The BEST Keto Green Bean Casserole with a homemade cream cheese cream of mushrooms sauce. You will love the crunchy green beans coated in a thick cream of mushroom sauce and crispy onions!
Bonus, the recipe is also gluten-free so you can share it with your whole family this Thanksgiving season!
Unfortunately, no. The authentic green bean casserole recipe is made of a high-carb white sauce combining wheat flour and milk. Plus, the crunchy onion toppings are also rolled into flour, adding more carbs.
The great news is that you can make a delicious keto green bean casserole at home with a few simple ingredients. It takes a bit of time in the kitchen to prepare this keto casserole but it so worth the effort!
To see this recipe from a different perspective, watch my story: making the best keto green bean casserole.
The first step in this recipe consists of preparing the casserole topping. To make low-carb, crispy, peeled, and finely sliced onions. Stir the onions with olive oil, then coat them with a mixture of:
Spread the coated sliced onions on a large baking tray covered with parchment paper. Cook the onions in a hot oven at 425F (225C) until brown and crispy.
Set aside on a plate covered with a paper towel to absorb any extra oil and saturated fat from the pork rinds.
While the onions are in the oven, cook the green beans. Trim the fresh green beans, bring water to a boil in a large pot that fits all your green beans.
Then, cook the green beans for only 3-4 minutes. You don’t want mushy green beans, so a quick-cooking is the best.
Finally, drain cooked green beans and rinse under cold water. The choke of temperature will boost their green color! A must for a colorful casserole on your Thanksgiving table.
Meanwhile, melt butter in a large skillet over medium heat. Cook the sliced mushrooms until they reduce in size, and season with salt and pepper.
Cook for about 5 minutes, stirring often until golden brown and liquid evaporated. Use a slotted spoon to reserve in a bowl while you make the creamy sauce.
In a large saucepan over medium heat, melt butter with cream cheese, heavy cream, and chicken stock. This will replace the classic cream of mushroom soup used in a traditional green bean casserole recipe.
Heavy cream is quite low in carbs, learn more about keto-friendly dairy products.
Stir and cook until melted, remove from the heat and stir in shredded Parmesan and drained cooked mushroom. Finally, sprinkle xanthan gum and return to low heat for 1 minute to thicken the sauce.
Preheat the oven to 350F (180C). Grease a large 9-inch x 13-inch baking dish with butter and add the green beans.
Pour the cream of mushrooms sauce all over the green beans. You can use a spoon to stir the green beans into the sauce and cover them evenly.
Wrap the casserole dish with foil and bake for 25-30 minutes or until the sauce is bubbly.
Remove from heat and sprinkle the crispy onions on top of the dish.
Return to the oven, without the piece of foil, for 5-10 minutes until the onions are warm and crispy.
This keto green bean casserole recipe stores very well in the fridge for up to 5 days.
Tent the dish with plastic wrap or foil. Rewarm in a hot oven to give back some crispiness to the onions.
Green beans are delicious keto-approved vegetables. They have slightly more carbs per serving than other keto vegetables, but still very low amongst all the vegetables.
This keto green bean casserole serves 10 servings of 7 oz. (200 grams) each, which is a large serving perfect as a side to grilled turkey for example.
The net carbs per large serving (7oz/200g) are 7.2 g. You can halve the serving to 100g (3.4oz) to reduce the carbs per serving to 3.5g if desired.
Jump to the recipe card for the full nutrition panel.
Like any holiday recipe, this low carb green bean casserole involves many steps and a bit of preparation time. My tip to make-ahead this recipe is to prepare:
The 2 steps below can be made up to 3 days before assembling the casserole.
You can also make the sauce 24 hours before, store it in a sealed box, but you will have to rewarm the sauce in a saucepan before adding it to the baking dish.
The sauce will thicken in the fridge and can form a film on top. It means that you must rewarm the sauce in a non-stick saucepan until creamy and smooth.
Add a splash more heavy cream or chicken stock to thin the sauce if it is too thick. Stir in mushrooms and then add over the cooked green beans in the dish.
You can prepare the crispy onion in the morning, up to 8 hours before assembling the casserole. Don’t store them in the fridge, or they will soften. Store at room temperature on a paper towel until you assemble the casserole.
I love keto casserole recipes, it’s the perfect keto side dish for Thanksgiving, Christmas, or an easy keto family dinner. Below I listed my favorite keto casserole recipes for you to try!
Have you made this keto green bean casserole with cream cheese? Share a review or comment below, I love to hear your feedback about my recipes.