This Keto Green Bean Casserole is made from scratch with all low carb and gluten free ingredients. Topped with almond flour “bread crumbs,” each serving has only 6 net carbs. This casserole is a must have at all of your holiday dinners!
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I’m going to let you in on a little secret. I had never had green bean casserole until I started working on this Keto Green Bean Casserole recipe.
I don’t like mushrooms and therefore, I don’t eat anything made with cream of mushroom soup. But, then it dawned on me. I make Keto Broccoli Casserole (and the non-keto variety, as well) and I don’t use cream of mushroom soup in that whereas most people might.
That was it. It was time to make my own Green Bean Casserole. Based on the same general idea of a more traditional casserole, but without mushrooms, this casserole is the perfect low carb stand in for the holidays. Or any other day really.
Why This Recipe Works
- This is a low carb, keto friendly, gluten free alternative to a traditional green bean casserole often served during the holidays.
- It’s a family friendly recipe made with rich, creamy cheese and bacon! Who doesn’t love vegetables covered in cheese and bacon?
- This recipe is simple to make. While there are a few steps to put this casserole together, they are all very easy.
How to Make Keto Green Bean Casserole
Prep!
Trim the green beans and dice the bacon and shallot.
Preheat your oven to 350°F.
Create!
Add the green beans to a pot of boiling, salted water. Cook until bright green and tender, about 5 minutes. Drain and add to a casserole dish (or in my case, a Dutch oven because all of my casserole dishes are packed up to move – ha!).
Heat a medium skillet over medium heat and add the bacon. Cook until crisp, about 4-5 minutes, then remove with a slotted spoon and place on a paper towel-lined plate.
Drain all but 1 tablespoon of the bacon grease from the skillet and return it to the stove top.
Add the shallot and cook, stirring often, until it’s softened, about 2-3 minutes.
Stir in the cream cheese, heavy whipping cream, salt, and pepper and cook until the cheese is fully melted and smooth (or as smooth as it can be with pieces of shallot in it).
Stir the cream cheese mixture into the green beans and toss to coat.
Melt the butter and mix in the almond flour with a fork until it resembles crumbs. Sprinkle the crumbs evenly over the green beans along with the bacon.
Bake for 20-25 minutes, or until the casserole is hot and bubbly and the bread crumbs are lightly browned.
Present!
Serve hot.
Tips and Techniques for the Best Keto Green Bean Casserole
- Use fresh green beans for the best results.
- To lower the carb count even more, you could try to use crushed pork rinds in place of almond flour bread crumbs. I do not eat pork rinds, or have experience cooking with them. I have seen others use them in this manner though.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ’s
- Are green beans keto? Green beans are an excellent choice of vegetable for someone following a keto diet. There are approximately 4 grams of net carbohydrates in 1 cup of green beans.
- When did green bean casserole become popular? Green bean casserole was invented by Campbell Soup Company in 1955 and featured their Cream of Mushroom Soup, a pantry staple at the time.
- Can you freeze green bean casserole? Yes, you can freeze leftover green bean casserole. Simply store it in freezer bags or air-tight containers. It’s best when consumed within 2-3 months.
Other Recipes to Try
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Keto Green Bean Casserole
Ingredients
- 1 pound green beans * trimmed
- 4 slices bacon * diced
- 1 shallot * finely diced
- 4 ounces cream cheese
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 cup blanched almond flour
Instructions
- Preheat your oven to 350°F
- Bring a pot of salted water to a boil and add the green beans.
- Cook until bright green and just tender, about 5 minutes.
- Drain the water and add the green beans to a medium size casserole dish.
- Heat a medium skillet over medium heat and add the diced bacon.
- Cook the bacon until crisp, about 4-5 minutes, then use a slotted spoon to remove to a paper-towel lined plate.
- Drain all but 1 tablespoon of the bacon grease from the skillet and return it to the heat.
- Add the shallot and cook, stirring frequently, until softened, about 2-3 minutes.
- Stir in the cream cheese, heavy whipping cream, salt, and pepper.
- Cook until the cheese is fully melted and smooth.
- Stir the cream cheese mixture into the green beans.
- Melt the butter, then stir in the almond flour until it resembles crumbs.
- Sprinkle the almond flour crumbs over the green beans along with the bacon.
- Bake for 20-25 minutes, or until the casserole is hot and bubbly and the almond flour crumbs are lightly browned.
Notes
Tips and Techniques for the Best Keto Green Bean Casserole
- Use fresh green beans for the best results.
- To lower the carb count even more, you could try to use crushed pork rinds in place of almond flour bread crumbs. I do not eat pork rinds, or have experience cooking with them. I have seen others use them in this manner though.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
Cathy says
This casserole looks absolutely yummy!!! Love all the ingredients used here. I know my family will love this casserole any day but oh so perfect for the holidays too!
Jocelyn (Grandbaby Cakes) says
I love all of those classic flavors here but still keto! Love it!
Julia says
What a great side dish for Thanksgiving! Can’t wait to try it!
Dannii says
What a delicious way to make green beans a little bit more exciting.
ali randall says
This green been casserole looks amazing and would be ideal for my Thanksgiving dinner. It would keep everyone happy with it being Keto friendly and gluten free.