Keto Sweet Potato Casserole

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.

Course Dessert, Keto Side Dish

Cuisine American, Western

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 255kcal

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