This Keto Green Bean Casserole is made from scratch, yet so simple to prepare - without any need for canned soup. This low-carb version will hit the spot with a savory mushroom cream sauce and perfectly crisp top.
Bring this keto casserole to Thanksgiving dinner, or serve it with a Whole Chicken roasted in the Instant Pot, or a homestyle low carb Meatloaf.
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Why you'll love this recipe
Our keto green bean casserole with fresh green beans is a classic holiday side dish that everyone loves.
Perfectly tender yet crispy green beans, and a creamy mushroom sauce baked until bubbly and delicious.
This dish is great to make ahead, saving you time on Thanksgiving day.
The traditional version is made with canned cream of mushroom soup and topped with French fried onions. The amount of carbs in that version is not keto friendly.
In contrast, our version has only 6 grams of net carbs per serving, and it's just as savory and delicious as the original.
Key ingredients
Fresh Green Beans - It's important to eat plenty of veggies on a keto diet, and green beans are a favorite. Chop your beans into pieces that are about 2 inches long.
Mushrooms - The earthy, savory flavor of mushrooms makes them the perfect partner for bright and fresh-tasting green beans.
Heavy Cream - When making a cream sauce, heavy cream is best. Milk is higher in carbs and does not deliver the same rich, silky goodness of heavy cream.
Dijon Mustard - Just a bit of this tangy condiment adds depth to the cream sauce. We also use Dijon in our classic keto deviled eggs recipe.
Pork Rinds - To make a crispy keto-friendly topping, crushed pork rinds are perfect. We love using them in our crispy keto fried chicken recipe.
If you have any questions, please leave a comment below and we will get back to you.
Pair with our keto cauliflower mac and cheese and keto cornbread for the perfect Thanksgiving keto side dishes.
Toppings to try
Crushed pork rinds are one of the easiest ways to make keto foods crunchy, but you can use other delicious ingredients to top this casserole.
Try slivered almonds, cooked and crumbled bacon, or thinly sliced onions that you've dredged in coconut flour and fried.
We use crumbled bacon in our keto stuffed mushrooms. A perfect appetizer to serve to your guests while they mingle.
How to make a keto green bean casserole
Step 1: Blanch the green beans by placing them into salted boiling water for 2-3 minutes, cooking just until they turn bright green. Transfer the beans to a mixing bowl to cool down while you make the sauce.
Step 2: Melt one tablespoon of butter in a medium skillet over medium-high heat. Add the onion, and sauté for 3 minutes, or until translucent.
Step 3: Add the mushrooms and garlic to the skillet and sauté for 5 minutes, or until the mushrooms are browned and releasing liquid.
Step 4: Transfer the vegetables to the bowl with the green beans.
Step 5: Return the skillet to the heat and melt the remaining butter. Add the chicken broth, cream, cubed cream cheese, and Dijon mustard and stir until melted. Season with salt and pepper, then simmer for 2-3 minutes, or until the sauce has thickened.
Step 6: Remove from the heat, pour over the green beans and veggies, and mix well. Transfer to a baking dish that has been sprayed with cooking spray. Bake for 15 minutes. Then sprinkle the crushed pork rinds on top and bake for an additional 15 minutes, until the edges are bubbling.
For the full list of ingredients and instructions, please see the printable recipe card below.
For dessert use that leftover cream cheese to make our keto cream cheese cookies or our no bake keto cheesecake.
Expert tip
If you are driving to nearby family or a friend for Thanksgiving this year, we suggest you bake the casserole for the first fifteen minutes at home, then cover it tightly with foil and wrap it in a kitchen towel to keep warm.
Twenty minutes before you sit down to eat, top your keto green bean casserole with pork rinds and bake for the final 15 minutes. This way you have that perfectly crispy topping.
FAQs
We love using fresh green beans in this recipe because they stay firm and never get mushy.
Canned green beans can be used, but you can expect a soft-textured casserole.
Frozen green beans work better than canned if you can't find fresh beans. You'll want to use about 3 cups of sliced frozen green beans. Thaw them first, but there's no need to blanch them.
We like using a bag of frozen mixed vegetables in our simple mixed veg recipe.
When making a green bean casserole, it is important to blanch the green beans to partially cook them so they become tender when baked in the casserole.
Blanching beans or other veggies also helps them to maintain their bright green color.
Follow the steps as directed, except don't pop it into the oven. Store in the fridge for up to 2 days. When ready, remove and allow to come to room temperature on the counter. Bake for 15 minutes, then add the crushed pork rinds and bake for another 10-15 minutes.
Storage tips
Store any leftovers in the refrigerator in an airtight container for 3-4 days.
You can reheat one to two servings using your microwave for short bursts of 45 seconds, stirring in between each heating.
On the stovetop, reheat in a saucepan or skillet over medium heat with a splash of water or broth to prevent sticking or drying out.
An additional option is spooning the leftovers into an oven-safe dish (not a cold dish straight from the refrigerator, as it could crack) and placing it into a 350°F Oven for 30-40 minutes.
Because the sauce in this casserole is made from scratch with cream and cream cheese, it will likely change texture if it's frozen and then reheated. It will taste delicious, but won't be quite the same.
More easy keto Thanksgiving side dishes
If you like green bean casserole, you'll also love these other Thanksgiving favorites that we've made low-carb!
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📖 Recipe
Keto Green Bean Casserole
Ingredients
- 1 pound fresh green beans trimmed and cut into 2-inch pieces
- ¼ cup unsalted butter divided
- ½ cup onion diced
- 2 cups sliced mushrooms
- 2 cloves garlic minced
- ⅔ cup chicken stock
- ⅔ cup heavy cream
- 3 ounces cream cheese cut into cubes
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- Black pepper to taste
- ½ cup pork rinds crushed
Instructions
- Preheat the oven to 350 degrees F. Spray a 1.5-quart baking dish with cooking spray and set aside.
- Bring a large pot of salted water to a rolling boil. Blanch the green beans for 2-3 minutes or until bright green, then drain. Transfer to a large mixing bowl and set aside to cool.
- Melt 1 tablespoon of butter in a medium skillet over medium-high heat, then add the onion and sauté for 3 minutes.
- Add the mushrooms and garlic to the skillet and sauté for 5 minutes, or until the mushrooms are browned and releasing liquid.
- Transfer the vegetables to the bowl with the green beans.
- Return the skillet to the heat and melt the remaining butter. Add the chicken broth, cream, cubed cream cheese, and mustard and stir until melted. Season with salt and pepper to taste, then simmer for 2-3 minutes, or until thickened. Remove from the heat, pour over the green beans, and mix well.
- Transfer the mixture to the prepared baking dish. Bake for 15 minutes, then sprinkle the crushed pork rinds evenly over the casserole and bake for an additional 10-15 minutes, until the edges are bubbling.
- Remove from the oven and cool before serving.
Notes
- This recipe can be made using frozen green beans instead of fresh ones. Thaw them first, and skip the blanching step.
- If using fresh green beans, don't skip the blanching step.
- Make ahead up to 2 days before. Follow all the steps, just don't bake. When ready, set casserole on counter for 30 minutes to bring to room temperature. Then follow baking directions.
- Travel tip - If going to a nearby house for Thanksgiving. Bake for the fist 15 minutes at home, then cover tightly with foil and wrap in kitchen towel. 20 minutes before you sit down to eat, top with crushed pork rinds and bake for another 15 minutes, to get that perfectly crispy topping.
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