Keto Sweet Potato Casserole

Step by Step Instructions

1. 1

   Preheat oven to 350 °F. Grease a medium casserole dish (e.g., 8 × 8 or similar) with butter.

2. 2

   To prepare cauliflower rice, heat a non-stick skillet over medium heat. Pour frozen cauliflower rice into the dry skillet. Stirring occasionally, cook over medium heat until the majority of the moisture has evaporated from the cauliflower and it is fluffy, about 7-10 minutes. Remove from heat.

   For this step

   • 12 oz bag frozen cauliflower rice
3. 3

   In a food processor or blender, combine the steamed cauliflower, pumpkin purée, butter, cream cheese, eggs, heavy cream, sweetener, cinnamon, nutmeg, and salt. Blend until smooth and creamy.

   For this step

   • 1 cup pumpkin puree
   • 3 tablespoons unsalted butter
   • 3 oz cream cheese
   • 2 large eggs
   • 2 tablespoons heavy whipping cream
   • 3 tablespoons brown sugar substitute
   • 1/2 teaspoon ground cinnamon
   • 1/4 teaspoon ground nutmeg
   • 1/4 teaspoon salt
4. 4

   Transfer the mash mixture into the prepared casserole dish, smoothing the top.

5. 5

   Prepare the topping: In a small bowl, mix pecans, melted butter, brown-sugar substitute, and cinnamon. Sprinkle evenly over the mash.

   For this step

   • 1/3 cup chopped pecans
   • 2 tablespoons unsalted butter, melted
   • 1 tablespoon brown sugar substitute
   • 1/2 teaspoon ground cinnamon
6. 6

   Bake for 25-30 minutes until the topping is lightly golden and everything is warmed through. Switch to broil and move dish under the top rack in the oven to broil on high for 1-2 minutes, watch carefully. Broil until lightly toasted.