A low carb and keto friendly, from scratch, classic green bean casserole. It’s rich, easy to make, and can be prepped ahead of time too!
Low Carb Green Bean Casserole:
Green bean casserole has always been my favorite side dish for Thanksgiving as well as a staple for other holidays. I’ve been making this side dish from scratch for the last few years, but wanted to create a keto and gluten free version for the upcoming holiday season.
What I love about this dish is that it comes together quickly, can be made ahead of time, and baked the day of or at your convenience. It’s rich, delicious, and a perfect dish to share with family.
Find the full recipe for Low Carb Green Bean Casserole below and read on for tips and tricks!
- Large saute pan
- Large pot
- Ice Bath
- Knife and Cutting Board
- Measuring Cups & Spoons
- 9×13″ pan or 12″ Cast Iron Skillet (for baking)
What makes this green bean casserole so incredible, is the “from-scratch” mushroom gravy base and the delicious onion and bacon topping. Because who doesn’t love bacon (actually my friend Phil doesn’t and that’s weird, so he can’t sit with us).
Here’s how this whole dish goes down in the Bon Appeteach Kitchen. Start by cooking the bacon first, remove it and set it aside once lightly crispy (it will go in the oven at some point so don’t overdo it). Use the fat in the pan cook the sliced mushrooms, onions, and garlic for the homemade gravy.
Add in some fresh thyme, rosemary, salt, and pepper to season. To make the gravy, I make a xanthan gum roux (sort of). A traditional roux is made with equal parts butter and flour and is cooked on low heat. Xanthan gum is a lower carb thickener (similar properties to cornstarch), but works best when first dissolved before adding any liquids (it will clump up and look a bit chunky).
I add it to the mushroom mixture and let it cook slightly, add in the stock, and finally the heavy cream. I whisk on lower heat till it begins to thicken. I prefer a bit of cheese in my gravy for flavor.
You can add parmesan, gruyere, Swiss, or havarti. I used parmesan because that is what I had on hand. Once it’s mixed, combine the partially cooked green beans to the gravy. Store in a container or baking dish in the fridge a few days in advance or bake right away.
Bake the casserole covered in foil and then top it with the already cooked and crumbled bacon and the onions the last 15 minutes or so of baking. Garnish with a little more fresh thyme if you prefer.
If you’re looking to incorporate other lower carb dishes this holiday into your meal plan, be sure to check out my Keto Cornbread Stuffing with Herb Butter, this Keto Pumpkin Pie, and these 15 Keto Holiday Appetizers too.
- 2 lbs Fresh Green Beans, ends snapped off and beans slice in half
- 16 oz Mushrooms, sliced
- 8 Bacon Slices
- 1/2 Onion, diced small
- 1/2 Onion, thinly sliced (for topping)
- 1 tsp Olive Oil
- 2 Garlic Cloves, minced
- 2 tsp Fresh Thyme
- 2 tsp. Fresh Rosemary
- 2 tsp. Xanthan Gum
- 1 1/2 cups Stock (beef, chicken, turkey, veggie etc.
- 1 1/2 cups Heavy Cream
- 1 tbsp. Coconut Aminos
- 1 tbsp Worcestershire Sauce
- 1/2 cup Parmesan, Swiss, Gruyere, or Havarti Cheese
- Salt & Pepper to taste
- In a large pot steam or par boil the sliced green beans for 3-4 minutes. Place in an ice water bath to stop the cooking process, drain, and set aside.
- In a frying pan, cook the bacon till lightly crispy. Remove and place on a paper towel to remove the grease and set aside for later.
- Cook the sliced mushrooms, diced onion,and garlic in the bacon fat till tender on medium heat (about 5-6 minutes). Add the fresh thyme, rosemary, and season with salt and pepper.
- Next, sprinkle in the xanthan gum and mix it in with mushroom mixture till dissolved. Stir in the stock, heavy cream, coconut aminos, and worcestershire sauce.
- Mix with a spatula or whisk until the mixture begins to thicken. It should coat the back of a spoon. Once thickened, stir in the cheese slowly until it is mixed in.
- Combine the mushroom gravy with the green beans.
- Pour the mixture into a 9x13" baking pan or 12" cast iron skillet (pictured). Cover with foil and bake at 350 F for 30-40 minutes. While it bakes, preheat a skillet to medium-high heat. Cook the thinly sliced onions so they brown quickly and smell fragrant. They will naturally become slightly crispy.
- When the mixture begins to bubble, add the browned onions and the bacon. Bake uncovered for about 10-15 more minutes. Remove from the oven and serve. If you make this ahead of time, store the bacon separate from the green bean and mushroom gravy. If the green bean casserole is cold from the fridge, you may have to add more baking time as well.
Nutritional Information: Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!
Amount Per Serving:Calories: 140 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 37mg Sodium: 125mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 5g