This keto squash casserole is a classic summer side dish made low carb and guilt-free, even with a crunchy crumble topping!
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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!
Why you’ll love this Keto Squash Casserole
- The textures: That satisfying gooey squash casserole is topped with a crunchy low carb topping to create a dish with incredible textures.
- It’s delicious: This dish is seriously good, y’all. Not like “good for a low carb dish”- It’s going to impress the harshest of critics at your table, we swear.
- It’s quick: It only takes 15 minutes to have this keto squash casserole in the oven and 30 minutes later it is ready to serve!
Ingredients in Keto Squash Casserole
- Yellow squash– sliced in ¼ inch slices
- Cheddar cheese– Shredded cheddar will go inside the casserole and in the crunchy topping.
- Eggs– This will hold the casserole together.
- Onion– We love Vidalia onions, but any variety of sweet onion will do.
- Butter– Because everything is better with butter!
- Almond flour– This is the key to keeping that crunchy topping keto-friendly and low carb.
How to Keto Squash Casserole
- 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.
- Cook the diced onions in a small skillet with butter until transluscent.
- Make the delicious crumble topping for the casserole by combining cheddar cheese, almond flour, melted butter, and salt.
- Combine the yellow squash, onions (and the butter they cooked in!), the remaining cheese, and the eggs in a large mixing bowl. Pour it all in a greased casserole dish.
- Use your fingers to crumble the topping over the casserole.
- Cook 30 minutes or until egg is set and edges and topping are beginning to brown.
Expert Tips
- Be sure to drain your squash really well after boiling so your casserole doesn’t end up being soupy!
- Let your squash cool after boiling before assembling your casserole. 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 casserole!
- 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.
Storing Tips
Make Ahead- You can make this dish up to 2 days in advance. Just be sure to put the crumble on at the last minute before cooking so it doesn’t get soggy.
Refrigerator– Leftovers can be stored in an airtight container for up to 3 days.
Freezer- You can freeze this dish after baking for up to 2 months. When ready to serve, let defrost overnight and then top with more of the topping before baking.
Variations and Substitutions
Change up the cheese you use in this recipe to give the flavor a twist. We used cheddar cheese like a classic squash casserole has, but you could also use pepper jack, colby jack, or mozzarella.
You can make this recipe with zucchini, too!
What to serve with Keto Squash Casserole
We love this dish served alongside any classic main dish. Here are a few of our favorites:
Recipe FAQs
Sure! This recipe is great regardless of your diet and it’s low-carb. If you’re not eating keto you may want to opt for less butter or a low fat cheese to cut down on the fat in this recipe.
Absolutely! We use the 2 interchangeably in lots of dishes, so feel free to use what you have on hand.
In a medium sized bowl, combine almond flour, 4 tablespoons of melted butter, 2 ounces of shredded cheese and salt for a savory crumble topping.
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For a quick, fun look at this recipe, be sure to check out the Google Web Story!
📖 Recipe
Keto Squash Casserole
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.
Katherine says
This casserole looks great and a fantastic way to use up seasonal squash!
Pam says
Absolutely! Hope you enjoy.
Jenn says
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!
Pam says
Perfect timing!
Jill says
This was delicious. Thanks for the recipe!!
Pam says
Thank you!
Cathleen says
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 🙂
Pam says
Awesome! Happy we could help.
Michelle says
Love it! I try to eat allll the yellow squash in the summer, and even better if it’s with cheese
Pam says
Exactly! Thanks, Michelle.
Amanda says
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?
Sara says
Hey Amanda! I think I would probably leave the topping off until you are ready to bake.
Kim says
I’m allergic to almond flour Equivalent of regular flour the same? Can’t wait to try!
Pam says
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!
Greg says
Hey there. Approximately what size casserole dish did you use? 9 x 13? Thanks I’m gonna give this one a try. Looks good.
Pam says
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.
Cathy says
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.
Pam says
yay! Thanks for letting us know, Cathy!
Ann Roberts says
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.
Pam says
Yay! Thanks for letting us know Ann. A star rating is most helpful too!
Tara says
Can this be frozen and kept for a later time?
Pam says
Tara, I think it would be fine, but we have not tested it.
Liz says
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?
Michelle Hughes says
This was a really great recipe. The family enjoyed it.
Pam says
Thanks so much Michelle!