This gluten-free keto green bean casserole recipe with bacon is fresh, creamy, and delicious with a crispy topping and is full of flavor.
Move over canned soup, frozen green beans, and store-bought french fried onions.
This healthy, keto green bean casserole with bacon 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 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 Dressing recipes!
And if you're looking for more keto recipes, I think you'll love these dinner rolls, pecan pie, and pumpkin pie recipes!
Or if you're looking for more casseroles, this dairy-free chicken and rice casserole from Clean Eating Kitchen looks delicious too!
Frequently asked questions
Yes, green beans are keto! While they do have carbs, coming in at 6 net carbs per cup, they can easily fit into your macros on a keto, low-carb diet.
Green bean casserole usually has around 20 net carbs per serving. However, this recipe is keto-friendly, coming in at only 6 net carbs per serving!
Cream of mushroom soup
You'll start by making homemade soup. It can be made ahead of time and kept in the fridge for a day or two if needed.
For the Condensed Cream Of Mushroom Soup, simply cook onion, mushrooms, and garlic on the stove until everything is tender.
Then, add heavy whipping cream or (full-fat canned coconut milk for dairy-free), chicken broth, and some spices. To thicken, just place in a blender and blend until smooth - easy peasy!
Topping
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).
Easy instructions
Step #1: Cut and boil the green beans.
For the green beans, you'll need to cut the ends off of about 8 cups of fresh green beans. Or, most supermarkets sell refrigerated fresh-cut green beans in the produce section.
💭Tip: Please don't use frozen green beans! 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 them aside. They will slightly soften more in the oven, but not much.
Step #2: Cook bacon, onion, and garlic.
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.
Step #3: Add the homemade mushroom soup and a 4-oz jar of pimentos to the bacon mixture. Pour over the cooked green beans and gently stir to combine. Then, transfer it to a baking dish.
Step #4: Add the topping and bake.
Topping options:
- Almond flour topping. For this topping, mix together ½ cup of almond flour with garlic, onion, sea salt, mustard powder, and avocado oil and crumble over the top.
- Shredded cheddar cheese.
Place the casserole in the oven at 375 degrees for 25 minutes.
Add one of the additional optional toppings for added crunch:
- French fried onions
- Crushed parmesan crisps
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 low-carb green bean casserole with bacon! Enjoy... and try not to cry because it's so delicious!
Storage instructions and meal prep
- Store: This keto casserole is best served fresh, but can be stored in the refrigerator for 2 to 3 days.
- Meal Prep: Prepare the dish through step 9. Then, cover and leave in the refrigerator until ready to bake, for up to 2 days. The cream of mushroom soup and french fried onions can also be made ahead of time. The cream of mushroom soup can be stored in the fridge for up to 2 days before assembling. The fried onions can be frozen for up to 3 months.
- Freeze: Freeze for up to 2-3 months. If preparing ahead of time, freeze without the topping. Then, stir the casserole after heating, add the french fried onion or parmesan crisps (if using), then bake until the topping is browned.
- Reheat: Reheat the low-carb casserole at 350 degrees F, until hot.
Substitutions
For paleo, dairy-free, and/or whole30, simply use ghee or non-dairy butter, full-fat canned coconut milk in the cream of mushroom soup, compliant bacon, and do not use the optional shredded cheese topping.
I recommend Thai Kitchen, Sprouts, or Native Forest brands for coconut milk because other brands may have an aftertaste. Also, for this recipe, the coconut milk works best if it's not refrigerated. Otherwise, it will separate and be hard to stir.
Top tips
- I only recommend freezing the fried onions. 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 or shredded cheese. Then, if you would like some added crunch, top with french fried onions or parmesan crisps toward the end of baking.
- Please don't use frozen green beans! Frozen green beans tend to taste waxy and get soggy. While nothing is as 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 Low-Carb Keto Green Bean Casserole With Bacon or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Green Bean Casserole With Bacon
Ingredients
- French Fried Onions - optional topping
- 1 recipe Cream Of Mushroom Soup - recipe below
- 2 pounds Fresh Green Beans - cut in half, making shorter pieces (around 8 Cups or 3 12oz bags of pre-cut green beans)
- 4 pieces Bacon - chopped into bite-size pieces
- ½ Onion - chopped
- 3 cloves Garlic - minced
- 4 oz. Pimentos - chopped and drained
- 1 Tbsp. lemon juice - fresh is best
- Pepper - to taste (roughly ¼ - ½ tsp)
- Salt - to taste (roughly 1 - 1 ½ tsp.)
- ½ - 1 Cup Shredded Cheddar Cheese - optional topping
- ½ - 1 Cup Parmesan Crisps - optional topping
- Seasoned Almond Flour Topping - optional topping, recipe below
Cream of Mushroom Soup:
- 2 Tbsp. Butter - or oil of choice
- 1 Medium Onion - diced (to reduce carbs only use ½ onion)
- 2 cloves Garlic - minced
- ¾ Cup Heavy Whipping Cream
- ½ Cup Chicken Broth
- 8 Oz. Mushrooms - chopped
- ⅛ teaspoon Ground Thyme
- Salt - to taste (roughly ½ tsp)
- Pepper - to taste (roughly ¼ tsp)
- ¼ teaspoon Cayenne Pepper - optional
Almond Flour Topping:
- ½ Cup Blanched Almond Flour
- ½ - 1 teaspoon Onion Powder - to taste
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
- ¼ teaspoon Garlic Powder
- ¼ tsp. Onion Powder
- 1 tablespoon 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.
- Cut the ends off the green beans, then, cut them 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, lemon juice, and cream of mushroom soup to the bacon/onion mixture. Taste and add salt and pepper as needed (if it tastes "flat", it needs salt!). 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 the oven to broil, then if you would like an added crunch, optionally top with either french fried onions or crushed parmesan crisps. Cook until the top starts to brown, about 3 - 5 minutes. If the fried 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 heavy cream. 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.
Add Your Own Notes
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.
- 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 or shredded cheese. Then, if you would like some added crunch, top with french fried onions or parmesan crisps toward the end of baking.
- Please don't use frozen green beans! Frozen green beans tend to taste waxy and get soggy. While nothing is as 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.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Megan says
Question! Can I use almond milk instead of coconut milk?
Cassidy Stauffer says
It can, it just might not be as thick and creamy 🙂 I hope this helps! If you try this, please come back and let me know what you thought!
thebestketorecipes says
Appreciate this post. Let me try it out.
Ashley says
....where does the lemon juice come in? It lists lemon juice in the ingredients, but never mentions using it in the recipe....or am I missing something?
Cassidy says
Oh no, I'm SO sorry!!! It comes in on step #7! Thanks for pointing this out to me, I will update the recipe card right away! I hope you enjoy the casserole, please come back and let me know what you think 😀
XO,
Cassidy
Celeste says
I love green bean casserole but kinda hate the store-bought cream soups. Thanks for the healthier recipe!
Cassidy says
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
Brianna Hobbs says
Green Bean Casserole is one of my holiday faves. I've never had it with pimentos. I'll have to try that this year!
Cassidy says
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
Erin Dee says
Love this clean eating version of green bean casserole! Looks so delicious
jenna | the urben life says
I love this healthier version of such a great Thanksgiving side dish! I'm gonna have to pick up some green beans and try this next week.
Cassidy says
Thank Jenna! I hope you love it as much as we do 🙂
-Cassidy
Raia says
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. 🙂