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.
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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
- 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.
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!
Equipment
- Ice bath (bowl with ice and water)
- Colander
Ingredients
- 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.
Tried this recipe?Let us know how it was!
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