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Recipes

Cheesy Keto Casserole – Versatile and Easy

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Low-carb keto casseroles are an easy way to make a healthy dinner the entire family will enjoy. This easy, cheesy keto casserole is so versatile. Y’all are going to love how cheesy, melty, and flavorful this low-carb keto casserole recipe is!
This is a perfect dish for picky eaters that do not like to eat vegetables.

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For the Topping

Butter, almond flour, and grated Parmesan cheese topping for the casserole

  • 1 Tablespoons of Butter
  • 1/4 cup of Almond Flour
  • 2 Tablespoons of Grated Parmesan Cheese

For the Casserole

  • Vegetable of choice, sliced or chopped (we love using zucchini or broccoli)
  • Meat of choice (we use sausage, chicken, or shrimp)
  • 2 Tablespoons of Butter
  • 1 Red Bell Pepper, diced
  • 3 to 4 cloves of Garlic, minced
  • 2 Tablespoons of Almond Flour
  • 2/3 cup Almond Milk
  • 1/3 cup Heavy Whipping Cream
  • 16 ounces of Ricotta Cheese
  • 1/2 teaspoon of Salt
  • 1/2 cup grated Parmesan
  • 1/8 teaspoon of Cayenne Pepper (optional)

Making the Topping

In a pan, melt the butter over medium heat.

Add almond flour; toss to coat.

Making the crumb mixture topping. Melted butter, almond flour in a skillet.

Place crumb mixture in a small bowl. Add parmesan; toss to coat.

Making the Cheesy Casserole

Preheat over to 375°F and grease a baking dish.

Cook veggies of choice, just till starting to get tender. We used 4 zucchini. You can do this with a bit of water and butter in a skillet, roasting the veggies, or by steaming the veggies lightly, either in a stove-top steamer or in the microwave. Pop your vegetable of choice into a large bowl with two tablespoons of water, cover tightly with plastic wrap, and microwave for 2 minutes. Drain in a colander and set aside.

Sliced zucchini

If you have time, roasting the vegetables at 400 to 425 degrees, for between 20 to 30 min will increase the depth of flavor. This will depend on your vegetables and your oven.

Cook meat in skillet until it is just done. Set aside.

In a skillet, melt butter over medium heat. Add bell peppers and garlic. Cook until peppers are tender, about 6 minutes.

Stir in almond flour. Add almond milk and heavy whipping cream; mix well. Simmer until mixture is thickened. About 4 minutes.

Melted butter, red bell peppers, and garlic, with almond flour and heavy whipping cream mixed in.

Remove from heat and stir in ricotta, salt, parmesan, and cayenne pepper.

Add vegetables and meat to the mixture; toss to coat.

zucchini, sausage, red bell peppers. in a creamy sauce.

Spoon into the prepared baking dish and sprinkle with the topping.

cheesy keto casserole with topping on it ready for the oven

Bake until heated through and crumb topping is golden brown on top, about 30 min. Remove from oven.

You will have a decadent cheesy casserole that the whole family will love!

This recipe can be made with almost any combination of vegetables and meat

cheesy keto casserole with topping fresh out of the oven

Tips

Pour heated sauce over zoodles and serve immediately. Add the crumb topping and sprinkle with freshly grated Parmesan.

cheesy keto casserole pinterest image

Cheesy Keto Casserole

Ingredients

For the Topping

  • 1 Tablespoons of Butter
  • 1/4 cup of Almond Flour
  • 2 Tablespoons of Grated Parmesan Cheese

For the Casserole

  • Vegetable of choice we love using zucchini or broccoli
  • Meat of choice we use sausage, chicken, or shrimp
  • 2 Tablespoons of Butter
  • 1 Red Bell Pepper diced
  • 3 to 4 cloves of Garlic minced
  • 2 Tablespoons of Almond Flour
  • 2/3 cup Almond Milk
  • 1/3 cup Heavy Whipping Cream
  • 16 ounces of Ricotta Cheese
  • 1/2 teaspoon of Salt
  • 1/2 cup grated Parmesan
  • 1/8 teaspoon of Cayenne Pepper optional

Instructions

Making the Topping

  • In a pan, melt the butter over medium heat.
  • Add almond flour; toss to coat.
  • Place crumb mixture in a small bowl.
  • Add parmesan; toss to coat.

Making the Cheesy Casserole

  • Preheat over to 375°F and grease a baking dish.
  • Cook veggies of choice, just till starting to get tender. We used 4 zucchini. You can do this with a bit of water and butter in a skillet, roasting the veggies, or by steaming the veggies lightly, either in a stove-top steamer or in the microwave. Pop your vegetable into a large bowl with two tablespoons of water, cover tightly with plastic wrap, and microwave for 2 minutes. Drain in a colander and set aside.
  • Sliced zucchini
  • If you have time, roasting the vegetables at 400 to 425 degrees, for between 20 to 30 min. This will depend on your vegetables and your oven.
  • Cook meat in skillet until cook through. Set aside.
  • In a skillet melt butter over medium heat. Add bell peppers and garlic. Cook until peppers are tender, about 6 minutes.
  • Stir in almond flour. Add almond milk and heavy whipping cream and mix well. Simmer until mixture is thickened. About 4 minutes.
  • Remove from heat and stir in ricotta, salt, parmesan, and cayenne pepper.
  • Add vegetables and meat to the mixture and toss to coat.
  • Spoon into the prepared baking dish and sprinkle with the topping.
  • Bake until heated through and crumbs are golden brown on top, about 30 min. Remove from oven.
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