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Ultimate Keto Green Bean Casserole

This is the definitive keto upgrade to a holiday classic. We’ve swapped out the soup for a rich, savory shiitake cream sauce and topped it with nutty Gruyère and a crave-worthy crispy crust.

  • Total Time50 minutes
  • Yield11 servings 1x

Ingredients

Scale
  • 3 Tbsp unsalted butter
  • ¾ cup 180 ml vegetable broth
  • 1 ½ cups 360 ml heavy cream
  • 1 large shallot (finely diced)
  • 8 oz 225 g shiitake mushrooms, stemmed and sliced
  • 1 ⅓ lb about 600 g fresh green beans, trimmed
  • 1 cup 112 g shredded Gruyère cheese
  • ½ cup 40 g crushed pork rinds
  • ¼ cup 25 g grated Parmesan cheese
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Pinch of ground nutmeg

Instructions

  1. Preparation & Preheat : Position a rack in the center of your oven and preheat to 375°F (190°C). Trim the stem ends from the green beans. Finely dice the shallot and slice the mushrooms. In a small bowl, combine the crushed pork rinds and grated Parmesan for the topping.
  2. Sauté Aromatics : Place the cast-iron skillet over medium-high heat and melt the butter. Once it foams, add the diced shallot and sliced shiitake mushrooms. Cook, stirring occasionally, for 6-7 minutes, until the mushrooms have released their moisture and are beginning to brown.
  3. Build the Cream Sauce : Pour the vegetable broth into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the broth to reduce by about half. Lower the heat to medium, stir in the heavy cream, salt, pepper, and a pinch of nutmeg. Let the sauce gently bubble and thicken for about 5 minutes, stirring periodically.
  4. Combine & Transfer : Remove the skillet from the heat. Add the fresh, raw green beans to the cream sauce in the pan, tossing with the spatula until every bean is well-coated. Carefully transfer the entire mixture into the casserole dish and spread evenly.
  5. First Bake : Sprinkle the shredded Gruyère cheese evenly over the top of the green beans. Place the dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted.
  6. Final Crisp : Remove the casserole from the oven. Evenly distribute the pork rind and Parmesan mixture over the melted cheese. Return the dish to the oven and bake for an additional 7-10 minutes, until the topping is a deep golden brown and crisp. Let stand for 5 minutes before serving.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
  • Ingredient Swaps: For a different flavor, try using cremini mushrooms. If you prefer a nut-based topping, substitute the pork rinds with ¾ cup of coarsely chopped toasted pecans or almonds.
  • Troubleshooting: If your sauce seems too thin after simmering, allow it to reduce for an extra 2–3 minutes before adding the green beans. The sauce will continue to thicken during the baking process.

Nutrition Facts (per serving): Calories: 240 kcal | Total Fat: 21 g (Saturated Fat: 12 g) | Total Carbs: 7 g (Fiber: 2 g, Sugars: 4 g) | Protein: 8 g | Sodium: 300 mg | Cholesterol: 67 mg | Potassium: 257 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Cuisine: Modern European

Nutrition

  • Calories: 240

Find it online: https://foodtrackergirl.com/2025/06/22/the-ultimate-keto-green-bean-casserole/