Keto Sweet Potato-Style Casserole | Candy Pecan Topping
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Casserole
  • 2cups mashed cauliflowerthawed & drained
  • 1 1/4cups solid packed pumpkin
  • 2 medium ripe avocados
  • 2 large eggs
  • 4 tbsp buttermelted
  • 2/3tsp liquid stevia
  • 1 cup erythritol
  • 1tsp vanilla extract
  • 1 tsp cinnamon
  • 1tsp xantham gumthickener
  • 1/2tsp salt
Topping
  • 1cup pecanschopped
  • 1/4 cup coconut oilmelted
  • 1/4cup coconut flourheaping
  • 1/4 tsp xantham gumthickener
  • 1/2tsp nutmeg
  • 1/2 tsp cinnamon
  • 2tbsp erythritol
Instructions
Casserole Prep
  1. Preheat oven to 375 degress
  2. Open the thawed mashed cauliflower and remove excess liquid
  3. Remove avocado skins and pits
  4. In a large mixing bowl, combine: melted butter, 2 eggs, liquid stevia, erythritol, vanilla extract, cinnamon, xantham gum & salt
  5. Add remaining ingredients to mixture: mashed cauliflower, pumpkin and avocados. Mix with spatula or with hand mixer until smooth & evenly combined
  6. Add the mixture to your 9×13 baking dish. Continue to topping instructions if adding topping. If you’re not using the topping, place baking dish in oven for 30 minutes at 375 degrees
Topping Prep
  1. Chop pecans to desired size
  2. Melt coconut oil
  3. In a mixing bowl, combine: coconut oil, coconut flour, xantham gum, erythritol, nutmeg & cinnamon
  4. Add pecans and continue stirring until evenly combined
  5. Add topping to top of casserole 30 minutes at 375 degrees
Recipe Notes

You’ll want to bake the casserole until edges start to pull away from sides of pan: 30 – 35 minutes depending on your oven.