Fresh ingredients, a rich and creamy sauce, and a crunchy topping take this keto green bean casserole over the top! This dish will be a welcomed addition to any meal!
This keto green bean casserole was a huge hit at our Thanksgiving table this year. I’ve been playing with ingredients and working on this dish for quite some time. When I tasted this and loved it more than traditional green bean casserole, I knew I’d found the perfect combination of ingredients. I hope you’ll enjoy this as much as we do!
Let’s talk about some of the key ingredients in this keto green bean casserole!
Our casserole starts with fresh green beans. Growing up on a farm in Wisconsin, we had a garden about an acre in size. One of my fondest memories is sitting at the kitchen table prepping fresh green beans.😊If you’d like, you can also substitute frozen green beans for this dish. I like my beans cooked until they’re fork tender, but if you’d like a crisper bean, you can cook your beans until they’re crisp tender. For our casserole, I used white mushrooms; but cremini would also be a good option. I diced my mushrooms into small pieces, but you can roughly chop yours and keep them larger if you’d prefer. And, if you don’t want mushrooms, you can always omit them. I wanted a little crunch and extra flavor, so I added just a small amount of diced onions to my casserole.
How do I make the sauce for this casserole?
We do a few things to this sauce to make it incredibly rich and delicious while also keeping it keto and low carb. Melting our butter and whisking in our seasonings with some xanthan gum thickens our sauce and keeps it free from lumps! We then add chicken broth, heavy whipping cream and tamari to our sauce. The chicken broth and tamari add amazing flavor to our casserole and add very few carbs to the dish. Adding heavy whipping cream does a couple of things. It gives incredible richness to our sauce, and it helps to thicken our sauce while also helping to keep the carb count down. The final sauce ingredient is cream cheese. Cream cheese adds even more richness and creaminess to our sauce, and it is a great low carb keto food choice! Simmering the sauce for a few minutes thickens our sauce even more!
How can I serve this keto green bean casserole?
You have some awesome options for serving this casserole. It makes for a great addition to the big Thanksgiving meal. I know this will be my go-to green bean casserole every year for Thanksgiving! It would make a wonderful side dish option for any holiday meal and pairs nicely with turkey, ham, beef, pork, and seafood main dishes. But this casserole also works great with everyday meals. Serve this alongside burgers, keto sandwiches, and keto wraps and you’ll get rave reviews! This dish works well as a great side addition to barbecues, get togethers, and potlucks. Anytime you want an awesomely creamy and delicious side, this dish will always satisfy!
Here are some more keto vegetable dishes I think you’ll enjoy!
Keto Bacon Balsamic Brussels Sprouts
Roasted Asparagus with Asiago and Bacon
Helpful Hints:
*You can boil or steam your green beans and cook to your desired consistency. If you boil your beans, you’ll want to make sure you drain them well.
*I like to finely dice my mushrooms, but you can chop yours into larger pieces if you’d like.
Main Kitchen Equipment and Utensils:
Splash of encouragement:
***This is the day the LORD has made; We will rejoice and be glad in it. Psalm 118:24***
Keto Green Bean Casserole
Fresh ingredients, a rich and creamy sauce, and a crunchy topping take this keto green bean casserole over the top! This dish will be a welcomed addition to any meal!
Ingredients
- Avocado oil spray
- 2 pounds fresh green beans, trimmed and cut in half
- 4 tablespoons butter, divided
- 8 ounces mushrooms, chopped
- ⅓ cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- ¼ teaspoon pepper
- 1½ cups chicken broth
- 1½ cups heavy whipping cream
- 1 teaspoon tamari
- 4 ounces cream cheese, softened and cubed
- 1 cup crushed pork rinds
Instructions
1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. Boil or steam green beans until fork tender or desired crispness. Place green beans into prepared baking dish.
3. While beans are cooking, in a large skillet, over medium heat, melt 1 tablespoon butter. Add mushrooms and onions.
4. Saute until mushrooms are softened, 8-10 minutes. Top green beans with mushroom mixture.
5. To the same skillet, over medium high heat, melt remaining 3 tablespoons butter. Add garlic powder, salt, xanthan gum, and pepper. Whisk to combine.
6. Add chicken broth, heavy whipping cream, and tamari. Bring to a boil, whisking frequently.
7. Add cream cheese and whisk until cream cheese is melted. Reduce heat to medium and simmer for 5 minutes, or until mixture starts to thicken.
8. Pour sauce over green bean mixture. Stir to combine. Top casserole evenly with crushed pork rinds.
9. Bake for 20-30 minutes, or until heated through.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 530mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gProtein: 6g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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