Keto Green Bean Casserole
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.
Servings 6 servings
- 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.
This recipe is for 6 servings of low carb green bean casserole.
To prep this recipe in advance, simply follow the steps to make and assemble the casserole, but do not bake yet. Instead, cover and refrigerate. Once you're ready to bake, remove from the fridge for about 5 minutes and then bake as usual.
Leftovers can be stored covered in the refrigerator for up to 5 days.
Calories: 256kcal | Carbohydrates: 9.1g | Protein: 10.2g | Fat: 19.6g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 26.5mg | Sodium: 626.1mg | Potassium: 371.7mg | Fiber: 3.4g | Sugar: 4g | Net carbs: 5.7g