A delicious vegetable side dish for any occasion, this keto green bean casserole is ready in 30 minutes using only 7 ingredients!
This is, of course, a keto version of the classic Thanksgiving side dish, but a keto green bean casserole is perfect to add to any dinner table, no matter the occasion!
The recipe uses:
- crisp fresh green beans
- my vegan mushroom soup (or a low-carb store-bought soup)
- delicious crispy bacon bits for extra flavor!
Once you’ve boiled the green beans, the rest of the casserole comes together in one dish and bakes for just 30 minutes.
How to make a keto green bean casserole?
Step 1: Preheat your oven to 350F and measure out your ingredients.
Step 2: Cook the green beans in boiling water for 4 – 5 minutes until bright and crisp. Drain and rinse with cold water. Cut off the ends of the green beans and lay them in the casserole dish.
Step 3: Add the mushroom soup, cheddar cheese, and salt and pepper to the green beans. Mix well.
Step 4: In a small bowl, mix together the almond flour and melted butter until a crumbly mixture comes together. Sprinkle it over the beans.
Step 5: Bake the green bean casserole for about 25 minutes until the top is bubbly and starting to brown.
Step 6: While the casserole is baking, fry the bacon until it is very well cooked and crisp. Once the casserole comes out of the oven, crumble the crispy bacon on top and allow the casserole to sit for 5 minutes before serving.
Tips for making a keto green bean casserole
There are so many ways to make this dish your own. Starting with the crispy toppings, you can try a whole bunch of delicious ingredients. Try some different types of cheese, fried onions or some low-carb breadcrumbs for some extra crunch and flavor.
You can use any type of mushroom soup that you like for this recipe. I used my vegan mushroom soup, but you can also use your favorite family recipe for cream of mushroom soup (or a can of mushroom soup if that’s easier).
You can also sneak in extra low-carb vegetables to add even more nutrition and flavor to this recipe. Bell peppers, asparagus, zucchini, cauliflower, and broccoli are all great low carb vegetables to add.
You can prepare this casserole up to 24 hours ahead and serve when needed. To do this, prepare the casserole according to the instructions but don’t bake it yet. Instead, cover with a lid or plastic wrap and refrigerate. When needed, remove the covering and allow to sit for 5 minutes before baking as usual.
Other healthy keto recipes
If you liked this recipe, here are some other easy keto recipes you might enjoy:
You can also read this roundup I created of 10 delicious keto fat bomb recipes for even more great recipe ideas.
When you’ve made this keto green bean casserole, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Green Bean Casserole
Ingredients
- 2 cups vegan mushroom soup (or low-carb store-bought mushroom soup)
- 1 lb green beans
- 1 cup grated cheddar cheese
- salt and pepper to taste
- 1/2 cup almond flour
- 2 tbsp. unsalted butter
- 4 oz bacon strips
Instructions
- Preheat your oven to 350F (175C) and measure out your ingredients
- Cook the green beans in boiling water for 4 - 5 minutes until bright and crisp. Drain and rinse with cold water. Cut off the ends of the green beans and lay them in the casserole dish.
- Add the mushroom soup, cheddar cheese, and salt and pepper to the green beans. Mix well.
- In a small bowl, mix together the almond flour and melted butter until a crumbly mixture comes together. Sprinkle it over the beans.
- Bake the green bean casserole for about 25 minutes until the top is bubbly and starting to brown.
- While the casserole is baking, fry the bacon until it is very well cooked and crisp. Once the casserole comes out of the oven, crumble the crispy bacon on top and allow the casserole to sit for 5 minutes before serving.
Nutrition Info Per Serving
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