A delicious Keto Green Bean Casserole with a homemade cream mushrooms sauce.
Green beans smothered with a creamy mushroom sauce and crisp parmesan will be a major hit at your next dinner party.
This green bean casserole is my all-time favorite holiday side dish, and it’s a classic.
This low carb green bean casserole is packed with flavor. From the complex savory flavor of the homemade cream of mushroom, to the subtle sweetness of green beans, this dish is amazing.
I love this keto casserole because it tastes even better after a day or two in the fridge!
If you are looking for a keto Thanksgiving side dish, give this recipe a try.
This is definitely going to be your new go-to holiday side dish!
Ingredients to make a keto green bean casserole
– Green beans: Fresh or frozen will work in this recipe. I prefer to get the fresh ones because they are more crispy.
– Butter: I generally prefer salted butter, but you may use unsalted if that’s what you prefer.
– Garlic: Fresh garlic is ideal. I use a microplane to finely mince the garlic, but you may also finely chop it by hand.
– Mushrooms: Use whatever kind you like. I prefer fresh baby portobello because they have a nice depth of flavor and don’t overpower the sauce.
– Pork rinds: A great keto substitute when you need to add crunch to your dishes.
– Parmesan cheese: Please use freshly grated parmesan cheese. Pre-grated will not work as well in this recipe because it has a tendency to clump up when baked.
– Salt & pepper: Seasoning with sea salt and freshly ground black pepper is my preference.
Other Keto side dishes
- Broccoli Casserole
- Roasted Parmesan Broccoli
- Creamy Mashed Cauliflower
- Bacon Wrapped Asparagus
- Roasted Brussels Sprouts
How to make the easiest green bean casserole
Preheat your oven to 400℉ (205˚C). Prepare a baking dish with butter.
In pan over medium heat add the butter butter, onions, garlic, mushrooms, salt and pepper. Cook until mushroom are golden brown.
Add the cream cheese stir until completely melted then add the chicken stock. Taste as you go and adjust for salt and pepper. Make sure the sauce cooks until it gets thick.
Add the green beans to the baking dish and pour the mushroom sauce on top, mix and coat evenly.
Top with pork rinds and grated parmesan cheese.
Cover baling dish with aluminum foil and bake for 20 minutes.
Uncover the baking dish and bake for an additional 10 minutes
Recipes that pair well with this green bean casserole
Frequently asked questions
Why is my green bean casserole watery?
The most common reason for having a watery green bean casserole is because your mushroom sauce was not cooked enough to get to a thick consistency. Be sure to keep cooking your sauce until it has a thick, creamy consistency. Do a check by using a spoon and making sure the sauce is not drippy and runny.
Can I fix a watery green bean casserole?
Yes you can! Add a collagen or unflavored gelatin. Gather a small amount of the casserole liquid into a small glass and dissolve a tbsp of gelation. Add back to the casserole dish and disperse and cook for a few more minutes.
Is it safe to eat green casserole if it’s being in the fridge?
Yes it is safe to eat. It can stay in your refrigerator for up to 5 days. If you want to store the green bean casserole, you should put it in an airtight glass container.
Keto Green Bean Casserole Recipe
Keto Green Bean Casserole
A delicious Keto Green Bean Casserole with a homemade cream cheese mushrooms sauce. This low carb green bean casserole is packed with flavor. It's definitely going to be your new go-to holiday side dish!
Ingredients
- 1 lbs of green beans trimmed and cut into 2 inch pieces
- 8 oz of cream cheese at room temperature
- 1/2 chicken broth
- 1/2 medium onion chopped
- 2 tbs of butter
- 2 garlic cloves minced
- 8 oz of mushrooms sliced
- 1/2 cup crushed pork rinds
- 1/4 cup grated parmesan cheese
- Salt & pepper to taste
Instructions
- Preheat your oven to 400℉ (205˚C). Prepare a baking dish with butter.
- In pan over medium heat add the butter butter, onions, garlic, mushrooms, salt and pepper. Cook until mushroom are golden brown.
- Add the cream cheese stir until completely melted then add the chicken stock. Taste as you go and adjust for salt and pepper.
- Add the green beans to the baking dish and pour the mushroom sauce on top, mix and coat evenly.
- Top with pork rinds and grated parmesan cheese.
- Cover baling dish with aluminum foil and bake for 20 minutes.
- Uncover the baking dish and bake for an additional 10 minutes
- Serve
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 242Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 55mgSodium 401mgCarbohydrates 12gNet Carbohydrates 9gFiber 3gSugar 6gProtein 8g
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