Keto Green Bean Casserole Recipe: The Perfect Thanksgiving Side Dish

When I first embarked on a ketogenic lifestyle, I feared I would have to say goodbye to my beloved green bean casserole. It was a staple at every family gathering, and the thought of a holiday table without it was almost sacrilegious. But necessity is the mother of invention, and thus, my keto green bean casserole recipe was born. It's a dish that has since become a favorite among my keto-adhering friends and a testament to the fact that with a little creativity, you can enjoy all your favorite dishes, just with a low-carb twist.

The first time I attempted this dish, I underestimated the power of fresh herbs, but quickly learned they transformed the flavor completely. I remember overcooking it the first time around, thinking it needed more time. It's essential to trust the process and the specified timings. While I've always loved the traditional version, I once experimented by adding a hint of chili, and it surprisingly elevated the dish to a whole new level. A dear friend, who's a chef, once suggested a small tweak to the original method, and it's been my go-to ever since.

Ingredients

For the casserole

• Green beans — 1 pound, trimmed and cut into bite-sized pieces
• Almond flour — ½ cup, for thickening
• Cheddar cheese — 1 cup, shredded
• Heavy cream — ½ cup
• Chicken broth — ½ cup, preferably homemade
• Garlic — 3 cloves, minced
• Onion — ½ medium, finely diced
• Butter — 2 tablespoons
• Sea salt — 1 teaspoon
• Black pepper — ½ teaspoon, freshly ground
• Thyme — 1 teaspoon, fresh if possible

For the topping

• Almond slices — ½ cup, toasted
• Parmesan cheese — ¼ cup, grated
• Garlic powder — ½ teaspoon
• Paprika — ¼ teaspoon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or olive oil.

2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until bright green and slightly tender. Immediately plunge them into an ice bath to stop the cooking process. Drain well.

3. In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic, and sauté until translucent and fragrant. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.

4. Stir in the almond flour and cook for about 2 minutes to form a roux. This will thicken our sauce without the need for traditional flour, keeping it keto-friendly.

5. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and let it thicken for about 5 minutes. Remember, patience is key here; a common mistake is not simmering it long enough.

6. Add the shredded cheddar cheese to the skillet and stir until melted and smooth. Season with salt, pepper, and fresh thyme. The first time I made this, I used dried thyme, but the fresh herbs make all the difference.

7. Add the drained green beans to the skillet and toss to coat evenly with the sauce. Transfer the green bean mixture to the prepared baking dish.

8. In a small bowl, mix together the toasted almond slices, grated Parmesan cheese, garlic powder, and paprika. Sprinkle this topping over the green bean mixture in the baking dish.

9. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Watch it closely—I've learned that the difference between perfectly toasted and burnt can be a matter of minutes.

10. Let the keto green bean casserole rest for 5 minutes before serving. This allows the flavors to meld together and the sauce to set slightly.

Substitutions

• Almond flour — I initially tried this with coconut flour but found that almond flour worked better for the roux. It provides a milder taste that doesn't overpower the other flavors.

• Heavy cream — If you're dairy-sensitive, coconut cream is a fantastic substitute that still gives the sauce a rich, creamy texture.

• Cheddar cheese — For those who prefer a different cheese profile, Gruyere or Swiss cheese can be used for a nuttier flavor.

Variations

• Spicy kick — After a couple of trial runs, I found that adding a pinch of cayenne pepper to the sauce gave the dish an unparalleled richness with a subtle heat that my guests loved.

• Mushroom lovers — My grandmother used to have a unique twist to this classic – she'd add sautéed mushrooms, which added a subtle, earthy charm.

Dietary Restrictions

• Nut-free — For those with nut allergies, skip the almond flour and topping. Instead, use crushed pork rinds mixed with Parmesan for the crunch without the nuts.

• Dairy-free — Use dairy-free cheese alternatives and coconut cream to make this recipe completely dairy-free.

Equipment

• 9x13 inch baking dish

• Large pot

• Ice bath (bowl with ice and water)

• Colander

• Large skillet

• Whisk

• Mixing bowl

Storage and Reheating

• Leftover keto green bean casserole can be stored in an airtight container in the refrigerator for up to 3 days.

