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prep time
10 min
cook time
2 h 10 min
ready time
2 h 20 min
Keto Crockpot Thanksgiving Green Bean Casserole
This deliciously flavorsome Keto crockpot recipe makes an indulgent Thanksgiving side the whole family can enjoy. This Thanksgiving Keto recipe combines green beans with mushrooms in a creamy cheese sauce, finished with heavy cream and tangy Parmesan. The casserole is then topped with a quick and easy crispy onion crumb to serve.
Can I Make This Vegetarian?
We have added grated Parmesan to our Keto crockpot casserole. As this contains animal rennet, it is not suitable for those following a vegetarian diet. However, if you wish to make this vegetarian, you can simply swap the Parmesan for a grated Italian hard cheese, or an alternative hard cheese, free from rennet.
Can I Make This Nut-Free?
We have added some ground almonds to our crispy onion topping for added texture and to create a golden crumb. If you are on a nut-free diet, you may simply omit the ground almonds. You can either add a little extra Parmesan or just top the casserole with plain crispy fried onions to serve. Please be sure to adjust your macros to account for any changes made to the recipe.
Net Carbs
5.4 g
Fiber
3.2 g
Total Carbs
8.8 g
Protein
6 g
Fats
13.5 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Green Beans (string Beans), Cooked From Frozen
4 cup
Parmesan Cheese
3 tablespoon, grated
Almonds, Raw
2 tablespoon, ground
Mushrooms
2 cup
Xantham Gum Gluten Free by Hodgson Mill
1 tsp
Olive Oil
1 tablespoon
Onion
1 large
Vegetable Broth, Bouillon Or Consomme
½ cup
Cream Cheese Spread
½ cup
Cheddar Cheese
½ cup, grated
Heavy Cream
⅓ cup
Recipe Steps
steps 6
2 h 20 min
Step 1
Add the stock, grated cheddar, and cream cheese to a small saucepan. Stir well to combine. Simmer the sauce gently until smooth, and the cream cheese and grated cheddar have melted and blended with the stock. You may use an alternative stock if preferred, such as chicken.Step 2
Thinly slice the onion. Add half the sliced onion to the crockpot along with the frozen green beans. Slice the mushrooms and add them to the pot also. Toss everything well to combine.Step 3
Pour the creamy stock mixture over the prepared vegetables. Place the lid on the crockpot and set to low. Cook on low for an hour and 45 minutes, stirring halfway through cooking time.Step 4
After this time, add the xanthan gum, heavy cream and 2 tablespoons of the grated Parmesan to the crockpot, stir well to combine. Place the lid back on the crockpot and cook for a further 15 minutes or more as needed, everything should be piping hot through and the sauce thickened. While the sauce thickens, you can prepare the onion garnish.Step 5
Heat the olive oil in a skillet over a medium heat. Add the remaining sliced onion. Sweat the onion for 4-5 minutes until translucent and golden. The onion should just be starting to brown at the edges. Sprinkle over the ground almonds and the remaining grated Parmesan. Continue to sauté, stirring regularly until the crumb is golden brown.Step 6
Transfer the hot green beans to a large serving dish. Sprinkle the toasted onion and almond mixture over the top of the green beans. Serve hot with your favorite Keto Thanksgiving main.
