"A spin on the traditional, this simple Keto Southern Squash Casserole is low carb comfort food at it's best. Squash mixed with a blend of cheeses topped off with a buttery almond crust makes this the perfect low carb, gluten free recipe!"
Keto Southern Squash Casserole
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 4 cups yellow squash, sliced into rounds
- 1 small onion red sliced
- 1 egg, beaten
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella, shredded
- 1/4 cups parmesan, grated
- 1/2 whipping cream,
- 1 teaspoon garlic powder,
- 1 teaspoon onion powder,
- 1 teaspoon salt,
- 1/2 teaspoon pepper,
- 1 cup almond flour,
- 1 stick butter, softened
- 2 green onions, chopped
- paprika, sprinkled to taste
Method
Step 1
Preheat oven to 350. Over medium heat, add squash, onion and olive oil to skillet and cook until veggies begin to lightly brown and soften, about 15 minutes. Remove from the skillet and let cool.
Step 2
In a small bowl combine the softened butter and almond flour until it turns into a paste. Set aside.
Step 3
In a separate bowl, mix together the cooked, cooled squash & onion mix, cheddar, mozzarella and parmesan cheeses, heavy cream, garlic powder, onion powder, salt, pepper and beaten egg.
Step 4
Pour mixture into a 9×13 baking dish. Drop small amounts of the almond flour & butter mixture on top of the squash & cheese mixture. Don’t worry about making this look nice and neat – just evenly drop over the casserole.
Step 5
Bake for 40 minutes, until golden brown and bubbly.
Step 6
After cooking, take a butter knife and “cut” the almond flour/butter topping to break up any clumps. Sprinkle with paprika, green onions and serve!