Keto Sweet Potato Casserole

Okay so it’s not actually sweet potatoes in this keto sweet potato casserole, but we swear you won’t be able to spot the difference. Find out the secret ingredients below!

Prep Time20

Cook Time35

Keyword: Pumpkin Spice Caramel

Servings: servings

Calories: 163.26kcal

Author: @olivia.wyles (or @oliviawylesketorecipes for TT)

Equipment

1 Blender or food processor
1 7x11 or 9x9 Baking dish glass or ceramic
1 Non-stick spray

Ingredients

Base:

1 head cauliflower chopped into florets
1/2 cup pumpkin puree
1/4 cup sugar-free sweetener
1 serving Pumpkin Spice Caramel Keto Chow
3 eggs
1/2 tsp. salt
4 Tbsp. butter softened
1/4 tsp. ground cloves

Topping:

1 cup pecans chopped
3 Tbsp. sugar-free sweetener
1 tsp. cinnamon
1/8 tsp. salt
2 Tbsp. butter

Instructions

Preheat the oven to 325°F. Add non-stick spray to a baking dish.
Place cauliflower in a microwave-safe bowl, add 2-3 tablespoons of water, cover and microwave for 3-4 minutes. Let stand in the microwave for 1 minute.
Drain cauliflower.
Add the base ingredients to a food processor. Puree until very smooth.
Transfer puree to baking dish. Set aside.
Add the topping ingredients to a small bowl. Mix well.
Top puree with pecan mixture.
Bake for 30-35 minutes until the topping is browned, and puree is not jiggly.

Notes

Note: High altitude may need an additional 5-10 minutes of baking.

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Nutrition