This Low Carb Green Bean Casserole recipe is a classic holiday side dish recipe that you do not want to miss out on! Thankfully with this Keto Green Bean Casserole Recipe you can stick to low carb and keto while enjoying a tasty green bean casserole. Made with fresh ingredients this keto version I think is even better than the traditional version and it is super easy to make. Green bean casserole is always a favorite holiday side dish, and with this recipe no one is missing out!
Keto Green Bean Casserole Recipe
This Keto Green Bean Casserole recipe is the perfect holiday side dish to go along with your Thanksgiving Turkey and tasty Thanksgiving side dishes and desserts. Every holiday I make a traditional green bean casserole and while it tastes amazing it is not keto friendly so I set out to make a version of the classic that tasted just as great while being low carb.
My favorite part of green bean casserole is the crispy onions on top, it was impossible to find store bought ones that were low carb and I was not willing to skip the casserole having the crunchy topping that I love so much. Personally, I think that the homemade version of crispy onions to put on top that I came up with is actually better than the ones I normally buy. It has the perfect onion flavor with the perfect crunch and goes so well with the creamy green bean casserole.
Green Bean Casserole is a staple in any holiday meal and many times it is loaded with carbs even though you don’t realize it. This low-carb green bean casserole recipe has all the amazing flavors of the classic green bean casserole recipe that you love without all of the carbs. Combining the homemade mushroom sauce, green beans, and crunchy onions on top of the casserole makes this the perfect side dish for a holiday dinner or a dinner during the week.
If you are looking for the perfect low carb green bean casserole recipe to serve at Thanksgiving dinner this is it! Tender green beans in a creamy sauce topped with crispy onions. There is nothing but love for this recipe when I make it and I am sure your family will love it too!
Keto Side dish recipes
- Cauliflower and Cheese
- Stuffed Mushrooms
- Mashed Cauliflower
- Cheesy Brussel Sprouts with Bacon
- Parmesan Asparagus
- Whole Roasted Cauliflower
- Green beans with bacon
Why You will love this recipe
No Cream of mushroom soup. Cream of mushroom soup is also normally a staple item in this classic recipe, but it is high in carbs so it is best to avoid it. To give this delicious green bean casserole the perfect flavors I also created a creamy mushroom sauce that is perfect while being low carb.
Perfect crispy onion topping. A green bean casserole needs to have a crispy topping and when you are low carb traditional french fried onions are not going to work. Using sliced onions, spices, and cheese we make our own crispy topping that is perfect.
Easy to Make. While it has a few steps to making this keto version of the traditional recipe it is super easy to make.
What to Serve with Green Bean Casserole
The great thing about this low carb and keto green bean casserole recipe is that there are only a few minutes needed to prep and then you just bake it! While it is baking you can get the rest of dinner done.
Of course, this easy green bean casserole recipe is perfect for a holiday meal but it is also perfect for a weeknight dinner side dish. There are lots of tasty main dish recipes that are perfect for serving with green bean casserole to make a tasty weeknight dinner.
Tips for Making Keto Greenbean Casserole
Use fresh and frozen veggies. I use frozen French style green beans but you can use fresh green beans and then slice them thinly. You will also want to use fresh mushroom and a fresh onion for the best flavors.
Shred your own cheese. While it is tempting to use store-bought shredded cheese it has additives to keep it from sticking together in the packaging. It is best to shred your own cheese.
How to Store Greenbean Casserole
Allow the leftovers to cool completely. Once cool store in the fridge in an airtight container. It will keep in the fridge for 3-4 days.
Can I make this ahead of time?
The great thing about green bean casserole is that you can make this side dish ahead of time. That means you can make this the day before and pop it in the oven right before dinner is served to heat it up! To make this ahead of time do all of the work up until putting it in the oven. Instead of putting it in the oven wrap the container with plastic wrap and store it in the fridge.
Keto Green Bean Casserole Recipe Ingredients
- 3 cans of french style green beans or you can use frozen.
