Keto Green Bean Casserole

A holiday classic you can enjoy every day!


½ lb. fresh green beans

1 cup mushrooms sliced

1 can coconut milk

2T NuttZo Keto butter

1T Arrowroot Powder

6 slices thick cut bacon – for topping

1 shallot or ½ small onion diced

1T avocado oil

1T butter

Salt and pepper to taste

1 lb. fresh green beans

2 cup mushrooms sliced

2 can coconut milk

4T NuttZo Keto butter

2T Arrowroot Powder

12 slices thick cut bacon – for topping

2 shallot or 1 small onion diced

2T avocado oil

2T butter

Salt and pepper to taste

1 1/2 lb. fresh green beans

3 cup mushrooms sliced

3 can coconut milk

6T NuttZo Keto butter

3T Arrowroot Powder

18 slices thick cut bacon – for topping

3 shallot or 1 1/2 small onion diced

3T avocado oil

3T butter

Salt and pepper to taste


Preheat oven 380° Wash and trim ends of green beans. Lightly rinse mushrooms and pat dry with a towel. Place green beans and mushrooms in a medium sized glass oven proof dish. In a small bowl mix together: 1 can whole coconut milk, 2T NuttZo Keto butter, 1T Arrowroot Powder, ½ tsp salt, & 1/4 tsp pepper. Pour mixture over green beans and place in oven and bake for 45 min, or until ⅔ of the liquid has evaporated. Stir mid-way through.

While casserole is baking, prepare toppings. Saute diced shallots in 1T avocado oil and set aside. Lay bacon strips in pan and cook low and slow until done. Remove bacon from pan and place on a paper towel to absorb excess oil. Allow to cool before crumbling. Remove casserole from oven when done and and sprinkle with bacon and shallots. Serves 2 – 4