This Keto “Sweet Potato” Casserole doesn’t actually have sweet potatoes in it – but trust me when I say you won’t mind! From the very first delicious bite of this low carb side dish, you’ll fall in love with its authentic taste and texture.
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Why You’ll Love This Keto Sweet Potato Casserole
- Each delicious serving contains only 5g net carbs. If you want to make it extra delicious, serve it with some homemade whipped cream!
- You will love the gluten-free topping. The topping uses almond flour instead of traditional flour, making it gluten-free and keto-friendly.
- It’s the perfect holiday side dish or comforting fall dessert. This makes a fantastic low carb substitute for traditional sweet potato casserole at holiday gatherings, or you can make it any time for a delicious dessert. I love to make this on fall weekends and enjoy it with whipped cream. (Confession: sometimes I eat it for dessert… and sometimes I eat it for breakfast. 😉)
Ingredients Needed to Make This Low Carb Sweet Potato Casserole
Ingredient quantities for this homemade side dish casserole are located in the recipe card at the end of the post.
- Frozen cauliflower
- 100% pumpkin puree
- Butter
- Cream cheese
- Heavy whipping cream
- Eggs
- Swerve Brown or other brown sugar substitute
- Almond flour
- Spices: cinnamon, nutmeg, ginger, clove
- Salt
- Vanilla extract
- Chopped pecans
- Optional topping: Keto Whipped Cream
🍂 If you’re flexible with your carb intake (e.g., you eat a lower carb diet, but not keto), see the “Flexible With Your Carb Intake?” section below for an ingredient alternative.
How to Make Keto Sweet Potato Casserole {Quick Overview}
This is just a quick overview of some of the steps involved in making recipe. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
Let’s get started! This recipe is super easy to make.
🍂 Tip: If your food processor or blender is big enough, I recommend making the entire filling in the processor or blender for convenience. If it’s not big enough, you’ll need to use it to process the cauliflower rice. After that, you can transfer everything into a bowl and use a hand mixer to finish the filling process.
Start by preparing your cauliflower rice per the bag instructions, then drain off any excess water and add the cauliflower rice to a food processor or blender along with the butter and cream cheese. Pulse or blend until the mixture resembles mashed potatoes.
Next, combine all of the dry filling ingredients in a small bowl and sprinkle the mixture over the cauliflower. Finally, add all remaining filling ingredients and pulse or blend until smooth and combined.
Spread the filling into your casserole dish, like this:
Make the topping and sprinkle it on top.
Add the casserole dish to your preheated oven and bake for 25-30 minutes until the filling is heated through and the topping begins to brown.
Serve and enjoy! As noted above, you can eat this plain or topped with homemade keto whipped cream.
Flexible with Your Carb Intake?
While the cauliflower + pumpkin combo does a pretty great job of imitating sweet potatoes, no substitute will ever be 100%. If you’re flexible with your carb intake, you can substitute some sweet potato puree for the pumpkin puree.
Note that each 1/2 cup of pumpkin puree contains 8g net carbs, whereas each 1/2 cup of sweet potato puree contains 19g net carbs. That means, for every 1/2 cup of sweet potato puree you use instead of pumpkin puree, the net carb intake of each serving increases by 1.1g.
⭐ A 15-oz can of pumpkin puree contains 3 1/2 cups total.
More Keto Dessert Recipes
- Dive into these fabulous gluten-free peanut butter bars! They’re sensational and perfect for everyone to enjoy—trust me, you won’t want to stop at just one!
- Get ready to have your taste buds amazed with this low carb apple crisp that tastes just like the classic high-carb version, but without the guilt.
- Treat yourself to these sugar-free peanut butter cookies—a timeless favorite made gluten-free that will surely become a staple in your cookie jar!
- Whip up a healthy gluten-free pecan pie that’s not only a breeze to make but also bursting with flavor—it’s a showstopper for any keto Thanksgiving dessert! And don’t forget to check out this incredible gluten-free pumpkin pie recipe.
- Are you a cookie
monsterlover? Indulge in this completely safe-to-eat gluten-free cookie dough—perfect for snacking or as a yummy after-meal dessert!
Nutrition Facts for Keto Sweet Potato Casserole Recipe
Per serving (10 total servings):
- 255 calories
- 24g fat
- 5g protein
- 5g net carbs
More Dessert Recipes
- Craving something easy and delicious? This keto no-bake pumpkin cheesecake is a game-changer!
- Prepare to be amazed by this low carb no-bake brownie cheesecake fluff. It’s so delicious, you’ll be speechless!
- Ready to have your taste buds dazzled? Try these low carb peanut butter crunch bars. Once you do, you’ll be hooked.
- Craving chocolate? A gluten-free mug brownie is exactly what you need. Or, try this keto chocolate heaven dessert for an unforgettable indulgence.
- Want to impress everyone? These gluten-free Reese’s peanut butter cup cookies are a delicious and satisfying treat!
- Indulge guilt-free with our healthy white chocolate mousse. It’s sugar-free and keto-friendly—what more could you ask for?
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Keto Sweet Potato Casserole
Ingredients
Filling
- 12 oz bag frozen cauliflower rice
- 2 tbsp butter softened
- 2 tbsp cream cheese softened
- 2/3 cup Swerve Brown or other brown sugar substitute
- 2 tbsp almond flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/4 tsp clove
- 1/4 tsp salt
- 15 oz can 100% pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs whisked
Topping
- 1/4 cup butter softened
- 1/2 cup Swerve Brown or other brown sugar substitute
- 1/3 cup almond flour
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 F.
- Prepare frozen riced cauliflower per package instructions. Carefully open and drain out any excess water.
- Transfer riced cauliflower to a food processor or blender, followed by the butter and cream cheese. Pulse or blend until the cauliflower is smooth.
- Combine Swerve Brown, almond flour, spices, and salt in a small bowl, then sprinkle mixture over the cauliflower.
- Then add the pumpkin puree, vanilla extract, heavy whipping cream, and whisked eggs. (If this is too large for your food processor or blender, you can add everything to a separate mixing bowl.) Pulse or blend until smooth and combined.
- Spread filling into a 9” x 13” casserole dish.
Topping
- In a mixing bowl, mix butter and Swerve Brown until thoroughly combined.
- Then add almond flour, cinnamon, and vanilla extract and mix to combine.
- Add crushed pecans and combine the mixture again.
- Sprinkle the topping mixture evenly over the filling mixture.
- Bake for 25-30 minutes until the filling is heated through and the topping has started to brown.
- Serve and enjoy!
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!
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