This low carb green bean casserole is a deliciously healthy keto spin on a Thanksgiving classic. Have your old favorites without breaking the carb bank.
The days of making a green bean casserole entirely out of canned and packaged ingredients are long over. Once you try this low carb green bean casserole recipe, I promise you won’t be buying canned cream of mushroom soup anytime soon. This is a great holiday classic but also a delicious year-round side dish. If you are adding this recipe to your low carb, keto Thanksgiving recipes and still need additional ideas, I have a couple of roundup posts that just might help - Your Low Carb Thanksgiving Table and Pumpkinpalooza - 45 Low Carb Sweet and Savory Pumpkin Recipes.
More low carb side dish recipes:
- 25 Low Carb Potato Substitutions
- Skillet Roasted Bacon Brussels Sprouts
- Paprika roasted Radishes
- Keto Herbed Goat Cheese Cauliflower Mash
- Lemon Pepper Green Beans
Grab a copy of Home for the Holidays - HERE
Low Carb Green Bean Casserole
- Yield: Makes 8 Servings 1x
Ingredients
- 1 pound fresh green beans, cleaned, trimmed and halved
- ½ cup blanched almond flour (I use this brand)
- ¼ cup coconut flour
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 small onion, thinly sliced
- 2 shallots, thinly sliced
- 8 ounces cremini mushrooms, chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken stock
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- avocado oil (or frying oil of your choice)
Instructions
- Preheat oven to 400°F
- In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
- In a large mixing bowl, combine almond flour, coconut flour, salt, and pepper. Add onions and shallots and toss until they are well coated.
- In a large skillet or small sauce pan, over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.
- Remove them from the oil and spread out on a paper towel to remove excess grease.
- Heat a separate skillet over medium heat. Add the mushrooms, butter and garlic to the pan.
- Sauté until the mushrooms are tender and have released their liquid, and the garlic is fragrant, about 8 minutes.
- To the skillet, add the heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
- Add the green beans to sauce and stir until they are coated. Transfer the mixture to a casserole dish. Spread crispy onions and shallots out evenly around the perimeter of this dish. Bake for 15 minutes.
Notes
Per Serving - Calories: 155 | Fat: 11g | Protein: 5g | Net Carbs: 8g
Tess says
I made this a couple years ago for the first time and I still get requests to this day to make it for family gatherings. It is a little more liquidy than I would like but it taste delicious!
★★★★★
Allyson says
Excellent recipe! I was craving the traditional green bean casserole, and this absolutely hit the spot. We will definitely make this again. Thanks for taking a tried and true and turning it keto!!
★★★★★
Lisa says
This was the best green bean casserole ever! We have a large family with lots of dietary restrictions (diabetic, gluten free/celiac, etc). Everyone LOVES it. i might change the flour for the "breading" of the onions. The almond flour didn't stick to the onions and there was a lot of burned flour bits left in the bottom of the skillet. I also added a little arrowroot powder to thicken the sauce. This is our new go to recipe. Thank you so much for posting it!
★★★★★
Patty says
What type of flour would you change to and how much arrowroot did you use. Thanks in advance!
Iman says
Made this for thanksgiving and it was a huge hit. the only thing I noticed was that the "breading" for the onions got clumpy and separated when put in oil to fry (still tasted good), and the mixture never really thickened when set to simmer. still amazing though! thank you!
Tina says
Plan on making this for Thanksgiving this year. Do you think this could be made and assembled the day before? I hate leaving everything to the last minute. It takes the joy out of meal preparation. Thanks!
Peace Love and Low Carb says
Yes, I definitely think you could. I would probably do the onions and shallots right before serving though.
Kevan Brighting says
Half an inch of avocado oil? Here in UK, avocado oil is the most expensive oil you can buy. Why can't you use an alternative?
Laurie says
I think that oil is just Kyndra's oil of choice. I am going to try just frying it in our fryer with peanut oil. I hate frying stuff cause of the mess so it's easier to have my husband do it in the fryer outside! 😉 I don't know if that is better than the avocado oil but it is cheaper and I don't have to clean it up! I am definitely trying this for Thanksgiving this year.
Sharon Ayersman says
I have yet to find a heavy cream with some unhealthy chemicals included. Though I live in a rural area and we do not have access to much in the way of organic foods here, I still won't purchase these items. I am guessing that I can substitute organic coconut milk for the heavy cream?
Thanks for your response! I use many of your recipes and we haven't been disappointed yet! Thank you for all you do!
Sincerely, Sharon
Amy says
Kyndra is the expert......but just wanted to quickly state, That No, I am sure, she would agree, Coconut Milk is Wrong....It's Sweet for Desserts. Better off using can cream/ regular milk if you're in rural area.
Liz says
You can get unsweetened coconut milk and cream.
Kristi says
Also, I have no idea why my avatar next to my name is so grumpy looking....LOL