Low-Carb Keto Sweet Potato Casserole
Servings: 10 people
Calories: 200
Staying away from sweet potatoes due to carbs? Try this fantastic low carb sweet potato casserole with pecan topping. It's perfect for the holidays.
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Ingredients
- 1 head of cauliflower about 1.2 pounds florets
- 1 cup mashed pumpkin
- ⅓ cup BochaSweet or preferred keto sweetener
- 3 eggs
- ½ teaspoon salt
- 4 tablespoons butter softened
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Pecan Topping
- 3 tablespoons Brown Sweetener packed or other brown sugar substitute
- 2 tablespoons coconut flour
- 3 tablespoons almond flour
- 4 tablespoons butter softened
- ¾ cup chopped pecans
Instructions
- Cut cauliflower into florets and steam until soft. (I steamed them in the Instant Pot for 5 minutes)
- Combine steamed cauliflower, pumpkin, sweetener, eggs, salt, butter, cinnamon, nutmeg, ginger, and cloves in food processor or blend. Puree until smooth.
- Spread mashed cauliflower mixture into a 2-quart or 11x17 casserole dish.
Topping
- In medium bowl, mix together Sukrin Gold, coconut flour, almond flour, and pecans. Cut in butter.
- Sprinkle pecan mixture over cauliflower mixture.
- Bake at 325°F for 30 minutes or until topping has browned.
Video
Notes
Frozen cauliflower florets can be used in place of fresh, if desired.
Nutrition
Calories: 200 | Carbohydrates: 7g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 231mg | Fiber: 3g | Sugar: 2g
Additional Info
Net Carbs:
4
g
|
% Carbs:
8.1
%
|
% Protein:
10.1
%
|
% Fat:
81.8
%
|
SmartPoints:
8