- 2 cups fresh mushrooms
- 2 cloves garlic
- 1/3 cup diced onion
- 3 tablespoons butter
- 2 cups chicken broth
- 1 cup heavy cream
- pinch of
- pinch of black pepper
- 1/4 teaspoon nutmeg
- 1 cup cheddar cheese shredded
Keto Green Bean Casserole Topping Ingredients
- 1/2 cup onions thinly sliced
- 1 cup cheddar cheese shredded
- 1 tablespoon parmesan cheese shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
How to Make Keto Green Bean Casserole
Preheat the oven to 350ºF.
Line a sheet pan with a silicone mat or parchment paper.
Shred the cheddar cheese so you have 2 cups of cheese and set aside 1 cup to use for later. Slice the onions thinly.
Lay the thinly sliced onions in a thin layer on the sheet pan. Sprinkle 1 cup of cheddar cheese, parmesan cheese, Italian seasoning, and garlic powder over the onions.
Bake until all the cheese is crispy brown about 15- 20 minutes. Remove from the oven and allow it to cool until you can break it into chunks.
While the onions are baking make the homemade mushroom sauce.
Dice the onions and mushrooms.
In a large skillet or cast iron pan over medium heat, heat the butter, mushrooms, onions, garlic, salt, pepper, and nutmeg and cook until the onions are translucent. This will take about 5 minutes.
Add the chicken stock and heavy cream to the pan. Turn the heat up to medium-high and reduce the sauce until it has thickened about 15 minutes.
Blend the mixture with your immersion blender, leaving a slight texture. If you don’t have an immersion blender, you can pour this into your blender and pulse it a few times. If you want to have a chunky texture to your cream of mushroom sauce you can skip this step, but I like to only have small pieces of mushrooms and onions in my sauce.
In a large bowl add the green beans, the mushroom sauce, and 1/2 cup of shredded cheese mix well to combine everything.
Pour the green bean casserole mixture into a baking dish or a casserole dish.
Top the mixture with the other 1/2 cup of cheddar cheese. Bake for 20 minutes, then remove from the oven.
Top with the cheesy crunchy onion toppings that you made before and bake for an additional five minutes.
Low Carb Recipes for the Thanksgiving Table
- Bacon Deviled eggs
- Low Carb Pumpkin Pie
- Mini Keto pumpkin pies
- Pumpkin Dessert Lasagna
- Zucchini Lasagna
Keto Green Bean Casserole Recipe
Ingredients
Keto Green Bean Casserole Recipe Ingredients
- 2 cups mushrooms sliced
- 2 cloves garlic minced
- 1/3 cup onion diced
- 3 tablespoons butter
- 2 cups chicken stock
- 1 cup heavy cream
- salt to taste
- pepper to taste
- 1/4 teaspoon nutmeg
- 43.5 ounces french style green beans 3 cans, drained
- 1 cup cheddar cheese shredded
Keto Green Bean Casserole Topping Ingredients
- 1/2 cup onions thinly sliced
- 1 cup cheddar cheese shredded
- 1 tablespoon parmesan cheese shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350ºF.
- In a large skillet or cast iron pan, heat the butter, mushrooms, onions, garlic, salt, pepper, and nutmeg over medium heat until the onions are translucent. This will take about 5 to 10 minutes.
- Add the chicken stock and heavy cream to the pan. Turn the heat up to medium-high and reduce the sauce until it has thickened about 15 minutes.
- Blend the mixture with your immersion blender, leaving a slight texture. If you don’t have an immersion blender, you can pour this into your blender and pulse it a few times.
- Line a sheet pan with a silicone mat or parchment paper.
- Lay the thinly sliced onions in a thin layer on the sheet pan. Sprinkle the cheddar cheese, parmesan cheese, Italian seasoning, and garlic powder over the onions.
- Bake until all the cheese is crispy brown about 15- 20 minutes. Remove from the oven and allow it to cool until you can break it into chunks.
- In your large cast iron pan or casserole pan mix the mushroom sauce, green beans, and half the cheese. Top the mixture with the rest of the cheese. Bake for 20 minutes, then remove from the oven.
- Top with the cheesy onion crisps and bake for an additional five minutes.
Elizabeth says
You do not have the amounts of each ingredient listed. Can you please post them?
Savanah says
So sorry we didn’t see your question before! The full recipe, including measurements, is in the printable recipe card at the bottom of the post.