Low Carb Green Bean Casserole Recipe

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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This low carb green bean casserole recipe is rich and creamy.Perfect holiday side dish! From Lowcarb-ology.com

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.

Easy low carb green bean casserole is rich and creamy just like mom's! From Lowcarb-ology.com

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.

Delicious low carb green bean casserole recipe is so rich and cheesy! From Lowcarb-ology.com

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.

Wholly Ganjang Cast Iron Casserole

Nutrition Info

Low Carb Green Bean Casserole Recipe

Here’s that low carb cheesy green bean casserole!

Easy and scrumptious, this low carb green bean casserole is an easy side dish. from Lowcarb-ology.com
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Low Carb Green Bean Casserole Recipe

Creamy and delicious, this low carb green bean casserole is the perfect keto friendly side dish for all of your holiday dinners. So easy you'll make it often.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 253kcal
Author Marye


  • 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.


Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 416mg | Potassium: 197mg | Fiber: 4.4g | Sugar: 3g | Vitamin A: 1270IU | Vitamin C: 7.7mg | Calcium: 119mg | Iron: 0.8mg

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Last Updated 10/02/2020

44 Responses to “Low Carb Green Bean Casserole Recipe”

  1. I’m not a huge fan of condensed soups in green bean casseroles so am so loving this recipe! I might have to sub for lactose free versions of cream and cream cheese – but delicious sounds casserole, Marye! Happy Thanksgiving to you and your family!

    • Thanks Shashi! I think lactose free versions would be fine! Happy Thanksgiving to you as well.

  2. I try not to use soups in casseroles so this sounds perfect to me! I’m definitely going to have to try it!

    • It’s so yummy! I think I like it better than the original

    • can this recipe be done in a crock pot

    • sure… keep it on low.

    • How long do you cook this in crock pot? Do you put all ingredients in together at once? Thanks!

    • 6 to 8 hours. And everything but the cream.

  3. I didn’t have soy sauce or heavy cream on hand, so I subbed those with honey mustard and half and half. Turned out absolutely delicious. And the husband loved them, so that’s always a plus! Thanks for sharing this wonderful recipe, I’ll have to try it with the right ingredients next time, I’m sure it’ll taste even better!

    • Thanks for letting me know!

  4. Can i use canned green beans?

    • Yes. 🙂

  5. Does this reheat well? Can I make it ahead of time?

    • Yes! 🙂

  6. Can I leave the onion out?

    • sure!

  7. Do you think the soy sauce adds much taste, or can I just add some himalayan salt? I’m wondering if it’s worth buying the gluten free soy sauce.

    • It adds a beefy flavor – I think it makes a difference.

  8. I use coconut aminos. Do you think that might work for the soy sauce? I don’t use soy sauce because it’s too high in salt and I don’t use any soy. Thank you.

    • that should be fine, Cindy. 🙂

  9. This recipe calls for 1 cup of beans but that seams very little to decide between two containers? How many does this serve?

    • This recipe serves 2 as a side dish.

  10. Do you know the Marco count for this dish?

    • I’ve added it.

  11. Forgive my ignorance. but what is dried onion? Is that “onion flakes”? Is it something I need to make?

    • It’s onion flakes.

  12. I forgot the soy sauce ???? could I use worchestire?? Help!

    • sure but watch the carbs

  13. There’s no way that’s one cup of green beans.

    • Those dishes are cocottes – and hold exactly 1 cup of food. They are the size of my hand… and I have small hands.

    • One cup is only 8 ounces. Are you sure it’s not supposed to be one can?

  14. Hi, How well does this reheat after being frozen? Thanks

    • It tends to get a little watery but you can stir it back in.

  15. This was amazing! I get so bored with the same vegetables sides! Thank you for sharing!

  16. 5 stars
    Very tasty. I cooked my green beans in chicken broth, so they weren’t plain. Excellent recipe.

  17. I’m making this ahead of time… Can I just make the sauce..add it and green beans to a casserole dish and then heat in oven to cook? If so any suggestions on temp and time? Covered or uncovered?

    • yes – probably 350 for 20 minutes

  18. 5 stars
    This is the best green bean casserole ever!! I make it all the time, it’s really so delicious. Thank you, Marye! 🙂

  19. Awesome recipe…

  20. This is really delicious! I usually double it and my husband and I eat the whole thing. It is a great take on a classic!

  21. I used a whole pack of fresh green beans and added half a package of sliced mushrooms and onions and ground beef (cooked in a pan beforehand). It was delicious and fed 2 people for a meal. Thank you for the idea!

  22. I just made this… only thing I did was add crushed pork rinds with my cheese topping for some xtra crunch… amazing recipe thank you!

  23. I love this casserole! One question, are the nutrition facts per serving? The recipe makes 2 servings so I just don’t know if I should be halving the macros. Thank you

  24. I just made this, and it was awesome…..definitely on the keep list


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