Keto Green Bean Casserole

This Keto Green Bean Casserole is a low-carb twist on a classic holiday favorite — made with fresh green beans, a creamy mushroom sauce, and a crunchy Parmesan topping for comfort food perfection.

Course Side Dish

Cuisine American

Keyword Green Beans, Holiday, keto, low-carb

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 220kcal

Equipment

Skillet
Baking Dish
Saucepan

Ingredients

Main Ingredients

1 lb fresh green beans trimmed and cut in half
2 tbsp butter
1 cup sliced mushrooms white or cremini
2 cloves garlic minced
3/4 cup heavy cream
1/4 cup chicken broth low-sodium
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Topping

1/4 cup Parmesan cheese grated
1/4 cup crushed pork rinds for crunch
1 tbsp butter melted, for topping

Instructions

Preheat oven to 375°F (190°C). Bring a large pot of water to a boil and blanch green beans for 4–5 minutes until tender-crisp. Drain and set aside.
In a skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until softened and lightly browned (about 5 minutes).
Pour in heavy cream, chicken broth, onion powder, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
Stir in the blanched green beans and mix until evenly coated with the creamy sauce. Transfer mixture to a greased baking dish.
In a small bowl, combine Parmesan, crushed pork rinds, and melted butter. Sprinkle evenly over the casserole.
Bake for 15–20 minutes, until bubbly and golden on top. Serve hot.

Notes

For a dairy-free option, replace the cream with coconut cream and skip the cheese topping. You can also prepare the casserole a day ahead and bake just before serving.

Nutrition