First Time Making Keto Green Bean Casserole|Testing Keto Recipes|Low Carb|Dairy Free

I wanted to make a low carb and keto friendly green bean casserole for my Thanksgiving dinner party and I found one at

This recipe turned out to be absolutely delicious, BUT it was a TON of work to chop up all of the vegetables by hand. I would definitely make this again, but maybe buy green beans and mushrooms already chopped up and buy garlic that was already minced. That would definitely reduce the amount of time this recipe takes to make.

The sauce never did really thicken, so if I was to do this over again, maybe use xanthan gum ( to thicken it AND/OR just bake at a higher temperature. Try baking it at 425 degrees and keep it in the oven until all of the sauce reduces.

Here’s the link to the recipe:

To make this recipe dairy free, I substituted:

***butter flavored coconut oil ( instead of butter
***coconut cream instead of heavy cream
***my own homemade dairy free mozzarella cheese instead of regular shredded mozzarella cheese (I will post the link as soon as I upload the video)
***Pork rinds instead of crushed parmesan crisps

I hope you make this recipe! Let me know how it goes for you.

Also, is there an easier way to peel the skin off garlic cloves? I had a heck of a time with that!

See ya soon! Take care!)

You Might Also Like


Your email address will not be published. Required fields are marked *