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Our Keto Green Bean Casserole is made from scratch but oh so simple to make! It's fresh, creamy and offers a crispy crunch from the fried onion topping. This will be a crowd fave to serve at Thanksgiving. It is keto, low-carb, grain-free, and gluten-free!
Classic Keto Green Bean Casserole
Our Keto Green Bean Casserole is an instant classic. Not only is it simple to make - but it is also so darn good.
Tender green beans tossed in a delicious creamy mushroom sauce and then topped with crispy onions - what's not to love?
The Perfect Holiday Side Dish
Green Bean Casserole is a classic holiday side dish. It is a staple at all of our holiday gatherings - Thanksgiving, Christmas, and Easter to name a few.
This is the perfect side dish to serve to along side your Thanksgiving Turkey, Christmas Prime Rib, and Easter Ham.
Double or triple this recipe if you are feeding a large group.
Featured Recipe Video
Check out this video to see how to make our most popular recipe –Keto Zucchini Bread Whoopie Pies.
They are easy to make and so delicious!
Upgrading the Store-Bought Version
You've probably had the standard store-bought version of green been casserole. You know the one with a can of green beans mixed with Campbell's Cream of Mushroom Soup and then topped with French's Fried Onions.
While this version is definitely the most popular - it's not very keto-friendly and is also full of artificial ingredients.
So this recipe is an upgraded version! Let's break down the details:
- Green Beans: We are using fresh green beans instead of the soggy canned version. Opt for organic green beans if you can find them in your grocery store to get the most nutrient content.
- Mushroom Soup: We are making our own Cream of Mushroom Soup with baby portobella mushrooms, garlic, grass-fed butter, bone broth, and coconut flour, mixed with some heavy cream and cream cheese.
- Crispy Onions: French's Fried Onions are made from "Onions, Palm Oil, Wheat Flour, Salt And Dextrose". To make this dish grain-free and gluten-free, we are using almond flour for our breading. Plus, we are frying up our onions in our favorite healthy fat - coconut oil!
The end result is a Keto Green Bean Casserole that you can feel good about serving to your family and friends.
How To Make Keto Green Bean Casserole
There are 3 primary steps when it comes to making this dish.
- Make the Crispy Onions
- Boil the Green Beans
- Make the Cream of Mushroom Soup
Then you just throw everything together in a baking dish and cook until it is warm and bubbly.
Let's review each step in detail.
Make the Crispy Onions
First, thinly slice your onions.
In a baking dish, mix the heavy cream and apple cider vinegar - this mixture mimics the flavor of buttermilk. Add the onion slices to the dish and soak for 1 hour.
After an hour, heat about 1/2 inch of coconut oil in a large skillet to 375°F.
Mix the almond flour with Season All in a bowl.
Dredge the soaked onion slices in the flour mixture, then put them directly in the oil to fry.
Use a wooden spoon to separate the slices.
Once golden browned, remove the fried onions and place them on paper towel lined plate.They will crisp up as they cool.
PRO TIP:Try to fry the whole onion in one batch in your largest skillet. The almond flour that falls off into the oil will turn too brown and subsequent batches will not be as good as the first.
Boil the Green Beans
Trim the ends of the green beans.
Cook the green beans in boiling water for about 5 minutes. Drain the green beans and set aside.
Make the Cream of Mushroom Soup
Heat the avocado oil on medium heat in an oven-proof cast iron skillet.
Add the chopped mushrooms and garlic. Cook for about 10 minutes or until the mushrooms soften.
Slowly, add the chicken bone broth stirring as you go. Then add in the heavy cream, cream cheese, and seasoning and stir until the cheeses are melted.
Assemble the Keto Green Bean Casserole
Add the boiled green beans to the skillet, and stir to fully combine with the mushroom mixture.
Top the casserole with the fried onions.
Carefully, cover the skillet with foil and transfer to the oven.
Bake covered for 20 minutes at 350°F.
Pro Tip: If you don’t have a cast iron skillet that can go in the oven, transfer your mixture to a casserole dish, top with onions, cover with foil, and bake.
Make Keto Green Bean Casserole Ahead of Time
You can make the green beans and cream of mushroom soup up to 2 days ahead of time. Store them in separate sealed containers in the fridge.
We recommend making the fried onions the day of so they don't get soggy.
More Holiday Dinner Side Dishes You’ll Love
- Keto Brussels Sprouts with Bacon and Sweet Maple Horseradish Sauce
- Keto Brie and Thyme Stuffed Portobello Mushrooms with Crisped Shallots
- Keto Harvest Salad
- Keto Garlic Butter Mushrooms
- Keto Cauliflower Gratin
Keto Green Bean Casserole
Our Keto Green Bean Casserole is made from scratch but oh so simple to make! It's fresh, creamy and offers a crispy crunch from the fried onion topping. This will be a crowd fave to serve at Thanksgiving. It is keto, low-carb, grain-free, and gluten-free!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Rest Time: 1 hour hour
Total Time: 1 hour hour 40 minutes minutes
Servings: 8 Servings
Calories: 630kcal
Author: Clean Keto Lifestyle
Ingredients
For the Fried Onions
- 1 large onion cut into very thin slices
- 1 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 cup almond flour
- pinch of salt pepper, and cayenne pepper
- 1 cup coconut oil for frying
For the Casserole
- 2 lbs. green beans ends trimmed
- 1 tablespoon avocado oil
- 8 oz. baby bella mushrooms sliced
- 2 cloves garlic minced
- 3 tablespoons grass-fed butter
- 2 tablespoons coconut flour
- 1 cup chicken bone broth
- 1/2 cup heavy cream
- 4 oz. cream cheese
- 1/2 teaspoon Season All
Instructions
For the Fried Onions
Start with the first onions first. Mix the heavy cream and apple cider vinegar in shallow baking dish.
Mix in the onion slices and let sit on counter soaking for 1 hour.
After an hour, mix the almond flour and seasonings in medium bowl.
Heat about 1/2 inch of coconut oil in large skillet to 375°F.
Dredge the soaked onion slices in the flour mixture, then put them directly in the oil to fry.
Use a wooden spoon to separate the slices.
Once golden browned (about 1-2 minutes), remove the fried onions from the skillet and place them on a paper towel lined plate. They will crisp up as they cool. (Try to fry the whole onion in one batch on your largest skillet. The almond flour that falls off into the oil will turn too brown and subsequent batches will not be as good as the first.)
Move onto the casserole.
For the Casserole
Heat your oven to 350°F.
Cook the green beans in boiling water for about 5 minutes, drain, and then set aside.
Heat the avocado oil on medium heat in an oven-proof cast iron skillet.
Add the chopped mushrooms and garlic. Cook for about 10 minutes or until the mushrooms soften.
Add the butter and once melted, add the coconut flour. Stir and cook for a few minutes.
Slowly add the chicken bone broth stirring as you go.
Then add the heavy cream, cream cheese, and seasoning and still until the cheeses are melted.
Next, add your green beans and stir to combine.
Top the casserole with the fried onions.
Carefully cover the skillet with foil, transfer to the oven, and bake for about 20 minutes. (If you don’t have a cast iron skillet that can go in the oven, transfer your mixture to a casserole dish, top with onions, cover with foil, and bake.)
Nutrition
Calories: 630kcal | Carbohydrates: 17g | Protein: 9g | Fat: 62g | Saturated Fat: 38g | Cholesterol: 77mg | Sodium: 136mg | Potassium: 439mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1817IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 2mg
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