Dairy-Free Keto Green Bean Casserole
A rich, bacon-studded green bean casserole made with coconut milk and dairy-free cream cheese — nobody at my Thanksgiving table missed the dairy.
- Prep Time
- 20 min
- Cook Time
- 30 min
- Total Time
- 50 min
- Servings
- 8 servings
Making a dish that's dairy-free, keto-friendly, AND actually delicious is a real culinary challenge — and I love a good challenge, especially one I get to eat. This is the side dish I made for our family's Thanksgiving table, and it's the one I kept sneaking back for.
Swapping in coconut milk and dairy-free cream cheese for the usual cream soup base keeps all the richness without any of the dairy, and the bacon on top doesn't hurt either.
Ingredients
- 8 slices bacon, cut into bite-size pieces
- 16 oz. white button mushrooms, stems removed, cut into 1/2 inch chunks
- 1 onion, diced
- 1 cup full-fat coconut milk
- 1 cup unsweetened almond milk
- 1/2 cup dairy-free cream cheese (I like Kite Hill brand)
- 3 (10 oz.) bags frozen steam-in-a-bag green beans
- 1/2 teaspoon black pepper
- 2-3 teaspoons sea salt, to taste
Instructions
- 1In a medium pot, cook the bacon until brown and crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- 2Add the mushrooms and onion to the pot and cook until soft.
- 3Add the cream cheese and both milks, and cook until the sauce has thickened to a soup-like consistency.
- 4While the sauce is cooking, steam the green beans in the microwave according to the package directions, then set aside.
- 5Season the sauce with salt and pepper, then stir in the green beans.
- 6Preheat oven to 350 degrees. Spoon the mixture into a 9x13 inch baking dish and bake for 25 minutes.
- 7Sprinkle the bacon on top and bake for another 5 minutes. Let sit for 5 minutes before serving.
