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Keto sweet potato casserole

I Can't Believe It's Not A Keto Sweet Potato Cauliflower Casserole

I can't believe it's not a keto sweet potato cauliflower casserole? With the amazing flavor of sweet potatoes and a touch of sweetness, a great keto holiday dish! All from pumpkin puree and cauliflower.
5 from 3 votes

Ingredients
 

Keto sweet potato cauliflower casserole

  • 1 head cauliflower
  • 1 cup Canned pumpkin
  • 1/2 cup Unsalted Butter (8 TB or full stick)
  • 1/2 cup granulated sweetener
  • 1 tablespoon vainlla extract
  • 1/2 teaspoon Salt
  • 1 teaspoon liquid monk fruit
  • 2 large Eggs

Brown sugar pecan crust

  • 1/2 cup Swerve brown sugar alternative
  • 1/2 cup blanched almond flour
  • 1/4 cup chopped pecans
  • 1/4 cup Unsalted Butter (4 TB)

Instructions
 

sweet potato cauliflower bottom

  • Chop and wash head of cauliflower then boil to fork tender. Should be so tender it its falling off the fork and easily pierced.
  • Drain then add cauliflower into food processor and grind into a smooth puree
  • Now combine mashed cauliflower, pumpkin puree, melted butter, granulated sweetener, vanilla extract, salt, liquid stevia and eggs together
  • Prepare the topping by follow instructions below and preheat oven to 350ºF

brown sugar pecan crust

  • Melt butter
  • Once cooled combine Swerve brown sugar, blanched almond flour, and butter. Then add pecans to finish
  • Add the topping to the cauliflower casserole. Place crumbles throughout as evenly as possible
  • Cover with aluminum foil and bake for 20 minutes. Remove foil then bake and additional 20-30 minutes until crust browns. I like a darker crust so I normally go the entire 30 extra minutes but ovens vary.
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