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Keto Green Bean Casserole
Prep
15 mins
Cook
1 hr 20 mins
Total
1 hr 35 mins
 

This classic Thanksgiving side dish typically consists of frozen and canned ingredients. Our keto green bean casserole boasts fresh green beans, a simple, lush and savory mushroom pan sauce and a topping of crispy fried shallots. Recipe from Keto-Mojo

Course: Side Dishes
Cuisine: American
Keyword: American, Side Dishes
Diet: Gluten Free, Keto, Low Carb, Vegetarian
Servings: 8
Calories: 314 kcal
Ingredients
  • 2 small shallots peeled and sliced about 1/8-inch thick
  • 10 tbsp olive oil
  • salt
  • pepper
  • 1 lb green beans fresh, trimmed and cut into 2-inch pieces
  • 12 oz button mushrooms sliced thin (5 cups sliced)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 3/4 cup beef broth or chicken broth (low-sodium)
  • 6 oz cream cheese
  • 3/4 cup gruyere cheese grated
  • 1 tsp Worcestershire sauce
Instructions
  1. Preheat oven to 350°F (175°C).

  2. Make the crispy shallots: line a plate with paper towels. Place 8 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the shallots and cook, stirring occasionally, until golden brown, about 20 to 25 minutes. If they’re browning too quickly, lower the heat. With a slotted spoon, transfer the shallots to the paper towel-lined plate to drain and crisp up as they cool. Sprinkle lightly with salt.

  3. Meanwhile, make the casserole: fill a medium bowl filled 3/4 full with ice water. Fill a medium saucepot with water and 2 tablespoons salt. Bring to a boil over high heat. Add the green beans and cook until just fork-tender, about 8 minutes. Immediately drain and plunge the green beans into the ice water to stop the cooking. Remove the green beans from the water to a clean kitchen towel, then blot them dry. Set aside.

  4. Heat a large skillet with the remaining 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the they’re golden brown, 8 to 10 minutes. Add the garlic powder, onion powder, and beef broth and bring to a boil, scraping up any bits from the bottom of the skillet with a spoon. Reduce to a simmer and stir for 1 minute.

  5. Stir in the cream cheese until it’s incorporated and smooth. Add 1-1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring constantly, until the mixture begins to thicken, 2 to 3 minutes. Reduce the heat to medium and cook, stirring occasionally, until the mixture is thick, like condensed soup, about 3 to 4 minutes. Add the grated cheese, Worcestershire sauce, and the drained green beans and toss well to combine. Transfer the mixture to an 8-inch baking pan, cover tightly with foil, and cook for 20 minutes.

  6. Remove the foil and cook until bubbly and slightly browning on top, 5 to 10 minutes more.

  7. To serve, let the casserole rest for 5 minutes, sprinkle the top with the crispy shallots and serve.

Nutrition Facts
Keto Green Bean Casserole
Amount Per Serving
Calories 314 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 9g56%
Cholesterol 37mg12%
Sodium 208mg9%
Potassium 333mg10%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
Vitamin A 794IU16%
Vitamin C 8mg10%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.