Keto Green Bean Casserole

Why You’ll Love This Recipe

This keto-friendly version of green bean casserole is just as comforting and delicious as the original, but made with wholesome, low-carb ingredients. It features tender green beans in a savory, cheesy mushroom cream sauce and is topped with a crunchy layer for the perfect bite. It’s gluten-free, low in carbs, and made from scratch in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh green beans (trimmed and halved)
butter
garlic (minced)
mushrooms (sliced – white or cremini)
heavy cream
cream cheese
Parmesan cheese (grated)
salt
black pepper
onion powder
crushed pork rinds or almond flour (for topping)
shredded cheddar or mozzarella (optional, for topping)
optional: fresh thyme or parsley for garnish

Directions

1. Preheat oven to 375°F (190°C). Grease a casserole dish and set aside.
2. Bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes. Drain and rinse under cold water to stop cooking. Set aside.
3. In a large skillet, melt butter over medium heat. Sauté garlic for 30 seconds, then add mushrooms. Cook until softened and browned, about 5–7 minutes.
4. Stir in heavy cream, cream cheese, Parmesan, onion powder, salt, and pepper. Cook, stirring, until the sauce is creamy and thickened.
5. Add the green beans to the skillet and stir to coat evenly in the sauce.
6. Transfer the mixture to the prepared casserole dish.
7. In a small bowl, mix crushed pork rinds or almond flour with shredded cheese if using. Sprinkle evenly over the casserole.
8. Bake for 20–25 minutes until bubbly and golden on top. Broil for 1–2 minutes if desired for extra crispiness.
9. Garnish with fresh herbs and serve warm.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Dairy-Free: Use coconut cream and dairy-free cheese alternatives.
• Bacon Lover’s Version: Add crispy cooked bacon bits to the sauce or topping.
• Cheesy Upgrade: Mix in Gruyère or sharp cheddar for a richer flavor.
• Extra Veggies: Add sautéed onions or spinach to the mushroom mix.
• Spicy Kick: Stir in red pepper flakes or a dash of hot sauce.
• Nut-Free Topping: Use sunflower seed meal or flax meal instead of almond flour.
• Single-Serve: Bake in ramekins for individual portions.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.
To freeze, cool the casserole completely, then wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use canned green beans?

Fresh or frozen is best for texture. Canned green beans can be used, but they’ll be softer and more watery.

What can I use instead of pork rinds?

Almond flour or crushed nuts work well. You can also try coconut flour in smaller amounts.

Is this casserole gluten-free?

Yes, all ingredients are naturally gluten-free. Always check packaging for hidden gluten.

Can I make it ahead of time?

Yes, assemble the casserole (without topping) up to 2 days ahead. Add topping just before baking.

Can I use other vegetables?

Yes, broccoli or cauliflower can be used as a low-carb alternative to green beans.

Can I use store-bought fried onions?

Most are not keto-friendly. Try homemade keto fried onions or crushed pork rinds for crunch.

How do I thicken the sauce?

The cream cheese and Parmesan naturally thicken the sauce. Simmer longer if needed to reduce.

Is this dish freezer-friendly?

Yes, freeze after baking or before. Thaw in the fridge and reheat before serving.

Can I use full-fat sour cream instead of cream cheese?

Yes, it adds tanginess and still keeps it low carb.

What can I serve this with?

Roast turkey, ham, grilled chicken, or any keto main dish—it’s especially perfect for holiday meals.

Conclusion

Keto Green Bean Casserole is a creamy, comforting side dish that keeps all the flavor of the classic while fitting into a low-carb lifestyle. Made with fresh ingredients and topped with a satisfying crunch, it’s a must-have on your keto menu—whether for the holidays or everyday meals. Once you try it, you may never go back to the canned version again.

Keto Green Bean Casserole

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Keto Green Bean Casserole is a creamy, low-carb side dish made with fresh green beans, a rich mushroom and cheese sauce, and a crunchy pork rind or almond flour topping. A healthier twist on the classic holiday favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 2 tablespoons butter
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (white or cremini)
• 1 cup heavy cream
• 4 oz cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1/2 cup crushed pork rinds or almond flour (for topping)
• 1/2 cup shredded cheddar or mozzarella (optional, for topping)
• Fresh thyme or parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a casserole dish.
2. Bring a pot of salted water to a boil and blanch green beans for 3–4 minutes. Drain and rinse under cold water.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
4. Add mushrooms and cook for 5–7 minutes until browned and softened.
5. Stir in heavy cream, cream cheese, Parmesan, onion powder, salt, and pepper. Simmer until thickened.
6. Add green beans to the sauce and stir to coat.
7. Transfer the mixture to the prepared casserole dish.
8. Mix crushed pork rinds or almond flour with shredded cheese (if using) and sprinkle over the top.
9. Bake for 20–25 minutes until bubbly and golden. Broil for 1–2 minutes for extra crispiness if desired.
10. Garnish with fresh herbs and serve warm.

Notes

• Use frozen green beans if needed—just thaw and drain first.
• Make ahead by assembling up to 2 days in advance without the topping.
• To keep it dairy-free, use coconut cream and dairy-free cheeses.
• For extra richness, add shredded Gruyère or sharp cheddar to the sauce.
• Reheat leftovers in oven or microwave, adding a splash of cream if the sauce thickens too much.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 230
• Sugar: 3g
• Sodium: 310mg
• Fat: 20g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg