Crispy Creamy Green Bean Casserole (Keto, Paleo, Whole30)


The New Classic

At some point when you are making a number of substitutions for a dish, like this keto friendly, dairy free, green bean casserole, you just have to take some creative liberty. I wanted this dish to be delicious and reminiscent of the Thanksgiving classic, yet not a failed copy, but more of a rendition. It’s creamy, it’s crispy. It’s got all the key components. Most of all, it’s not a total pain in the butt to make.

 Easy Peasy 

For one, you roast the green beans with bacon to make them crispy. While those are cooking in the oven, you cook the onions and make the sauce. The onions practically cook themselves. The cream of mushroom is more of a cauliflower béchamel, thick with egg yolks and plenty of flavor.
Simply assemble the casserole by combining all three components and viola! You have a delicious, creamy, totally decadent, yet paleo, keto green bean casserole.

I hope this dish makes its way to your holiday table this season!


Crispy Creamy Green Bean Casserole (keto, paleo, whole30)
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
1458 calories
138 g
598 g
87 g
63 g
55 g
1956 g
2885 g
35 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1458
Calories from Fat 747
% Daily Value *
Total Fat 87g
Saturated Fat 55g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Cholesterol 598mg
Sodium 2885mg
Total Carbohydrates 138g
Dietary Fiber 46g
Sugars 35g
Protein 63g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Green Beans
  1. 2 pounds green beans,fresh, trimmed
  2. 5 slices sugar free bacon
  3. 2 cups sliced cremini mushrooms
The Onions
  1. 2 cups sliced onion, 1/4 inch thick slices
  2. ¼ teaspoon salt
  3. 3 tablespoons avocado oil or butter
The Sauce
  1. 2 cups diced cauliflower
  2. 1 cup coconut milk
  3. 4 cloves garlic
  4. ½ teaspoon salt
  5. ½ teaspoon black pepper
  6. ¼ teaspoon nutmeg
  7. 1 tablespoon nutritional yeast
  8. 3 egg yolks
  1. Pre-heat your oven to 400F.
  2. Combine the cauliflower, garlic cloves and coconut milk in a sauce pot, cover with a lid and heat over medium heat. Cook here until the cauliflower is fork tender.
  3. In the meantime, arrange your green beans side by side vertically in rows, in one flat layer over 2 sheet pans. Sprinkle the mushrooms all over. Cut the bacon into small pieces and distribute it evenly over all of the veggies. Sprinkle with a pinch of salt. Roast for 20 minutes, middle and bottom rack. Rotate the pans after 10 minutes.
  4. In the meantime heat a large skillet over medium heat. Add in the oil or butter then the onions. Sprinkle in the salt. Use tongs or forks to gently toss. Then cover with a tight fitting lid. Stir every 5 minutes until green beans are ready. They will begin to get tender, then translucent, then browned and finally soft and sweet with some toasty bits!
  5. By now the cauliflower should be soft. Carefully transfer all the contents of the sauce pot to a blender. Add in the seasoning and the nutritional yeast. Blend on high until smooth, add in a little bit of water or broth if needed. Then add in the egg yolk one at a time until fully combined
  6. When the green beans are ready remove them from the oven. They will be browned and crunchy, try not to eat them all.
  7. Arrange them in a casserole dish, I like to arrange them in little bunches with the greens beans (with the mushrooms and bacon pieces) all facing the same way, makes it easier to serve. Pick a few pieces of bacon out and set them aside.
  8. Pour the cream sauce all over the green beans and use a spatula to spread it out. Then top with the caramelized onions and those bacon pieces you set aside.
  9. Pop the casserole in the oven and bake for 20 minutes.
  10. Remove from the oven, and serve!
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