Keto Green Bean Casserole with Almonds
A low-carb, dairy-free, flavor-loaded casserole with green beans and toasted almonds—savory, creamy, nutty, and totally vegan. Comfort food that gets you.
Ingredients
- 1 lb green beans trimmed and ready for action
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup unsweetened almond milk
- 1 tbsp arrowroot powder
- ¼ cup nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ½ cup slivered almonds toasted
- ½ cup crispy vegan onions optional but fabulous
Instructions
- Preheat oven to 375°F (190°C). Light a candle and set the mood.
- Blanch green beans for 4 minutes. Ice bath them like they just finished hot yoga.
- Sauté onions and garlic in olive oil until golden and slightly dramatic.
- In a bowl, whisk almond milk, arrowroot, yeast, salt, pepper, and thyme until silky smooth.
- Pour mixture into skillet. Stir over medium heat until thick and ready to commit.
- Add green beans and half the almonds. Toss gently like you mean it.
- Pour into a baking dish. Top with remaining almonds and crispy onions.
- Bake for 30 minutes until golden, bubbly, and slightly seductive.
- Let it rest for 5 minutes. Or don’t. Burn your tongue. Live your truth.
Notes
Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 9g
Vitamins and Minerals (Per Serving)
- Vitamin K: 30%
- Vitamin C: 20%
- Iron: 15%
- Calcium: 10%
- Magnesium: 12%
Additional Notes/Tips
- Use coconut milk for a richer, creamier vibe—if you’re into that.
- Add mushrooms for earthy realness and extra nutrients.
- Almond flour sprinkled on top adds a bonus crunch layer.
- Pairs perfectly with a mocktail or mild sarcasm.
- Store leftovers in a sealed container, but let’s be honest—you probably won’t have any.