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.

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! 

It’s a bit ironic I ended up in the food blogging space seeing as growing up, I was the world’s pickiest eater. And not just until the age of 10 when most kids outgrow their silly food fetishes.  I’m embarrassed to say I was in my mid twenties when I finally started branching out and trying new foods. I give my husband all of the credit as he was the one who finally forced me out of my bland food coma, exposing me to a myriad of cuisines. 

Which brings me to this squash casserole.  How did I allow my younger self to avoid the cheesy, gooey goodness that is this holiday favorite? Without fail, every Thanksgiving my mother would beg me to “try a little bite” of her squash casserole. “You won’t even taste the squash,” she would say.  But nope, I wasn’t having it. I knew buried beneath all of the buttery crackers and cheese a vegetable was hiding in there somewhere and there was no way I was going to risk having it end up in my mouth; certainly not a squash. 

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

1. Preheat oven to 350
2. 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.
3. In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
4. 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. 
5. Pour mixture into a 9×13 baking dish.
6. 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.
7. Bake for 40 minutes, until golden brown and bubbly.
8. After cooking, take  a butter knife and “cut” the almond flour/butter topping to break up any clumps.
9. Sprinkle with paprika, green onions and serve.

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.

You’ll Love These Recipes From Dinner With The Duffy’s

• Chicken Creole
• Patrick’s Mahi Recipe
• Keto Friendly Salmon Cakes
• Whipped Feta With Roasted Tomatoes

Keto Southern Squash Casserole

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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.

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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
• 1/4 cup parmesan cheese
• 1/2 cup heavy whipping cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup almond flour
• 1 stick of butter, softened
• paprika
• 2 green onions, chopped

Instructions

1. Preheat oven to 350
2. 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.
3. In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
4. 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. 
5. Pour mixture into a 9×13 baking dish.
6. 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.
7. Bake for 40 minutes, until golden brown and bubbly.
8. After cooking, take  a butter knife and “cut” the almond flour/butter topping to break up any clumps.
9. Sprinkle with paprika, green onions and serve!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 75mgSodium: 495mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 10g

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