Go Back

Keto Green Bean Casserole

Make your Thanksgiving or Christmas dinner complete with this holiday classic.
Print Recipe
Prep Time 45 mins
Cook Time 2 hrs
Course Side Dish
Cuisine American
Servings 12
Calories 219 kcal

Equipment

  • Infrared thermometer

Ingredients
  

For the Crispy Shallots

  • 4-5 large shallot bulbs About 2 cups sliced into rings
  • 1.5 cups avocado oil
  • 6 tbsp butter

For the Casserole

  • 1 large shallot bulb minced
  • 8 ounces fresh mushrooms minced
  • 1 tbsp butter
  • 1.5 cups heavy cream
  • 4 ounces cream cheese cubed
  • 2 tsp soy sauce, tamari, or coconut aminos
  • 1 tsp Worcestershire sauce
  • crispy shallots divided
  • 2 pounds green beans steamed to crisp-tender
  • salt and pepper to taste

Instructions
 

For the Crispy Shallots

  • Slice the shallot bulbs thinly and separate them into rings.
  • Heat the avocado oil and butter over medium-low heat in a heavy two-quart saucepan. Use the infrared thermometer to ensure that the oil is no hotter than 325 degrees. Add the shallot rings and cook at approximately 300 degrees for 30 minutes, stirring every five minutes.
  • After 30 minutes, keep a constant eye on them, stirring frequently, until they are golden brown. This should take about 5-10 minutes more. Using a slotted spoon or spider strainer, remove them from the oil and put them on a paper towel-lined plate to drain. Once they are room temperature, store them in a ziploc bag or airtight container. This step can be done up to two days ahead.

For the Casserole

  • Preheat the oven to 350 degrees Fahrenheit.
  • Steam your green beans to crisp-tender, about 4 minutes. Put them into a 9x13 baking pan and toss them with salt and pepper to taste.
  • Finely mince the shallot bulb.
  • Heat the butter in a large non-stick skillet over medium heat. Add the shallots and stir.
  • While the shallots are cooking, mince the mushrooms, then add them to the pan. Cook them until most of the liquid they release has evaporated, about 8 minutes.
  • Add the heavy cream and cream cheese to the pan and whisk until smooth.
  • Add the soy sauce and Worcestershire and simmer for about five minutes to thicken. Add salt and pepper to taste. Add half of the crispy shallots. Remove from heat and pour over the green beans, tossing to coat.
  • Bake the casserole in the oven for 25 minutes. Remove from the oven, top with the remaining crispy shallots, and return to the oven for 5 minutes. Remove and serve, or keep in an oven set on warm until serving time.
  • Macros per serving: 219 calories, 7 grams net carbs, 4 grams protein, 19 grams fat.
Keyword Christmas, green beans, keto, lchf, low carb, mushrooms, shallots, Thanksgiving