Keto Yellow Squash Casserole
A delicious low-carb casserole featuring tender yellow squash and cheesy topping, perfect for a keto-friendly meal.
Ingredients
Main Ingredients
- 2.5 lb yellow squash (cut into 1/2-inch slices)
- 6 oz sharp cheddar cheese (shredded)
- 2 large eggs (beaten)
- 0.75 medium onion (finely diced)
- 2 tbsp butter (for sautéing)
- 2 tbsp heavy cream
- 0.5 tsp garlic powder
- 6 tbsp butter (melted and cooled slightly)
- 1.5 cups super-fine almond flour
- 2 oz sharp cheddar cheese (shredded)
- 1.25 tsp sea salt
Instructions
- Boil sliced squash in salted water for 5 minutes, then drain. Sauté diced onion in 2 tbsp butter until translucent. Cool both.
- Mix melted butter with almond flour, 2 oz shredded cheese, and salt to form topping. Set aside.
- Preheat oven to 350°F. Combine squash, onions, cheese, eggs, garlic powder, and cream. Mix thoroughly.
- Transfer mixture to a baking dish, sprinkle topping over, and press down gently.
- Bake for 30 minutes until golden and bubbling. Rest for 5 minutes before serving.
Notes
Use fresh ingredients for best flavor. Let the casserole rest before serving for easier slicing.