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Keto Squash Casserole

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 239kcal


  • 2 Tablespoons Unsalted Butter
  • 4 Cups Yellow Squash sliced
  • 1/2 Cup Chopped Onion
  • 4 Cups Pork Rinds about 1 cup crushed
  • 1 Cup Sharp Cheddar Cheese shredded
  • 2 Eggs beaten
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Xanthan Gum
  • 1/2 Teaspoon Tabasco optional, not spicy but enhances flavor!
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Black Pepper


  • Preheat oven to 400 F.
  • Melt unsalted butter (2 tablespoons) in a large skillet over medium heat.
  • Add chopped onions (1/2 cup) and saute for 8 minutes. Stir constantly.
  • Add sliced yellow squash (4 cups) and water (1/4 cup).
  • Cover and steam the veggies for about 5 minutes -- you'll know they're done once the squash is fork-tender.
  • Meanwhile, add the pork rinds (4 cups) to a large resealable bag.
  • Hit the bag with a rolling pin to crush the pork rinds, until they resemble small "bread crumbs".
  • Combine with shredded cheese (1 cup) and set aside.
  • In a medium bowl, whisk eggs (2), heavy cream (1/2 cup), xanthan gum (1/2 teaspoon),tabasco (1/2 teaspoon) *if using*, salt (1 teaspoon) and black pepper (1/2 teaspoon) together.
  • Stir in half the pork rind/cheese combo, along with the squash and onions.
  • Pour into a casserole dish (I used a 9" round casserole dish).
  • Top with remaining cheese and pork rinds.
  • Bake in preheated oven for 25 minutes, or until the top is golden brown.
  • Allow the casserole to cool before slicing, and enjoy!


  • Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!


Calories: 239kcal | Total Carbohydrates: 4g | Protein: 15g | Fat: 19g | Sodium: 696mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com