Keto Green Bean Casserole Recipe

An easy + healthy keto green bean casserole recipe! Traditional green bean casserole is not keto friendly, as it’s made with cream of mushroom soup and topped with fried onions, both of which are made with wheat flour. This version uses homemade soup and crunchy onions, which makes it a great gluten free, healthy, low carb, and keto option.

Ingredients

Casserole

• 1 tbsp Avocado oil (or any oil of choice)
• 1 large Onion (chopped)
• 10 oz Mushrooms (sliced)
• 2 lb Green beans (cut in half, making shorter pieces)
• 3 cup Keto Cream of Mushroom Soup

Topping

• 1/2 cup Blanched Almond Flour
• 2 tbsp Dried minced onion
• 1 tbsp Avocado oil (or any oil of choice)

Instructions

1. Preheat the oven to 375 degrees F.
2. Saute the mushrooms & onions: In a skillet over medium heat, saute the onions and mushrooms in avocado oil for about 7-10 minutes, until lightly browned. Remove from heat.
3. Cook the green beans: Cook the green beans either in the microwave or on the stove until they are crisp-tender. For the microwave, place the green beans in a large bowl with 1/2 cup water (118 mL) and nuke, stirring at 2 minute intervals, until done (about 6-8 minutes total). For the stove, boil the green beans covered in water for 3-5 minutes.
4. Assemble the casserole: Place the cooked green beans, mushroom/onion mixture, and cream of mushroom soup into a glass or ceramic 3-quart casserole dish. Stir together until well combined.
5. Make the topping: In a small bowl, stir together the almond flour, and dried minced onions. Stir in the avocado oil until crumbly. Crumble the topping over the casserole.
6. Bake: Bake for 18-20 minutes, until the topping is golden.