There are few dishes more soul-warming than a bubbling green bean casserole straight from the oven — and this vegan keto version delivers every ounce of that nostalgic comfort without a single animal product. Tender-crisp green beans are blanketed in a silky coconut cream and mushroom sauce, deeply savory from nutritional yeast and tamari, then crowned with a shatteringly crisp almond-coconut crumble that mimics those beloved fried onion toppings. Every spoonful is rich, satisfying, and unmistakably American comfort food at its finest.

The macro profile here is textbook keto: each generous serving clocks in at roughly 40 grams of fat from coconut cream, coconut oil, and almonds, with only 8 grams of net carbs. That puts fat at well over 80% of calories — exactly the ratio that keeps you fueled and in ketosis. A modest 10 grams of plant protein from almonds, mushrooms, and nutritional yeast rounds things out without pushing you over on carbs.

Best of all, this casserole is built for batch cooking. Assemble the entire dish on a Sunday afternoon, bake it once, then portion into containers for three to five nights of effortless weeknight dinners. The sauce actually thickens and melds flavors as it sits in the fridge, making reheated servings arguably even better than the first night. Simply store the crumble topping separately and add it fresh when reheating for that signature crunch.

Ingredients (serves 4)

For the coconut cream mushroom sauce:

  • 1 tablespoon (15ml) coconut oil
  • 8 ounces (225g) cremini mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (13.5 oz / 400ml) full-fat coconut cream
  • 2 tablespoons (15g) nutritional yeast
  • 1 tablespoon (8g) coconut flour
  • 1 tablespoon (15ml) tamari or coconut aminos
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt, plus more to taste

For the green beans:

  • 12 ounces (340g) fresh green beans, trimmed and cut into 2-inch pieces

For the almond-coconut crumble topping:

  • ½ cup (56g) almond flour
  • ¼ cup (20g) unsweetened shredded coconut
  • 1 tablespoon (15ml) coconut oil, melted
  • 1 tablespoon (8g) nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Pinch of fine sea salt

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (20×20cm) baking dish with coconut oil and set aside.

  2. Blanch the green beans. Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3 minutes — they should be bright green and still slightly firm, as they will continue cooking in the oven. Drain immediately and plunge into an ice bath to stop cooking. Drain well and pat dry with a clean towel. Set aside.

  3. Make the coconut cream mushroom sauce. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 2 to 3 minutes, allowing them to develop a golden sear on one side. Stir and continue cooking for another 3 to 4 minutes until they have released their moisture and are deeply browned. Add the minced garlic and stir for 30 seconds until fragrant.

  4. Build the sauce in the skillet. Reduce heat to medium-low. Sprinkle the coconut flour over the mushrooms and stir for 1 minute to toast it slightly — this acts as a thickener and prevents any raw flour taste. Pour in the full can of coconut cream, stirring constantly to prevent lumps. Add the tamari, nutritional yeast, onion powder, smoked paprika, black pepper, and salt. Stir well and let the sauce simmer gently for 3 to 4 minutes until it thickens to a velvety, pourable consistency that coats the back of a spoon. Taste and adjust salt as needed.

  5. Combine the beans and sauce. Add the blanched green beans to the skillet and fold them gently into the sauce until every bean is well coated. Transfer the mixture to the prepared baking dish and spread it into an even layer.

  6. Prepare the crumble topping. In a small bowl, combine the almond flour, shredded coconut, melted coconut oil, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt. Stir with a fork until the mixture forms coarse, clumpy crumbs. Scatter the crumble evenly over the green bean mixture in the dish.

  7. Bake the casserole for 20 to 22 minutes, until the sauce is bubbling around the edges and the almond-coconut crumble is a deep golden brown. If the topping is browning too quickly, loosely tent with foil for the last 5 minutes.

  8. Rest and serve. Let the casserole cool in the dish for 5 minutes — the sauce will continue to thicken as it rests. Serve hot, portioned into four equal servings.

Nutrition per Serving

Nutrient Amount
Calories ~438 kcal
Fat ~40g
Protein ~10g
Total Carbs ~13g
Fiber ~5g
Net Carbs ~8g

Nutritional values are approximate and may vary based on specific brands and ingredient measurements used.

