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    Home » Christmas Recipes

    Published: Jul 27, 2021 · Modified: Sep 25, 2021 by Sara

    Keto Squash Casserole

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    Keto Squash Casserole

    This squash casserole is a classic summer side dish made low carb and guilt-free, even with a crunchy crumble topping!

    Keto Squash Casserole

    Featured comment:

    “I made this today, exactly as written. We could not have been more pleased with how it turned out…” Ann R.

    Southern classic goes keto

    We all know that keto is a fairly new phenomenon, but this squash casserole is a classic. My mom has been making this recipe without the crumble topping since I was a kid but the addition of the almond flour crumble makes it a truly satisfying low carb side dish.

    If you’re here you must love squash and eating low carb, so you’ll also want to try Yellow Squash Fritters and Crustless Squash Pie, as well as our newest addition to the collection, Low Carb Enchiladas.

    Far and away, though, the top southern classic turned low carb favorite is Crustless Tomato Pie. It’s been shared over 186,000 times y’all!

    How to make your casserole

    You start out your squash casserole by cooking squash in salted boiling water. It doesn’t need much time, just enough to make it a little soft, which was about 5 minutes for me. Be sure to drain it really well when you take it out so your casserole doesn’t end up being soupy!

    Keto Squash Casserole

    After you cook your onions and squash, make the crumble topping while they cool. They don’t have to get all the way to room temperature, but the goal is to let it cool off enough that when you add the egg it doesn’t cook it immediately. You don’t want scrambled eggs in your keto squash casserole!

    Spend this time making that delicious crumble topping for the casserole by combining cheddar cheese, almond flour, melted butter, and salt.

    Keto Squash Casserole

    After you’ve combined the yellow squash, onions (and the butter they cooked in!), the remaining cheese, and the eggs, pour it all in a greased casserole dish. Now you’re ready for the crumble topping!

    You’ve already combined the ingredients for the topping of your keto squash casserole, so now you just need crumble it with your fingers as you put it on. Depending on the size of your casserole dish you may or may not use all of the topping. Just use as much as you want.

    Keto Squash Casserole

    If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.

    Keto Squash Casserole

    Keto Squash Casserole

    Sara
    Keto squash casserole is a classic summer side dish made low-carb and guilt-free, even with a crunchy crumble topping!
    4.68 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 9 servings
    Calories 268 kcal

    Ingredients
      

    • 6 large yellow squash sliced in ¼ inch slices (about 2½ pounds squash)
    • 8 oz shredded cheddar cheese divided
    • 2 large eggs
    • ½ sweet onion diced
    • 7 Tbsp butter divided
    • 1 ½ cups almond flour
    • 1 tsp salt

    Instructions
     

    • Preheat oven to 350.
    • Bring a medium pot of salted water to a boil. Add the squash and cook 5 minutes or until just becoming tender. Drain well in a colander and let cool for a few minutes.
    • While the squash is cooling, melt 2 tablespoons of butter in a small saucepan over medium high heat. Add diced onions and cook until translucent. Remove from heat and let cool slightly.
    • In a medium sized bowl, combine almond flour, remaining butter (melted), 2 oz cheese and salt for crumble topping.
    • In a large mixing bowl, combine squash, onions (and the butter they cooked in!), 6 oz cheese, and eggs. Pour into a greased 9 x 13 inch casserole dish.
    • Add crumble topping to the top of the casserole, crumbling with your fingers.
    • Cook 30 minutes or until egg is set and edges and topping are beginning to brown.

    Nutrition

    Calories: 268kcalCarbohydrates: 10gProtein: 13gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 501mgPotassium: 397mgFiber: 4gSugar: 5gVitamin A: 639IUVitamin C: 23mgCalcium: 175mgIron: 1mg
    Keyword casserole, keto, keto-friendly side dish, squash
    Tried this recipe?Let us know how it was!

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    Categories: Christmas Recipes Tags: side dish

    Reader Interactions

    Comments

    1. Katherine says

      July 27, 2021 at 11:25 am

      5 stars
      This casserole looks great and a fantastic way to use up seasonal squash!

      Reply
      • Pam says

        July 27, 2021 at 11:25 am

        Absolutely! Hope you enjoy.

