Keto Green Bean Casserole

Move over canned soup, frozen green beans, and store-bought french fried onions. 

This healthy, keto green bean casserole is made from scratch, tastes a thousand times better than the processed green bean casserole, and is hands down my favorite!

It’s bursting with fresh flavor and is SO MUCH tastier than the original.

And the best part? There’s BACON! Everything’s better with bacon. Plus, it can be prepared in advance! It’s right up there with my Low-Carb, Healthy Sweet Potato Casserole, and my Keto Cornbread & Stuffing recipes!

Here are the easy steps:

Paleo, Whole30, And Keto Green Bean Casserole

You’ll start by making the homemade cream of mushroom soup. It can be made ahead of time and kept in the fridge for a day or two before making the casserole if needed. 

For the Condensed Cream Of Mushroom Soup (click the link for step-by-step instructions and pictures), simply cook onion, mushrooms, and garlic on the stove until everything is tender.

Then, add full-fat canned coconut milk, chicken broth, and some spices. To thicken, just place in a blender and blend until smooth – easy peasy!

For the topping, I love these Keto or Paleo French Fried Onions! 

These can also be made ahead of time and frozen. I don’t recommend storing them at room temperature or in the fridge because they will get soggy.

Then, when ready to use, just add the frozen fried onions to the top of the casserole – no need to thaw!

However, if you don’t want to go through the trouble of frying onion strings, the casserole is just as good topped with crushed parmesan crisps, shredded cheddar cheese, or a simple seasoned almond flour mixture (recipe below). 

For the green beans, you’ll need to cut the ends off of about 8 cups of fresh green beans. If you’re not into cutting all those green beans, most supermarkets sell refrigerated fresh cut green beans in the produce section.

I’ve used them before and they work fine, just pretty please don’t use frozen because they tend to taste waxy. And no one wants a waxy green bean casserole!

Once the green beans are chopped, drop them into boiling water and cook for 4-8 minutes. Then drain, rinse with cold water, and set aside.

I prefer mine on the tender side so I cook mine closer to 8 minutes, but many people like them crisp-tender. So just cook them to your desired tenderness and set aside. They will slightly soften more in the oven, but not much.

In a large saucepan, cook up some chopped bacon over medium heat until crispy. Then, add some onion and garlic. Cook until the onion is transparent.

Assembling And Baking The Keto Green Bean Casserole

Add the cream of mushroom soup and a 4-oz jar of pimentos to the bacon mixture. Pour over green beans and gently stir to combine. Then, transfer to a baking dish.

For the topping, mix together 1/2 cup of almond flour with garlic, onion, sea salt, mustard powder, and avocado oil and crumble over the top.

Or, if you prefer, you can sprinkle on shredded cheddar cheese.

Place the casserole in the oven at 375 degrees for 25 minutes. Add the french fried onions or crushed parmesan crisps (if using). Then, crank the oven up to a boil, and broil an additional 3 to 5 minutes, or until the topping is hot and golden.

There ya’ have it – a perfect Whole30, Paleo, & Keto Green Bean Casserole! Enjoy… and try not to cry because it’s so delicious!

Looking for more Paleo & Keto Recipes? Check these out!!!

Check out my Paleo Cornbread, Easy Keto Dinner Rolls, Keto Pumpkin Pie, and this Paleo And Keto Pecan Pie! Or these Gluten-Free Dinner Rolls from Meaningful Eats looks absolutely amazing too!

Expert Tips

• This casserole dish can be made and assembled in advance. Just prepare the dish through step 9 then cover and leave in the refrigerator until ready to bake, up to 2 days.
• The cream of mushroom soup and french fried onions can be made ahead of time. The cream of mushroom soup can be stored in the fridge up to 2 days before assembling and the fried onions can be frozen up to 3 months.
• I only recommend freezing the fried onions because they will get soggy when stored at room temperature or in the fridge. Then, when ready to use, just add the frozen fried onions to the top of the casserole – no need to thaw!
• The casserole can be topped with the almond flour mixture alone, the almond flour mixture with french fried onions or crushed parmesan crisps, or shredded cheddar cheese. All are delicious!
• Please don’t use frozen green beans! Frozen green beans tend to taste waxy and get soggy. While nothing is a good as fresh green beans, most supermarkets sell refrigerated fresh cut green beans. They are found in the produce section and are a close second.

If you’ve tried this Paleo, Whole30, & Keto Green Bean Casserole or any other recipe on the blog please let me know in the comments below!

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Paleo, Whole30, & Keto Green Bean Casserole

This healthy Paleo, Whole30, and Keto Green Bean Casserole With Bacon is fresh, creamy, and delicious with a crispy topping and full of flavor. It features tender green beans in a homemade cream of mushroom sauce topped with crispy french fried onions or a simple seasoned almond flour blend. 

5 from 2 votes

Print Pin Rate

Course: Egg Free, gluten free, keto, Low Carb, paleo, Side Dish, Vegan, whole30

Cuisine: American, Thanksgiving

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 12

Calories: 138.61kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

• Seasoned Almond Flour Topping optional topping, recipe below
• French Fried Onions optional topping
• 1/2 - 1 Cup Parmesan Crisps optional topping
• 1/2 - 1 Cup Shredded Cheddar Cheese optional topping
• 1 recipe Cream Of Mushroom Soup recipe below
• 2 Lbs. Fresh Green Beans cut in half, making shorter pieces (around 8 Cups or 3 12oz bags of pre-cut green beans)
• 1/2 Onion chopped
• 3 cloves Garlic minced
• 4 pieces Bacon chopped into bite-size pieces
• 4 oz. Pimentos chopped and drained
• 1 Tbsp. lemon juice fresh is best
• Pepper to taste (roughly 1/4 - 1/2 tsp)
• Salt to taste (roughly 1 - 1 1/2 tsp.)

