Low carb green bean casserole!

Happy Thanksgiving Eve!

If I had to decide on one dish that was my all-time-favorite Thanksgiving side, it would have to be STUFFING.

I know, I know… the title of this post says Green Bean Casserole! I’m not confused, don’t worry. I just haven’t finished preparing my low carb biscuit stuffing yet! That recipe is coming though, so stay tuned!

For now I present to you my SECOND favorite Thanksgiving side dish- GREEN BEAN CASSEROLE!

I whipped this up for a friends-giving gathering a few weeks ago and it FLEW. I’ve made it again since that day to make sure I had all of the ingredients down (since it was one of those “from my head with what I had” types of recipes) and as I whip it up for tomorrow’s event, I’m blogging it for you all to do the same! You STILL have time to run out and get the fresh ingredients (try Sprouts!), and I’m almost positive you already have everything else you’ll need in your fridge and cabinet! 

Not only is this completely low carb, but it can also be whipped up in a snap! The sauce is made of carmelized onions and mushrooms, cream cheese, sour cream, heavy cream (hello cream!) and seasonings. And of course, fresh green beans, but I suppose you could use canned if you’d like. 😉

Here is the recipe!

Low Carb Green Bean Casserole
Serves 8
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Cook Time
25 min
Cook Time
25 min
  1. 1 pound of fresh green beans, rinsed, trimmed and halved
  2. 1 block of full fat cream cheese
  3. 1/2 cup heavy cream
  4. 2 tbsp. sour cream
  5. 2-4 tbsp. chicken broth
  6. 2 medium sized onions thinly sliced
  7. 10oz baby bella mushrooms, diced
  8. 2 tsp. salt
  9. 1 tsp. black pepper
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. onion powder
  12. 1/4 tsp. cayenne pepper (optional, but I like a kick!)
  13. butter or olive oil for sautéing
  14. 1/2 cup crushed up pork rinds
  15. 1/2 cup grated parmesean
  1. If you are making this ahead, there is no need to preheat your oven. If you're going to bake it right away, pre-heat your oven to 350.
  2. Place the green beans in a microwave safe bowl or dish, and cook for 5-6 minutes. Place the beans in a bowl of ice water to stop the cooking process, and then dry with paper towels and set aside. *You can also steam the green beans if you prefer.
  3. While the beans are cooking, you can start to sauté the onions and mushrooms in butter over medium heat until they are carmelized and soft.
  4. Add the cream cheese into the onions and mushrooms once they are soft and stir to melt.
  5. Add the heavy cream, sour cream, seasonings, and chicken broth to the pan. Stir until well combined.
  6. Turn off the burner, add in the green beans to the pan, stir to coat, and then transfer into a baking dish.
  7. Top with a mixture of almond flour and grated parmesean, cover with foil, and then bake for 25 minutes at 350.
  8. Remove the foil and broil for 2-3 minutes to crisp the top.
  1. You can also top this dish with almond flour combined with parmesean cheese! It's DELICIOUS too!
Happy Thanksgiving!


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