Are you looking for the perfect keto side dish to serve at your Thanksgiving table this holiday season? Then, look no further than this Keto Green Bean Casserole! It’s got all the goodness of a classic green bean casserole without the carb count!

Craving the Best Homemade Green Bean Casserole?

Yes, you’re in the perfect spot! Our green bean casserole recipe captures the essence of this beloved classic but updates it by tossing out the cream of mushroom soup and making it from scratch! The snap of fresh green beans and creamy sauce is a hint of gourmet flair that’s bound to become the new favorite at your dining table.

A table with a turkey, green bean casserole and cranberry sauce.

This keto version of traditional green bean casserole recipes is perfect for those living that low-carb lifestyle or for those who want to try a new recipe this year. With wholesome ingredients and melt-in-your-mouth creamy goodness, this green bean recipe will transform your holiday dinners forever!

Green bean casserole with crispy onion topping.

What Is Fresh Green Bean Casserole?

This Keto Green Bean Casserole is made with fresh ingredients, which means no canned green beans or canned soup. And we like it better than the old-school versions. It’s tossed in a creamy sauce with heavy cream, cream cheese, and cheddar cheese and topped with crunchy onions! It’s the perfect low-carb recipe for your holiday table! Pair it with keto recipes like our Keto Cranberry Sauce and BBQ Glazed Smoked Brussels Sprouts with Bacon, and you’ve got yourself a low-carb Thanksgiving dinner!

A bowl of green beans, cheese, and other ingredients on a black table.

Fresh Green Bean Casserole Ingredients

  • Fresh green beans
  • Bacon
  • Onion
  • Garlic cloves
  • Paprika, Dried mustard, Cayenne pepper
  • Chicken stock
  • Heavy cream
  • Cream cheese
  • Cheddar cheese
  • Crispy onions

How to Make Homemade Green Bean Casserole

Blanch the Green Beans

  • First, get a large pot of water boiling and add some salt.
  • Toss in your fresh green beans and let them cook for about 3 to 4 minutes.
  • Once they’re done, quickly strain them and put them on ice to stop them from cooking any further.

Cook the Bacon and Onions

  • Heat up a big skillet on medium heat and add your diced bacon. Cook it until it’s just starting to get a little crispy, which should take around 3 to 5 minutes.
  • Take out the bacon and let it drain on a plate with a paper towel.
  • Now, toss the diced onion into the same skillet and let it cook for 5 to 7 minutes until it’s nice and soft.
  • Add the garlic, paprika, dried mustard, and cayenne pepper, and cook for just another 30 seconds.
  • Spoon all these cooked veggies into a bowl.
A pan on a stove with bacon in it.

Make the Sauce

  • In that same skillet (we’re keeping it busy!), pour in the chicken stock and scrape up any brown bits stuck to the bottom. This is where the flavor’s at!
  • Add the heavy cream and cream cheese to the mix, and let it all come to a gentle simmer over medium-low heat.
  • Toss the onions back into the pan and half of the cheddar cheese.
  • Keep stirring until the cream cheese is all melted and the sauce gets nice and thick. This usually takes about 5 to 7 minutes.

Combine and Bake

  • Once your sauce is thick and creamy, it’s time to add those green beans and bacon back to the mix. Give everything a good toss so they’re all coated in that delicious sauce.
  • Spoon this whole delightful mixture into a baking dish (a 9×10 one should do nicely) and sprinkle some crispy onions on top.
  • Pop it into your preheated oven, which should be set at 350 degrees F, and bake it for 20 to 25 minutes. You’ll know it’s done when the sauce starts to bubble.
  • Just keep an eye on it, and if the top gets too browned, you can cover it with foil after the first 10 minutes.
  • When it’s ready, carefully take it out of the oven and give it a few minutes to cool down before serving.

Girl Carnivore Expert Recipe Tips

  • If crispy onions aren’t your thing, feel free to use crushed pork rinds instead! You’ll still get that nice crunchy topping to finish off the dish. 
  • Let your green bean casserole come to room temperature before reheating to ensure even cooking. 

What to Serve With Keto Green Bean Casserole

Serve this delicious green bean casserole with an Oven-Roasted Turkey, this Giblet Gravy Recipe, Domino Potatoes, and Keto Cranberry Sauce for the ultimate Thanksgiving spread! If you need help planning your Thanksgiving menu, we’ve got you! 

