Completely Keto Green Bean Casserole

The Completely Keto Green Bean Casserole has its origins in a quaint, sunlit kitchen where an inventive cook, named Alex, embarked on a mission to redefine a classic holiday dish. Wanting to keep the essence of a beloved family tradition while adhering to a keto lifestyle, Alex decided to transform the typical green bean casserole into a low-carb masterpiece. The challenge was to maintain the dish’s comforting texture and taste without the carb-heavy ingredients.

Alex’s kitchen became a laboratory of experimentation. Olive oil replaced traditional fats, and a clever mix of xanthan gum and half n’ half formed the base of a creamy, rich sauce that would envelop the green beans and mushrooms. The crispy fried onions, a staple in any casserole, were reimagined with a low-carb twist, ensuring that crunch without compromise. The final touch, a generous sprinkle of Parmesan cheese, was the keto crown atop this culinary innovation.

Served alongside a main dish of keto-friendly herb-roasted turkey or grilled salmon, this green bean casserole quickly became the star of the dinner table, delighting both keto followers and skeptics alike. It wasn’t just a side dish; it was a statement that keto dining could be both delicious and diverse.

The fun and interesting twist came when Alex decided to share this recipe at the annual neighborhood potluck. Amid a table laden with traditional dishes, the keto green bean casserole stood out not just for its taste but also for its innovative approach to healthy eating. It sparked curiosity and conversations, leading to an impromptu keto recipe exchange right there in the backyard. As the evening wound down, Alex’s casserole dish was empty, but the buzz it created was full and overflowing, marking the beginning of a new, healthful tradition in the neighborhood.

Completely Keto Green Bean Casserole

Course: Main Course

Cuisine: American

Keyword: green bean casserole, keto green bean casserole

Prep Time: 1 hour

Servings: 6 people

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Ingredients

• 2 Tbsp olive oil
• 1 cup crispy fried onions
• 1 1/2 cup green bean
• 1 cup white mushrooms sliced
• 1 Tbsp xanthan gum
• 1 1/2 cup half n' half
• 1 tsp garlic powder
• 2 tsp Pink Himalayan Salt
• 1 tsp black pepper
• parmesan cheese sprinkled on top

Instructions

1. Set oven to 350 degrees.

2. Heat up the oil in a big pan on medium-high flame.

3. Cook the mushrooms until they become brown which should be about 6-7 minutes. Keep the juice in the pan.

4. Mix the garlic powder, salt, pepper, xanthan gum and half n' half in a bowl.

5. Keep the flame still going on the mushrooms and pour the mix in from the bowl. Keep mixing it in until the mixture thickens which should be about 2-3 minutes.

6. Grease a casserole dish with oil and add in the green beans. Layer the sauce from the pan over them. Mix the green beans around to coat each green bean.

7. Once well mixed, try to make a flat surface with the green beans and pour the fried onions over.

8. Bake on 350 for about 50 minutes. Best served hot but can be refridgerated and served as well.

Recipe Notes