook for 30 seconds.
- Add the cream cheese, breaking it up into smaller sections to help it melt. Pour in the chicken broth, almond milk, and wine (optional). Whisk together to combine.
- Stir in the salt and pepper, onion powder, and nutmeg. Increase the temperature to medium-high and allow the sauce to come to a boil. Stir it constantly as it boils for about 5 minutes, or until it reduces and thickens.
- If baking in a cast iron skillet, transfer the green beans to the skillet and toss to combine. If using a casserole dish, transfer the sauce and green beans to the dish and toss. Bake at 350°F for 15 minutes.
- Meanwhile, make the topping. Heat 1 tablespoon of butter or reserved bacon grease in a small pan. Add the chopped shallots and walnuts, and pan-fry for about 5 minutes over medium heat. Remove from heat and stir in the chopped bacon.
- Once the casserole has baked for 15 minutes, remove it from the oven and spread the walnut/bacon mixture evenly on top. Return the casserole to the oven and bake another 5 minutes. Remove and allow it to cool for a few minutes before serving or tent it with aluminum foil until ready to serve.
I'm a taste-as-I-go cook, and I suggest tasting the cream sauce before mixing it with the green beans. Adjust the onion powder, salt and pepper to your liking. Keep in mind the bacon topping will add some extra saltiness, while the shallots boost that onion flavor.
For an alternate topping, use crushed pork rinds and crumble them on top just before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gCholesterol: 26mgSodium: 144mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 4gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.