You don’t have to give up your favorite holiday dishes when following the keto diet, and this keto “sweet potato” casserole proves it.
You’ll get all the flavor of your favorite sweet potato casserole but without all the carbs.
Even better, all the ingredients are readily available at most grocery stores and online retailers. Therefore, you don’t have to worry about buying hard-to-find components that cost a small fortune.
And did I mention that even non-keto family members would love this recipe?
How did you make this keto?
Sweet potatoes are not keto because they are relatively high in carbohydrates. So, to get all the taste of sweet potatoes but without all the carbs, I had to get a little creative and am very happy with the results.
I used a mix of squash and cauliflower as base substitutes for sweet potatoes, and the pairing was perfect.
And if you have the time, you can roast the squash instead of steaming it for a richer flavor. Simply toss them in a little avocado oil and roast them in a 400 F (200 C) oven for 30 to 35 minutes until they are tender.
Then I added granulated erythritol to help sweeten the dish to give the squash, walnuts, and broccoli a sweeter, sweet potato-like taste. Of course, you can always adjust the sweetness according to your taste.
To keep the recipe dairy-free, I used unsweetened almond milk to help blend the sweet potatoes and broccoli. However, unsweetened coconut milk can be used in place of almond milk.
And no sweet potato casserole is complete without a crunchy pecan topping!
I used a mixture of chopped pecans, sweetness-loving erythritol, and a blend of cinnamon and nutmeg to give the dish a traditional holiday flavor. However, if you don’t have nutmeg, you can leave it out or use pumpkin pie spice instead.
Other Keto side dish recipes
And if you want to enjoy other Keto side dish recipes, you’ve come to the right place! Here are a few things you can enjoy this holiday season:
And if you want more holiday recipe ideas, take a look at our favorite Keto Thanksgiving recipes—your whole dinner is planned!
But no holiday meal would be complete without a few sweets, and this keto pumpkin pie, keto mini pumpkin pie, and keto pecan pie recipe is the perfect end to any holiday meal!
A delicious “sweet potato” casserole made with pumpkin, walnuts and cauliflower and topped with cinnamon-pecan!
- 2 1/2 cups (12 oz or 350 gramsbutternut squash cubes
- 1/2 cauliflower head (11 oz or 300 gr), divided into small florets
- 1/4 cup (48 gramsgranulated erythritol
- 1 teaspoon (2 gCinnamon powder
- 1/2 teaspoon (1 gramground nutmeg
- 2 tablespoons (30 ml) unsweetened almond milk (or more, if needed)
- 1 teaspoon (5 ml) vanilla extract
To prepare the pecan sauce:
- 1/4 cup (38 gramschopped pecans
- 2 tablespoons (24 gramsgranulated erythritol
- 1/2 teaspoon (1 gramCinnamon powder
- 1/2 teaspoon (1 gramground nutmeg
- Heat the oven to 350°F (175°C). Grease a medium sized casserole dish and set aside.
- In a small bowl, combine chopped pecans, granulated erythritol, cinnamon, and nutmeg. Set aside until ready to use.
- Place the squash and cauliflower in a large saucepan with 1.25 cm of water. Bring the water to a boil, cover and steam for 10 to 15 minutes until the vegetables are tender. drain well. (Alternatively, use the microwave or Instant Pot to steam vegetables.)
- Place the steamed vegetables, granulated erythritol, cinnamon, nutmeg, almond milk, and vanilla extract into a food processor or blender and blend until smooth. If mixture is too thick, add additional almond milk, 1 tablespoon (15 ml) at a time, until desired consistency is reached.
- Pour the squash nut mixture into the prepared casserole and sprinkle evenly with the pecan dressing.
- Place the tagine in the oven and bake for 20 to 30 minutes, until golden.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
All nutritional data is estimated based on the amounts of each serving.
Net Carbs Per Serving: 7g
- serving size: 1/6 recipe
- Calories: 79
- sugar: 3 g
- Fat: 3 g
- Carbohydrates: 10 grams
- the basic: 3 g
- protein: 2 g