Level up your holiday table with this delicious Keto Green Bean Casserole. I think you will agree - this twist on a classic really is best when it is made from fresh ingredients. You can skip the fried onion topping, but I recommend making it for special occasions.
I am all for holiday traditions, but sometimes you need to mix things up.
Case in point: this Keto Green Bean Casserole.
This recipe is a fresh take on the original, and you won't believe how much better it is!
In this update, we are skipping the canned cream of mushroom soup and packaged fried onions.
Instead, we are making a creamy mushroom sauce that is so good you will want to eat it like soup. (If you are looking for mushroom soup, don't miss my popular keto mushroom soup. It is a fan and family favorite!)
In place of the fried onions, I've used shallots, which we fry up in a small skillet while the casserole cooks. They give a bit of texture and crunch while keeping the dish low-carb and gluten-free.
The result is a delicious dish that is perfect for your Thanksgiving or Christmas table.
- You can use baby portobello mushrooms in place of the white mushrooms.
- Add 1 tablespoon dry sherry to the cream mixture.
- For an extra kick or flavor, stir in 1 teaspoon of minced garlic 30 seconds before you add the broth. You can also add ¼ teaspoon of cayenne pepper.
- Most everything is better with bacon! Feel free to add some.
- Add crushed pork rinds on top for even more texture.
Tips and Tricks
- If you would like to make this low-carb green bean casserole ahead of time, you can assemble it and keep it in the fridge for up to a day.
- The onions are crispiest when fried fresh, but they can also be cooked ahead of time. Store them in a separate container and add them to the casserole just before baking.
Choosing and Storing Green Beans
- There are many different types of green bean varieties, and they vary in texture, color, and size. I especially like haricots verts, which are also called French beans but feel free to use whatever kind you can find locally.
- When selecting green beans, I recommend choosing the thinnest beans possible as they are typically crisper and sweeter. They should snap, not bend!
- Don't buy your green beans too far ahead of time. They lose both taste and texture very quickly. Store them for just a few days wrapped in paper towels in an open plastic produce bag in the fridge.
Store leftovers of this easy keto green bean casserole in an airtight container in the refrigerator for up to three days.
How to Make
First, start by bringing a pot of water to a boil and add the fresh green beans.
Cook for 3 minutes. Drain and transfer to a bowl of ice water. Drain and pat dry.
Preheat your oven to 375 degrees. Melt the butter over medium-high heat.
Add the mushrooms and onions and cook for 10 minutes.
Next, add the broth, heavy cream, cream cheese, thyme, salt, pepper, and xanthan gum to the pan.
Bring to a boil, and then reduce to a simmer. Cook, stirring often, for about 5 minutes or until thickened.
Add the beans to the skillet and toss to combine.
Spray a baking dish with oil and add the green bean mixture. Sprinkle with cheese and cook for 20 minutes.
While the green bean casserole bakes, heat avocado oil over medium-high heat. Cook the shallots for 2 minutes.
Place on a plate lined with paper towels. Add to the top of the casserole just like you would normally add french fried onions.
Other Keto Holiday Recipes to Try:
- Looking for an appetizer that works just as well for the holidays as it does the rest of the year? You won't want to miss these Keto Stuffed Mushrooms.
- Keto Brussels Sprouts are a delicious and easy to make side that the whole family will love. You can make them in your Air Fryer to save oven space.
- Don't miss this sweet and tangy Keto Cranberry Sauce. This is another instance of how real food ingredients taste best!
- Don't miss this keto stuffing. It is so good, you won't even miss the potatoes.
Keto Green Bean Casserole
- Deep Pot
- Mixing Bowls
- Casserole Dish
- 12 ounces green beans or haricot vests trimmed
- 2 tablespoons butter
- 6 ounces white mushrooms sliced
- ½ cup chopped onion
- 1 cup chicken broth
- ¼ cup heavy cream
- 2 ounces cream cheese
- 1 teaspoon thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon xanthan gum
- 2 ounces cheddar cheese shredded
- ¼ cup avocado oil
- 3 medium shallots sliced into rings
- Blanch the green beans by cooking in boiling water for 3 minutes.
- Drain and transfer to a bowl of ice water. Drain and pat dry.
- Preheat the oven to 375 degrees
- In a large skillet melt the ghee over medium-high heat. Add the mushrooms and onions and cook for 10 minutes.
- Add broth, heavy cream, cream cheese, thyme, salt, pepper, and xanthan gum.
- Bring to a boil and then reduce to a simmer. Cook for 5 minutes, until thickened.
- Add the beans to the skillet and toss to combine.
- Spray a baking dish with oil and add the green beans to the dish.
- Top with cheese and cook for 20 minutes.
- If using the shallot topping, add it to the top of the cheese and cook for 5 more minutes to warm through.
- Optional Topping
- Heat oil in a small skillet over medium high heat. Working in batches if necessary to avoid overcrowding, add the shallots and cook for 2 minutes, until golden brown.
- Remove from heat and place on a plate lined with a paper towel. Repeat with remaining shallots.
- Add to the top of the casserole.