Creamy Keto and Gluten-Free Fresh Green Bean Casserole
Whether you are on the Keto or Gluten-Free diet or not, your family will gobble up my creamy version of the iconic green bean casserole.
I’ve changed several things from the Campbell’s soup “old faithful” recipe-fresh green beans for canned, cream cheese and fresh mushrooms for cream of mushroom soup, and crispy crunchy pork rinds crushed on top for Ritz crackers.
I am not on the Keto diet, nor do I have anyone in my family that needs gluten-free recipes, but I know many of my readers are and I want everyone to be able to make and eat side dishes for the holidays that they grew up eating even though it has a twist.
It doesn’t matter how fancy I get with my side dishes at Thanksgiving and Christmas dinner, my kids always want Green Bean Casserole. It’s tradition more than taste in my opinion but I’m not a fan of canned green beans-unless my mom canned them and they come out of her fruit jars! Fresh green beans are not hard to find during the holidays and many grocery stores have them already trimmed.
Cooking fresh green beans is a “snap” when you steam them in a microwave-safe dish with only 2 tablespoons of water. You can leave them whole but I like to at least cut them in half. It makes it easier to serve up the casserole.
A quick and easy way to fry bacon is to cut it up first. It is so much quicker to stir chopped bacon than to flip whole slices of bacon back and forth then crumble it. This way, it ends up “crumbled” without getting your fingers messy…except for the pieces I sample…quality control demands it, of course.
Drain the chopped cooked bacon on paper towels. Remove the bacon from the skillet with a slotted spoon because you want to reserve some of the bacon drippings in the skillet to cook the mushrooms.
Cooking the mushrooms in the bacon drippings adds flavor and saves an ingredient to add butter or oil. There is no substitute for fresh mushrooms. Canned mushrooms are just like little pieces of rubber to me.
Stir the cream cheese into the hot mushrooms and stir until the cream cheese melts. This is a clever substitute for cream of mushroom soup and is keto friendly and gluten free. Thin it out just a little with chicken broth for a more creamy sauce. Don’t forget to stir in the cooked chopped bacon!
For Keto and Gluten-Free Green Bean Casserole, cream cheese and fresh mushrooms replace the cream of mushroom soup. Fresh green beans are used instead of the canned French style beans-they have more texture. I like to be able to bite into the beans and not just “swish and swallow”. lol
I’d love to hear from you if you make this or any of my recipes for Thanksgiving or Christmas this year. Leave a comment below, tag me on social media, and Pin this recipe on Pinterest. If you are looking for other side dishes for the holidays check these out on the blog. Candied Roasted Sweet Potatoes, Cranberry Apple Jalapeno Salsa (instead of traditional cranberry sauce), and Cornbread Dressings Cups.
- 4 pieces uncooked bacon
- 1 pound fresh green beans
- 1 cup chopped fresh mushrooms
- 6 ounces cream cheese 3/4 of an 8 oz package
- 1/4 cup chicken broth
- 1/2 teaspoon soy sauce or Worcestershire sauce
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup shredded Cheddar cheese
- 3/4 cup coarsely crushed pork rinds about 1/2 of a 3.25 oz bag
Chop bacon and cook in a large cast iron or nonstick skillet over medium heat 8 minutes, stirring often, until crisp.
Meanwhile, cut off stem end of green beans. Cut beans into 1-inch pieces or French them by cutting them in half lengthwise. Place them in a large microwave-safe bowl with 2 tablespoons water and microwave on HIGH for 2 minutes; don’t drain.
Preheat oven to 350°. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.
Cook mushrooms in drippings over medium-high heat until browned. Add cream cheese, breaking it up into pieces with a wooden spoon. Heat over medium heat, stirring until cheese is melted. Gradually stir in chicken broth-it works best with a whisk. Stir in soy sauce, garlic powder, salt, and pepper. Add green beans and cooked bacon; gently stir until coated.
Spoon green bean mixture into a greased 8x8-inch square baking dish coated with cooking spray. Sprinkle with Cheddar cheese, then crushed pork rinds. Bake for 25 minutes or until bubbly.