Keto green bean casserole is a holiday favorite but easy to make and enjoy all year.
Filled with savory flavors, green bean casserole with bacon is baked in a creamy parmesan cheese sauce and topped with optional keto-friendly breadcrumbs.
Make this Keto Green Bean Casserole for The Holidays (or anytime) Because…
- Ten minutes of prep are all you need to make this delicious traditional green bean casserole. Perfect for get-togethers and gatherings of all sizes.
- Prep keto green bean casserole up to 2 days ahead and keep it covered in the refrigerator until ready to bake
- This recipe is super easy to double and can be kept warm in a crock pot so everyone can help themselves.
- It’s a versatile recipe to add extra veggies, cheese, or leftover meat and create a new casserole every time.
Ingredients
Green Beans: Fresh or frozen green beans work in this recipe. Canned greens should be drained and rinsed and they’ll produce a softer casserole.
Bacon: Diced bacon adds delicious crunch and flavor, and makes a perfect low carb substitute for French fried onions.
Mushrooms and Onions: Sliced mushrooms add earthy flavor, while onions add a sweet and savory dimension. Both blend nicely with the other ingredients.
Sauce: This uber-cheesy sauce is made with full-fat cream cheese, parmesan cheese, and chicken broth.
Variations
- Roasted green beans can be used in the recipe as they are already precooked.
- Store bought, pre-cooked bacon is a super convenient option to use in this recipe, or make this air fryer bacon version.
- Besides onions and mushrooms, incorporate other low-carb veggies like finely chopped broccoli or cauliflower, sundried tomatoes, or shredded Brussels sprouts.
- Replace the sauce ingredients with a can of cream of mushroom soup, or use this homemade version. Sub in sour cream or Greek yogurt instead of heavy cream for a lighter, tangier sauce, if desired. Use leftover turkey broth, or any canned or boxed variety of chicken, beef, or vegetable broth.
- Cubes of ham, sliced summer sausage, or even leftover ground beef, or chicken are great additions to this dish, but are optional if you want a meatless dish.
- Experiment with alternate cheese options such as cheddar, or Monterey jack, to sprinkle on top of the casserole.
How to Make Keto Green Bean Casserole
- Make 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 (recipe below).
Helpful Hints
- For best results, be sure fresh green beans are cut in even sizes.
- Assemble up to 2 days ahead, cover, and chill until ready to bake. Remove from the refrigerator while the oven is preheating and add an extra 10 minutes to the cooking time.
- Take this green bean casserole with bacon along to a party or potluck as a hearty side dish. Keep it warm in a crock pot and let everyone help themselves.
Serving and Storage Suggestions
Keep leftover keto green bean casserole covered in the refrigerator for up to 3 days. Reheat portions in the microwave, or on the stove, and mix in a little milk or cream to loosen the sauce.
Freeze in zippered bags for up to 2 months. Thaw in the refrigerator before reheating.
Low Carb Holiday Meal Favorites
Did you enjoy this Keto Green Bean Casserole? Be sure to leave a comment and rating below.
Keto Green Bean Casserole
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 5-6 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 3-5 minutes.
- Add mushrooms, garlic, pepper, salt and sage. Cook until mushrooms have released their juices and are tender, about 5-7 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 25-30 minutes or until bubbly. Garnish with bacon.
Notes
- Baking soda is optional but will keep green vegetables like beans and broccoli bright green after cooking. It doesn’t change the taste if used in small amounts.
- Use butter or bacon fat in place of bacon if needed.
- This casserole can be assembled and refrigerated up to 48 hours ahead of time.
- If assembled ahead of time, remove from the fridge while the oven preheats and add an additional 10 minutes of cooking time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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