This Keto Green Bean Casserole is comfort food with a fresher, from-scratch twist. Crisp-tender beans are wrapped in a silky mushroom cream sauce and finished with a crunchy keto topping that steals the show. It is the side that gets second helpings every time.
Why You’ll Love This Keto Green Bean Casserole
- Rich, creamy, and truly satisfying without the carb-heavy soup cans.
- Fresh green beans keep every bite bright and crisp-tender.
- Crunchy, savory topping made keto with pork rinds, almond flour, and parmesan.
- Perfect make-ahead holiday side that reheats like a dream.
- Gluten free and easily adaptable for different diets.
Keto Green Bean Casserole Ingredients & Substitutions
- Fresh green beans: 2 pounds, trimmed. Sub with haricots verts for a more delicate texture.
- Kosher salt: For blanching and seasoning.
- Butter and olive oil: 3 tbsp butter plus 1 tbsp oil for sautéing. Use ghee for dairy-free.
- Cremini or baby bella mushrooms: 12 ounces, sliced. White mushrooms work in a pinch.
- Onion or shallot: 1 small, finely chopped. Swap with 1 tsp onion powder if needed.
- Garlic: 3 cloves, minced. Use 1 tsp garlic powder if you prefer.
- Fresh thyme: 1 tsp chopped, or 1/2 tsp dried. Rosemary or sage are lovely too.
- Black pepper: Freshly ground for best flavor.
- Low sodium chicken or vegetable broth: 1 cup.
- Heavy cream: 3/4 cup for a silky, keto-friendly sauce. Coconut cream works for dairy-free.
- Cream cheese: 3 ounces, softened, to add body. Dairy-free cream cheese or extra parmesan if avoiding.
- Xanthan gum: 1/2 tsp optional, for quick thickening. You can also reduce the sauce longer instead.
- Parmesan cheese: 1/2 cup finely grated, divided.
- Almond flour: 1/3 cup for the topping.
- Crushed pork rinds: 1 cup for crunch. Substitute with more almond flour and chopped almonds if needed.
- Lemon juice: 1 tsp to brighten the sauce. Optional but recommended.
- Sea salt: To taste.
Step-by-Step Instructions to Make Keto Green Bean Casserole
1. Blanch and Shock the Green Beans
Bring a large pot of salted water to a boil. Add the green beans and cook 4 to 5 minutes until bright green and crisp-tender. Transfer to an ice bath to stop the cooking, then drain and pat very dry. Dry beans make a non-watery casserole.
2. Sauté the Aromatics and Mushrooms
In a large skillet, heat butter and olive oil over medium-high. Add mushrooms and let them sear undisturbed until they take on color, then stir. Add onion and cook until translucent. Stir in garlic, thyme, salt, and pepper. Cook until fragrant.
3. Build the Creamy Keto Sauce
Pour in the broth and simmer, scraping up any browned bits. Reduce heat to medium-low, stir in heavy cream and cream cheese until smooth. If using xanthan gum, sprinkle it lightly over the surface while whisking to avoid clumps. Simmer 2 to 3 minutes until the sauce lightly coats a spoon. Finish with lemon juice and adjust seasoning.
4. Combine Beans with Sauce
Fold the drained, dried green beans into the skillet or mix everything in a large bowl. Stir in half of the parmesan so it melts into the sauce. Transfer to a greased 9×13 inch baking dish.
5. Make the Crunchy Keto Topping
In a bowl, mix crushed pork rinds, almond flour, remaining parmesan, a pinch of salt, and 2 tbsp melted butter. The texture should feel like damp sand that clumps when pressed.
6. Bake Until Bubbly
Sprinkle the topping evenly over the casserole. Bake at 375°F for 18 to 22 minutes until bubbly and golden on top. Rest 5 minutes before serving so the sauce sets slightly.
Tips for Success
- Dry the beans well after blanching so the sauce stays thick and luscious.
- Brown the mushrooms properly for deep, savory flavor. Let them sit and sear before stirring.
- Whisk xanthan gum in gradually. A tiny amount goes far and prevents a gummy texture.
- Make ahead: assemble without the topping, refrigerate up to 2 days, then top and bake.
- For extra richness, stir in a handful of shredded cheddar or gruyere before baking.
Variations of Keto Green Bean Casserole
- Bacon and Cheddar: Fold in 1/2 cup cooked crumbled bacon and 1 cup shredded cheddar.
- Dairy-Free: Use ghee or olive oil, coconut cream instead of heavy cream, and dairy-free cream cheese. Add 2 tbsp nutritional yeast for cheesy flavor.
