This low-carb keto green bean casserole is creamy, easy, and the perfect low-carb side for the holidays. This low-carb recipe has only 5 grams of net carbs per serving.
classic green bean casserole
The first traditional green bean casserole was created in 1955 by a woman named Dorcas Riley of the Campbell Soup Company. It consisted of canned green beans, canned cream of mushroom soup, and everyone’s favorite crunchy topping of fried onions.
It quickly became a family favorite and a very popular side dish for Thanksgiving dinner. Making a delicious low-carb keto version isn’t as difficult as you might think, and in my opinion, it tastes even better when it’s made with fresh, wholesome ingredients rather than canned.
My Italian family didn’t grow up eating green bean casserole, we had broccoli rabe and artichoke for holiday dinners, and we still do. But ever since I married my husband, this was something he missed on vacation. So we decided we wanted to remake it for our healthy low carb lifestyle.
carbohydrates in traditional recipes
1 cup of traditional green bean casserole recipe from the app “Chronometer” contains 22 grams of carbohydrates. That amount of carbohydrates is too much for those on a keto or low-carb diet, as it spikes blood sugar levels and causes cravings.
Carbohydrates in green beans recipe
Our delicious green bean casserole has only 5 g of net carbs per serving. If you track your total carbohydrates on a keto diet, it contains 6 grams of carbohydrates.
You can easily see your net or total carbohydrate count in your meal planning macros for the day. The rest of the nutritional information is in the printable recipe card at the bottom of this post.
Keto green bean casserole recipe
My keto green bean casserole doesn’t have the crunchy topping of crispy fried onions, but it’s just as comforting and delicious.
The incredibly creamy, cheesy white sauce coats all the green beans nicely, creating a creamy mushroom sauce throughout the casserole that’s truly satisfying.
Replacing a few fresh ingredients like canned soup with fresh mushrooms and using fresh herbs and onions makes it easy to make again and again, not just for your Thanksgiving table, but whenever you need a great side dish. This will be a low carb recipe. The whole family will love it!
Can I use frozen green beans?
Yes, if you don’t have time to get fresh green beans and you have a bag in the freezer, just cook them on the stove or thaw them in the microwave and add them to your recipe after making the white cream sauce.
Can I make it in advance?
Yes, this easy keto green bean casserole can be made up to 4 days in advance.
To reheat, cover the casserole dish with aluminum foil and bake in a preheated 350°F oven for about 20 minutes, then remove the lid and continue baking for 5 minutes until the edges are bubbly.
Other recommended keto sides for the holidays:
pumpkin cauliflower mash
Shaved Brussels sprouts salad
brown butter pumpkin bread
pecan nut cranberry sprout salad
cranberry sauce
cottage cheese biscuits
italian stuffing
cornbread stuffing
Best Easy Cheese Low Carb Keto Green Bean Casserole
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Best Easy Cheese Low Carb Keto Green Bean Casserole
Everyone will rave about this low carb keto green bean casserole. It’s creamy, cheesy, and super easy to make. Sautéed bacon and mushrooms is a keto side you’ll want to make again and again.
Quantity: 6 for one person
calorie: 336kcal
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material
white sauce
⅓ cup cream cheese (80g)2 tablespoon butter⅓ cup fresh cream (80g)1/2 cup mozzarella cheese Grated (or cheddar cheese) (57g)1 tablespoon water
optional fragrance
salt and pepper1/2 teaspoon paprika (or chili flakes)4 tablespoon herbs (optional) (freshly cut)
Instructions
Preheat oven to 400F/200C/180 fan.
Place green beans, salt, olive oil, and garlic on a baking tray and roast until tender, about 20 minutes.
Add the bacon to a large nonstick skillet. Stir-fry over medium heat for 2 1/2 minutes, then add the mushrooms, 1 tablespoon butter, and thyme leaves. Fry for 2.5 minutes. Season with pepper and optional salt.
Sauté onions in 1 tablespoon butter until softened, about 2 minutes. (You can also stir-fry with the mushrooms and add extra butter if desired.)
white sauce
Place the cream cheese, butter, and heavy cream in a large, clean saucepan over low heat. Whisk with a balloon whisk until melted.
Add cheese and whisk until completely melted. Dilute with about 1 tablespoon of water. Season with salt and pepper, and additional seasonings if desired.
Remove the skin from the roasted garlic and mince it using a garlic press or chop it and mix it into the sauce.
Arrange green beans and bacon/mushroom sauce/onion mixture in a gratin casserole dish. Pour the white creamy sauce (don’t worry it will get saucy as it cooks!) over the green bean mixture. Top with Parmesan cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove lid and cook for another 15 minutes or until golden brown on top of the casserole.
Storage method: Can be stored in a Tupperware container in the refrigerator for 3 days.
Precautions
This recipe was first published in October 2020.
nutrition
Provided by: 1waiter | calorie: 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
