Green Bean Casserole is my FAVORITE thanksgiving side dish. But the version I grew up with is loaded with processed foods and carbs. I decided to make a keto green bean casserole to serve at our keto thanksgiving. This keto green bean casserole recipe uses a homemade cream of mushroom and crispy baked onions. If you are looking for keto Thanksgiving side dishes, you should give this gluten free green bean casserole a try. It’s the perfect keto side dish for you low carb thanksgiving.

If you are on the hunt for keto Thanksgiving sides, I’m coming out with Keto Thanksgiving recipes for you all this month. These Thanksgiving keto recipes will help you stick to your goals and help you maintain increased energy levels that are much needed over the holiday season. Make sure you subscribe to my channel and check out my Thanksgiving Keto Playlist here:

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I get my coconut flour and arrowroot powder from Thrive Market. Click here to get 25% off your first order!


Crispy Onions:
2 onions, thinly sliced
2 tablespoons coconut flour
3 tablespoons ground pork rinds
1 teaspoon salt
Cooking spray

Green Bean Casserole:
2 tablespoons + 1 teaspoon salt, divided
1 pound green beans, trimmed & cut in half
4 tablespoons unsalted butter
12 oz sliced mushrooms
2 cloves garlic, minced
¼ teaspoon nutmeg
½ teaspoon black pepper
1 teaspoon arrowroot powder
1 ½ cups turkey stock or chicken broth
½ cup heavy cream

Preheat oven to 425.
Combine the ingredients for the crispy onions in a bowl. Toss to coat the onions evenly. Spread the onions over a parchment lined baking tray and spray oil over the top of them. Place in the oven to bake for 12 – 15 minutes. Watch them carefully so they don’t burn.
Set onions aside to cool and lower oven temp to 400.
While the onions are cooking, you can make the green beans. Bring a gallon or so of water and 2 tablespoons of salt to boil. Add the beans and blanch for 5 minutes. Drain and immediately place them in an ice bath to stop the cooking. Drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and salt. Cook until the mushrooms give up some of their liquid (about 5 minutes). Add the garlic, nutmeg and pepper. Cook for another minute. Sprinkle arrowroot powder over the mushrooms and stir to combine. Add in the broth and cook until simmering.
Decrease the heat to medium low and slowly whisk in the heavy cream. Cook until the mixture thickens (about 5-8 minutes)
Remove from the heat and add in green beans and a handful of the crispy onions. Place in a casserole dish and top with remaining onions. Bake for 15 minutes. (The casserole will continue to thicken after it is baked. So if it looks soupy, it will thicken)


Click here to see how to make Keto Pumpkin Spice Latte:

Click here to see how to make the Best Keto Bread:

Click here to see how to make Easy Turkey Stock:

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