If you have 30 minutes and 7 ingredients, you can make this delicious Keto Green Bean Casserole! It’s a perfect vegetable side dish for any occasion and is always a big crowd-pleaser.
While this recipe may be inspired by the traditional Thanksgiving dish, I firmly believe that keto green bean casserole is delicious enough to enjoy on any occasion!
This hearty casserole is a perfect addition to any dinner table and packs in a nice serving of veggies! Combined with the creamy filling, almond flour crumble, and crispy bacon, you may find yourself making this side dish all year round.
Plus, you only need 7 ingredients and about 30 minutes to make it.
I like to use my vegan mushroom soup, but you can substitute a store-bought, low-carb mushroom soup if that’s more convenient. And the rest of the ingredients may already be in your kitchen!
This dish only has 5.7 net carbs per serving, so it’s great for anyone following a keto or low carb way of eating. But you certainly don’t have to be keto to enjoy it! This delicious, hearty casserole is perfect for anyone that just wants an easy, satisfying way to enjoy their vegetables.
The next time you’re looking for a tasty veggie side dish, be sure to give this low carb green bean casserole a try!
How to make keto green bean casserole
This tasty recipe comes together in just a few simple steps!
Step 1: Preheat your oven to 350F.
Step 2: Cook the green beans in boiling water for 4 – 5 minutes until bright and crisp, then drain and rinse with cold water to stop the cooking process.
Step 3: Cut off the ends of the green beans and lay them in the casserole dish.
Step 4: Add the mushroom soup, cheddar cheese, salt, and pepper to the green beans. Stir until everything is well-mixed.
Step 5: In a small bowl, mix together the almond flour and melted butter until it forms a crumbly mixture. Sprinkle over the beans.
Step 6: Bake the green bean casserole for about 25 minutes until the top is bubbly and starting to brown.
Step 7: While the casserole is baking, fry the bacon until crispy.
Step 8: Once the casserole is ready, remove from the oven and crumble the crispy bacon on top. Allow the casserole to sit for 5 minutes before serving.
This low carb green bean casserole is so delicious and easy to make, it will be a great addition to your table no matter what time of year it is!
Extra toppings for this recipe
Toppings are a great way to really make this dish your own!
If you’re not worried about staying keto, fried onions are a traditional topping that add flavor and crunch. You could also add some low-carb breadcrumbs for an even heartier top layer.
If you want to keep this dish low carb, try experimenting with different flavors of cheese on top. If you ask me, more cheese can ALWAYS make a recipe better! 🙂
There are a few different ways to change up the base of this recipe.
First, while I like to use my vegan mushroom soup, you can easily substitute with any mushroom soup you like. Whether you have your own favorite family recipe for cream of mushroom soup or simply want to make things easy by using a can of mushroom soup, it’s totally up to you!
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 that will bring a whole different kind of flavor to this bake.
Preparing the recipe in advance
If you’re planning to make this dish for friends and family, you probably don’t want to spend a bunch of time in the kitchen getting it ready.
Great news: you can prepare this casserole up to 24 hours in advance!
Simply follow the steps to make and assemble the casserole, but don’t bake it yet. Instead, cover with a lid or plastic wrap and place in the refrigerator.
Once you’re ready, just take the prepared casserole out of the refrigerator, remove the cover, allow it to sit for about 5 minutes, then bake as usual!
Leftovers can be stored covered in the refrigerator for up to 5 days.
To reheat, I recommend removing a serving from the refrigerator and allowing it to sit at room temperature for about 30 minutes, then placing it back in the oven at 350F until it’s nice and bubbly.
Other healthy low carb recipes
Looking for a few more delicious, low-carb recipes that are easy to make? Here are some of my favorites that I know you’ll love:
You can also check out this roundup I created of 10 delicious keto fat bomb recipes for even more low-carb, high-fat inspiration!
When you’ve made this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Green Bean Casserole
- 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
- Preheat your oven to 350F (175C).
- Cook the green beans in boiling water for 4 – 5 minutes until bright and crisp, then drain and rinse with cold water to stop the cooking process.
- Cut off the ends of the green beans and lay them in the casserole dish.
- Add the mushroom soup, cheddar cheese, salt, and pepper to the green beans. Stir until everything is well-mixed.
- In a small bowl, mix together the almond flour and melted butter until it forms a crumbly mixture. Sprinkle 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 crispy.
- Once the casserole is ready, remove from the oven and crumble the crispy bacon on top. Allow the casserole to sit for 5 minutes before serving.