Keto Green Bean Casserole With Bacon! {Paleo, Whole30, & Gluten Free}

This healthy Paleo, Whole30, and Keto Green Bean Casserole With Bacon tastes just like the classic green bean casserole you remember! It features tender green beans in a cream of mushroom sauce topped with crispy french fried onions or a simple seasoned almond flour blend. And honestly, it tastes even better than the classic version!

Paleo, Whole30, and Keto Green Bean Casserole

I love green bean casserole but when we started eating real food I knew I had to re-create it using clean ingredients.  I was amazed to find out just how much TASTIER the homemade, no-can version tastes. My husband even said he cried a little bit when he ate it (but don’t tell him I told you)! Let’s get started, here are the steps:

to make first or ahead of time:

Paleo, Whole30, & Keto Green Bean Caserole

 

Paleo, Whole30, & Keto Green Bean Casserole

You’ll start by making the cream of mushroom soup and french fried onions. Both of these can be made the day before and kept in the fridge if you’d like, however the french fried onion are crispier when made the same day.

For the Condensed Cream Of Mushroom Soup (click link for step-by-step instructions and pictures), simply cook an 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!

The Keto or Paleo French Fried Onions are optional because I have a simple seasoned almond flour topping you can use instead, but in my opinion the fried onions take the casserole to the next level and add something special! There are 2 options for the fried onions:

1) Soak the onions in a homemade dairy free buttermilk mixure then batter with almond flour and tapioca then fry or

2) Coat the onions in eggs then batter with an almond flour/pork rind mixture and fry.

Both methods are equally tasty so just choose the option that works best for your dietary needs 😊

the green beans:

Cut Green Beans

Now on to the fun part! You’ll need to cut 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. No one wants a waxy green bean casserole now do they!?!

Green Beans In Pot Boiling

Once the green beans are ready, drop them into boiling water and cook for 4-8 minutes. 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 😊.

Onions and bacon cooking in skillet

In a large saucepan cook up some bacon unti it’s almost crispy, then add an onion and garlic.

assemble and bake:

Green Beans In Baking Dish Without Topping

Stir in the cream of mushroom soup, green beans, and some pimentos then transfer to a baking dish.

Sprinking topping on top of green bean casserole

For the topping mix together 1/2 cup of almond flour with garlic, onion, sea salt, and mustard powder then sprinkle on top.

Place the casserole in the oven at 375 degrees for 25 minutes. Then, add the french fried onions (if using), crank the oven up to a broil, and broil an additional 5-10 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 good 😊

 

pin keto green bean casserole for later:

Keto, Paleo, And Whole30 Green Bean Casserole Collage

TIP: This casserole dish can be made in advance. Just prepare the dish through step 9 then cover and leave in the refrigerator until ready to bake.

Looking for more Paleo & Keto Recipes? Check out my Paleo Cornbread, Keto Cornbread & Stuffing, and Paleo Pumpkin Pie!!

Paleo, Whole30, & Keto Green Bean Casserole

This healthy Paleo, Whole30, and Keto Green Bean Casserole With Bacon tastes just like the classic green casserole you remember! It features tender green beans in a cream of mushroom sauce topped with crispy french fried onions or a simple seasoned almond flour blend. And honestly, it tastes even better than the classic version!*Note-If you like your green casserole extra sauce-y (if that's a word!) you can double the cream of mushroom soup 😊
5 from 2 votes
Print Rate
Course: Egg Free, gluten free, keto, Low Carb, paleo, Side Dish, Vegan, whole30
Cuisine: American, Thanksgiving
Keyword: gluten free green bean casserole, green bean casserole with bacon, healthy green bean casserole, keto green bean casserole, low carb green bean casserole, paleo green bean caserole, vegan green bean casserole, whole30 green bean casserole
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 220kcal
Author: Cassidy

Ingredients

  • 8 Cups Fresh Green Beans 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
  • 1 recipe Cream Of Mushroom Soup recipe follows
  • 4 oz. Pimentos chopped and drained
  • 1 Tbsp. lemon juice optional but adds a little tang
  • Pepper to taste (roughly 1/4 - 1/2 tsp)
  • Salt to taste (roughly 1 - 1 1/2 tsp.)
  • French Fried Onions optional

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 Cayenner Pepper optional

Topping:

  • 1/2 Cup Blanched Almond Flour I think ground pork rinds would work really well but haven't tried it yet
  • 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

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 the day before, however the french fried onions are crispier when made the same day. 
  • Bring a large pot of water to a boil and lightly season with salt.
  • If using fresh green beans, cut the ends off. Cut the green beans in half if desired, then 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 almost done and crispy, 2 to 3 minutes. Add the onion and garlic. Continue cooking until the bacon is crispy and the onion is transparent, 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 casserole dish.
  • Mix together the topping ingredients and sprinkle over the green beans. 
  • Place in the oven for 25 minutes.
  • Crank oven to broil, then top with the french fried onions (if using) and cook until the top starts to brown, about 5-10 more minutes.

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 transluscent. 
  • 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. 
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

I realize the carbs in this recipe are on the higher side for a keto recipe. This is due to the green beans, which there is no getting around in a green bean casserole.
To reduce the carbs, I recommend only using 1/2 onion in the cream of mushroom soup, reducing the pimentos by half, and using pork rinds instead of almond flour in the topping. This will save **around** 2 1/2 carbs per serving.
Nutrition Facts
Paleo, Whole30, & Keto Green Bean Casserole
Amount Per Serving
Calories 220 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 15mg 5%
Sodium 313mg 13%
Potassium 471mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 5g 20%
Sugars 6g
Protein 6g 12%
Vitamin A 24.6%
Vitamin C 38.5%
Calcium 5.2%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

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Green Bean Casserole Served On Plate
This healthy Paleo, Whole30, and Keto Green Bean Casserole With Bacon tastes just like the classic green casserole you remember! It features tender green beans in a cream of mushroom sauce topped with crispy french fried onions or a simple seasoned almond flour blend. !#KetoGreenBeanCasserole #PaleoGreenBeanCasserole #Whole30GreenBeanCasserole #VeganGreenBeanCasserole #GlutenFreeGreenBeeanCasserole

Posted November 6, 2018 by Cassidy in Egg Free, Keto, Paleo, Sides & Appetizers, Vegan, Whole30 / 9 Comments

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9 responses to “Keto Green Bean Casserole With Bacon! {Paleo, Whole30, & Gluten Free}

  1. I love that you made your own cream of mushroom soup for this recipe! It sounds delicious! Thank you so much for sharing it with us at Allergy Free Thursdays! Hope to see you back again this week. 🙂

    • Yeah, I usually add either pimentos or red bell pepper but pimentos are easier cause I don’t have to chop them! It just adds a little somethin’ somethin’ lol!!

      -Cassidy

  2. Celeste

    I love green bean casserole but kinda hate the store-bought cream soups. Thanks for the healthier recipe!

    • thanks Celeste! Yeah, we don’t like the store-bought soups either. They just have way too many junk ingredients, especially when making homemade is so easy!

      -Cassidy

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