Keto Green Bean Casserole With Bacon {Paleo & Whole30}

keto green bean casserole in white baking dish

5 from 3 votes

Keto Green Bean Casserole With Bacon {Paleo & Whole30}

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.

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

Calories 138.61kcal

Author Cassidy Stauffer

Ingredients

Seasoned Almond Flour Topping optional topping, recipe below
French Fried Onions optional topping
½ - 1 Cup Parmesan Crisps optional topping
½ - 1 Cup Shredded Cheddar Cheese 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)
½ 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 ¼ - ½ tsp)
Salt to taste (roughly 1 - 1 ½ tsp.)

Cream of Mushroom Soup:

2 Tbsp. Allowed Butter or Ghee or oil of choice
1 Medium Onion diced (to reduce carbs only use ½ onion)
2 cloves Garlic minced
¾ Cup Full Fat Canned Coconut Milk well-shaken (or heavy cream if not dairy-free)
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

US Customary - Metric

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.

Nutrition