Keto Green Bean and Broccoli Casserole
A dairy-free, low-carb casserole loaded with green beans, broccoli, and creamy vegan sauce—pure keto comfort, no blandness, and zero guilt.
Ingredients
- 1 cup green beans trimmed
- 1½ cups broccoli florets
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup unsweetened almond milk
- 1 tbsp arrowroot powder
- ¼ cup nutritional yeast
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp paprika
- ½ tsp thyme
- ½ cup crispy vegan onions or more—no one's judging
Instructions
- Preheat oven to 375°F (190°C) and tell your oven it’s go time.
- Steam broccoli and green beans for 3–4 minutes, then drop them into an ice bath like they just ran a marathon.
- Sauté onion and garlic in olive oil until soft and golden. Let the fragrance boost your ego.
- In a bowl, whisk almond milk, arrowroot, nutritional yeast, thyme, salt, pepper, and paprika. Embrace the whisking.
- Add the sauce mixture to the skillet and stir until thick enough to coat a spoon and your soul.
- Gently mix in the green beans and broccoli until they're saucy and fabulous.
- Transfer to your baking dish. Smooth the top like a pro.
- Sprinkle crispy onions on top like it's a red carpet moment.
- Bake for 30 minutes until bubbling, golden, and ready to steal hearts.
- Let rest for 5 minutes, or dig in with reckless abandon.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin C: 28%
- Vitamin K: 34%
- Iron: 13%
- Calcium: 11%
- Folate: 16%
Additional Notes/Tips
- Add a pinch of red pepper flakes if you’re feeling spicy and bold.
- Want extra creaminess? Stir in ¼ cup blended silken tofu.
- Almond milk works great, but coconut milk gives it extra drama.
- For added texture, mix chopped almonds or walnuts into the topping.
- Reheat in the oven to keep that top crispy and your standards high.