Keto Green Bean Casserole

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Unveiling the delectable delight straight from the heart of American cuisine, Keto Green Bean Casserole. Its classic elements, when fused with the right blend of flavors, radiate an aura of homely warmth that is hard to resist. Imagine your taste buds dancing on the rhythm of fresh green beans, seasoned with the sharpness of sea salt, and the boldness of black pepper, harmonizing each other. It's beautifully juxtaposed with the earthy notes of cremini mushrooms, and we cannot forget the flavors of thinly sliced onion and shallots that add the much-needed crunch. So whether you wish to embrace the beauty of a weekday family dinner or are planning for a delectable brunch over the weekend, this dish is the perfect accomplice.

Staying true to the essence of the keto diet, the Keto Green Bean Casserole reinstates the pleasures of gourmet dining without worrying about carbs. Those looking to shed a few pounds or maintain healthy body weight, this dish serves as an ideal companion. Such a meal is not just a treat to your taste buds but also to your eyes with its rich texture and colors. If you love experimenting with your keto diet, you can easily find this recipe and many more like it on your trusted keto mobile app.

The oomph of chicken stock, complemented by luscious heavy cream, defines the soul of the Keto Green Bean Casserole. Parmesan cheese subtly sneaks in, standing out with its rich and creamy goodness. The final drizzle of avocado oil seals the deal, intensifying every flavour and giving it an enchanting gourmet touch. And the best part, it goes incredibly well with a variety of elements you love in your plate. So get ready to indulge in a feast that satisfies your hunger pangs, leaving you delighted and craving more!

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green beans1 pound fresh green beans, cleaned, trimmed and halved
almond flour1/2 cup almond flour
sea salt1 teaspoon sea salt
pepper1/2 teaspoon black pepper
onion1 small onion, thinly sliced
shallots2 large shallots, thinly sliced
cremini mushrooms8 ounces cremini mushrooms, rough chopped
butter2 tablespoons butter
garlic3 cloves garlic, minced
chicken stock½ cup chicken stock
heavy cream½ cup heavy cream
parmesan cheese1/4 cup grated Parmesan cheese
avocado oilavocado oil (or frying oil of your choice)


In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add onions and shallots and toss until they are well coated.
In a large skillet over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.
Remove them from the oil and spread out on a paper towel to remove excess grease.
Drain skillet and reduce heat to medium. Add the mushrooms, butter and garlic to the pan.
Sauté the mushrooms and garlic for 5 minutes.
Preheat oven to 400°
To the skillet, add heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
Add green beans to sauce and stir until they are coated.  Transfer mixture to a casserole dish.  Spread crispy onions and shallots out evenly around the perimeter of this dish.  Bake 15 minutes.
Nutrition Facts
6 servings
% Daily value*

Total Fat 11.21g

Saturated Fat 8.17g

Cholesterol 36.67mg

Sodium 533.02mg

Total Carbohydrate 4.75g

Dietary Fiber 1.80g

Included Sugar 0.77g

Net Carbohydrates 2.95g

Protein 5.10g
Vitamin D 0.38mcg

Calcium 115.48mg

Iron 1.53mg

Potassium 430.66mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.