Keto Green Bean Casserole (Low-Carb Version)

Why a Keto Version Works for the Holidays

Holiday tables are often overloaded with traditional sides packed with carbs: stuffing, potatoes, rolls, and of course the classic green bean casserole made with canned soup and flour. For those following a keto or low‑carb diet, it’s easy to feel excluded or rely on “just” a plain vegetable side. This keto green bean casserole changes that.

Green beans are naturally low in net carbs when counted correctly. The creamy sauce and crunchy topping mimic the comfort and texture of the original — but without the starchy ingredients. Instead of canned soup or flour thickeners, this version uses cheese, cream (or a keto‑friendly substitute), and a homemade sauce base. The result: a satisfying, rich, and festive side dish that keeps you in ketosis while still treating your taste‑buds.

Several low‑carb recipe creators show that you can keep net carbs around 4–6 g per serving for a well‑designed version.

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Ingredients for the Keto Green Bean Casserole

(Serves about 8 as a side dish — adjust based on your guest list.)

For the green beans & cheesy sauce:

• 2 pounds fresh green beans, trimmed and cut into ~2‑inch pieces

• 3 tablespoons unsalted butter or ghee

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 10 ounces mushrooms (button or cremini), sliced

• ¼ cup all‑purpose almond flour or 2 tablespoons of keto‑friendly thickener (e.g., xanthan gum)

• 1½ cups heavy cream or full‑fat coconut cream if dairy‑free

• ½ cup low‑sodium chicken or vegetable broth

• 1½ cups shredded sharp cheddar cheese (or a blend of cheddar + Gruyère)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (or 1 teaspoon fresh)

• Optional: ¼ cup grated Parmesan cheese for extra richness

• Optional: 4 slices cooked bacon, chopped (if you consume bacon)

For the crunchy topping:

• 1 cup pork rinds, crushed finely (often used in keto versions for crunch)

• ½ cup shredded cheddar cheese (additional)

• 2 tablespoons melted butter

• Optional: ¼ cup toasted slivered almonds or chopped pecans (if you allow nuts)

• Optional garnish: chopped fresh parsley

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Equipment and Tips Before We Start

• A large casserole dish (8×8″ or 9×13″ depending on size).

• Large skillet for sautéing onions and mushrooms.

• Saucepan or use same skillet for the sauce.

• Baking sheet or skillet for topping crisping (optional).

• Preheat oven to 350 °F (175 °C) before baking.

Pro tip: A smoother sauce base yields a more luxurious feel — so don’t rush the sautéing step for mushrooms and onions. Also, use fresh green beans for best texture and lower net carbs.

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Step‑by‑Step Instructions

Prepare the Green Beans

1. Bring a large pot of salted water to boil.

2. Add the trimmed green beans and cook for about 4 minutes until bright green and just tender.

3. Immediately transfer the green beans to an ice‑water bath to lock in color and stop cooking. Drain and pat dry.

Sauté Onions, Garlic & Mushrooms

4. In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for ~4 minutes until translucent.

5. Add garlic and cook 1 minute.

6. Add mushrooms and cook 5‑7 minutes until they’ve released their moisture and start to brown.

Make the Cheesy Keto Sauce

7. Sprinkle almond flour (or your chosen thickener) over the mushroom‑onion mixture. Stir for 1‑2 minutes to remove raw taste.

8. Pour in heavy cream and chicken/vegetable broth. Stir until the sauce thickens — about 4‑5 minutes on medium heat.

9. Reduce heat to low; stir in the shredded cheddar (and Parmesan if using) until melted and smooth. Add salt, pepper, thyme. If using bacon, fold it in now.

Assemble the Casserole

10. Preheat oven to 350 °F (175 °C) if not already.

11. In a large mixing bowl, combine the blanched green beans with the cheesy sauce until evenly coated.

12. Transfer the mixture into the greased casserole dish. Spread evenly.

Create the Crunchy Topping

13. In a small bowl, mix crushed pork rinds + shredded cheddar + melted butter + optional nuts. Spread this topping evenly over the casserole.

Bake to Finish

14. Bake uncovered for ~25–30 minutes, until the topping is golden and sauce is bubbling.

15. Remove from oven and let rest for ~5 minutes to set. Garnish with fresh parsley before serving.

Why This Recipe Hits the Keto Mark

• Low net carbs: Using fresh green beans and skipping starchy canned soups ensures net carbs stay low (~4‑6 g per serving) according to tested keto versions.

• High fat content: Butter, heavy cream, cheese, and optional bacon give satisfying fats that support ketosis.

• Comfort texture: Creamy sauce + crunchy topping means you’re not sacrificing the familiar feel of the classic casserole—just improving the macros.

• Make‑ahead friendly: Sauce and beans can be prepped ahead; topping added just before baking.

• Holiday appropriate: Rich, festive, and pairs with turkey or chicken just like the traditional version.

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Variations & Dietary Adjustments

Fully Dairy‑Free Keto Version

‑ Use coconut cream or cashew cream instead of heavy cream.
‑ Replace cheddar/Parmesan with vegan cheese alternative that melts well.
‑ Use crushed pork rinds or keto‑friendly almond flour + nut topping for crunch.
(Be aware: true keto dairy‑free versions may shift macros slightly.)

Nut‑Free Version

‑ Omit nuts in topping; use extra pork rinds + butter for crunch.
‑ Ensure no nut‑derived flour if nuts are contraindicated.

Extra Flavor Boosts

‑ Use smoked paprika or cayenne for mild heat.
‑ Fold in chopped cooked turkey or shredded chicken for a fuller dish.
‑ Add a sprinkle of fresh rosemary or sage to season for holiday aroma.

Make It Vegetarian Keto (No Bacon)

‑ Skip the bacon and use olive oil or ghee instead.
‑ Increase cheese and butter slightly for richness.

Serving Suggestions for Keto Holiday Tables

This casserole works beautifully alongside:

• Herb‑roasted turkey breast or baked chicken thighs

• Cauliflower mashed potatoes with butter

• Oven‑roasted Brussels sprouts with parmesan

• Homemade keto dinner rolls or almond‑flour bread

• A fresh green salad with olive oil vinaigrette to balance richness

Serving tip: Make this dish the star side. Because it’s indulgent and rich, you may want fewer other heavy sides on the plate.

Make‑Ahead & Storage Tips

Make‑Ahead:
Pre‑blanch beans and prepare the sauce a day ahead. Refrigerate separately. Combine and top about 30 minutes before baking. Todays’ versions of keto recipes confirm this makes prep easier when the oven is fully booked.

Storage:
Cool completely, cover tightly and refrigerate up to 3 days. Reheat in a 350 °F oven for ~15 minutes. Add fresh topping if needed for crunch.

Freezing:
Not ideal due to texture changes in sauce and topping. If needed, freeze un‑baked casserole (topping separate) and bake from frozen adding ~10 minutes to bake time.