Extra, extra cheesy, this Keto Green Bean Casserole is the creamy, dreamy casserole the traditional one dreams of being! With three types of cheese plus bacon and a hint of those classic “fried onions” on top, this green bean casserole is sure to satisfy even the pickiest carb-eater. There’s no going back to canned soup now! Perfect for Holidays like Thanksgiving, Christmas and Easter, plus Sunday lunches or potlucks anytime!
Why you will love this Keto Green Bean Casserole
- It’s made with wholesome ingredients. There’s no canned soup in this casserole! Plenty of cheese plus green beans, bacon, chicken stock, and a little onion with almond flour.
- It is absolutely delicious. This is a keeper. It’s one of those recipes you’ll come back to year after year, and also get a random hankering for 6 months later. And nothing will scratch that itch other than the real deal!
- This is a very easy recipe. It takes a little bit to prep, but nothing difficult, and then let the oven do the rest.
- You can make it ahead of time. You can prepare everything a day or 2 before and bake on the day. Holiday dinners are much easier when there’s less to do!
- It’s keto friendly and gluten free. Of course! Only 5.1g net carbs per portion.
Key ingredients for Keto Green Bean Casserole
- Green Beans: Fresh or frozen green beans will work with this recipe. I would avoid using canned – it would turn too mushy.
- Cheese: Three kinds of cheese (yes, three!): Cheddar, mozzarella, and cream cheese. We want it to be the creamiest cheesy green bean casserole possible, and that’s where these 3 cheeses come in.
- Bacon: Smoked, streaky bacon, for those in the UK. Regular smoked bacon for those in the USA.
- Onion: We’re not going to use those crispy fried onions this time (they’re addictive…and carby), instead I sliced a red onion and fried it along with the bacon. It’s delicious and gives just enough of an onion hint that you don’t miss the crispy alternative.
- Almond Flour: A little secret here! I toasted my almond flour in a non-stick pan on the stove to kind of imitate the crispiness that the crispy fried onions would usually have. I mixed half of my bacon and onion with the toasted almond flour and used it as a topping along with some more cheese.
How to make Keto Green Bean Casserole
Click through this story for all of the steps!
Tips for making the best cheesy green bean casserole
- Switch the top 2 layers around. If you’d prefer a keto green bean casserole that looks like the original, sprinkle the cheese layer before the almond flour, bacon and onion layer. I wanted to see the golden, bubbly cheese on top of the casserole, but if you’re used to seeing the golden, crispy onions, the other way around may look better to you. It’ll taste the same!
- Make it ahead of time. I like to make this low carb green bean casserole a couple of days ahead to save time in the kitchen later. Usually, I premake and assemble everything apart from the almond flour, bacon and onion topping. I store half of the bacon and onions in the fridge and make the toasted almond flour right before baking. The all I have to do is toast the almond flour, mix it with the bacon and onion, spread it over the casserole, and then sprinkle the remaining cheese over that.
- How to store: Store any leftover in a airtight container for up to 4 days. Reheat in the oven until it’s hot all the way through.
Are green beans acceptable on the keto diet?
Absolutely! Green beans have 2g net carbs per half-cup (around 75g) making them perfect for, and easy to fit into the keto diet.
Why is green bean casserole a thing?
Green Bean Casserole was first printed on the side of a Campbell’s mushroom soup can, and called “green bean bake”. The recipe was inspired by two ingredients Americans tended to have on hand at the time: mushroom soup and green beans, as well as being a fast and very easy recipe.
When was Green Bean Casserole added to Thanksgiving?
Green Bean Casserole was part of a Thanksgiving feast featured in the Associated Press’ Thanksgiving edition in 1955. It caught on and has become a Thanksgiving tradition ever since.
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- 720 g Green beans, ends trimmed and halved (6.5 cups)
- 1 tbsp olive oil
- 10 streaky smoked bacon strips, diced
- 1/2 large onion, 80g
- 280 g almond flour, (1.5 cups)
- 2 tbsp butter, melted
- 360 g cream cheese
- 200 g cheddar
- 200 g mozzarella
- 1 chicken stock cube
- 1 cup water , reserved from boiling green beans
- Preheat the oven to 200°C/390°F.
- Boil the green beans for 10-12 minutes, until just tender.
- Add olive oil to a non-stick pan and cook the bacon and onions over medium heat until they are just beginning to brown, around 10 minutes.
- In a separate pan, add the almond flour and toast it over medium heat for 5-10 minutes, stirring continuously so it doesn't burn, until it is golden.
- Mix the cheddar and mozzarella together in a separate bowl.
- Strain the green beans, reserving 1 cup of water, and add the green beans to a large mixing bowl along with cream cheese, half of the cheddar & mozzarella, and half of the bacon and onions.
- Mix 1 chicken stock cube with the reserved cup of water and add it to the mixing bowl.
- Stir all of the ingredients together until they are well mixed.
- Add the green bean mixture to the bottom of a baking dish.
- In a clean bowl or one of the pans, mix the toasted almond flour with the melted butter and remaining bacon and onion, and spread it over the cheesy green beans.
- Top with the remaining cheese.
- Bake for 25-30 mins, until golden.
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 17.2g||86%|
|Total Carbohydrate 8.3g||3%|
|Dietary Fiber 3.2g||11%|
|Total Sugars 1.5g|
|Vitamin D 4mcg||21%|
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 385Unsaturated Fat: 0g