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.
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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