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Keto Yellow Squash Casserole

This easy recipe for Keto Yellow Southern Squash Casserole is a great way to enjoy low carb comfort food. It’s made with yellow squash and a blend of cheeses then topped with almond flour for a beautifully crunchy crust which also makes it gluten free.

yellow squash casserole

My Name is Kelly Duffy, and I run a cooking and lifestyle website Dinner With The Duffys. As a Mom of 2 based in Charleston, SC, Dinner With The Duffys is an outlet for other busy women and mothers to simplify feeding their families with my complete weekly meal plan and shopping guide.

In addition to meal planning, I share my daily inspirations and experience including home decor, fashion, entertaining, recipes, DIYs, health, wellness, and all things kids. I believe this Keto Southern Squash Casserole will be a welcomed addition to any Thanksgiving table and might even bring a picky eater or two over to the veggie side! 

After working with almond flour in a number of different recipes, I felt confident I could recreate the buttery Ritz cracker goodness and found a top every southern squash casserole without missing a beat. By combining softened butter with almond flour I ended up with a buttery and nutty crumble that pairs perfectly with the cheesy, creamy squash underneath. The one tip I will share is after the casserole bakes, you will need to take a butter knife and “cut” the almond flour/butter crumble, breaking it up, creating an even layer of topping over the casserole.  

🥘Ingredients You’ll Need

Yellow Squash: This squash makes the best casseroles especially when it’s sliced up into rounds.

Yellow Onion: Onions compliment yellow squash with their aromatic flavor.

Egg: This helps bind the casserole together.

Shredded Cheddar, Mozzarella & Parmesan Cheese: These cheeses make the casserole creamy and comforting.

Heavy Whipping Cream: This is used to thin out the cheese while keeping it nice and creamy.

Butter: Nothing says squash casserole like a rich buttery flavor.

Almond Flour: Used to make a crispy gluten free crust that’s also low carb.

Sliced Green Onion: A great garnish to add to the top of the dish.

📖How To Make Keto Yellow Squash Casserole

1️⃣ Preheat oven to 350F

2️⃣ Over medium heat, add squash, onion and olive oil to skillet  and cook until veggies  begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.

3️⃣ In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.

4️⃣ In a separate bowl, mix together the cooked, cooled squash & onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg. Pour mixture into a 9×13 baking dish.

5️⃣ Drop small amounts of the almond flour & butter mixture on top of the squash & cheese mixture. Don’t worry about making this look nice and neat – just evenly drop over the casserole. Bake for 40 minutes, until golden brown and bubbly.

6️⃣ After cooking, take  a butter knife and “cut” the almond flour/butter topping to break up any clumps. Sprinkle with paprika, green onions and serve.

yellow squash casserole

👩🏻‍🍳 Chef’s Tips & FAQ

What is Almond Flour? Almond flour is made from blanched almonds and  has a slightly sweet and nutty flavor. It’s packed with nutrients, gluten free and low in carbs making it a great keto substitute for any recipe that calls for regular flour, breadcrumbs or crackers.

How Do You Cook With Almond Flour? Cooking with almond flour is a breeze. With most recipes you can replace regular flour or wheat four with almond flour. The ratios are the same.  The only difference to note is when baking with almond flour, your baked goods might not rise as much as you are used to because almond flour does not contain gluten, the ingredient which helps baked goods stretch, trap air and rise. 

Can You Eat Yellow Squash On A Low Carb Diet? Yellow squash contains 3 net carbs per serving making it one of the best vegetables to enjoy on a keto diet.

Can you use zucchini and yellow squash interchangeably? Yes! They both have similar nutrient and texture profiles.

Do you cook yellow squash with the skin on? The skin on yellow squash and zucchini is completely edible.

More From Dinner With The Duffy’s

yellow squash casserole
yellow squash casserole

Keto Yellow Squash Casserole

This easy recipe for keto southern squash casserole is a great way to enjoy low carb comfort food. It’s made with yellow squash and a blend of cheeses then topped with almond flour for a beautifully crunchy crust which also makes it gluten free.
4.50 from 6 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 -10 servings
Calories: 309kcal

Ingredients

  • 4 cups yellow squash sliced into rounds
  • small yellow onion sliced
  • 1 tbsp olive oil
  • 1 egg beaten
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ cup heavy whipping cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup almond flour
  • 1 stick of butter softened
  • paprika
  • 2 green onions chopped

Instructions

  • Preheat oven to 350
  • Over medium heat, add squash, onion and olive oil to skillet  and cook until veggies  begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.
  • In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
  • In a separate bowl, mix together the cooked, cooled squash & onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg. 
  • Pour mixture into a 9×13 baking dish.
  • Drop small amounts of the almond flour & butter mixture on top of the squash & cheese mixture. Don’t worry about making this look nice and neat – just evenly drop over the casserole.
  • Bake for 40 minutes, until golden brown and bubbly.
  • After cooking, take  a butter knife and “cut” the almond flour/butter topping to break up any clumps.
  • Sprinkle with paprika, green onions and serve!

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 9g | Protein: 10g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 495mg | Fiber: 3g | Sugar: 3g

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7 Comments

  1. Way way too much salt for this recipe if using standard salted cheddar and mozzarella. More like 1/2 tsp needed. I simply sautéed more squash (including som zucchini) and I saved it. Other than that it tastes great.

  2. 5 stars
    My crew DEVOURED this! It was flavorful and decadent with the cream and cheeses. I have to admit, I was going back and forth from my kitchen to the living room computer, and I ended up forgetting the egg in the process- STILL AWESOME! I did use pink Himaylan sea salt rather than table salt and red onion (it was all I had). This recipe is a keeper. It was a delicious way to use our garden squash, thanks!

  3. 4 stars
    I made this according to the recipe except with less salt. It is delicious! The one thing I will do differently next time is to add more squash… probably double the amount.

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