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Low Carb Keto Sweet Potato Casserole

Healthy Keto Sweet Potato Casserole

  • Author: Stephanie Parlegreco
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 Servings (1/2 Cup Per Serving) 1x


If you are staying away from sweet potatoes due to how high they are in carbs, then please try this great mock Keto Sweet Potato Casserole Recipe. It not only has a pecan topping, but it has the same smooth texture as any other sweet potato casserole, while still remaining Gluten-Free and Grain-Free.



Sweet Potato Filling:

  • 3 cups butternut squash
  • 4 cups chopped cauliflower
  • 1 ½ cup canned pumpkin
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp black pepper 
  • ½ tsp nutmeg
  • 3 tbsp butter, (divided 1 tbsp, 2 tbsp) 
  • 2 tbsp golden monkfruit

Pecan Streusel Topping:

  • 2 tbsp butter, melted 
  • 1 ½ cups chopped pecans
  • 1 ½ tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ cup golden monkfruit 




For the sweetener, I prefer to use Lakanto Golden Monkfruit, but any granulated low carb sweetener will work just fine including Swerve Brown Sugar. 

If you are looking to lower the carb content, even more, you can lower the butternut squash and up the cauliflower instead. 

Instead of using just cinnamon and nutmeg, you can use our Homemade Pumpkin Pie Spice. 

For a dairy-free low carb sweet potato casserole, replace the butter with vegan butter instead. 

Store leftover in the fridge for 3-4 days. 

Frozen cauliflower rice can be used in the replacement of the fresh cauliflower.

For the pecan streusel topping, you can replace the pecans with walnuts, almonds, or use a combo of all three. 

You can use keto marshmallows on top if you’d like. 

For the best results, I use a food processor, but you can use a high-powered blender instead. 

Freeze the casserole unbaked for up to 1 month.

  • Category: Side Dishes
  • Method: Baking
  • Cuisine: American

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