- Spicy Kick: Add a minced jalapeño or 1/2 tsp red pepper flakes to the mushrooms.
- Nut-Free: Skip almond flour and use only crushed pork rinds with parmesan.
- Herbed Holiday: Finish with chopped parsley and a touch of lemon zest for brightness.
Serving Suggestions: What to Pair with Keto Green Bean Casserole
- Holiday mains like roast turkey, prime rib, or baked ham.
- Weeknight favorites such as roast chicken, seared steak, or pan-seared salmon.
- Low carb sides like cauliflower mash, roasted Brussels sprouts, or buttered turnips.
- Tangy counterpoints like sugar-free cranberry sauce or a crisp green salad.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and store up to 4 days. For best texture, keep extra topping separate and add before reheating.
- Freeze: Up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F until hot. Add a fresh sprinkle of topping if needed.
- Reheat: 350°F for 15 to 20 minutes until warmed through. Air fryer at 325°F crisps the topping quickly. Microwave works for single portions, then broil briefly to re-crisp.
Memories Made Around the Table
I grew up on the classic, but the first year I made it from scratch my family could not stop talking about the sauce. Now this version is our holiday tradition, and there are never leftovers.
FAQs
- Can I use canned green beans? Yes, but the texture will be softer. Drain very well and reduce blanching to a quick warm-through before saucing.
- Do I need pork rinds for the topping? No. Use a mix of almond flour, extra parmesan, and chopped almonds or pecans for crunch.
- How do I thicken without xanthan gum? Simmer the sauce longer to reduce, and add an extra ounce of cream cheese or a few tablespoons of parmesan.
- Can I make it ahead? Assemble up to 2 days in advance without topping. Day of, add topping and bake until bubbly and golden.
- Is it vegetarian? Yes if you use vegetable broth and a pork rind–free topping like almond flour and parmesan.
Final Thoughts
This Keto Green Bean Casserole brings everything you love about the classic in a fresher, low carb way. Make it once and it will become your go-to side for holidays and cozy dinners alike.
Keto Green Bean Casserole (From Scratch, Creamy!)
Equipment
- 1 Large Pot
- 1 Large bowl ice bath
- 1 Colander
- 1 Large Skillet
- 1 9x13 inch baking dish
- 1 Mixing Bowl
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Casserole
- 2 lb fresh green beans trimmed
- kosher salt for blanching and seasoning, to taste
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 12 oz cremini or baby bella mushrooms sliced
- 1 small onion or shallot finely chopped
- 3 cloves garlic minced
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- black pepper to taste
- 1 cup low-sodium chicken or vegetable broth
- 0.75 cup heavy cream
- 3 oz cream cheese softened
- 0.5 tsp xanthan gum optional, for thickening
- 0.25 cup parmesan cheese finely grated, stirred into sauce
- 1 tsp lemon juice
- sea salt to taste
Topping
- 1 cup crushed pork rinds
- 0.33 cup almond flour
- 0.25 cup parmesan cheese finely grated
- 2 tbsp unsalted butter melted
- sea salt pinch
Instructions
Blanch and Shock the Green Beans
- Bring a large pot of salted water to a boil. Add the green beans and cook 4–5 minutes until bright green and crisp-tender. Transfer to an ice bath to stop cooking, then drain and pat very dry.
Sauté Aromatics and Mushrooms
- Heat the butter and olive oil in a large skillet over medium-high. Add mushrooms and let them sear undisturbed until browned; stir and continue until they release moisture and it cooks off. Add onion; cook until translucent. Stir in garlic, thyme, salt, and pepper; cook until fragrant.
Build the Creamy Sauce
- Pour in broth, scraping up browned bits; simmer briefly. Reduce heat to medium-low, then stir in heavy cream and cream cheese until smooth. If using xanthan gum, sprinkle lightly while whisking to avoid clumps; simmer 2–3 minutes until the sauce lightly coats a spoon. Stir in lemon juice; adjust seasoning.
Combine and Assemble
- Fold in the drained, dried green beans. Stir in half of the parmesan (about 1/4 cup) until melted. Transfer to a greased 9x13 inch baking dish.
Make the Crunchy Topping
- In a bowl, mix crushed pork rinds, almond flour, remaining parmesan, a pinch of salt, and melted butter until the texture resembles damp sand that clumps when pressed.
Bake
- Sprinkle topping evenly over the casserole. Bake at 375°F for 18–22 minutes until bubbly and golden. Rest 5 minutes before serving so the sauce sets slightly.