Keto Classic Squash Casserole

Indulge in the creamy, cheesy comfort of this Keto Classic Squash Casserole, a low-carb twist on a beloved Southern side dish. Featuring tender yellow squash layered with a luscious blend of cream cheese, cheddar, and Parmesan, this keto casserole is topped with a golden, buttery almond flour crumble for the perfect savory crunch. The dish comes together effortlessly with simple ingredients like garlic, onion, and heavy cream, making it a crowd-pleasing option for family dinners or holiday gatherings. Ready in under an hour and packed with wholesome goodness, this gluten-free recipe is proof that keto-friendly can still mean big flavor.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic to the onions and sauté for an additional minute until fragrant.

Step 5

Stir in the heavy cream and cream cheese, cooking and stirring until the cream cheese is smooth and melted.

Step 6

Remove the skillet from the heat and fold in the shredded cheddar cheese until it's melted. Set this cheese mixture aside.

Step 7

Rinse the squash to remove the excess salt and pat them dry with paper towels.

Step 8

In a large mixing bowl, combine the drained squash slices and the cheese mixture, stirring gently to combine.

Step 9

Season with black pepper and adjust salt according to your taste.

Step 10

Transfer the squash mixture to a greased 9x9-inch baking dish.

Step 11

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.

Step 12

Sprinkle this almond flour mixture evenly over the top of the casserole.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 14

Remove from the oven and let the casserole cool for a few minutes before serving.

Step 15

Garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	(1497.2g)

Amount per serving	% Daily Value*
Calories	2433.2

Total Fat 207.9g	0%
Saturated Fat 114.7g	0%
Polyunsaturated Fat 2.3g
Cholesterol 549.1mg	0%
Sodium 4553.8mg	0%
Total Carbohydrate 71.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 36.1g
Protein 86.6g	0%

Vitamin D 0IU	0%
Calcium 2091.0mg	0%
Iron 6.2mg	0%
Potassium 2227.2mg	0%

*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.

Source of Calories

Fat: 74.7%

Protein: 13.8%

Carbs: 11.4%