This squash casserole is a classic summer side dish made low carb and guilt-free, even with a crunchy crumble topping!
“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!
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.
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
- 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.
This casserole looks great and a fantastic way to use up seasonal squash!
Absolutely! Hope you enjoy.
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!
This was delicious. Thanks for the recipe!!
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 🙂
Awesome! Happy we could help.
Love it! I try to eat allll the yellow squash in the summer, and even better if it’s with cheese
Exactly! Thanks, Michelle.
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?
Hey Amanda! I think I would probably leave the topping off until you are ready to bake.
I’m allergic to almond flour Equivalent of regular flour the same? Can’t wait to try!
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!
Hey there. Approximately what size casserole dish did you use? 9 x 13? Thanks I’m gonna give this one a try. Looks good.
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.
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.
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.
Yay! Thanks for letting us know Ann. A star rating is most helpful too!
Can this be frozen and kept for a later time?
Tara, I think it would be fine, but we have not tested it.
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.
Thanks so much Michelle!