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.
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