Low Carb Keto Delicious Squash Soufflé- Keto in the Country
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- Опубліковано 2 лип 2020
- Hi Everyone!
For those of you who are new to our channel, welcome to Keto In The Country! For those of you returning, welcome back! We are so glad you’re here! If you love vegetables like we do, you are going to fall in love with this dish! Kristi hit a home run with this recipe and We can’t wait to hear what you think!
Springtime means our kitchen is always full of fresh vegetables straight from the garden! This classic soufflé is perfect for so many reasons-it’s a delicious side dish but could absolutely stand on its own as well! This creamy, decadent dish is an excellent example of how you can still incorporate your favorite vegetables and still stay well within your macros!
This recipe is posted on our new website where you are able to print it and add it to your favorite keto/low carb recipe archive!
www.ketointhecountry.com/vege...
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I love squash
Hi guys. I like your presentation. This recipe looks good. I’m so lazy I hate shredding but I will! Lol. I subscribed I’m curious to see what more you have to offer.
I live in the heart of Amish country in Lancaster County Pa. My Amish neighbors make zucchini casserole which is very similar. They do add cracker crumbs and they do not squeeze the water out. I’ve done it both ways with the almond flour. Even after squeezing it was still jus a bit watery. My hubs does not care for zucchini but he really likes this recipe. I think the onion adds so much to it. Thanks.
Made this yesterday and it is very good.
Thanks for posting!
This is by far the BEST squash souffle ever !
looks delish.....
Looks wonderful ladies. I'm having issues with too much cheese, lactose issues. I had this problem before keto and was able to go almost 2 years on keto till it came up again. So I went a month without any cheeses at all and it healed once again. So now I'm slowly incorporating a little dairy at a time. I'm sure I cant cut the cheese back some on this wonderful recipe!! Thanks and I love your channel!!
Vickie Cook hey!!! Yes, cheese is an issue for me too. Nothing drastic... just inflammatory and I eat too much. Actually my next blog on the website is about that. So you’re right, cut back on the cheese, or use one of the coconut or soy cheeses! Half and half even
Oh my! I made this today. My family (keto skeptics) LOVED it. So did I! I used Locatelli Pecorino Romano since I had neither Parmesan nor cheddar. Yummmm! Next time. I will use a 9x9 glass baking dish and add a teaspoonful of baking powder to puff up the soufflé a little more. I had to bake the 9x13 for an hour rather than 45-50 minutes. I would start with 60 minutes for the 9x9 soufflé. Thank you for your recipes!
Nancy B Ohh!! That makes us so happy!!! If you got a picture of it we’ll post it on our next video! 😃
I didn’t take a picture! My bad!
Next time! We want to start doing that, so just keep it in mind if you make our recipes!
An I make it with green zucchini? Thanks
You absolutely can. There is a little bit of a difference in the taste for some reason, but I’ve made it several times with the green.
Keto in the Country thank you.
Is that cheese cloth that you used to squeeze the liquid out?
I believe so, yes
Thank you so much for sharing this awesome recipe! I love it! I made it last night and added 2 cups of broccoli instead of 4 squash. Yummy! Can you please tell me the name of the cloth you're using to squeeze out the squash and where can I purchase it?
It’s just cheesecloth! You can get it at Walmart
Ok, perfect! Thank you!!!!!!!🤗☺️👍
Can this be frozen?
Been looking for a keto recipe like this. Others use mayonnaise and I'm not keen on that. I have frozen squash from our garden that I'm going to try. I am making this for Thanksgiving as my mother-in-law and I are on a paleo-type diet and traditional foods are off our menu this year. We always get the family together for Thanksgiving and last year my plate looked pitiful. I had turkey and homemade cranberry sauce and sweet potato that I baked in the skin. (I've never liked that sweet marshmallow thing most people make.) This year my plate won't be the only one lacking. My mother-in-law's will too.
This is one of my favorite recipes. It will not disappoint for Thanksgiving!
@@KetointheCountry I'm a little late totellyou...everyone loved it! A true winner!
This looks amazing. I'm going to pop some bacon bits into mine.
Oh yes!!!! Awesome idea!!!!
I just made it, can confirm it's delicious! Best thing I've made on keto so far.
Was that yellow zucchini or another yellow squash? Looks good.
This was yellow, but I have used the green zucchini and it’s just as good!
Wow, this looks incredible 😊 I love squash! One question though - I've always wondered if squeezing the water out of veg removes its goodness as well? What are your thoughts?
gnuism 🧐🤔. Probably a bit to be honest. I’ll tell you though I DID try it without squeezing last week to test it (you’re welcome) and it was good... just not AS good. It was still good though, just a little ‘loose’. Try it! And keep those nutrients!