Tips & Variations

Meal-prep storage for maximum freshness. For the best texture across three to five days, store the casserole filling and the crumble topping in separate airtight containers in the refrigerator. When ready to eat, spoon a portion of the filling into a small oven-safe dish, top with crumble, and reheat at 350°F (175°C) for 12 to 15 minutes. Alternatively, microwave the filling for 90 seconds and sprinkle the room-temperature crumble on top — it stays surprisingly crisp this way.

Boost the protein for a more complete meal. Add 4 ounces (115g) of cubed extra-firm tofu or crumbled tempeh to the sauce in step 4. Pan-fry the tofu or tempeh separately in coconut oil until golden before folding it in. This bumps protein to roughly 18 grams per serving with only a negligible increase in net carbs.

Watch for hidden carbs in coconut cream. Not all canned coconut cream is created equal. Some brands add sugar, guar gum, or stabilizers that can sneak in extra carbohydrates. Always check the nutrition label and look for brands with just coconut extract and water. The ideal coconut cream for keto should have 1 to 2 grams of carbs per quarter-cup serving.

Swap the green beans for other low-carb vegetables. Broccoli florets, sliced zucchini, or chopped cauliflower all work beautifully in this casserole. If using broccoli, blanch for just 2 minutes. For zucchini, skip blanching entirely and salt the slices for 10 minutes to draw out excess moisture, then pat dry before adding to the sauce. Adjust bake time as needed — zucchini may need only 15 minutes.

Make it smokier and bolder. For a deeper, almost barbecue-like warmth, add ½ teaspoon of liquid smoke to the sauce along with the tamari. You can also stir in 1 teaspoon of Dijon mustard for a subtle tang that cuts through the richness of the coconut cream. Both additions keep the carb count virtually unchanged while dramatically shifting the flavor profile.

Frequently Asked Questions

Will this casserole knock me out of ketosis?
At just 8 grams of net carbs per serving, this casserole fits comfortably within even the strictest ketogenic macros, which typically allow 20 to 25 grams of net carbs per day. The fat content is high enough to support ketone production, and the moderate protein won't trigger excessive gluconeogenesis. Pair it with a simple side salad dressed in olive oil and you'll have a complete keto dinner well under your daily carb limit. Just be mindful of what you eat the rest of the day so your total stays on track.
Can I use coconut milk instead of coconut cream?
You can, but the sauce will be noticeably thinner and less rich. Full-fat canned coconut milk has roughly half the fat content of coconut cream, which means you'll lose some of the luxurious mouthfeel and your fat macros will drop. If coconut milk is all you have, use only the thick cream that solidifies at the top of the can and discard the thin water at the bottom. Alternatively, simmer the thinner sauce a few extra minutes to reduce it, or add an extra half-tablespoon of coconut flour to compensate for the thinner consistency.
How long does this casserole keep in the refrigerator?
Stored properly in an airtight container, the casserole filling lasts up to five days in the refrigerator. The crumble topping stays fresh in a separate sealed container at room temperature for up to four days or in the fridge for a full week. For longer storage, you can freeze the fully assembled casserole (before baking) for up to two months. Thaw overnight in the fridge and bake as directed, adding 5 to 8 extra minutes to the cooking time since it will be starting cold. The crumble should always be added fresh for the best texture.
Is this recipe suitable for people who are vegan but not keto?
Absolutely. This casserole is 100% plant-based with zero animal products, so it works perfectly for anyone following a vegan diet regardless of their stance on carbs. If the person eating it is not concerned about keto, you could even serve it over brown rice or with crusty bread. The coconut cream sauce and almond crumble topping are delicious in any dietary context. For vegan guests who are nut-free, substitute sunflower seed flour for the almond flour in the crumble and add a tablespoon of extra shredded coconut for bulk.
Why do I need to blanch the green beans before baking?
Blanching accomplishes two important things. First, it sets the vibrant green color so your casserole looks appetizing rather than drab olive. Second, it partially cooks the beans so they reach the perfect tender-crisp texture during the relatively short 20-minute bake time. Without blanching, the beans would either stay too raw and squeaky or require such a long bake that the sauce would dry out and the crumble would burn. The ice bath immediately after blanching is equally critical — it halts the cooking process so the beans don't turn mushy. If you're using frozen green beans, you can skip blanching entirely since they're already partially cooked; just thaw and pat them very dry before folding into the sauce.