Sugar Free, Low Carb, "Sweet Potato" Casserole
This healthy “sweet potato” casserole has all the delicious Thanksgiving flavors in one comforting dish. It’s a low carb, sugar-free version of the classic recipe but instead of sweet potatoes we used a combination of butternut squash, cauliflower, and pumpkin.
If you are staying away from sweet potatoes due to high carb count, try this topped with a sweet pecan crumble.
Compare the traditional Sweet Potato Casserole at around 30 net carbs to this recipe, sweetened with Monkfruit Sweetener, at 5 Net carbs! Makes it a great addition to your holiday table without sacrificing your favorite side dish.
Ingredients for Low Carb, Sugar-Free Sweet Potato Casserole:
"Sweet Potato" Filling:
- 3 cups butternut squash
- 4 cups chopped cauliflower
- 1 ½ cup canned pumpkin
- 2 tsp cinnamon
- Salt & Pepper
- 1 tsp nutmeg
- 3 T butter (divided: 1 T, 2 T)
- 1 T Lakanto Maple Flavored Syrup
- 2 tbsp Lakanto Brown Monkfruit Sweetener
Pecan Streusel Topping:
- 2 tbsp butter, melted
- 1 ½ cups chopped pecans
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ cup Golden or Brown Monkfruit Sweetener
Instructions to make Low Carb, Sugar-Free "Sweet Potato" Casserole:
- Preheat the oven to 400 degrees.
- Peel and chop the butternut squash into small chunks. Then cut the cauliflower into equal-sized pieces.
- Place the butternut squash and cauliflower in a large bowl. Add 1 Tbsp melted butter, 2 tsp cinnamon, 1 tsp nutmeg and salt & pepper. Stir to coat evenly.
- Place them on a baking sheet (we like to line with parchment paper) and roast for 18- 20 minutes or until soft.
- Rough chop pecans and place them in a bowl. Add the cinnamon and nutmeg, and ¼ cup Lakanto Golden or Brown Monkfruit Sweetener. Mix well. Add in 2 Tbsp of melted butter or coconut oil and mix. Set aside.
- When the butternut squash and cauliflower have roasted nicely, place them in a food processor (best results) or high-speed blender. Tip: do them in batches, half at a time.
- Add the canned pumpkin, and continue to blend until you reach a smooth consistency.
- Spoon the mixture into a prepared baking dish. Add 2 Tbsp of butter, 1 Tbsp Lakanto Maple Syrup and 2 T Brown Monkfruit Sweetener. Mix around until incorporated. Taste and adjust for sweetness.
- Top with the pecan streusel topping and bake at 350° for 15-20 minutes until golden and heated through.
Pro tips:
Store leftovers in refrigerator for 4-5 days. Freezes well up to one month
Frozen cauliflower rice can be used as a replacement for fresh cauliflower
Walnuts or pumpkin seeds can be used instead of pecans
To make it vegan sub the butter for coconut or avocado oil
Nutritional Info-per serving: ½ cup serving size
Calories: 150
Fat: 11 g
Protein: 2g
Sodium: 184mg
Total Carbs: 8g
Dietary Fiber: 3g
Sugars: 2g
Net Carbs: 5g
Total servings in recipe: 16 per servings
Pair this delicious side dish with our Sugar Free, Dry Brine Turkey