Preheat oven to 350° and grease a 2 quart dish. Set aside.
In a large saucepan combine ghee and cassava flour. Cook over medium heat until combined. Add in broth and almond milk and whisk until smooth. Cook until thick, 5-7 minutes. Turn the heat off and add in the salt, thyme, green onion, and pepper.
While the sauce is cooking, run the green beans under warm water in a fine mesh strainer and pat dry. Place them in a large bowl.
Pour the creamy sauce over the green beans and stir well. Pour into prepared dish and bake for 25 minutes.
While the green beans are baking, make the bacon topping. Cut the bacon into small pieces and cook in a large skillet over medium heat until almost crispy. Remove from the pan and leave the excess grease behind.
Once the 25 minutes is up, remove them from the oven and top with the bacon. Bake for 10 more minutes.
Store any leftovers covered in the fridge.