Low Carb “Sweet Potato” Casserole

Serves 4

Who says you cannot have a warm sweet scoop of sweet potato casserole this Fall? We made our version with canned pumpkin puree and no one is complaining! This is delicious served warm with whipped cream or Keto-friendly vanilla ice-cream, and it’s tasty served cold, too! Let us know how you like it!

Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:
2 cups cauliflower florets, steamed
1 large eggs
2 tablespoons heavy whipping cream
2 tablespoons Keto-friendly syrup
1 teaspoon pure vanilla extract
2 cups canned pumpkin puree
2 tablespoons almond flour
1 teaspoon sea salt
2 teaspoons pumpkin pie spice
Topping:
1 cup chopped pecans
2 tablespoons Keto-friendly syrup
2 teaspoons pumpkin pie spice

Instructions:

Steam your cauliflower if necessary, until soft, about 10 minutes. Set aside.

Place all filling ingredients in a food processor or blender and pulse until very creamy and well-combined.

Pour into an 8x8” oven-safe baking dish or pie pan.

Mix all topping ingredients together and when mixed, spread over your filling.

Bake in the oven until the filling is warm and the pecans have toasted, about 15 minutes, being careful not to burn the pecans.

Remove from the oven and serve warm between 4, storing any leftovers in an airtight container in the fridge for up to 5 days. This dish is also tasty served cold!

Enjoy!

Calories: 337
Carbs: 18
Net Carbs: 11
Protein: 8
Fat: 28

Low Carb “Sweet Potato” Casserole

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