Keto Sweet "Potato" Casserole

 

Sweet potato casserole is a very common side dish for Christmas in an American household. Whilst I don't usually have a sweet potato casserole, I thought that it should be included. Sweet potato is a no-go for most ketoers who aren't very liberal but how do you replace it IN a recipe that is 90% sweet potato? Cauliflower mixed with pumpkin of course!

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Credit: The Keto Kitchen

MAIN INGREDIENTS:

- 425g (15oz) Pumpkin Puree

- 100g (3.5oz) Cauliflower Rice

- 1.5 tbsp Salted Butter

- 1 tbsp Almond Milk 

- 2 tbsp Sweetener (I used Erythritol)

- 1 Large Egg

- 1 tbsp Coconut Flour

- 1/2 tsp Vanilla Extract

TOPPING INGREDIENTS:

- 100g (3.5oz) Pecans, crumbled

- 1.5 tbsp Butter, melted

- 1 tbsp Almond Flour

- 1 tbsp Sweetener

- 1/4 tsp Ground Cinnamon

- A Sprinkle of Nutmeg

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METHOD:

1. Preheat the oven to 180c/350f. Lightly grease a large casserole dish.

2. Add the pumpkin and cauliflower to either a blender or a large bowl (if using a stick blender). Blend until smooth. Then add the butter, milk, sweetener, egg, coconut flour and vanilla extract.

3. Pour into your casserole dish and smooth the surface. 

4. In a medium bowl, add pecans, melted butter, sweetener, cinnamon, and nutmeg. Mix well. Then sprinkle evenly over the top of you mixture in the casserole dish.

5. Bake 25-30 minutes, or until the pecans are golden brown. Remove from oven and allow to set for 5 minutes. 

Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used. 

Serves: 6

Per Serving:

Calories: 96kcal

Fat: 20g

Protein: 4g

Net Carbs: 5g