This Green Bean Casserole recipe is a classic holiday side dish recipe that you do not want to miss out on! With this Keto Green Bean Casserole Recipe you can stick to low carb and keto while enjoying a tasty green bean casserole.
In a large skillet or cast iron pan, heat the butter, mushrooms, onions, garlic, salt, pepper, and nutmeg over medium heat until the onions are translucent. This will take about 5 to 10 minutes.
Add the chicken stock and heavy cream to the pan. Turn the heat up to medium-high and reduce the sauce until it has thickened about 15 minutes.
Blend the mixture with your immersion blender, leaving a slight texture. If you don't have an immersion blender, you can pour this into your blender and pulse it a few times.
Line a sheet pan with a silicone mat or parchment paper.
Lay the thinly sliced onions in a thin layer on the sheet pan. Sprinkle the cheddar cheese, parmesan cheese, Italian seasoning, and garlic powder over the onions.
Bake until all the cheese is crispy brown about 15- 20 minutes. Remove from the oven and allow it to cool until you can break it into chunks.
In your large cast iron pan or casserole pan mix the mushroom sauce, green beans, and half the cheese. Top the mixture with the rest of the cheese. Bake for 20 minutes, then remove from the oven.
Top with the cheesy onion crisps and bake for an additional five minutes.