Low Carb Keto Green Bean Casserole is creamy, easy and the perfect side for the holidays!
Green Bean Casserole
The first traditional green bean casserole was created in 1955 from a woman named Dorcas Reiley at the Campbell Soup company. It consisted of green beans, cream of mushroom soup and fried onions. It quickly became a popular and much loved side dish for Thanksgiving dinners. Creating a delicious, low carb, keto version isn't as difficult as you would think and is a even tastier, in my opinion, using fresh ingredients as opposed to canned foods.
Keto Green Bean Casserole
Though my keto green bean casserole doesn't have fried onions on top, it is equally as comforting and delicious with it's incredible creamy, cheesy white sauce nicely coating all the green beans and mushrooms throughout the casserole. Swapping canned mushrooms for fresh and using fresh herbs and onion, make this is an easy recipe you will make again and again, not just for the holidays but anytime you need a spectacular side dish.
Low Carb Keto Meal Plans
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You'll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don't like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It's the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish. Learn More about our meal plans!
Other Keto Sides for the Holidays you might like:
- Pumpkin Cauliflower Mash
- Shaved Brussels Sprout Salad
- Brown Butter Pumpkin Bread
- Pecan Cranberry Sprout salad
- Cranberry Sauce
Low Carb Keto Green Bean Casserole
Low-Carb Keto Green Bean Casserole
- 8.5 ounces green beans or 250 grams
- pinch salt
- 1 tablespoon olive oil
- 2 cloves garlic
- 6 slices bacon chopped (130g)
- 5 ounces mushrooms or 150 grams
- 2 tablespoon butter
- ½ teaspoon dried thyme (or 3-4 sprigs thyme)
- ¼ teaspoon black pepper cracked (or to taste)
- salt (to taste) Optional
- 1 ounce onion or (35g)
- ¼ cup parmesan grated (15g)
- ⅓ cup cream cheese (80g)
- 2 tablespoon butter
- ⅓ cup heavy cream (80g)
- ½ cup mozzarella cheese grated (or cheddar cheese) (57g)
- 1 tablespoon water
- salt and pepper
- ½ teaspoon paprika (or chili flakes)
- 4 tablespoon herbs (of choice) (freshly chopped)
- Preheat the oven to 400F / 200C / 180 fan.
- Place green beans, salt, olive oil and garlic on baking tray and roast for about 20 minutes until soft.
- Add the bacon to nonstick frying pan. Sauté for 2.5 minutes on a medium heat then add the mushrooms, 1 tablespoon butter and thyme leaves. Sauté for 2.5 minutes. Season with pepper and optional salt to taste.
- Fry onions in 1 tablespoon of butter until soft, about 2 minutes. (Option to sauté with the mushrooms if you prefer and add the extra butter.)
- Add the cream cheese, butter and heavy cream to a clean saucepan over a low heat. Whisk with a balloon whisk until melted.
- Add the cheese and whisk until fully melted. Thin with about 1 tablespoon of water. Season with salt and pepper and any additional flavorings you may wish to add.
- Remove the skins from the roasted garlic and mince using a garlic press or chop and stir through the sauce.
- Arrange the green beans and bacon / mushroom / onion mix in a baking dish. Pour over the white sauce (don’t worry it gets more saucy as it cooks!) Top with parmesan.
- Cover with foil and bake for 20 minutes. Uncover and cook for a further 15 minutes or until golden on top.
- Storage: Fridge in a Tupperware for up to 3 days.