Keto Green Bean Casserole

Keto Green Bean Casserole – Easy Low Carb Comfort Food

ByBella Skye

Introduction to keto green bean casserole

Keto green bean casserole is one of those dishes that transforms a simple vegetable into something deeply satisfying. At its heart, it takes tender green beans, coats them in a creamy, savory sauce, and finishes them with a golden topping that adds crunch and flavor.

More Casserole Recipes

Unlike the traditional version that relies on canned soup and fried onions, this recipe is designed for low carb lifestyles without sacrificing taste. The flavors are rich, earthy, and comforting, yet the dish feels light enough to fit well into everyday meals. It highlights fiber rich vegetables in a way that feels indulgent but still fits within keto goals, making it a perfect choice for family dinners, holiday tables, or weekly keto meal prep.

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Why You’ll Love This Recipe

As a chef, I find this keto green bean casserole special for several reasons. First, it gives green beans a starring role, turning a simple ingredient into a hearty casserole. The sauce is made from scratch, giving you better control over seasoning, thickness, and creaminess.

Unlike heavy pasta casserole recipes, this one keeps the carbs low and focuses on flavor balance. The topping of crispy onions adds the familiar crunch people expect, but done in a way that keeps it low carb friendly. It also works beautifully as part of a spread of low carb casseroles, pairing easily with proteins like roasted chicken, steak, or fish. Finally, it is one of those recipes that reheats well, making it excellent for keto meal prep.

Preparation and Cooking Time, also serving

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes
  • Servings: 6

Ingredients

  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tablespoons butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 cup heavy cream
  • ½ cup chicken or vegetable stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • ½ cup almond flour
  • 1 tablespoon olive oil
  • ½ cup crispy onions (homemade or store-bought keto version)

Substitution notes:

  • If fresh green beans are not available, use frozen beans, but blanch slightly less to avoid overcooking.
  • Mushrooms can be swapped with broccoli for a broccoli casserole twist.
  • Heavy cream may be replaced with full-fat coconut cream for a dairy-free option.
  • Cheddar can be replaced with Gruyère for a stronger, more complex flavor.
Keto Green Bean Casserole

Step-by-Step Instructions

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Step 1: Blanch the green beans

Bring a large pot of salted water to a boil. Add the green beans and cook for about 3 to 4 minutes until bright green and slightly tender. Drain immediately and place them in a bowl of ice water to stop the cooking process. This step ensures the beans stay crisp and don’t turn mushy in the oven.

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Step 2: Prepare the sauce base

In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown. This step builds depth of flavor into the sauce.

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Step 3: Make the creamy sauce

Pour in the heavy cream and stock, stirring gently. Season with salt, black pepper, and nutmeg. Let the sauce simmer for 5 to 7 minutes until it thickens slightly. Stir in the shredded cheddar cheese and half of the parmesan until melted and smooth.

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Step 4: Combine beans and sauce

Remove the skillet from the heat and fold the blanched green beans into the sauce, coating them evenly. Transfer the mixture into a greased baking dish, spreading it out into an even layer.

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Step 5: Prepare the topping

In a small bowl, mix almond flour with olive oil and the remaining parmesan. Sprinkle this mixture over the casserole, followed by the crispy onions. The combination creates a crunchy, flavorful topping without adding unnecessary carbs.

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Step 6: Bake the casserole

Preheat the oven to 375°F (190°C). Place the dish in the oven and bake for 20 to 25 minutes, until the top is golden brown and bubbling at the edges. Remove from the oven and allow it to rest for 5 minutes before serving.

How to Serve

Keto green bean casserole can be served directly from the baking dish for casual meals, but for presentation, spoon portions into shallow bowls or plates to showcase the sauce and topping. Pair it with roasted meats, grilled fish, or a hearty casserole like broccoli recipes casserole for variety. It also works well alongside simple protein-focused dishes since the creamy sauce complements lean cuts beautifully. For extra freshness, garnish with a sprinkle of chopped parsley or thyme before serving.

Keto Green Bean Casserole

Additional Tips

  • Always blanch the beans first. This prevents them from overcooking in the oven and keeps the texture firm.
  • Use a wide skillet to reduce the sauce quickly and evenly, avoiding watery results.
  • Let the casserole rest briefly after baking. This helps the sauce thicken slightly, making serving neater.
  • For best crispy onions, bake them separately and add just before serving to retain crunch.

