Save This creamy keto green bean casserole is the dish I always reach for during the holidays but honestly crave year-round. It helps me stick to my goals without missing out on classic comfort food flavors. A savory homemade mushroom sauce and extra crunchy almond topping make this casserole sing while keeping it low-carb and gluten-free.
Every holiday my family now expects this on the table. Even my non-keto friends claim the crunchy almond topping is better than the original.
Ingredients
- Fresh green beans: The star delivers color snap and fiber Choose beans with bright color and no blemishes
- Yellow onion: Sweetens and deepens the sauce Look for a firm onion with dry skin
- Garlic: Gives the base aroma and extra punch Fresh garlic always outshines jarred
- Cremini or white mushrooms: Bring classic earthy flavor Go with cremini for a meatier texture or white for mellow taste
- Unsalted butter: Balances richness without adding saltiness Use European butter for extra creaminess if you can
- Heavy cream: Makes the sauce ultra-decadent Use the best quality cream with no additives
- Unsweetened almond milk: Lightens the sauce and keeps it keto
- Cream cheese: Adds body and smoothness Choose a full-fat version for best results
- Sea salt: Lets flavors shine and seasons the whole casserole
- Black pepper: Gives a little heat grind it fresh for more punch
- Ground nutmeg: Warms up the sauce with a subtle sweetness Just add a pinch for depth
- Almond flour: Replaces breadcrumbs for a golden keto topping Look for blanched and extra-fine for perfect texture
- Sliced almonds: Create crunch and a pretty topping Toast them gently for more flavor
- Grated Parmesan cheese: Lends savoriness and helps the topping brown Finely grated melts best
- Melted butter: Binds the crumb topping and crisps it up
- Dried thyme: Plays with the earthy mushroom flavors Make sure your thyme is fragrant not faded
- Garlic powder: Lends a hit of background garlic to the topping
- Pinch of salt: Finishes the topping without overdoing it
Instructions
- Preheat the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit and grease a two quart casserole dish so nothing sticks
- Blanch the Green Beans:
- Bring a large pot of salted water to a boil Add the trimmed and halved green beans and cook for three to four minutes You want them just getting tender but still snap bright green Drain the beans right away and rinse under cold water to stop the cooking so they keep that color and crisp texture
- Sauté the Aromatics:
- Put two tablespoons of butter in a large skillet and melt over medium heat Add chopped onion and cook two to three minutes until it turns translucent but not browned Add sliced mushrooms and let them cook five to six minutes The goal is for them to soften and take on a little golden color which deepens flavor Now stir in the minced garlic and cook one minute until fragrant
- Make the Creamy Sauce:
- Pour the heavy cream almond milk and add softened cream cheese to the skillet Stir everything with patience until the cream cheese melts and the sauce looks smooth Sprinkle in sea salt black pepper and ground nutmeg Let this mixture simmer while stirring for three to four minutes so it thickens just a bit
- Combine Beans and Sauce:
- Add the blanched green beans into the skillet and use a spatula or big spoon to coat every bean with the creamy mushroom mixture Once mixed transfer everything into your greased casserole dish and try to spread out the beans evenly
- Prepare the Almond Topping:
- In a small mixing bowl combine almond flour sliced almonds Parmesan cheese melted butter dried thyme garlic powder and a pinch of salt Use a fork to combine well so you get a crumbly mixture with some clumps for crunch
- Top and Bake:
- Sprinkle the topping evenly all over your green bean and sauce mix covering the top fully This bakes up golden and crisp
- Bake Until Bubbly:
- Place the casserole in the oven and bake for twenty five to thirty minutes The sauce should be bubbling and the almond topping crisp and golden Let the casserole rest for five minutes before serving so everything comes together and is easier to scoop
Save I am partial to using cremini mushrooms for their hearty bite and deep savory flavor This dish became a holiday tradition after my sister asked for a gluten free option and it quickly became everyone's top pick even those not eating keto
Storage Tips
Once cooled store leftovers in an airtight container in the refrigerator They keep well for up to four days Reheat individual portions in the microwave or warm a larger amount in the oven with foil on top to keep the almonds crisp For longer storage freeze portions in freezer safe dishes and thaw overnight in the refrigerator before reheating The topping stays crisp if you finish it in a hot oven briefly
Ingredient Substitutions
Swap coconut cream for heavy cream and omit the Parmesan for a fully dairy free version If you love bacon sprinkle cooked bacon bits over the topping before baking Switch Parmesan for nutritional yeast to keep it vegetarian and add an extra layer of umami
Serving Suggestions
This casserole stands on its own as a main especially with a side of leafy salad but also fits right in as a holiday side next to roasted turkey or chicken Pair it with grilled chops or salmon for a complete weeknight meal Dress it up with extra herbs such as parsley or chives for a fresh touch at the table
Cultural and Historical Context
Green bean casserole shot to fame in mid-century America as an easy comforting side with pantry staples The classic version uses canned soup but this keto update brings back the homemade feel Feeling like a vintage recipe but with whole ingredients keeps the dish grounded in tradition and fits modern nutrition needs
Seasonal Adaptations
Use local beans at their peak in late summer for the brightest flavor Try adding roasted shallots or caramelized leeks in the winter for even more savoriness Switch up mushrooms in fall with wild varieties like chanterelles or shiitake for a seasonal spin
Save Enjoy every creamy crunchy bite knowing you're sticking to your goals. This casserole never lasts long in my house because the flavor wins over everyone.
Kitchen Guide
- → Can I use frozen green beans?
Yes, frozen green beans work well—just thaw and drain before blanching for optimal texture.
- → What can I substitute for almond flour?
Finely ground sunflower seed meal or ground pork rinds can be substituted for a nut-free option.
- → Is this dish suitable for vegetarians?
Yes, all ingredients are vegetarian. For stricter diets, ensure Parmesan is vegetarian-friendly.
- → How to achieve a golden topping?
Sprinkle the almond mixture evenly and bake uncovered until the top turns lightly golden and crisp.
- → Can I prepare this in advance?
Yes, assemble ahead and refrigerate. Bake when ready to serve for best texture and warmth.
- → How to make it dairy-free?
Swap heavy cream for coconut cream and use dairy-free cream cheese and Parmesan alternatives.