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Keto Green Bean Casserole Recipe

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A creamy, cheesy, and low-carb keto green bean casserole that tastes like the classic. Made with fresh green beans, rich cream sauce, and a crunchy pork rind topping. Perfect for holidays, family dinners, or meal prep.

Ingredients

Scale

For the casserole:

  • 1 pound fresh green beans, trimmed and halved

  • 2 tablespoons butter

  • 1 cup sliced mushrooms (optional)

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • ½ cup chicken broth

  • 4 oz cream cheese, softened

  • ½ cup shredded cheddar cheese

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ¼ teaspoon paprika (optional)

For the topping:

  • ½ cup crushed pork rinds

  • 2 tablespoons grated parmesan cheese

  • 1 tablespoon melted butter

  • ¼ teaspoon garlic powder

Instructions

  • Blanch the green beans — Boil water with salt, cook beans for 4–5 minutes until bright green. Drain and place in ice water.

  • Make the sauce – Melt butter in a pan over medium heat. Add mushrooms and cook 5 minutes. Add garlic, cook 30 seconds.

  • Pour in heavy cream and chicken broth. Stir and simmer gently. Add cream cheese until melted and smooth.

  • Add shredded cheddar, salt, pepper, and paprika. Mix until creamy.

  • Combine – Add the blanched beans into the sauce and stir well.

  • Prepare to bake – Pour mixture into a greased 8×8 casserole dish.

  • Make the topping — Mix pork rinds, parmesan, melted butter, and garlic powder in a bowl. Sprinkle evenly on top.

  • Bake – Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.

  • Cool – Let it rest 10 minutes before serving.

Notes

  • Use fresh green beans for best texture.

  • You can prepare the sauce ahead and store it in the fridge for 1–2 days.

  • If you prefer, use almond flour instead of pork rinds for the topping.

  • Add cooked bacon for extra flavor.

  • Store leftovers in the fridge up to 4 days or freeze for later.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-green-bean-casserole/