Six weeks into the keto diet and I’m finally beginning to feel like I’m getting my sea legs. I’ve made enough keto specific recipes to know what works and what doesn’t and I’ve begun to develop enough confidence to start playing around with a few recipes of my own. Like this southern squash staple. Everything you love about the original cheesy recipe, just minus all of the carbs!
Cheese, squash, heavy cream and more cheese, the only real difference between my keto friendly recipe and the original lies in the topping. By switching out the Ritz cracker topping for a simple butter & almond flour mix, the carb count goes from 18 grams per serving to 6! And trust me, you will NOT miss the Ritz. I know when people say things like “you will not miss the Ritz” it’s usually a bold faced lie but I promise you, this topping is legit. Almond flour has a sweet, nutty flavor and when mixed with a stick of butter the results are heavenly.
I’m totally sold on cooking with almond flour and a number of other keto substitutions but I’d love to know what you think. If you end up making this yummy side dish, please leave an honest review below or DM me on Instagram. Keto or not, I think you are going to love this one!!
Keto Friendly Southern Squash Casserole
- 4 cups yellow squash, sliced into rounds
- small yellow onion, sliced
- 1 tbsp olive oil
- 1 egg, beaten
- 2 cups shredded, cheddar cheese
- 1 cup shredded, mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 cup heavy whipping cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup almond flour
- 1 stick of butter, softened
- paprika
- freshly chopped green onion for garnish
What You Do
- Pre-heat oven to 350
- Add squash, onion and olive oil to skillet over medium heat and cook until both begin to lightly brown and soften, about 15 minutes. Remove from skillet and let cool.
- In a small bowl combine the softened butter and almond flour until it turns into a paste.
- 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. Stir well.
- 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 casserole.
- Bake for 40 minutes, until golden brown and bubbly.
- After cooking, I took a butter knife and “cut” the almond flour/butter topping just to break up any clumps.
- Sprinkle with paprika and green onions and serve!
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