Keto Green Bean Casserole with Bacon
A sassy, vegan twist on the classic green bean casserole—crispy, creamy, smoky, keto-friendly, and totally drama-free. Grandma's shaking.
Ingredients
- 1 lb 450g fresh green beans, trimmed like runway models
- 1 tbsp olive oil extra virgin, not basic
- ½ cup diced vegan bacon smoky attitude included
- 1 small onion finely chopped (for drama)
- 2 cloves garlic minced (because flavor)
- 1 cup unsweetened almond milk
- 1 tbsp arrowroot powder thickens like a champ
- 1 tsp Dijon mustard adds kick
- ½ tsp black pepper
- ½ tsp salt flaky and fabulous
- ½ cup crispy fried onions vegan store-bought or homemade if you’re fancy
Instructions
- Preheat the oven to 375°F (190°C). Don’t forget to act smug about being early.
- Blanch green beans in boiling water for 3–4 minutes. Drain and toss into an ice bath like a drama queen.
- In a pan, sauté vegan bacon over medium heat for 3 minutes. Add onions and garlic—cook until gossip-worthy golden.
- In a bowl, whisk almond milk, arrowroot, mustard, salt, and pepper. No lumps, no nonsense.
- Pour the creamy mix into the pan. Stir until it thickens like your ex’s excuses.
- Fold in the green beans and transfer the mix to a greased baking dish.
- Top with crispy fried onions like you're decorating a Pinterest board.
- Bake for 20 minutes until bubbly and golden. Let cool slightly so it doesn’t burn the roof of your mouth.
Notes
Nutritional Values (Per Serving)
- Calories: 185
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Vitamin K: 30%
- Folate: 18%
- Iron: 10%
- Potassium: 12%
Additional Notes/Tips
- Use smoked paprika for more "bacon-y" drama.
- Add crushed almonds on top if you're feeling crunchy.
- Don’t overcook the beans—they should have more snap than your last breakup.
- Reheats like a dream if you're into leftovers (who isn’t?).
- Pair with cauliflower mash and a glass of sass.