Have you tried keto sweet potato casserole yet? This is, most people are used to Keto pizza casserole or keto chicken casserole but have not yet tried keto “sweet potato” casserole.
On a Keto diet, you don’t have to give up your favourite holiday foods, as this Keto Sweet Potato Casserole demonstrates.
You’ll get all of the flavour of your favourite sweet potato casserole without any of the calories or carbohydrates.
Even better, all of the ingredients can be found in most supermarkets and internet merchants. As a result, you won’t have to worry about spending a fortune on difficult-to-find ingredients.
Did I mention that this dish would appeal to your non-Keto relatives as well?
How I Made This Keto
Because of their relatively high net carb content, sweet potatoes aren’t Keto. So, in order to obtain the sweet potato flavour without the carbohydrates, I had to be a bit creative, and I’m happy with the results.
As a sweet potato alternative, I used a combination of butternut squash and cauliflower, and the combination is delicious.
If you have the time, roast the butternut squash instead of steaming it for a more flavorful result. Simply toss them in a little avocado oil and roast them for 30 to 35 minutes at 400 degrees F (200 degrees C) until cooked.
Then, to help sweeten the meal, I added granulated erythritol to give the butternut squash and cauliflower a sweeter taste comparable to sweet potatoes. Of course, you may alter the sweetness to suit your preferences.
I used unsweetened almond milk to help mix the sweet potatoes and cauliflower to keep the dish dairy-free. Almond milk can be substituted with unsweetened coconut milk.
Without the crispy pecan topping, no sweet potato casserole is complete!
To give the meal a typical Christmas taste, I used a mixture of chopped pecans, granulated erythritol, and a blend of cinnamon and nutmeg. If you don’t have nutmeg on hand, you may omit it or use pumpkin pie spice.
Description
Made with butternut squash and cauliflower and topped with a cinnamon pecan topping, this holiday “sweet potato” casserole is delicious! Just and see.
Ingredients
- 2 ½ cups (12 oz or 350 g) diced butternut squash
- 1/2 head cauliflower (11 oz or 300 g), broken into small florets
- 1/4 cup (48 g) granulated erythritol
- 1 teaspoon (2 g) cinnamon powder
- 1/2 teaspoon (1 g) ground nutmeg
- 2 Tablespoons (30 ml) unsweetened almond milk (or more, if needed)
- 1 teaspoon (5 ml) vanilla extract
For the pecan topping:
- 1/4 cup (38 g) chopped pecans
- 2 Tablespoons (24 g) granulated erythritol
- 1/2 teaspoon (1 g) cinnamon powder
- 1/2 teaspoon (1 g) ground nutmeg
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 C). Set aside a medium-sized casserole dish that has been greased.
- Combine the chopped pecans, granulated erythritol, cinnamon, and nutmeg in a small bowl. Keep it aside until you’re ready to utilise it.
- In a large pan, combine the butternut squash and cauliflower with 1/2 inch (1.25 cm) of water. Bring the water to a boil, then cover and steam the veggies for 10 to 15 minutes, or until they are soft. Drain thoroughly. (Alternatively, steam the veggies in a microwave or Instant Pot.)
- In a food processor or blender, mix the steamed veggies, granulated erythritol, cinnamon, nutmeg, almond milk, and vanilla extract until smooth. If the mixture is too thick, add 1 Tablespoon (15 ml) of almond milk at a time until the required consistency is attained. meal of the day!
- Spoon the butternut squash mixture in the prepared casserole dish and evenly sprinkle with the pecan topping.
- Place the casserole dish in the oven and bake for 20 to 30 minutes until golden.
- Remove the casserole from the oven and let cool for a few minutes before serving.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 7 g
Nutrition
- Serving Size: 1/6th recipe
- Calories: 79
- Sugar: 3 g
- Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