Cream of Mushroom Soup:

• 2 Tbsp. Allowed Butter or Ghee or oil of choice
• 1 Medium Onion diced (to reduce carbs only use 1/2 onion)
• 2 cloves Garlic minced
• 3/4 Cup Full Fat Canned Coconut Milk well shaken
• 1/2 Cup Chicken Broth
• 8 Oz. Mushrooms chopped
• 1/8 tsp Ground Thyme
• Salt to taste (roughly 1/2 tsp)
• Pepper to taste (roughly 1/4 tsp)
• 1/4 tsp Cayenne Pepper optional

Almond Flour Topping:

• 1/2 Cup Blanched Almond Flour
• 1/2 - 1 tsp Onion Powder to taste
• 1/2 tsp Sea Salt
• 1/4 tsp Ground Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp. Onion Powder
• 1 Tbsp Avocado Oil or oil of choice

Instructions

• Prepare the french fried onions (if using, see link) and the cream of mushroom soup (see the instructions below) and set aside. I prefer to make them both in advance. The cream of mushroom soup can be stored in the fridge for up to 2 days before assembling and the onions can be frozen up to 3 months.
• Bring a large pot of water to a boil and lightly season with salt.
• If using fresh green beans, cut the ends off. Then, cut in half for shorter pieces. Drop them into the boiling water. Boil until they reach your desired tenderness, about 4 or 8 minutes. They will continue to cook in the oven but not much. Immediately drain the green beans and rinse in cold water to stop the cooking process. Return to pot and set aside.
• Preheat the oven to 375 degrees.
• Dice the onion and bacon.
• Heat a small skillet over medium heat and add the bacon. Cook until the bacon is crispy, 3 to 5 minutes. Add the onion and garlic. Continue cooking until the onion is transparent, another 3 to 5 minutes. 
• Add the pimentos and cream of mushroom soup to the bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine.
• Pour into glass or ceramic 3-qt casserole dish.
• Crumble the almond flour topping over the casserole (instructions below), or sprinkle with shredded shredder cheese.
• Place in the oven for 25 minutes.
• Turn oven to broil, then top with the french fried onions or crushed parmesan crisps (if using). Cook until the top starts to brown, about 3 - 5 minutes. If onions have been frozen, it may take longer. Watch the topping carefully so it doesn't burn.

Cream of Mushroom Soup:

• Heat the butter or oil in a medium-sized saucepan over medium heat.
  
• Once hot, add the onion, garlic, and mushrooms. Sautee until the mushrooms are soft and the onion is translucent. 
  
• Slowly add in the chicken broth and coconut milk. Then stir in the thyme, cayenne (if using), salt, and pepper. Taste and adjust seasonings as needed. Allow to bubble around a minute then remove from heat.
  
• Transfer to a blender and blend until smooth (or use an immersion blender). Be very careful because the soup is hot!!! If you prefer some texture, reserve some mushrooms and stir in after blending. 
  

Almond Flour Topping:

• In a small bowl, whisk together the dry ingredients. Stir in the avocado oil until crumbly.

Notes

• Nutritional Information uses the almond flour topping without fried onions or parmesan crisps.
• This casserole dish can be made and assembled in advance. Just prepare the dish through step 9 then cover and leave in the refrigerator until ready to bake, up to 2 days.
• The cream of mushroom soup and french fried onions can be made ahead of time. The cream of mushroom soup can be stored in the fridge up to 2 days before assembling and the fried onions can be frozen up to 3 months.
• I only recommend freezing the fried onions because they will get soggy when stored at room temperature or in the fridge. Then, when ready to use, just add the frozen fried onions to the top of the casserole - no need to thaw!
• The casserole can be topped with the almond flour mixture alone, the almond flour mixture with french fried onions or crushed parmesan crisps, or shredded cheddar cheese. All are delicious!
• Please don't use frozen green beans! Frozen green beans tend to taste waxy and get soggy. While nothing is a good as fresh green beans, most supermarkets sell refrigerated fresh cut green beans. They are found in the produce section and are a close second.
• For the coconut milk in the cream of mushroom soup, I recommend Thai Kitchen, Sprouts, or Native Forest brands because other brands may have an aftertaste. However, these are 3 brands I know have a neutral flavor. Also, for this recipe, the coconut milk works best if it's not refrigerated. Otherwise, it will separate and be hard to stir.

Calories: 138.61kcal | Carbohydrates: 9.79g | Protein: 3.98g | Fat: 10.45g | Saturated Fat: 5.59g | Cholesterol: 9.86mg | Sodium: 208.09mg | Potassium: 323.91mg | Fiber: 3.13g | Sugar: 4.28g | Vitamin A: 848.17IU | Vitamin C: 20.89mg | Calcium: 35.8mg | Iron: 1.62mg

Nutritional information is approximate and may vary.

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