This low carb, Keto friendly green bean casserole recipe was a huge hit with the whole family. My dad even said it was better than the “not healthy” green bean casserole we usually have.
The only problem is now I’m excepted to make this recipe for every family function!
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First, you will want to clean and trim your green beans. We used fresh greens obviously, but I assume you could use canned beans as well.
However, I have never tried the recipe with canned green beans. If you do, let me know how they turn out and if you did anything different with the directions.
Now, bring a large pot of water to a boil and add a pinch of salt.
The boiling water is for you to blanch the green beans for about 7 minutes.
Our greens were still pretty crunchy, so if you prefer yours softer, you may want to blanch them a little longer.
Once they are blanched to your liking immediately drain and put your green beans into an ice bath. Set them aside.
On to the sauce! Heat the avocado oil in a medium saucepan over medium heat.
Then add the garlic, mushrooms and season them with salt and pepper.
Add Kettle & Fire Mushroom and chicken bone broth to your mushrooms and bring the broth to a boil.
Once it has begun to boil stir in the cream cheese, then the heavy cream and bring it back to a boil.
This time once it starts boiling remove it from the heat and set the sauce mixture aside.
Now it’s time for the onions, my favorite part. I literally started eating these by themselves!
Slice up your onion if you haven’t already done so and season the almond flour with salt.
*It’s imperative that you use superfine almond flour like Redmill Super Fine Almond Flour. We tried making the onions with almond flour that was not super fine, and the almond flour would not stick to the onions.
Coat the onions in the almond flour, and air fry them for 6 minutes at 390 F.
If you don’t have an air fryer, you can try baking them, but I’m pretty sure it will not turn out as good as in the air fryer.
OK, you’re almost done! Finally combine the green beans, mushroom sauce, pour into a 9 X 13 baking dish and top with the fried onions.
Bake for 25 minutes and 350 F
If you try out this recipe be sure to share it and tag me on instagram @themermaidwithmuscles I’d love to see how it turns out!
Low Carb, Keto Approved Green Bean Casserole
Makes 12-15 Servings • Prep time: 30 Minutes • Cook time: 25 minutes
WHAT YOU NEED:
32 Ounces Cleaned, Trimmed Green Beans
15 Ounces Sliced Mushrooms
2 Tablespoons Avocado Oil
2 Teaspoons Minced Garlic
12 Ounces Cream Cheese
6 Ounces Heavy Cream
1 Thinly Sliced Onion
8 Ounces Red mill Super Fine Almond Flour (you must use super fine almond flour or it will not stick to the onions)
1 Teaspoon Salt
1 Teaspoon Pepper
HOW TO DO IT:
Preheat Oven to 350 F
In large pot bring water to a boil. Add a pinch of salt
Blanch green beans for 7 minutes, immediately drain and place in an ice bath. Set aside.
Over medium high heat add avocado oil to a sauté pan
Add garlic and mushrooms to sauté pan and season with salt and pepper
Add Kettle and Fire Mushroom chicken bone broth. Bring to a boil
Mix in cream cheese and heavy cream and mix until well combined
Bring back to a boil and then remove from heat. set aside
Season almond flour with a little more salt, coat onion slices in the almond flour
Air fry at 390 F for 6 minutes
Combine mushroom sauce and green beans and pour mixture into a 9 X 13 baking dish
Top with fried onions and Bake for 25 minutes
Nutritional information is provided and I keep it as accurate as possible. Keep in mind nutrition facts on all ingredients may vary depending on the different brands you may use. I am not a doctor and advise solely from personal experience. Please consult your doctor before adding any supplement or foods to your current diet.
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