Keto Green Bean Casserole

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When it comes to comfort food, keto recipes never fail to deliver.

This keto green bean casserole recipe is gluten-free, low-carb, and packed with flavor.

While traditional green bean casserole is often made with cream of mushroom soup and topped with fried onions, this recipe calls for all fresh ingredients.

And the carb count? Each serving is just 4.1 net carbs.

This low-carb green bean casserole recipe is:

• Creamy
• Savory
• Flavorful
• Comforting

The main ingredients are:

• Green beans
• Bone broth
• Cream cheese

Optional additional ingredients:

• Heavy cream
• Chicken broth
• Parmesan cheese

Health Benefits of Keto Green Bean Casserole

Low In Calories, Rich In Nutrients

One serving of this keto green bean casserole is only 133 calories, but it’s packed with nutrient-rich ingredients like mushrooms, green beans, onion, garlic, and bone broth. This makes green bean casserole a fantastic side dish, or if you want to double (or even triple) the serving size, it could be served as your main course.

Loaded With Antioxidants

This green bean casserole is packed with antioxidants coming from the green beans, garlic, and onion.

Green beans are a fantastic source of vitamin C, which not only acts as an antioxidant in your body, but is also a crucial component of collagen synthesis[*].

The antioxidants in garlic have been well-researched, with evidence pointing to potential therapeutic benefits for cardiovascular disease, neurological disease, cancer, and inflammatory diseases[*].

Onions are a rich source of quercetin, a phytonutrient compound that’s involved in the activity of glutathione — one of the most potent antioxidants in your body[*].

Keto Green Bean Casserole

Keto casserole anyone?

To begin, preheat your oven to 425 degrees F.

Next, grab a large pot and boil your green beans until fork tender (about 10 minutes).

In a large skillet, add the mushrooms, onion, garlic, and broth, bringing to a boil, and stirring frequently.

Reduce heat to a simmer and add in the cream cheese, stirring to combine.

Drain the green beans and then add them to the mushroom sauce, mixing until combined.

Add the green bean mixture to an 8×8 casserole dish, and top with shredded cheese, sea salt, and black pepper.

For a crispy finish, sprinkle pork rinds on top of the casserole.

Bake for 10 minutes, or until the cheese turns golden brown.

This dish is easy to reheat and often tastes even better the next day once all the flavors combine.

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