UPDATE: made this again today and used finely chopped macadamia nuts in place of the almond flour! It was truly amazing. We are going to do that from now on!
Double S Veggie Casserole
Spinach and squash make this casserole not only delicious but super quick and easy. Fabulous side dish or eat as your main dish! Low carb and Keto friendly at just 2.6 net carbs per serving!
- 2 medium-large yellow squash washed, and cut into thin slices
- 16 oz bag frozen chopped spinach thawed, and squeezed to drain
- 1 medium-large onion cut into slices
- 8 ounces butter unsalted, cut into pat sized portions (see picture)
- 12 ounce bag Mexican blend shredded cheese
- 1/2 cup almond flour
- 1/2 cup parmesan cheese grated
- 1-2 tsp dried oregano
- 1-2 tsp garlic powder
- 1/2-1 tsp sea salt
- 1/2 tsp black pepper
After prepping onions, spinach, and butter. Preheat oven to 375 degrees F
Gather seasonings. We do not measure but shake each one on when it is time.
Line a 9 x 13 inch baking dish with parchment paper (makes for super easy clean up but is optional)
Place about 6 pats of butter on bottom layer, before squash slices. Spread apart from one another.
Add a single layer of squash slices.
Sprinkle naked squash slices with each seasoning, we did a pretty even light sprinkle of each seasoning.
Add sliced onions as a single layer.
Add half of the squeezed, drained spinach.
Add half of the shredded cheese.
In a bowl combine almond flour, parmesan cheese, and the amounts listed for each of the seasonings. Mix to combine. Sprinkle half of this mixture on the casserole now. Save remaining half for the top of the casserole.
Add 6-8 pats of butter.
Repeat layers starting with naked, squash slices.
Top final layer with almond flour mixture.
Bake in a 375 degree F preheated oven for about 45-60 minutes. Check at about 40 minutes and keep an eye on it until it is nice and golden brown on top. Exact time will depend on your oven.
You can wash and slice squash, cut onions into slices, and squeeze, drain spinach ahead of time. This makes throwing the casserole together so much quicker. I usually prep everything the day before.
Total carbs 4.3 g minus fiber 1.7 g equals 2.6 net carbs per serving
We split the casserole into 12 equal servings.
Chocolate Chip Cookies
Fresh out of the oven, these cookies are soft, chewy, and gooey! Just the way they should be. Let them sit overnight and now you have a crunchy, soft chocolate chip cookie. A great balance of textures to fit most any chocolate chip cookie lover! Perfect with a nice, tall glass of unsweetened vanilla almond milk!
- 2 cups almond flour blanched, fine
- 2 tbsp coconut flour
- 1 tbsp psyllium husk powder
- 1/2 cup Swerve, powdered
- 1/2 cup Swerve, brown
- 1 tbsp unflavored gelatin
- 2 tsp baking powder
- 1/2 tsp sea salt fine ground
- 1 stick butter melted
- 1/2 cup coconut oil melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chips Lily's
Preheat oven to 350 degrees F for low altitude and 370 degrees F for high altitude
In a large mixing bowl combine dry ingredients (flours, psyllium husk, serve sweeteners, gelatin, baking powder, and sea salt)
In a small mixing bowl combine wet ingredients (melted butter, slightly cooled, don't cook your eggs, same for coconut oil, eggs, and vanilla)
Add wet ingredients to dry ingredients and stir to combine. Do not overbeat. Fold in chocolate chips.
Form into 13 cookies shapes. Place each cookie onto a parchment, silicone mat, or greased cookie sheet.
Bake for approx. 12-15 minutes. You want them just very lightly browned. Remember they will continue to cook for a few minutes after being removed from the oven. Do not overbake.
If you make 13 fairly-evenly sized cookies, each cookie will be just 2.8 g net carbs!
We do not count the carbs from Swerve as it is a sugar alcohol with zero effect on blood sugars and has zero net carbs. If you are counting total carbs then these cookies will probably not fit your macros. Simply add the Swerve carbs into the information we have provided.
Click the ingredient, when a link is available, to see the brand we used for our recipe.
We have not made this recipe with any substitutions and cannot answer if certain substitutions would work. If you do use a substitute, whether it works or not, please come back and comment so others will know what will and will not work. Your time would be greatly appreciated.
Huge thank you to Keto Connect for the idea of adding unflavored gelatin to a cookie recipe to help make them chewy. We most definitely used their tip for this recipe.
Did you make our recipe? Let us know your thoughts, good or bad, we would love to hear from you.
Looking for the adorable little shot glasses shown in the photo? You can purchase them through Amazon by following this link: https://amzn.to/2tezHLA