This Keto Green Bean Casserole Recipe tastes just like a “normal” high carb green bean casserole. It’s rich, creamy, and even a bit crunchy – thanks to some crispy onions – and even your non-keto family & friends will love it. Plus, each serving of this green bean casserole has just over 3 NET CARBS! Honestly, as far as low carb casserole recipes go, this keto recipe is one of the best you can make.
If using fresh green beans, boil them in salted water for about 10 min or until tender. If using frozen green beans, defrost them. Drain the green beans and set aside. Shred the cheddar and set aside.
In a large non-stick panover medium heat, melt the butter. Sauté the mushrooms and garlic for a few minutes. Season with salt, pepper, and thyme.
Stir in the chicken broth and deglaze the pan. Then add the cream cheese, stirring occasionally until it melts.
Turn off the heat. Add the green beans to the pan and stir gently. Transfer everything to a small casserole dish. Top with the cheddar and bake for about 10 minutes or until hot throughout.
Coat the sliced onions with non-stick baking spray, add them to a small bowl, and coat them in the almond flour.
Then, in a medium non-stick pan, heat the oil. Add in the onions and fry until golden brown.
Let them cool on a paper towel-lined plate.
When the casserole is ready, top it with the onions and crushed pork rinds.
Serving Size:1 Cup
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