Leftovers & Reheating

Store leftover green bean casserole in an airtight container for up to 3 days. We wouldn’t recommend freezing this dish as the dairy in the recipe doesn’t freeze well. 

​To reheat:

  1. Turn the oven to 350 degrees F.
  2. Place any leftovers in an oven-safe baking dish.
  3. Bake for 15-20 minutes or until heated. If the top becomes too brown, place some aluminum foil on top.
  4. Top with crispy onions and enjoy!

For a more convenient option, feel free to pop leftovers in the microwave and heat up in 30-second increments until warm. 

A blue and white dish with green beans and cheese.

MORE side dish RECIPES for the Holidays

This Keto Green Bean Casserole recipe will soon become a hit with the whole family, whether they’re low-carb or not! This side dish is perfect for those on the keto diet or who want to change up their holiday meal recipes.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Keto Green Bean Casserole

5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Resting Time: 5 minutes
Total: 50 minutes
Servings: 8
A blue and white dish with green beans and cheese.
This classic green bean casserole is made completely from scratch with fresh green beans, creamy sauce and crispy fried onions. The perfect easy homemade Thanksgiving side dish.


  • 2 lbs Fresh green beans
  • 2 oz Bacon diced
  • 1 Onion chopped
  • 6 Garlic cloves minced
  • 1 tsp Paprika
  • ½ tsp Dried mustard
  • ¼ tsp Cayenne
  • 1 cup Chicken stock
  • 1 cup Heavy cream
  • 8 oz Cream cheese
  • ½ cup Cheddar cheese
  • ¼ cup Crispy onions


Blanch the green beans

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a rolling boil.
  • Add the green beans and cook for 3 to 4 minutes.
  • Strain the green beans and immediately put on ice to stop the cooking process.

Cook the bacon and onions

  • In a large skillet preheated over medium heat, add the diced bacon and cook for 3 to 5 minutes, until its just starting to brown.
  • Remove the bacon from the pan and set it on a paper towel lined plate.
  • Add the diced onion to the same pan and sauce 5 to 7 minutes, until softened.
  • Add the garlic, paprika, dried mustard, and cayenne pepper and cook 30 seconds longer.
  • Spoon the veggies into a bowl.

Make the sauce

  • In the same pan, deglaze the pan by slowly adding in the chicken stock, scraping up and brown bits stuck to the bottom.
  • Add the heavy cream and cream cheese and bring to a low simmer over medium-low heat.
  • Add the onions back into the pan and half of the cheddar cheese.
  • Stir until the cream cheese is melted and the sauce is thickened 5 to 7 minutes.

Combine and bake

  • Once the sauce has thickened, add the green beans and bacon to the mix and toss to coat.
  • Spoon into a 9×10 baking dish and sprinkle with crispy onions.
  • Place in the preheated oven and bake for 20 – 25 minutes, until the sauce is bubbling.
  • Keep and eye on things, and cover with foil after 10 minutes if the top is getting too browned.
  • Carefully remove from the oven and let cool for 5 minutes before serving.


  • We omit the mushrooms from the sauce (for picky eaters), but if you love the old-school texture and taste of mushrooms, add a 1/2 cup of sliced baby bella mushrooms when you’re sauteeing the onion. 
  • If crispy onions aren’t your thing, feel free to use crushed pork rinds instead! You’ll still get that nice crunchy topping to finish off the dish. 
  • Let your green bean casserole come to room temperature before reheating to ensure even cooking. 


Serving: 1g | Calories: 326kcal | Carbohydrates: 15g | Protein: 8g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 256mg | Potassium: 393mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1824IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Kita Roberts

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Recipe FAQs


Feel free to use string beans or French green beans if you’re feeling fancy – whatever you’re using, they have to be fresh for the best snap. Just make sure to chop off the ends before cooking. 


Yes! Make the casserole like normal, but leave off the crispy onions. You can make it 1-2 days ahead of time. Then, when you’re ready to eat it, turn the oven to 350 degrees F and bake for 20 minutes or until thoroughly heated. Top with crispy onions and enjoy! 


Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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