        Reply
    2. Jenn says

      July 27, 2021 at 11:35 am

      5 stars
      I’m swimming in squash from the garden right now so I’m excited to try this recipe. And I love that it’s keto! Can’t wait!

      Reply
      • Pam says

        July 27, 2021 at 11:58 am

        Perfect timing!

        Reply
    3. Jill says

      July 27, 2021 at 11:44 am

      5 stars
      This was delicious. Thanks for the recipe!!

      Reply
      • Pam says

        July 27, 2021 at 11:58 am

        Thank you!

        Reply
    4. Cathleen says

      July 27, 2021 at 11:53 am

      5 stars
      This casserole is so perfect! I had to get rid of gluten in my diet because my pregnancy hormones are not responding well to it, so this recipe came at the most perfect time!! Making this tonight! Thanks so much for the recipe 🙂

      Reply
      • Pam says

        July 27, 2021 at 11:58 am

        Awesome! Happy we could help.

        Reply
    5. Michelle says

      July 27, 2021 at 1:58 pm

      5 stars
      Love it! I try to eat allll the yellow squash in the summer, and even better if it’s with cheese

      Reply
      • Pam says

        July 27, 2021 at 2:46 pm

        Exactly! Thanks, Michelle.

        Reply
    6. Amanda says

      November 22, 2021 at 4:38 pm

      This looks great! Do you think it can be cooked ahead of time, stored in fridge, and popped in the oven to warm? Or do you think the almond flour topping will get soggy?

      Reply
      • Sara says

        November 22, 2021 at 7:49 pm

        Hey Amanda! I think I would probably leave the topping off until you are ready to bake.

        Reply
    7. Kim says

      May 09, 2022 at 7:52 pm

      I’m allergic to almond flour Equivalent of regular flour the same? Can’t wait to try!

      Reply
      • Pam says

        May 10, 2022 at 8:39 am

        Yes, Kim – you can substitute regular flour in the same proportions as almond flour. Please just keep in mind it will not be a Keto recipe. Enjoy!

        Reply
    8. Greg says

      June 06, 2022 at 10:21 am

      Hey there. Approximately what size casserole dish did you use? 9 x 13? Thanks I’m gonna give this one a try. Looks good.

      Reply
      • Pam says

        June 12, 2022 at 5:54 pm

        Yes, Greg, we used a 9 x 13 inch casserole. Thanks for the heads up that we had left that out. The recipe has been updated now.

        Reply
    9. Cathy says

      June 13, 2022 at 9:32 pm

      5 stars
      I made this tonight with the first squash from my garden. It was delicious. I put it under the broiler for a few minutes to crisp up the top but otherwise followed the recipe to a T. I will make it again this summer.

      Reply
      • Pam says

        June 14, 2022 at 10:03 am

        yay! Thanks for letting us know, Cathy!

        Reply
    10. Ann Roberts says

      July 16, 2022 at 9:47 pm

      I made this today, exactly as written. We could not have been more pleased with how it turned out. We needed another way to use up our overflowing bounty of fresh yellow squash and hit the spot. I will become a regularly repeated dish this year and for many years to come.

      In fact, I liked it so well, I can honestly say I like it better than the old high carb version made with the cracker crumbs.

      Reply
      • Pam says

        July 19, 2022 at 10:40 am

        Yay! Thanks for letting us know Ann. A star rating is most helpful too!

        Reply
    11. Tara says

      July 19, 2022 at 8:03 pm

      Can this be frozen and kept for a later time?

      Reply
      • Pam says

        July 20, 2022 at 1:47 pm

        Tara, I think it would be fine, but we have not tested it.

        Reply
    12. Liz says

      July 20, 2022 at 7:54 pm

      5 stars
      Great dish! I added some leftover baked chicken to make a complete meal and it was awesome. Will definitely make again. Is there any information on the calorie count of the original recipe?

      Reply
    13. Michelle Hughes says

      September 25, 2022 at 4:57 pm

      5 stars
      This was a really great recipe. The family enjoyed it.

      Reply
      • Pam says

        September 26, 2022 at 6:21 pm

        Thanks so much Michelle!

        Reply

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