This Thanksgiving, you can cook this delicious low-carb “sweet potato” casserole for everyone. If you are following a keto or low carb diet you might be wondering how sweet potatoes fit into the diet because they are not low carb enough if you are on a keto diet. Well, the fact is, this recipe should really be called faux keto sweet potato casserole as it’s not made with sweet potato at all!
Megha over at Keto Connect concocted the recipe using cauliflower and pumpkin puree to simulate the color, and more importantly, the taste of a sweet potato casserole. It may not be the real thing but it will surely be a big hit with your family and friends!
This healthy casserole is a perfect side dish to go with your roast turkey, although you don’t really need to wait for the holiday to enjoy this delectable casserole recipe. You can have it for dinner on weekends or any day of the week!
Related reading: 7 Low Carb Thanksgiving Meal Ideas
One word of warning though. Erythritol is a low carb, zero calorie substitute for sugar but is actually classified as a sugar alcohol which can cause digestive upset for some very sensitive people if a lot is eaten. Generally though it is well tolerated.
About 90% of the erythritol you eat is absorbed into the bloodstream so not a lot gets to the colon where it is found to be resistant to bacterial fermentation. Other sugar alcohols tend to get fermented which causes the digestive upset. However it is very good from the point of view of blood sugar and it does not spike blood glucose or trigger insulin.
Keto Sweet Potato Casserole
• 1 cup 100% pumpkin puree
• 1 large cauliflower head
• 1 teaspoon Himalayan Salt
• 1/2 teaspoon natural vanilla extract
• 2 large sized organic eggs
• 4 tablespoon melted grass fed butter
• 6 tablespoon Erythritol
• Preheat oven to 400°F (200°F)
• Chop the cauliflower head into florets and place in a saucepan. Pour in just enough filtered water to cover the cauliflower. Bring to a boil. Cook for about 20 minutes until the cauliflower is tender. You could steam it if you prefer.
• Drain the cooked cauliflower and place in a processor. If your processor cannot accommodate everything, you can do it in batches. When you pulse the cauliflower, it will work its way towards the side. You should stop at this point, take the lid off the processor and push it back with the use of a spatula. Do this for 2 to 3 times until it gives you a smooth texture.
• When the processed cauliflower is smooth, pour the pumpkin puree and pulse until it produces a uniform consistency and color.
• Add the melted butter, eggs, Erythritol, vanilla extract, and salt. Pulse until the mixture is smooth and all ingredients are combined well.
• Pour the mixture into a casserole dish and bake for up to 20 min.
Need more low carb recipes for Thanksgiving? Try these:
7 Low Carb Thanksgiving Meal Ideas
Check out Megha’s video demo of this delicious recipe:
Sweet potato casserole image by Meal Makeover Mums