Description
This Keto Green Bean Casserole is a creamy, low-carb twist on the traditional holiday favorite. Made with fresh green beans, almond flour topping, and a rich mushroom cream sauce, it’s a guilt-free comfort food for any occasion.
Ingredients
4 cups fresh green beans, trimmed
1 cup mushrooms, sliced
2 tablespoons butter
1/2 cup heavy cream
2 tablespoons cream cheese
1/4 cup grated Parmesan cheese
1/2 cup almond flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a medium baking dish.
2. Blanch the green beans in salted boiling water for 4–5 minutes, then drain and rinse with cold water.
3. In a skillet, melt butter and sauté the mushrooms until golden brown.
4. Add garlic powder, onion powder, heavy cream, and cream cheese to the pan. Stir until creamy and thickened.
5. Combine the green beans with the sauce and pour into your prepared baking dish.
6. In a small bowl, mix almond flour, grated Parmesan, and a pinch of salt for the topping.
7. Sprinkle the topping evenly over the casserole.
8. Bake for 20–25 minutes or until bubbling and golden on top.
9. Let it cool slightly before serving and garnish with fresh parsley.
Notes
To make it dairy-free, use coconut cream instead of heavy cream and almond-based cream cheese.
You can prepare this casserole a day ahead — just bake before serving.
Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
Each serving contains around 5–7g net carbs, depending on ingredient brands.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 4
- Protein: 7
- Cholesterol: 70