Low Carb Green Bean Casserole
This Low Carb Green Bean Casserole is a modern, keto-friendly twist on a classic comfort food, perfect for any holiday table or weeknight dinner. Featuring tender blanched green beans smothered in a rich, creamy mushroom sauce made with heavy cream, Parmesan, and cream cheese, this dish delivers luxurious flavor without the carbs. A golden almond flour and cheddar cheese crumble topping adds a delightful crunch, making every bite irresistibly satisfying. With a quick 20-minute prep time and all-natural ingredients like fresh green beans, garlic, and olive oil, this casserole is a wholesome, gluten-free alternative to the traditional version. Serve it as a flavorful side dish that everyone—even those not following a low-carb diet—will adore!
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Recipe Information
Ingredients
- 1 lb fresh green beans
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 8 oz sliced mushrooms
- 1 cup heavy cream
- 1 cup chicken broth
- 4 oz cream cheese
- 1 cup grated Parmesan cheese
- 1 cup almond flour
- 1 cup grated cheddar cheese
- 2 tbsp butter
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends off the green beans and blanch them by boiling in salted water for 5 minutes. Drain and immediately transfer to an ice water bath to stop the cooking. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are softened and their liquid has evaporated, about 6-7 minutes.
Pour in the heavy cream and chicken broth. Stir in the cream cheese until melted and combined, then add grated Parmesan cheese. Mix well.
Season the sauce with salt, black pepper, and paprika. Let it simmer for 3-4 minutes until slightly thickened.
In a mixing bowl, combine the almond flour, grated cheddar cheese, and melted butter to create a crumbly topping. Set aside.
Transfer the blanched green beans into a greased 9x13-inch baking dish. Pour the mushroom sauce over the green beans and toss gently to coat.
Sprinkle the almond flour and cheddar cheese topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy this creamy and delicious low-carb green bean casserole!
Nutrition Facts
Calories |
3233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 32.7 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2241 mg | 172% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
