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5 from 2 votes

Low-Carb Keto Green Bean Casserole

This Low-Carb Keto Green Bean Casserole will have everyone raving about it. It’s creamy, cheesy and so easy to make. Sautéed with bacon and mushrooms, it’s a keto side you’ll make time and time again.
Prep Time 20 minutes
Cook Time 55 minutes
Servings 6 servings
Calories 336kcal
Author Jo Harding

Ingredients

  • 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)

White Sauce

  • cup cream cheese (80g)
  • 2 tablespoon butter
  • cup heavy cream (80g)
  • ½ cup mozzarella cheese grated (or cheddar cheese) (57g)
  • 1 tablespoon water

Optional Flavorings

  • salt and pepper
  • ½ teaspoon paprika (or chili flakes)
  • 4 tablespoon herbs (of choice) (freshly chopped)

Instructions

  • 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.)

White Sauce

  • 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.

Notes

Net Carbs 5g

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 6g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 388mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg