Sugar Free, Low Carb Sweet Potato Casserole Recipe

Oct 28, 2021 13:17:28PM
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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.

Sugar Free, Low Carb, "Sweet Potato" Casserole

Sugar Free, Low Carb, "Sweet Potato" Casserole

Lakanto

Servings

16

Cook Time

45 minutes

Calories

150

Cuisine

American

Category

side-dish

Sometimes, you want to eat healthy food that doesn't make you feel deprived. This sweet potato casserole recipe is a low carb, sugar-free version of the classic casserole dish but instead of sweet potatoes, we used a combination of butternut squash, cauliflower, and pumpkin.

Ingredients

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    Directions

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      1. Preheat the oven to 400 degrees. 

      2. Peel and chop the butternut squash into small chunks. Then cut the cauliflower into equal-sized pieces.

      3. 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.

      4. Place them on a baking sheet (we like to line with parchment paper) and roast for 18- 20 minutes or until soft.

      5. 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 T of melted butter or coconut oil and mix. Set aside.

      6. 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. 

      7. Add the canned pumpkin, and continue to blend until you reach a smooth consistency. 

      8. Spoon the mixture into a prepared baking dish. Add 2 T of butter, 1 T Lakanto Maple Syrup and 2 T Brown Monkfruit Sweetener. Mix around until incorporated. Taste and adjust for sweetness. 

      9. 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. 

      10. Mix the melted butter, pecans, spices and Sweetener together until incorporated well.

      11. Top with the pecan streusel topping and bake at 350° for 15-20 minutes until golden and heated through.  
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      3 comments

      Please make these recipes in a handy printable format. It’s a pain having to copy and paste them into a document for printing.

      Barbara Simonds

      casserole—squash and cauliflower

      Jan Prinn

      Sorry – missed the canned pumpkin in the ingredient list. Thanks for such great sugar-free recipes! Love your products!

      Holly Wierman

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