Our Keto Green Bean Casserole is the ideal side dish for the festive season! It’s our take on the classic recipe, with creamy mushroom sauce and topped with crispy pork rinds.
No need for canned cream of mushroom soup in this Green Bean Casserole, it’s made entirely from scratch!
This Keto Green Bean Casserole recipe makes 6 serves. 1 serving has 4g net carbs.
Store leftover Low Carb Green Bean Casserole in the fridge for up to 4 days. We don’t recommend freezing it.
Keto Green Bean Casserole Ingredients
- 2 tablespoons of Butter
- 1 small Onion, sliced
- 2 cloves of Garlic, crushed
- 8 ounces of Mushrooms, sliced
- ½ teaspoon of Salt
- ½ teaspoon of Pepper, ground
- ½ cup of Chicken Stock
- ½ cup of Heavy Cream
- ½ teaspoon of Xanthan Gum
- 1 pound of Green Beans, ends trimmed
- 2 ounces of Pork Rinds, crumbled
How to Make Keto Green Bean Casserole
- Preheat the oven to 190C/375F.
- Place the butter, onion and garlic in a nonstick frying pan over high heat. Saute until the onion is translucent.
- Add the mushrooms, salt and pepper. Cook for 7 minutes until the mushrooms have softened.
- Add the chicken stock and cream and bring to a simmer, before sprinkling over the xanthan gum. Mix through and simmer for 5 minutes.
- Mix the beans through the cream mixture and pour into a casserole dish.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle over the pork rinds and bake for another 10-15 minutes.
- Serve and enjoy.
Keto Green Bean Casserole Recipe - Easy Side Dish for Thanksgiving
Our Keto Green Bean Casserole is the ideal side dish for the festive season! It’s our take on the classic recipe, with creamy mushroom sauce and topped with crispy pork rinds.
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Calories: 200kcal
Unit Conversion
Ingredients
- 2 tablespoons Butter
- 1 small Onion sliced
- 2 cloves Garlic crushed
- 8 ounces Mushrooms sliced
- ½ teaspoon Salt
- ½ teaspoon Pepper ground
- ½ cup Chicken Stock
- ½ cup Heavy Cream
- ½ teaspoon Xanthan Gum
- 1 pound Green Beans ends trimmed
- 2 ounces Pork Rinds crumbled
Instructions
- Preheat the oven to 190C/375F.
- Place the butter, onion and garlic in a nonstick frying pan over high heat. Saute until the onion is translucent.
- Add the mushrooms, salt and pepper. Cook for 7 minutes until the mushrooms have softened.
- Add the chicken stock and cream and bring to a simmer, before sprinkling over the xanthan gum. Mix through and simmer for 5 minutes.
- Mix the beans through the cream mixture and pour into a casserole dish.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle over the pork rinds and bake for another 10-15 minutes.
- Serve and enjoy.
Nutrition
Calories: 200kcal | Carbohydrates: 8g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 451mg | Potassium: 333mg | Fiber: 4g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
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To make a larger batch of this Keto Green Bean Casserole recipe adjust the servings above.
