Keto Green Bean Casserole Recipe

Green Bean Casserole is a beloved holiday classic that brings comfort and flavor to the dinner table. This keto-friendly version keeps all the creamy goodness, savory mushrooms, and tender green beans that make this dish a staple, while avoiding any high-carb ingredients. Perfect for Thanksgiving, Christmas, or any cozy family gathering, this recipe swaps the traditional cream of mushroom soup with a homemade, low-carb version that is just as flavorful. Whether you’re new to the keto diet or a seasoned pro, this Keto Green Bean Casserole will be a hit!

Ingredients

For the Green Bean Mixture:

• 1 lb fresh green beans, trimmed and cut in half
• 1 tbsp butter or olive oil
• 8 oz mushrooms, sliced (such as cremini or button mushrooms)
• 1 clove garlic, minced
• Salt and pepper, to taste

For the Creamy Sauce:

• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese (optional, for extra creaminess)
• Salt and pepper, to taste
• 1/4 tsp ground nutmeg (optional, for added depth)

For the Topping:

• 1/2 cup crushed pork rinds or almond flour (for a crunchy texture)
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp melted butter

Instructions

1. Prepare the Green Beans:
   • Preheat the oven to 375°F (190°C).
   • Bring a pot of water to a boil, add a pinch of salt, and blanch the green beans for 3-4 minutes until they are vibrant green but still crisp.
   • Drain and transfer to a bowl of ice water to stop cooking, then drain again and set aside.
2. Cook the Mushrooms:
   • In a large skillet over medium heat, melt the butter or heat the olive oil. Add the sliced mushrooms and sauté for 5-7 minutes, until softened and browned.
   • Add the minced garlic and sauté for another 1-2 minutes until fragrant. Season with salt and pepper.
3. Make the Creamy Sauce:
   • Pour in the heavy cream and sour cream to the skillet with the mushrooms, stirring well to combine.
   • Add Parmesan cheese (and cheddar if using), then season with salt, pepper, and a pinch of nutmeg. Let the sauce simmer on low for 3-5 minutes until it thickens.
4. Combine and Bake:
   • Add the blanched green beans to the skillet, stirring well to coat with the creamy sauce.
   • Transfer the green bean mixture to a 9×9 baking dish or similar-sized casserole dish.
5. Add the Topping:
   • In a small bowl, combine the crushed pork rinds or almond flour, Parmesan cheese, mozzarella cheese, and melted butter.
   • Sprinkle the topping evenly over the casserole.
6. Bake:
   • Place the casserole in the preheated oven and bake for 20-25 minutes, until the topping is golden brown and the sauce is bubbling.
   • Let it cool for a few minutes before serving. Enjoy!

Tips & Tricks

• Use Fresh Green Beans: Fresh green beans provide the best texture and flavor, especially after blanching. Avoid canned green beans as they may become mushy in the casserole.
• Experiment with Cheese: While Parmesan and cheddar add great flavor, you can substitute or add Gruyère or Swiss cheese for a richer taste.
• Keep It Crunchy: For a crispy topping, use pork rinds or a mix of almond flour and Parmesan. Pork rinds give a better crunch and are very low-carb.
• Make It Ahead: Prepare the casserole ahead of time by assembling it, covering it, and refrigerating. When ready to bake, add the topping and bake as directed.

Frequently Asked Questions (FAQ)

1. Can I make this casserole dairy-free?
Yes, you can substitute heavy cream with coconut cream and use a dairy-free cheese alternative. The flavor will differ slightly, but it will still be creamy and delicious.

2. What can I use instead of pork rinds for the topping?
If you don’t want to use pork rinds, almond flour mixed with grated Parmesan works well as a low-carb alternative for a crunchy topping.

3. Can I use frozen green beans instead of fresh ones?
Yes, frozen green beans can be used in this recipe. Just thaw them and pat them dry to prevent excess water from making the casserole too liquidy.

4. How can I reheat leftovers?
You can reheat leftovers in the oven at 350°F for about 10 minutes or microwave individual servings. The oven method helps keep the topping crispy.

This Keto Green Bean Casserole is a crowd-pleasing, low-carb twist on a beloved holiday favorite. With creamy mushrooms, tender green beans, and a crunchy topping, it has all the flavors and textures of the traditional version without the extra carbs. Make this casserole for your next holiday gathering, and watch it disappear fast—no one will miss the carbs! Enjoy the taste of comfort and tradition with this keto-friendly dish.