Low carb green bean casserole is so cheesy, creamy and rich you won’t miss that holiday classic. It’s Atkin’s friendly, gluten free, and easy to make. Cream cheese and cream are reduced to form the base for the scrumptious sauce that clings to each bean. This family favorite is so simple you’ll be making it often.
For this recipe you’ll need: 1 cup cooked green beans (fresh) or 1 14-ounce can, dried onions, cream cheese, heavy cream, soy sauce, pepper, shredded mild cheddar
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Mmmm…. low carb cheesy green bean casserole. It tastes much like the one your mom always made but without the condensed soup. The first time you poke through the thick, gooey cheesy topping and pull up a big old forkful of saucy green beans you’ll be hooked.
There are certain dishes that are always on our table during the holidays. Green bean casserole is one of them. I grew up with the same green bean casserole everyone’s mom made in the 1960s. Cream of mushrooms soup, green beans, and French’s onions.
Am I right?
My mom always brought the green bean casserole to our Thanksgiving dinner and I can’t imagine a holiday meal without it. After she passed away I started making it with a few changes — using fresh green beans and a homemade sauce. The first year I was low carbing during Thanksgiving I realized that I wasn’t going to be happy going without that green bean casserole on my plate. That year I totally blew it on Thanksgiving and it took me a couple of weeks to get the carb cravings under control.
So I decided to develop my own. This low carb green bean casserole with cream cheese is the perfect substitute. The sauce is a combination of heavy cream, cream cheese, and soy sauce that has been simmered with a little dried onion and reduced until it coats a spoon. The green beans are stirred in and simmered some more. Finally, the whole thing is put into a oven proof dish, covered with cheddar and broiled until the cheddar is golden and bubbling.
This serves two people but you could certainly double or triple it. Oh, and be sure to check the soy sauce to make sure it’s a gluten free kind if it matters to you. Some are and some aren’t.
Used in this Recipe
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Wholly Ganjang is a gluten free, artisanal soy sauce that’s aged for 3 years. There’s a lot of flavor packed in here! I love making things in my personal sized cast iron casserole dishes. You can put the top on to keep the food hot while you finish the rest of the dinner.
Low Carb Green Bean Casserole Recipe
- 1 cup of cooked cut green beans
- 1/4 cup heavy cream
- 2 ounces cream cheese
- 1-1/2 teaspoons dried onions
- 1 tablespoon gluten free soy sauce
- Freshly ground pepper
- 1-1/2 ounces shredded mild cheddar
Drain the green beans well and pat dry with paper towels. Too much liquid on the beans will thin the sauce.
Place the heavy cream and cream cheese in a pan over medium heat.
Whisk until the cream cheese softens and the sauce is smooth.
Add the dried onions and soy sauce.
Continue to stir until the mixture thickens and coats the back of a spoon.
Add the green beans and simmer, stirring often, about 5 minutes.
Sauce will be very thick and cling to the green beans. If not continue to simmer and stir.
Taste and add pepper as needed.
Place the green beans in 2 individual cast iron casseroles OR a small, heat proof dish.
Sprinkle with cheese.
Broil, watching carefully, until the cheese bubbles and turns golden.
If you don't drain the green beans and pat them dry they will add liquid to the sauce and it will be runny.
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