This easy low-carb keto squash casserole recipe comes together quickly and is so tasty. Instead of cheese, the yellow squash mixture is topped with a mix of butter and pork rinds for a satisfying golden crust!
I wanted to try a different type of keto yellow squash recipe. I was looking for something without cheese that would be really easy to make.
At the time, I also happened to have a ton of summer squash in my garden. That’s how the idea for this recipe came together!
This keto squash casserole uses a butter and pork rind topping. It gives the dish a nice golden top with a satisfying crunch.
And like I mentioned, I wanted a dish that was super easy to make. This simple recipe was just what I’d hoped for.
There's not a lot of ingredients needed to make this low carb casserole. In fact, you may already have all you need.
I used yellow squash but you can use summer zucchinis if you prefer. You can even use yellow zucchini.
You'll need a few beaten eggs as they are the binder in this yellow squash casserole recipe.
For added fat and flavor, use either heavy cream or heavy whipping cream.
I like to season this keto squash casserole with minced onion, salt, and pepper. Fresh onion or onion powder can also be used and you can sprinkle in some garlic powder too.
Crushed pork rinds are used for the crunchy topping.
First, you need to mash up boiled sliced yellow squash and mix in everything except the butter and pork rind topping. A food processor or blender is the best way to get the ingredients combined well.
Then transfer to a baking dish, sprinkle on crushed pork rinds, and drizzle with melted butter. A 9-inch pie pan is a great size dish to use for the casserole. Finally, the low carb squash casserole is baked for about an hour.
How easy is that? Just wait until you find out how delicious this simple keto squash casserole is, too!
One cup of yellow squash has about 3.8 grams of total carbohydrates and 1.2 grams of fiber. This means there are only 2.6 grams of net carbs in a cup of yellow squash, making it very keto friendly.
If you’re looking for a low carb squash, a variety of summer squash will be your best bet. Summer squash includes the yellow squash you find in this recipe. It also includes zucchini, which has similar nutrition to yellow squash.
You want to be more careful with winter squashes like butternut, acorn, or pumpkin. One cup of butternut squash, for example, has 13.2 net carbs.
Spaghetti squash is a popular low carb vegetable for replacing pasta. One cup of spaghetti squash has 5.5 net carbs, so it’s in the middle of summer and winter squashes. It’s great in moderation, like in this Instant Pot spaghetti squash with meat sauce recipe.
Why you'll love it
If you’re looking for a tasty and satisfying dish, this keto squash casserole recipe is one you have to try! Not only is it delicious, but it’s also so good for you. Did I mention that this is a gluten free squash casserole too?
This low-carb side dish is a great recipe to feed the whole family or to have easy meals ready throughout the week!
Looking for more easy keto friendly casserole recipes. Check out a few of my summer favorites:
- The Chicken Zucchini Casserole with tomatoes is my family's favorite way to use up our garden vegetables.
- If you get tons of tomatoes in your garden, you must try making a Tomato Casserole with them!
- Shredded Zucchini Casserole is a perfect way to serve a bumper crop of this popular green summer squash.
- Keto Taco Casserole uses yellow squash in place of tortillas for the layered baked dish.
- Brussels Sprouts Casserole adds in bacon and a creamy cheese sauce for an easy one pot meal.
Keto Squash Casserole (Low Carb and Gluten Free)
- 4 cups yellow summer squash , mashed
- 3 eggs , beaten
- 1 tablespoon dried minced onion
- ¼ cup heavy cream
- ¼ cup butter , melted
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon dried parsley
- ½ cup crushed pork rinds
- Heat oven to 375 degrees F.
- Boil sliced squash until tender. Drain thoroughly. Mash. Add eggs, onions, cream, salt, pepper and parsley to squash. Mix well. Pour in baking dish. Sprinkle with crushed pork rinds. Melt butter. Drizzle over pork rind topping.
- Bake at 375°F for about one hour or until top is browned.
Array ( [serving_size] => 1 [calories] => 242 [carbohydrates] => 3 [protein] => 16 [fat] => 18 [saturated_fat] => 9 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [cholesterol] => 140 [sodium] => 639 [potassium] => 255 [fiber] => 1 [sugar] => 2 [vitamin_a] => 650 [vitamin_c] => 18.2 [calcium] => 30 [iron] => 0.7 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: August 29, 2010... Last Updated: March 25, 2020