Keto Green Bean Casserole
Try the holiday classic in this low carb, keto recipe! Keto Green Bean Casserole has all the elements you love, including a crispy fried onion topping!
Equipment
- Cutting board
- Knife
- Mandolin (optional)
- nonstick pan
- Casserole dish
Ingredients
- 24 ounces green beans trimmed and cut into smaller pieces
- 8 ounces mushrooms sliced thinly
- 1/2 medium onion sliced thinly
- 1.5 tablespoons butter for sauteing mushrooms
- 1/2 cup water
- 2 tablespoons whey protein for coating onions
- avocado oil for trying onions, enough to cover pan
- 1/2 cup chicken stock
- 1/2 cup heavy whipping cream
- 2 ounces light cream cheese room temperature
- smoked salt to taste
- black pepper to taste
Instructions
- Slice the mushrooms thinly
- In a nonstick skillet, saute the mushrooms in butter on medium heat until lightly browned, seasoning with some salt and pepper
- While mushrooms are cooking, trim and cut green beans into bite sized pieces
- When mushrooms are browned, add to casserole dish
- Add 1/2 cup of water to the nonstick pan along with green beans and cover. Stir occasionally and check for doneness, I prefer a softer texture so I cook until there's just a little bite left in them. Add salt and pepper to beans.
- Add cooked beans to casserole dish with mushrooms
- Add chicken stock, heavy whipping cream and cream cheese to the nonstick pan. Cook on medium heat until sauce is thickened and bubbly. Add a little salt and pepper.
- Pour finished sauce over the mushrooms and beans and mix well. Some liquids from the beans and mushrooms will mix and make a beautiful sauce. Give a quick taste and add salt and pepper if needed. (At this stage the casserole can be refrigerated if making ahead.)
- Cook the casserole for 15-20 minutes in a 350 degree F oven or until everything is warmed through.
ONION TOPPING
- While the casserole bakes, we'll make the onion topping. Prepare a dish lined with paper towels for the fried onions.
- In a smaller nonstick pan, add about 1/4 inch layer of cooking oil and heat until shimmering (not smoking) start off at medium heat.
- Add 2 tablespoons of whey protein to a small dish. Dredge about 1/4 of the thinly sliced onions in the whey.
- Test the oil temperature with one piece of onion. If it browns too quickly, turn the temperature down. If it browns very slowly, you'll need to turn the temperature up.
- When the oil is hot enough, add the prepared onions to the pan. Allow to brown and then flip to brown the other side. Carefully remove the onions and place on the paper towels to drain.
- Repeat in small batches until all of the onions are fried. Add a touch of salt to the onions.
- When the casserole is warmed and bubbly, removed from the oven, top with fried onions and serve! (I prefer to fry the onions immediately before serving. If you've made them ahead, add to the top of the casserole 5-10 minutes before serving
Notes
The carbs on this are a pinch higher than I usually go for; if you like mushrooms adding more mushrooms and fewer green beans would help lower the carb count on this dish.
Nutrition information from Cronometer. Please calculate macros with your specific ingredients.