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Serving spoon lifting green bean casserole out of casserole dish.
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5 from 3 votes

Keto Cheesy Green Bean Casserole

Extra, extra cheesy, this Keto Green Bean Casserole is the creamy, dreamy casserole the traditional one dreams of being! With three types of cheese plus bacon and a hint of those classic "fried onions" on top, this green bean casserole is sure to satisfy even the pickiest carb-eater. There's no going back to canned soup now! Perfect for Holidays like Thanksgiving, Christmas, and Easter, plus Sunday lunches or potlucks anytime!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Keto
Cuisine: American
Keyword: autumn, fall, gluten free, green bean casserole, green beans, holiday menu, holidays, keto, low carb, thanksgiving
Servings: 10 people
Calories: 385kcal
Author: Bethany Galloway

Ingredients

  • 720 g 6.5 cups Green beans, ends trimmed and halved
  • 1 tbsp olive oil
  • 10 streaky smoked bacon strips diced
  • 1/2 large onion 80g
  • 280 g 1.5 cups almond flour
  • 2 tbsp butter melted
  • 360 g 12.5oz cream cheese
  • 200 g 1 2/3 cups cheddar, shredded
  • 200 g 1 2/3 cups mozzarella, shredded (not buffalo mozzarella)
  • 1 chicken stock cube
  • 1 cup water reserved from boiling green beans

Instructions

  • Preheat the oven to 200°C/390°F.
  • Boil the green beans for 10-12 minutes, until just tender.
    Green beans boiling in a pot.
  • Add olive oil to a non-stick pan and cook the bacon and onions over medium heat until they are just beginning to brown, around 10 minutes.
    Bacon and onions frying in a pan with a wooden spoon.
  • In a separate pan, add the almond flour and toast it over medium heat for 5-10 minutes, stirring continuously so it doesn't burn, until it is golden.
    Almond flour in a skillet with a wooden spoon.
  • Mix the cheddar and mozzarella together in a separate bowl.
    Hand mixing cheese in a stainless steel bowl.
  • Strain the green beans, reserving 1 cup of water, and add the green beans to a large mixing bowl along with cream cheese, half of the cheddar & mozzarella, and half of the bacon and onions.
    Green beans, cheese and cream cheese in a white bowl.
  • Mix 1 chicken stock cube with the reserved cup of water and add it to the mixing bowl.
  • Stir all of the ingredients together until they are well mixed.
  • Add the green bean mixture to the bottom of a large baking dish.
    Green bean mixture in the bottom of a casserole dish.
  • In a clean bowl or one of the pans, mix the toasted almond flour with the melted butter and remaining bacon and onion, and spread it over the cheesy green beans.
    Almond flour, onions, and bacon over green bean casserole.
  • Top with the remaining cheese.
    A bowl of food in a white bowl.
  • Bake for 25-30 mins, until golden.

Video

Notes

  1. Switch the top 2 layers around. If you'd prefer a keto green bean casserole that looks like the original (with the crispy topping), sprinkle on the cheese layer before the almond flour, bacon, and onion layer. I wanted to see the golden, bubbly cheese on top of the casserole, but if you're used to seeing the golden, crispy onions, the other way around may look better to you. It'll taste the same!
  2. Make it ahead of time. I like to make this low-carb green bean casserole a couple of days ahead to save time in the kitchen later. Usually, I premake and assemble everything apart from the almond flour, bacon, and onion topping. I store half of the bacon and onions in the fridge and make the toasted almond flour right before baking. All I have to do is toast the almond flour, mix it with the bacon and onion, spread it over the casserole, and then sprinkle the remaining cheese over that.
  3. How to store: Store any leftovers in an airtight container for up to 4 days. Reheat in the oven until it's hot all the way through.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 8.3g | Protein: 18.3g | Fat: 32g | Saturated Fat: 17.2g | Cholesterol: 71mg | Sodium: 806mg | Fiber: 3.2g | Sugar: 1.5g