• To reheat, bake in the oven at 350°F (175°C) until heated through, about 10-15 minutes.

Pro Tips

• Blanching — Don't skip blanching the green beans. It locks in their vibrant color and ensures they have the perfect texture after baking.

• Almond slices — Toast the almond slices before adding them to the topping. It enhances their flavor and adds an extra layer of crunch to the casserole.

• Resting time — Allow the casserole to rest before serving. This step is crucial for the sauce to thicken and the flavors to fully develop.

Keto Green Bean Casserole Recipe: The Perfect Thanksgiving Side Dish

Enjoy a low-carb Thanksgiving with this keto green bean casserole recipe. Savory, cheesy, and perfect for your festive table. Check it out!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Keto

Servings 6 people

Calories 308 kcal

Equipment

• 9x13-inch baking dish
• Large pot
• Ice bath (bowl with ice and water)
• Colander
• Large skillet
• Whisk
• Mixing bowl

Ingredients

  

1x2x3x

• 1 pound Green beans trimmed and cut into bite-sized pieces
• ½ cup Almond flour for thickening
• 1 cup Cheddar cheese shredded
• ½ cup Heavy cream
• ½ cup Chicken broth preferably homemade
• 3 cloves Garlic minced
• ½ medium Onion finely diced
• 2 tablespoons Butter
• 1 teaspoon Sea salt
• ½ teaspoon Black pepper freshly ground
• 1 teaspoon Thyme fresh if possible
• ½ cup Almond slices toasted
• ¼ cup Parmesan cheese grated
• ½ teaspoon Garlic powder
• ¼ teaspoon Paprika

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or olive oil.
• Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until bright green and slightly tender. Immediately plunge them into an ice bath to stop the cooking process. Drain well.
• In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic, and sauté until translucent and fragrant. It's tempting to rush, but slow-cooking the onions until they're caramelized unlocks a depth of flavor that's truly worth the wait.
• Stir in the almond flour and cook for about 2 minutes to form a roux. This will thicken our sauce without the need for traditional flour, keeping it keto-friendly.
• Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer and let it thicken for about 5 minutes. Remember, patience is key here; a common mistake is not simmering it long enough.
• Add the shredded cheddar cheese to the skillet and stir until melted and smooth. Season with salt, pepper, and fresh thyme. The first time I made this, I used dried thyme, but the fresh herbs make all the difference.
• Add the drained green beans to the skillet and toss to coat evenly with the sauce. Transfer the green bean mixture to the prepared baking dish.
• In a small bowl, mix together the toasted almond slices, grated Parmesan cheese, garlic powder, and paprika. Sprinkle this topping over the green bean mixture in the baking dish.
• Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Watch it closely—I've learned that the difference between perfectly toasted and burnt can be a matter of minutes.
• Let the keto green bean casserole rest for 5 minutes before serving. This allows the flavors to meld together and the sauce to set slightly.

Notes

• Blanching — Don't skip blanching the green beans. It locks in their vibrant color and ensures they have the perfect texture after baking.

 

• Almond slices — Toast the almond slices before adding them to the topping. It enhances their flavor and adds an extra layer of crunch to the casserole.

 

• Resting time — Allow the casserole to rest before serving. This step is crucial for the sauce to thicken and the flavors to fully develop.

Nutrition

Nutrition Facts

Keto Green Bean Casserole Recipe: The Perfect Thanksgiving Side Dish

Amount per Serving

Calories

308

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

44

mg

15

%

Sodium

 

697

mg

30

%

Potassium

 

287

mg

8

%

Carbohydrates

 

16

g

5

%

Fiber

 

4

g

17

%

Sugar

 

6

g

7

%

Protein

 

12

g

24

%

Vitamin A

 

1093

IU

22

%

Vitamin C

 

11

mg

13

%

Calcium

 

282

mg

28

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Gluten-Free Casserole, Healthy Green Bean Casserole, Keto Holiday Recipes, Keto Side Dishes, Low-Carb Green Bean Casserole

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