This Low Carb Keto Green Bean Casserole is your favorite holiday side dish, made healthier for you! A few simple swaps make it a tasty delight. Start with fresh green beans, cooked to your desired softness. Then make a homemade mushroom gravy to cover the beans, and cover with french fried onions. A simple, yet decadent and very satisfying side dish that belongs on any holiday or dinner plate!
The holidays come but once a year, and you know what that means…. AMAZING sides! We look forward to this keto friendly and low carb green bean casserole all year long, truly. If you’re planning a Thanksgiving feast for your family, or just feel like treating yourself, go ahead and make this healthier-for-you comfort food! What makes ours better? Well, we use fresh beans as opposed to the canned ones, and we make our own creamy mushroom and shallot gravy that is just absolutely wonderful. We do however top it all off with some store bought canned french fried onions, but hey, those things are literally the best and they won’t derail your more nutritious eating too much (in our minds!)
We do have quite the affinity for green beans (you might have noticed) and if you’re still craving green beans but would rather go a non-traditional route, try these roasted green beans with lemon and garlic, they’re so good!
Here’s What You Need For This Low Carb Green Bean Casserole:
- Butter
- Shallot
- Fresh mushrooms
- Garlic
- Heavy whipping cream
- Chicken broth (Pacific Foods)
- Arrowroot powder*
- Fresh green beans
- French fried onions (store bought)
- Salt and pepper to taste
Are Canned French Fried Onions Low Carb Friendly and Okay To Use?
For us, there are very few things we like to take shortcuts on. French fried onions in this casserole just makes our lives a lot easier at Thanksgiving time. With so many dishes going in and out of the oven, and on and off the stove, it helps to have something easy to work with for some of your sides.
But are they low carb and keto friendly? Well we don’t really believe in labeling foods “keto” or “not keto” personally. For us that creates restriction, and we have been eating this way for over 2.5 years, so it’s a lifestyle! Sometimes, especially this time of year, we opt for shortcuts and that’s okay! We much prefer the way we eat now to how we ate before. It’s all about making healthier (yet still delicious!!) choices Besides, keto is a metabolic state in your body, and it can vary a lot from person to person. The other thing is, if you’re worried about weight loss goals, just know, you can eat low carb and still lose weight!
If you’d prefer to make your own crispy onions, more power to you! We just don’t want extra mess and effort. We realize that the store bought version include some ingredients that aren’t super clean, so if you’re concerned about that, feel free to make your own. You could also potentially lower the carb count by making your own from scratch, we just choose not to. Either way, when you spread out 6 ounces of french fried onions across 12 servings, the carb impact will be pretty minimal.
What Is Arrowroot Powder?
Arrowroot powder is something we use to thicken things that is a little lower in carbs than other alternatives like corn starch or flour. It does still have some carbs in it though, so when using it, start with a small amount (about 1 tsp) and make a slurry before adding it to your mushroom and shallot sauce. A slurry is basically an equal amount of water mixed with arrowroot powder, mixed in a separate glass from the gravy.
You could also use xanthan gum in place of arrowroot powder, but use a lot less! Maybe only up to 1 teaspoon if needed. We suggested up to 2 tbsp arrowroot powder, and that’s included in our recipe nutrition information, but you may not need to use that much. The gravy will thicken as it simmers and cools, so keep this in mind. You can calculate your own macros using this ingredient depending on how much arrowroot powder you use! You could also easily substitute for regular flour. If using flour, simply add it in with the mushrooms earlier on.
Tools:
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Here’s More Recipes You Will Love:
- Roasted Green Beans with Garlic and Lemon
- No Sugar Added Sweet Potato Casserole
- Green Bean Salad with Feta and Lemon
Let’s Make This Low Carb Keto Green Bean Casserole:
Preheat your oven to 350°F. Start by prepping your green beans if necessary. Wash them, and cut off ends if need be. We like to cut our beans into smaller pieces, think thirds. We buy ours precut to make putting this together easier. Bring a large stock pot full of water to a rolling boil. Add a liberal amount of salt to the water. This will help season the green beans. Add in your green beans, and cook until desired softness is reached. Remove from the water and set aside.
Mince your garlic, shallots and mushrooms up well. In a cast iron skillet, melt butter over medium heat. Add the shallots to the skillet and cook for 3-5 minutes. Add a pinch of salt. Then, add in your garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic. Then, add in your mushrooms, and cook until soft. About another 5 minutes.
Now, lower the heat to medium-low and add your chicken broth and heavy whipping cream. Add salt and pepper to taste. Stir often, and allow to cook for 5-10 minutes. Sauce will thicken, but if need be, add equal parts of arrowroot powder and water mixed together to form a slurry. Add slowly, as sauce will thicken over time.
Add your cooked green beans to the skillet and mix well. Top with crispy onions, then cover with aluminum foil. Cook the casserole covered for 20 minutes, then remove the aluminum foil and continue cooking for 5-10 minutes. the crispy onions brown fast, that’s why you want to cover them for a while while cooking so they don’t burn.
Enjoy Thanksgiving’s best side!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
What’s your fave way to eat green beans? We love them in many forms! This Low Carb Green Bean Casserole is always a winner, even if you aren’t concerned with carbs!
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until next time,
Briana & Chamere
Low Carb Green Bean Casserole
Ingredients
- 2 tbsp butter
- 1 large shallot (or 2 small shallots)
- 3 cloves garlic
- 8 ounces baby bella mushrooms
- 2 tbsp arrowroot powder (up to 2 tbsp* see notes)
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 lbs fresh green beans
- 6 ounces crispy fried onions (store bought)
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F. Start by prepping your green beans if necessary. Wash them, and cut off ends if need be. We like to cut our beans into smaller pieces, think thirds. We buy ours precut to make putting this together easier.
- Bring a large stock pot full of water to a rolling boil. Add a liberal amount of salt to the water. This will help season the green beans. Add in your green beans, and cook until desired softness is reached. Remove from the water and set aside.
- Mince your garlic, shallots and mushrooms up well. In a cast iron skillet, melt butter over medium heat. Add the shallots to the skillet and cook for 3-5 minutes. Add a pinch of salt.
- Then, add in your garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic. Then, add in your mushrooms, and cook until soft. About another 5 minutes.
- Now, lower the heat to medium-low and add your chicken broth and heavy whipping cream. Add salt and pepper to taste. Stir often, and allow to cook for 5-10 minutes. Sauce will thicken, but if need be, add equal parts of arrowroot powder and water mixed together to form a slurry. Add slowly, as sauce will thicken over time.
- Add your cooked green beans to the skillet and mix well.
- Top with crispy onions, then cover with aluminum foil. Cook the casserole covered for 20 minutes, then remove the aluminum foil and continue cooking for 5-10 minutes. the crispy onions brown fast, that’s why you want to cover them for a while while cooking so they don’t burn.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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