This healthy keto green bean casserole recipe is satisfying comfort food that deserves a spot on your dinner table. It’s a flavorful gluten-free low carb dish that will feed the whole family.
Jump to:
Ingredients you will need
Green beans – Frozen or fresh green beans, you get to choose! But if you choose frozen, don’t forget to thaw them before you start cooking.
Onions and garlic – We’re going to use one small yellow onion and one clove of garlic to prepare the super creamy mushroom sauce.
Dry white wine – I love cooking with wine and I sometimes even put it in the food! By the way, there’ll be no alcohol left by the time you finish cooking this amazing casserole dish, so no worries - your kids can have it too!
Mushrooms - Choose between Baby Bella or white button mushrooms to make our low carb holiday recipe.
Heavy cream - We need 36-40% fat heavy cream for this keto low carb recipe. If you want, you can use half and half. Just keep in mind that half and half can curdle if your skillet is too hot and the cooking time for the mushroom sauce might be a little bit longer.
Parmesan cheese - We need grated parmesan cheese to make our mushroom sauce even creamier - plus a little bit extra to use as a topping during the last stage of baking.
Salt and pepper - You can never go wrong with these two ingredients!
Bacon - I had a sleepless night thinking what to use as a French onions replacement for my easy low carb green bean casserole recipe. Of course, it's possible to make a low carb keto version of them, but sometimes the game isn’t worth the candle. So, I decided to choose the easiest (and maybe the tastiest) way to fix the crunchy part of the recipe - bacon! We're going to fry the hell out of our bacon and let it rest on a paper towel to achieve that crispy texture that every traditional green bean casserole should have. If you don't want to deal with bacon, add some crunch by topping our casserole dish with ground pork rinds!
Step by step instructions
First, we need to cook our beans. Fill a large saucepan or stockpot with salted water and bring to the boil. Next, add the beans so that they’re completely covered with water. Cook for 4-6 minutes or until softened but still crisp. Then drain the beans and run under the cold water to stop the cooking process (otherwise your green beans will be too soggy by the end of cooking), place on a plate, and pat with a paper towel to remove the excess water.
Now you can start preheating your oven to 350F (175C).
Meanwhile, heat a non-stick skillet over a medium-high heat. Cook the bacon until deep golden-brown and crisp. When done, remove from the skillet onto a paper towel to drain the excess oil.
Add the butter onto the same skillet. When it has melted, add the onions and garlic and cook until translucent. Then, add the mushrooms, season with salt and pepper, and cook until golden brown.
Next, add the wine and cook until the liquids are reduced by half. Reduce the heat to medium, add the heavy cream and parmesan cheese, and cook for around 3-5 minutes, stirring occasionally until the sauce thickens.
Place the beans into a casserole dish, pour in the mushroom sauce, and mix everything. Bake for 15-20 minutes or until bubbling and golden on top. Finally, sprinkle some extra parmesan cheese on top, add bacon, and bake for an additional 3-5 minutes. Serve our healthy keto green bean casserole right away!
Are green beans low carb
Yes, they are! 100g of raw green beans contain around 4.5g net carbs, so they can easily be incorporated into your keto diet meal plan.
Carbs in keto green bean casserole
This recipe contains 6-8 servings (depending on how hungry you are), but let's assume it's 6. So, one serving will have only around 6g net carbs, which is quite low considering the amount of heavy cream, cheese, and onions that go into making this recipe.
More low carb recipes
KETO ZUCCHINI FRITTERS WITH BACON
LOADED KETO CAULIFLOWER CASSEROLE WITH BROCCOLI AND CHEESE
ONE-PAN CHEESY BRUSSELS SPROUTS WITH BACON
Recipe
Healthy keto green bean casserole recipe
Equipment
- 7x12-inch casserole pan (20x32cm)
- Non-stick skillet
Ingredients
- 1 lb 500g green beans, trimmed and cut in thirds (thaw if you use frozen beans)
- 1 small 50g yellow onion, finely chopped
- 1 clove garlic, minced
- 9 oz 250g Baby Bella or white button mushrooms, sliced
- 5 oz 150ml dry white wine
- 1 cup 250ml heavy cream, 36-40% fat
- ⅓ 30g cup parmesan cheese, grated
- Sea salt
- Freshly ground black pepper
- Unsalted butter for frying
Toppings
- 6 slices sugar-free uncured bacon
- 3-4 tablespoon parmesan cheese, grated
Instructions
- Fill a large saucepan or a stockpot with salted water and bring it to the boil. Add the beans so that they are completely covered with water. Cook for 4-6 minutes or until softened but still crisp. Then drain the beans and run under cold water, place on a plate, and pat with a paper towel to remove the excess of water. Set aside.
- Preheat the oven to 350F (175C).
- Meanwhile, heat a non-stick skillet over a medium-high heat. Cook the bacon until deep golden-brown and crisp. When done, remove from the skillet onto a paper towel and set aside.
- Add the butter onto the same skillet. When it has melted, add the onions and garlic and cook until translucent. Then, add the mushrooms, season with salt and pepper, and cook until golden brown.
- Next, add the wine and cook until the liquids are reduced by half. Reduce the heat to medium, add the heavy cream and parmesan cheese, and cook for around 3-5 minutes, stirring occasionally until the sauce thickens. Remove from the heat.
- Place the beans into a casserole dish and pour the sauce in. Mix everything and bake for 15-20 minutes or until bubbling and golden on top. Finally, sprinkle some extra parmesan cheese on top and then add bacon and bake for an additional 3-5 minutes.
- Serve immediately!
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Dima
Made it yesterday, and it was very nice!
Anna
Amazing!
Theresa K.
A new take on an old favorite. I didn't miss the fried onions, the bacon has a nice texture. The flavor was delicious.
Anna
Thank you so much, Theresa!