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!

Course Side Dish

Cuisine American

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings People, as a side

Calories 159kcal

Author Taylor

Ingredients

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

Instructions

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.
DEVOUR!

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Nutrition