Recipe Variations

  • Broccoli casserole variation: Replace half the green beans with broccoli florets for a fiber rich vegetables mix.
  • Cheesy hearty casseroles version: Add extra cheese layers between the beans and sauce for a richer, more indulgent dish.
  • Low carb pasta casserole twist: Stir in shirataki noodles or zucchini noodles with the green beans to mimic a pasta casserole while keeping carbs minimal.

Freezing and Storage

  • Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through.
  • Freezing: Assemble the casserole without the topping, wrap tightly, and freeze for up to 2 months. Add topping before baking.
  • Reheating frozen casserole: Bake directly from frozen at 375°F for about 45 minutes, covering with foil for the first half to prevent over-browning.

Nutritional Information (per serving, approximate)

  • Calories: 290
  • Fat: 23g
  • Protein: 9g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Net Carbs: 5g

Final Words

Keto green bean casserole proves that comfort food can be both healthy and deeply satisfying. By focusing on low carb veggies, creamy sauce, and a crunchy topping, it delivers everything people love about hearty casseroles without the excess carbs. Whether you serve it for holidays, weeknight dinners, or as part of keto meal prep, this dish will become a reliable favorite in your kitchen. Once you master the technique, you’ll be able to adapt it into other low carb casseroles like broccoli casserole or combine it with different fiber rich vegetables for variety.

FAQ’s

Yes, assemble it up to 24 hours in advance without the topping. Refrigerate, then bake with the topping added fresh.

It’s best to use fresh or frozen beans. Canned beans are too soft and can make the casserole watery.

Use pork rind crumbs or toasted almond slices for a similar crunch if keto crispy onions are unavailable.

Yes, replace butter with coconut oil and use coconut cream instead of heavy cream. Use a dairy-free cheese alternative to keep it creamy.

Allow it to simmer long enough to reduce. If still thin, whisk in ½ teaspoon of xanthan gum for extra thickening.

Keto Green Bean Casserole - Easy Low Carb Comfort Food
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Keto Green Bean Casserole – Easy Low Carb Comfort Food

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

290

kcal

Ingredients

  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces

  • 2 tablespoons butter

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 cup sliced mushrooms

  • 1 cup heavy cream

  • ½ cup chicken or vegetable stock

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon ground nutmeg

  • 1 cup shredded cheddar cheese

  • ½ cup grated parmesan cheese

  • ½ cup almond flour

  • 1 tablespoon olive oil

  • ½ cup crispy onions (homemade or store-bought keto version)

Directions

  • Bring a large pot of salted water to a boil. Add the green beans and cook for about 3 to 4 minutes until bright green and slightly tender. Drain immediately and place them in a bowl of ice water to stop the cooking process. This step ensures the beans stay crisp and don’t turn mushy in the oven.
  • In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown. This step builds depth of flavor into the sauce.
  • Pour in the heavy cream and stock, stirring gently. Season with salt, black pepper, and nutmeg. Let the sauce simmer for 5 to 7 minutes until it thickens slightly. Stir in the shredded cheddar cheese and half of the parmesan until melted and smooth.
  • Remove the skillet from the heat and fold the blanched green beans into the sauce, coating them evenly. Transfer the mixture into a greased baking dish, spreading it out into an even layer.
  • In a small bowl, mix almond flour with olive oil and the remaining parmesan. Sprinkle this mixture over the casserole, followed by the crispy onions. The combination creates a crunchy, flavorful topping without adding unnecessary carbs.
  • Preheat the oven to 375°F (190°C). Place the dish in the oven and bake for 20 to 25 minutes, until the top is golden brown and bubbling at the edges. Remove from the oven and allow it to rest for 5 minutes before serving.

Notes

  • Always blanch the beans first. This prevents them from overcooking in the oven and keeps the texture firm.
  • Use a wide skillet to reduce the sauce quickly and evenly, avoiding watery results.
  • Let the casserole rest briefly after baking. This helps the sauce thicken slightly, making serving neater.
  • For best crispy onions, bake them separately and add just before serving to retain crunch.

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