Easy Keto Green Bean Casserole
Creamy keto green bean casserole is a delicious and healthy version of a holiday classic. This easy gluten free vegetable side dish is made without cream of mushroom soup. Instead this simple casserole uses luscious cream cheese and fresh tender green beans. Topped with pan fried onions, cheddar cheese, grated Parmesan and crunchy crushed pork rinds as a low carb topping.
Equipment
- Knife and Cutting Board
- Skillet or Frying Pan
- Large Pot
- colander
- Oven safe baking dish or casserole dish 8x8, 11 x7, 2-3 liter, or 8-10 cups.
- rolling pin and freezer bag to crush pork rinds
- Food Processor optional to crush pork rinds
Ingredients
- 1 small onion sliced
- 1 ½ pounds green beans fresh or frozen, trimmed
- 3 tablespoons butter salted
- 1 cup sliced mushrooms optional
- 1 cup heavy cream
- 4 oz cream cheese cubed
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt more to taste
- 3 oz cheddar cheese grated
- 1 oz pork rinds crushed
- 4 tablespoons Parmesan grated
Instructions
- Preheat the oven to 375°F [190°C]. Grease an oven safe casserole dish (8 cup, 8x8 or similar) with oil or butter and set aside.
- Sauté sliced onions. Heat oil or butter in a small frying pan over medium heat. Once hot add the sliced onion and cook, stirring occasionally for 5-8 minutes until the onion has browned and is starting to become crispy. Remove from the heat and set aside.1 small onion
- Trim and blanch the green beans. Remove the tip and tail of the green beans. Bring a large pot of heavily salted water to a boil and add the green beans. Cook for about 3 minutes until the beans turn bright green and are just fork tender but still crisp. Drain the beans over a colander and transfer to a bowl with cold water to stop the cooking. Once cool drain the green beans and set aside.1 ½ pounds green beans
- Sauté mushrooms and spices. Heat butter in a large skillet over medium heat until melted and bubbling. If using, add the sliced mushroom and sauté until browned and soft. Add the Italian seasoning, onion, powder, garlic powder, black pepper, and salt to the pan and cook for 1 minute.3 tablespoons butter, 1 cup sliced mushrooms, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon salt
- Prepare the cream sauce. Add the heavy cream and cubed cream cheese to the skillet and bring to a simmer. Simmer, stirring occasionally until the cream cheese has melted and the sauce is smoothed hand thickened. Season to taste with salt and pepper.1 cup heavy cream, 4 oz cream cheese
- Coat blanched green beans in the cream sauce. Add the drained green beans to the skillet and toss to coat in the sauce. Transfer to the greased casserole dish in an even layer.
- Bake the green beans. Top the green beans in the casserole dish with grated cheddar cheese. Bake at 375°F [190°C] for 20-25 minutes until the cheese has bubbled and starts to brown.3 oz cheddar cheese
- Add the crunchy topping. Crush the pork rinds using a food processor or by adding to a freezer bag and crushing with a rolling pin. Remove the casserole from the oven and add the pan fried onions, crushed pork rinds and parmesan cheese in an even layer. Return the casserole to the oven for 5-8 minutes until the topping is golden brown and crispy.1 oz pork rinds, 4 tablespoons Parmesan
- Cool and serve. Allow the casserole to cool for 5-8 minute before serving.
Notes
Fresh or frozen green beans: Both fresh and frozen green beans can be used for this recipe and can be blanched in the same way until tender-crisp.
Avoid using canned green beans as they lack flavour and texture.
Always drain the green beans very well before adding to the casserole to avoid a runny watery green bean casserole.
How to crush pork rinds for topping:
Freezer bag method - Add whole pork rinds to a large freezer bag and seal leaving a small 1" gap in the seal for air to escape. Crush the pork rinds in the bag with a rolling pin into a coarse crumb. Food processor method - Add the pork rinds to a food processor with the blade attachment and pulse into a coarse breadcrumb like consistency. Mushrooms: mushrooms are optional but can give this casserole a more traditional taste since this green bean casserole uses no cream of mushroom soup. Cheddar cheese: Any of your favourite cheeses can be used, in place of cheddar.Nutrition
Calories: 288kcalCarbohydrates: 8.5gProtein: 8.5gFat: 25.4gSaturated Fat: 15.4gSodium: 395.5mgPotassium: 240mgFiber: 2.2gSugar: 4.4gVitamin A: 274IUVitamin C: 10mgCalcium: 198mgIron: 1mgSugar Alcohols: 0.1gNet Carbs: 6.2g
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