Green bean casserole is a great Thanksgiving side that doesn't need a ton of tweaking to make it a legit low carb keto dish. My recipe does just that and no one feels like they're missing anything 'cause it's delicious! The main swaps are making the cream soup from scratch and using crushed pork rinds instead of French fried onions. Don't be temped to skimp on the pork rinds. The crunchy texture really makes it. Enjoy!
Mean Green Bean Casserole Recipe
Ingredients:
- 2 tablespoons butter
- ¼ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1⁄4 cup unsweetened almond milk
- 1⁄4 cup heavy cream
- 3 tablespoons sour cream
- 1 cup chicken bone broth (*Try making your own bone broth!)
- 3 tablespoons arrowroot flour mixed with 1/3 cup unsweetened almond milk
- 1⁄4 teaspoon black pepper
- 3/4 teaspoon Himalayan pink sea salt
- 3 (15 ounce) cans of cut green beans, drained
- ½ cup shredded cheddar cheese
- 4 oz pork rinds, crushed
- Ground pepper to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
Over medium heat combine butter, onion, garlic, milk, heavy cream, sour cream and chicken broth in medium sauce pan until combined.
Whisk in arrowroot flour mix, salt and pepper and stir until it thickens. (About 3 minutes).
Add green beans to casserole dish. Pour cream mixture over top.
Put casserole in oven for 25 minutes.
Remove from oven and sprinkle shredded cheddar and pork rinds over top then return to oven for 3 minutes.
Season with ground pepper and serve. Serves 8.
I hope you enjoy this keto version of green bean casserole! If you make it, let me know what you think in the comments and/or share your photos on Instagram, giving me a tag so I can see how it went. Feel free to ask any questions you like in the comments as well. Happy cooking!
