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.
Nutrition Info
Low Carb Green Bean Casserole Recipe
Here’s that low carb cheesy green bean casserole!

Low Carb Green Bean Casserole Recipe
Ingredients
- 1 cup green beans cut and cooked
- 1/4 cup heavy cream
- 2 ounces cream cheese
- 1-1/2 teaspoons dried onions
- 1 tablespoon gluten free soy sauce
- 2 twists freshly ground pepper
- 1-1/2 ounces shredded mild cheddar
Instructions
- 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.
Notes
Nutrition
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My father in law asks me to make this for every holiday meal now! We love it so much!!! I think I might have to make some more tonight!!
I just made this, and it was awesome…..definitely on the keep list
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
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!
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!
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!
Awesome recipe…
This is the best green bean casserole ever!! I make it all the time, it’s really so delicious. Thank you, Marye! 🙂
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
Very tasty. I cooked my green beans in chicken broth, so they weren?t plain. Excellent recipe.
This was amazing! I get so bored with the same vegetables sides! Thank you for sharing!
Hi, How well does this reheat after being frozen? Thanks
It tends to get a little watery but you can stir it back in.
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?
I forgot the soy sauce ???? could I use worchestire?? Help!
sure but watch the carbs
Forgive my ignorance. but what is dried onion? Is that “onion flakes”? Is it something I need to make?
It’s onion flakes.
Do you know the Marco count for this dish?
I’ve added it.
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.
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. 🙂
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.
Thanks!
It adds a beefy flavor – I think it makes a difference.
Can I leave the onion out?
sure!
Does this reheat well? Can I make it ahead of time?
Yes! 🙂
Can i use canned green beans?
Yes. 🙂
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!
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.
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.