Gluten Free Keto Green Bean Casserole

Dish Info

Level up your holiday table with this delicious gluten free and 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.


– 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

– 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.