This Low Carb Keto Green Bean Casserole is an EASY, healthy remake of the classic side! No one will know it’s better for you! Dairy free option included!
Pin Low Carb Keto Green Bean Casserole
This is not your grandmas green bean casserole. NO SIRREE.
This one feels a little GOURMET. A little UPSCALE. Just so CLASSY RIGHT NOW.
It A-L-S-O happens to be a GLUTEN FREE green bean casserole recipe that is made with Z-E-R-O questionable ingredients (condensed mushroom soup, I’m looking at YOU!) because, like the healthy chicken noodle casserole, we are making OUR OWN. FROM SCRATCH.
All you need to are milk, cream, cream cheese and mushrooms and – VOILA – you can make homemade condensed cream of mushroom soup WITHOUT a can involved.
Look at you winning at being an ultra-fancy maker of keto green beans this Thanksgiving.
Truth be told, green bean casserole is still something that is growing on me. Momma FFF used to make a lot of sautéed fresh green beans growing up, sure, but we NEVER ate green bean casserole.
Not “never” as in “once a year.” I mean N-E-V-E-R. as in NEVER. I never ate it ONCE until I moved to the USA.
So, casseroles made purely out of vegetables are just sort of weird to me. When I think casserole, I think COZY COMFORT FOOD like a low carb keto breakfast casserole with sausage. NOT a pile of vegetables.
But, I’m coming around to the idea and this steamy, creamy and RICH low carb keto green bean casserole is REALLY helping me become a believer.
Are green beans low carb?
Green beans sure are low carb! While they are a member of the legume family (think beans, lentils etc) they are much lower in carbs than most legumes, of which are almost half fiber!
You most definitely cannot have a green bean casserole without a CRISPY CRUNCH. BUT, if we’re trying to do the low carb dance, we also can’t have breaded onion rings.
So, what’s a green bean to do?
Bacon. That’s what.
Real talk though: when is bacon never the answer to an important life question?
It’s crispy and crunchy and TOTALLY gives you the fried onion feels that your taste buds are going to look for at the promise of casserole-i-fied green beans. It’s also MEGA flavorful, salty and perfectly punchy which the simple-flavored green beans NEED to go from “ho hum” to “OH YUM.” <– I thought that was pretty clever 😉
Low Carb Keto Green Bean Casserole Substitutions
If you want to keep this low carb, but dairy free, I have the answers FOR YOU:
2% milk: You can substitute this with 1/2 cup unsweetened, unflavored almond milk. Make sure you don’t actually buy vanilla.
Been there. Done that. YUCK.
Half and half: you can use 1/2 cup canned, full-fat coconut milk. Don’t worry, no coconut flavor!
Cream cheese: swap in your favorite dairy-free cream cheese and it will be JUST as yummy!
Green beans: JUST KIDDING. I got nothing. <– You can’t make a green bean casserole without GREEN BEANS.
Whatever way you make it (minus the bean-less way) do not be surprised if green bean MAGIC takes center stage at your turkey day shindig.
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Low Carb Keto Green Bean Casserole
This Low Carb Keto Green Bean Casserole is an EASY, healthy remake of the classic side! No one will know it's better for you! Dairy free option included!
- 6 Slices Bacon
- 2 Cups Mushrooms, sliced
- 1 Cup Onion, diced
- 2/3 Cup Half and half cream (or 1/2 cup full-fat coconut milk)
- 1/3 Cup 2% milk (or 1/2 cup almond milk)
- 1/4 Cup Full fat cream cheese (dairy free works too)
- 1 1/4 tsp Sea salt
- 1/4 tsp Pepper
- 1 Lb Green beans, trimmed
Pre heat your oven to 350 degrees and heat a large frying pan over medium heat.
Cook the bacon until VERY golden brown and crispy on each side. Once cooked, transfer to a paper towel lined plate and blot off any excess fat. Discard most of the fat in the pan, reserving about 1 Tbsp.
Heat the pan to medium/high and add in the mushrooms and onion. Cook, stirring occasionally, until golden brown, about 3 minutes.
Add in all the other ingredients, except the beans and bring to a boil. Once boiling, cook, stirring constantly, until the mixture begins to thicken, about 4 minutes. Then, reduce the heat to medium and cook, stirring occasionally, until the mixture is VERY thick, like condensed soup, about 7-8 minutes.
While the sauce cooks, bring a large pot of salted water to a boil. Add in the green beans and cook until they just begin to become fork tender, about 7-8 minutes. Drain and pat as much of the water off of them with a paper towel.
Add the green beans into the sauce and stir until well coated. Press into an 8x8 inch pan and cook until bubbly, about 15-20 minutes.
While the beans cook, place the bacon in a food processor and pulse until small crumbs form. Sprinkle on the casserole and then bake for an additional 5 minutes.