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Low Carb Keto Thanksgiving Recipes| Peace Love and Low Carb

Low Carb Green Bean Casserole

  • Yield: Makes 8 Servings 1x


Units Scale
  • 1 pound fresh green beans, cleaned, trimmed and halved
  • 1/2 cup blanched almond flour (I use this brand)
  • 1/4 cup coconut flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 small onion, thinly sliced
  • 2 shallots, thinly sliced
  • 8 ounces cremini mushrooms, chopped
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • avocado oil (or frying oil of your choice)


  1. Preheat oven to 400°F
  2. 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.
  3. In a large mixing bowl, combine almond flour, coconut flour, salt, and pepper. Add onions and shallots and toss until they are well coated.
  4. 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.
  5. Remove them from the oil and spread out on a paper towel to remove excess grease.
  6. Heat a separate skillet over medium heat. Add the mushrooms, butter and garlic to the pan.
  7. Sauté until the mushrooms are tender and have released their liquid, and the garlic is fragrant, about 8 minutes.
  8. 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.
  9. 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.


Per Serving - Calories: 155 | Fat: 11g | Protein: 5g | Net Carbs: 8g