Keto squash casserole is a classic summer side dish made low-carb and guilt-free, even with a crunchy crumble topping!
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.
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 keto squash 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!
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.
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.
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Keto Squash Casserole
- 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
- 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.