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4.5 from 2 votes

Green Bean Casserole {Keto / Low Carb}

This delicious Keto Green Bean Casserole is easy to make and a fabulous substitute for the traditional recipe. Topped with a delicious onion flavored crispy cheese topping, you'll love this creamy and cheesy homemade gluten free low carb version.
Prep Time12 mins
Cook Time30 mins
Baking Time30 mins
Total Time1 hr 12 mins
Course: Side Dish
Cuisine: American, casual
Keyword: Keto Green Bean Casserole, Low Carb Green Bean Casserole
Servings: 12
Calories: 246kcal
Author: Kasey Trenum


  • 3 cans french style green beans or cut green beans, drained
  • 2 cups diced mushrooms
  • 2 garlic cloves
  • 1/3 cup diced onions
  • 3 tbsp butter
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 tsp salt
  • 1 oz cream cheese softened
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 3/4 cup cheddar cheese
  • 1/4 cup mozzarella cheese, shredded

For the crunchy topping:

  • 2 cups shredded sharp cheddar cheese
  • 1 ½ tablespoon minced onion
  • 1 tablespoon parmesan cheese grated
  • 1 tsp Italian seasoning


  • Preheat oven to 350 and grease a 9 X 13 casserole dish.
  • In a skillet, melt 3 tablespoons of butter and add mushrooms, onion, minced garlic, salt, pepper, and nutmeg.
  • Saute on medium heat for 8-10 minutes until the onions are translucent and the mushrooms are soft.
  • Add chicken broth, cream cheese, and heavy whipping cream to skillet and simmer on medium-high until mixture reduces and thickens. Make sure to simmer with the lid off so that the moisture can evaporate and reduce. It took about 25 minutes or so for it to thicken. If you find it is not thick enough after 25 minutes, continue to simmer until it thickens. While it took 25 minutes on my stove, every stove cooks differently. If you have an immersion blender, you can use it to blend up the diced mushrooms in the reduced cream of mushroom soup.
  • While the mushroom soup mixture is cooking, cover a cookie sheet with parchment paper. Sprinkle 2 cups shredded cheese, minced onion, parmesan cheese, and Italian seasoning on the parchment paper.
  • Bake until cheese melts and starts to brown so that it is crispy (approx 8-12 min). The cheese will bake together to form a large sheet. You can see the process pics above the recipe card in this post.
  • Remove from oven and allow to cool, then break into small bites and lay the pieces on paper towels. The topping will crisp as it cools.
  • In a greased 13 X 9 baking dish, add 1 1/2 cans of the green beans (drained), then add the mushroom soup mixture and sprinkle 1 cup of shredded cheddar cheese on top.
  • Add the rest of the green beans then top with the shredded mozzarella cheese.
  • Bake for 25 minutes then remove the casserole dish from the oven.
  • Sprinkle the baked cheese on top and return to oven for 5 minutes.
  • Allow to sit for 5 minutes before serving. Enjoy!


This recipe makes 12 servings. I divide it evenly. 


Calories: 246kcal | Carbohydrates: 7g | Protein: 10g | Fat: 21g | Fiber: 2g