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. You might be hesitant about the ingredient list, but this healthy green bean casserole blows the traditional versions out of the water!
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. This low carb green bean casserole is the new classic.
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 flavors.
Simply assemble the casserole by combining all three components and voila! You have a delicious, creamy, totally decadent, yet paleo, and low carb green bean casserole.
I hope this dish makes its way to your holiday table this season!
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low carb green bean casserole, gluten and dairy free
The Green Beans
- 2 pounds green beans,fresh, trimmed
- 5 slices sugar free bacon
- 2 cups sliced cremini mushrooms
- 2 cups sliced onion, 1/4 inch thick slices
- ¼ teaspoon salt
- 3 tablespoons avocado oil or butter
- 2 cups diced cauliflower
- 1 cup coconut milk
- 4 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon nutritional yeast
- 3 egg yolks
- Pre-heat your oven to 400F.
- 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.
- 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.
- 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!
- 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
- When the green beans are ready remove them from the oven. They will be browned and crunchy, try not to eat them all.
- 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.
- 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.
- Pop the casserole in the oven and bake for 20 minutes.
- Remove from the oven, and serve!
- Serving Size: 1/6 recipe
- Calories: 190
- Fat: 10.4g
- Carbohydrates: 15.1g
- Fiber: 6.5g
- Protein: 9g
Keywords: low carb green bean casserole