Made from scratch and easy to prep ahead, this Keto Green Bean Casserole delivers all the comfort of a classic casserole without the extra carbs.
This creamy green bean casserole is a holiday favorite, but also delicious served any time with pan seared pork chops or pork tenderloin.
Recipe Highlights: Keto Green Bean Casserole
- Flavor: Savory and creamy with a hint of sage and plenty of crunchy and salty bacon.
- Skill Level: It’s an easy-to-make recipe for anyone. Even though it’s made from scratch, ten minutes is all you need to pull this traditional green bean casserole together.
- Make Ahead: Prep keto green bean casserole without topping up to 2 days ahead, and keep it covered in the refrigerator until ready. Add an extra 10 minutes to the bake time.
- Yield: Serves 6 people, but this recipe is super easy to double or even triple for a large crowd.
Total Time: 55 Mins Servings: 6 Cooking Method: Oven
Ingredients Notes
- Green Beans: Fresh provide the best texture, while frozen are super convenient. If using canned green beans be sure to drain and rinse, and be aware they’ll produce a softer texture.
- Baking Soda: A bit sprinkled into the cooking water helps the green beans maintain their vibrant color. It will not affect the taste.
- Sauce:
- Bacon adds delicious crunch and flavor, and makes a perfect low-carb substitute for French-fried onions.
- Use sliced button mushrooms, or try brown or cremini for deeper flavor. Use more or less, as preferred.
- You only need a small amount of ground sage to give the sauce a holiday inspired flavor. Sub in thyme for a different herbal note.
- Use cream cheese to thicken the sauce without using flour and add to the rich, creamy texture.
- Low sodium chicken both helps control the sodium level, as well as thin the sauce to coat the beans.
- Freshly shredded parmesan cheese melts well and adds salty, nutty flavor.
- Keto Bread and Butter: While optional, the crumbs from one slice of keto bread combined with melted butter, create a more traditional-style brown and crunchy topping.
Variations
- Use oven cooked bacon or make homemade air fryer bacon ahead of time to speed up prep time when ready to assemble. Or omit altogether and saute vegetables in butter.
- Sub in turkey or vegetable broth.
- Add finely chopped broccoli or cauliflower, sun-dried tomatoes, or shredded Brussels sprouts along with the onions and mushrooms to bulk up the dish.
- Stir in diced ham, sliced summer sausage, leftover ground beef, or cooked and shredded chicken for a high-protein entree dish.
- Try cheddar or Monterey Jack in place of Parmesan.
- Crushed pork rinds, or even chopped pecans, make tasty and crispy topping variations. You can also keep a batch of keto-breadcrumbs on hand for recipes like this.
How to Make a Keto Green Bean Casserole
- Make the breadcrumb topping. Cook green beans.
- Cook bacon with onion and add mushrooms, garlic, and seasonings.
- Whisk in sauce ingredients and simmer.
- Remove from heat and stir in green beans and Parmesan cheese.
- Transfer green bean mixture to a casserole dish and add optional topping.
- Bake (full recipe below).
Leftovers Made Easy
- Cool leftovers and store covered in an airtight container.
- Refrigerate for up to 4 days. You can freeze this casserole up to 2 months, but be aware the dairy sauce can separate and the green beans may become softer than desired.
- Reheat individual servings in the microwave at intervals. You can also heat covered in a 350°F oven until warmed through and uncover near the end to help refresh the topping.
More Sides for the Low Carb Holiday Table
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Keto Green Bean Casserole
This classic keto green bean casserole is a tasty holiday favorite made with low carb ingredients.
Equipment
Ingredients
- 1 pound green beans frozen or fresh, cut into 2-inch pieces
- ½ teaspoon baking soda optional
Sauce
- 2 slices raw bacon diced
- ½ small onion finely diced
- 2 cups fresh mushrooms sliced, about 4 ounces
- 2 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste
- ⅛ teaspoon ground sage
- ¼ cup heavy cream
- 4 ounces cream cheese
- ½ cup low sodium chicken broth
- ¼ cup shredded Parmesan cheese
Optional Topping
- 1 slice keto bread made into crumbs
- 1 tablespoon butter melted
Instructions
- If making optional topping, blend keto bread in a food processor until it becomes crumbs. Mix with melted butter. Set aside.
- Preheat oven to 375°F.
- Add ½ teaspoon baking soda (optional) to a large pot of water and bring to a boil. Cut beans in half and simmer 5 to 6 minutes or until tender-crisp. Drain well.
- Cook bacon in a medium skillet until crisp. Place bacon on paper towels to drain leaving the grease in the pan. Add the onion and cook in the bacon grease until until softened, about 3 to 5 minutes.
- To the same skillet, add mushrooms, garlic, pepper, salt, and sage. Cook until mushrooms have released their juices and are tender, about 5 to 7 minutes.
- Add the cream, cream cheese, and chicken broth and whisk until melted. Simmer over medium low heat 5 minutes or until thickened. Remove from heat and stir in Parmesan cheese. Stir in drained green beans.
- Place in a 2-quart baking dish and top with breadcrumb topping, if using. Bake 25 to 30 minutes or until bubbly. Garnish with bacon.
Notes
- You can assemble this casserole and refrigerate it up to 48 hours ahead of time.
- If assembled ahead of time, remove from the fridge while the oven preheats and add 10 minutes to the cooking time.
Nutrition Information
Calories: 213kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 418mg | Potassium: 350mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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