@@KetointheCountry aww thank you so much, maybe I'll try it that way. I wonder if adding more eggs and/or almond flour would help bind it more if I didn't squeeze out the water. Worth a shot, right? 😊
Leave the 1/2c of almond flour and try adding 1/4 coconut flour if you have it. That will soak up a lot of liquid. I’ve added coconut flour before when something was too wet.
@@KetointheCountry thanks, I will try that!
This looks deliciously delightful. The demonstration in this VLOG says 4 eggs and the recipe on your website says 3 eggs. Which one do you prefer?
Rhonda Williams 4! I’m fixing that as we speak! Someone else mentioned that.
@@KetointheCountry 👍
The printed recipe doesn’t say baking powder.
:(. fixing it now!! Thanks for letting us know!
Hi there! Can I substitute 1/2 cup of pork grinds instead of almond flour, which is replacing the real bread crumbs? Or will that change the consistency of the dish???
No, the pork rinds should be fine! I lot of people do that, apparently you are one of the, lol, I just can’t stand the taste of them!
I don't see a search option on your site. Can you add one?
It’s probably too late for that! So sorry!!! We just divided our recipes into the catagories
@@KetointheCountry Whoever built your site can easily add it.
Really?!?! This is all completely foreign to me! I’ll ask him. Did you want to search by ingredient? Or something else.
@@KetointheCountry I would search for ingredients and recipe names.
Awesome! I’ll bring that up tomorrow with him. I need to learn how to get our new blogs on the home page. Those have been up forever. He’s still having to teach us how to maintain it, but I enjoy it. I love adding the recipes and watching them populate. Lol. Weird thing I know. But I’ll get him to add a search option! Thanks for the input!!
What if you don't like cottage cheese what can you use to replace cottage cheese.
Ricotta cheese would be great!
@@KetointheCountry I will have to try that.
I have made many squash casseroles. I have used recipes similar to what you used but did use the cheddar instead of parm. I am just wondering why you put in the almond flour? What does it add to the recipe? I am not against it and want to try this but just wondering why when in every squash casserole I have ever made, there is never any flour in any of them. Most are the squash, cheese, eggs, sour cream, and some spices. Some add carrots and some put some type of breading from breadcrumbs to crackers on top. So, I am curious and want to know what the almond flour adds. Also, have you ever frozen this recipe for later? We are two old folks here, so, I would have to freeze some for a later date. Wondering how that almond flour in it reacts in the freezer?? Thank you so very much for your time! I am about to try the zucchini chocolate cake stuff you made with the coffee flour. My coffee flour arrived a few days ago and this weekend is the time to make it. Wish me luck!
Sadie Long First of all please let us know how you like cooking with your coffee flour!
And to answer the question about the almond flour... remember at the first of the video when I said I’d been making this recipe for 28 years? The original recipe comes from a whole food cook book, but it’s not a keto cookbook, and it called for 1/2c bread crumbs, so I just substituted the almond flour. You can’t taste the almond flour at all, I’m not a big fan of it really, but I think it adds to the texture of the soufflé. Because it’s not squash casserole (which I also love) it has a very different, ALMOST bready texture, for a lack of a better culinary word! But I can’t wait until you try it! Let us know how you would compare the texture of a squash casserole and this soufflé!
@@KetointheCountry Thank you! I was thinking it was replacing something in the recipe but didn't know what. I have never made one with breadcrumbs combined in the casserole so I never would have guessed that. I do know about breadcrumbs on top for a crusty top effect. I was thinking it was substituting for flour within the casserole or something like that. I can't wait to try the coffee flour. My BIL owned a coffee farm in Hawaii in Ka-u which is in Pahala. He has won contests with his coffee...beats Kona coffee hands-down. I know all about the berry around the bean which is what the flour is made from. They are somewhat like the inside of a grape when you eat them in the raw out on the farm..yes...he made me eat them years ago as he explained to me all the different parts of the coffee plant. There are more layers to that bean than the berry and the bean..I think it has one more layer..can't remember. Anywhooo...I had to share your youtube recipe link with him. I haven't heard back from him yet to see if he even knew about flour being made from the berry part of the bean. He had several huge containers of the different stages of the bean in his home and he was giving me a class about it. It's been too many years back now. My sister died 4 years ago so he and I are not in touch very much but are from time to time. My sister lived on the Island of Hawaii for 38 years. They grow all sorts of things on the farm from Macadamia nuts, avocado, asparagus and much much more and coffee. He made us eat some of all of it fresh picked. Had to have pliers to open the macadamia nuts. LOL!
What an incredible story!! And how interesting that must have been! We’ve been to Kawaii just once and it was just stunning! I’d love to visit a coffee farm, I’ve been a coffee freak for years but I’ve never seen the process! Thank you so much for sharing!
I’m so very sorry about your sister though. I can’t imagine.
Let me know what he says if he replies!
Downloadable recipe shows 3 eggs..video shows 4 eggs..which is correct
Ooops. 4 eggs. I’ll correct that
Thanks...making it now..look forward to a great dish