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Keto Creamy Garlic Green Bean Casserole

Emily Carter
A keto-friendly, plant-powered casserole with green beans, vegan sausage, and rich, creamy flavor—perfect for lazy queens who still want to slay dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Servings 4 servings
Calories 270 kcal

Ingredients
  

  • 1 lb green beans trimmed like they’re going to brunch
  • 1 tbsp olive oil
  • 2 vegan sausages chopped (about 1½ cups)
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup unsweetened almond milk
  • 1 tbsp arrowroot powder
  • ¼ cup nutritional yeast cheesy, dairy-free dreams
  • ½ tsp black pepper
  • ½ tsp sea salt
  • ½ tsp smoked paprika
  • ½ tsp thyme
  • ½ cup crispy vegan onions because extra crunch = extra fun

Instructions
 

  • Preheat oven to 375°F (190°C). Light a candle and pretend you’ve got your life together.
  • Blanch green beans for 3–4 minutes. Shock them in ice water like they owe you money.
  • Heat olive oil in a skillet. Sauté onion and garlic until fragrant and golden—don’t burn your feelings.
  • Add vegan sausage and cook for 5 minutes until lightly crisp and full of attitude.
  • In a bowl, whisk almond milk, arrowroot, nutritional yeast, paprika, thyme, salt, and pepper until smooth and creamy-ish.
  • Pour the mixture into the skillet. Stir constantly until it thickens like good gossip.
  • Toss in the green beans and mix until coated and fabulous.
  • Transfer to a greased baking dish. Smooth the top like it’s a skincare ad.
  • Top with crispy onions. Be generous—it’s the crunchy crown.
  • Bake for 30–35 minutes until bubbling and golden. Let it sit for 5 minutes (or burn your tongue, we won’t judge).

Notes

Nutritional Values (Per Serving)

  • Calories: 270
  • Total Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 12g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 24%
  • Iron: 14%
  • Vitamin K: 26%
  • Calcium: 11%
  • Folate: 15%

Additional Notes/Tips

  • Use coconut milk for a creamier, richer finish with extra flair.
  • Add red pepper flakes for a spicy kick—because why not?
  • Swap thyme for rosemary if you’re feeling rustic.
  • Leftovers taste even better—if they survive the night.
  • Serve with a leafy salad or straight from the dish. No one’s judging you.