Keto Squash Casserole
Keto squash casserole is a classic summer side dish made low-carb and guilt-free, even with a crunchy crumble topping!
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 tablespoon butter divided
- 1 ½ cups almond flour
- 1 teaspoon 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.
Notes
Change up the cheese you use in this low carb casserole 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 cheese. Parmesan cheese would also be a nice addition to the crumble topping.
You can make this keto squash casserole recipe with summer zucchini, too!
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
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