Keto Classic Squash Casserole
Indulge in the creamy, comforting delight of a **Keto Classic Squash Casserole**, a low-carb twist on a timeless Southern favorite. Packed with tender slices of yellow squash, a rich medley of cream cheese, cheddar, and Parmesan, and topped with a golden almond flour crumble, this dish is perfect for keto enthusiasts and casserole lovers alike. With a mix of sautéed onions, garlic, and heavy cream, every bite is bursting with hearty, flavorful goodness. Ready in under an hour and ideal for family dinners or potlucks, this casserole is as satisfying as it is simple to prepare. Garnish with fresh parsley and serve warm for a decadent side dish that’s sure to steal the show!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 medium onion
- 2 garlic cloves
- 0.5 cup heavy cream
- 4 ounces cream cheese
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup almond flour
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Wash and slice the yellow squash into thin rounds. Place them in a colander, sprinkle with 1 teaspoon of salt, and let them sit for about 10 minutes. This will help draw out any excess moisture.
Meanwhile, in a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the onions and sauté for an additional minute until fragrant.
Stir in the heavy cream and cream cheese, cooking and stirring until the cream cheese is smooth and melted.
Remove the skillet from the heat and fold in the shredded cheddar cheese until it's melted. Set this cheese mixture aside.
Rinse the squash to remove the excess salt and pat them dry with paper towels.
In a large mixing bowl, combine the drained squash slices and the cheese mixture, stirring gently to combine.
Season with black pepper and adjust salt according to your taste.
Transfer the squash mixture to a greased 9x9-inch baking dish.
In a small bowl, mix the almond flour and grated Parmesan cheese together. Melt the remaining 1 tablespoon of unsalted butter and mix it into the almond-Parmesan topping until crumbly.
Sprinkle this almond flour mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the casserole cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.1 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2091 mg | 161% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
